Crispy Smashed Potato Salad
This smashed potato salad is warm, crunchy, and creamy all in one. Roasted until golden, then tossed with a refreshing dressing made from Greek yogurt, Kewpie mayo, and zesty extras like lemon and mustard. It’s a total upgrade to traditional potato salad—perfect for cookouts, dinners, or weekday lunches!
Ingredients
- 2 pounds baby potatoes mini yellow
- 3 tablespoons olive oil divided
- ½ teaspoon salt
- ¼ teaspoon pepper
- ¾ cup Greek yogurt
- ½ cup Kewpie mayonnaise or regular mayo
- 2 teaspoons Dijon mustard
- ½ lemon juiced
- 1 garlic clove minced
- ¼ cup fresh parsley chopped
- Salt and pepper to taste
- 1 dill pickle finely chopped
- 1 shallot finely chopped
- 1 –2 scallions for garnish (optional)
Instructions
- Preheat oven to 425°F (220°C). Line baking sheet(s) with parchment.
- Boil potatoes in salted water for 7–8 minutes until just tender. Drain and cool.
- Pat dry and transfer to sheet. Gently smash to ¼-inch thick.
- Brush with 2 tbsp olive oil, season, and roast for 45–60 minutes, flipping halfway.
- Meanwhile, whisk yogurt, mayo, Dijon, lemon, remaining oil, garlic, and parsley.
- Stir in pickle and shallot. Season to taste.
- See full steps with tips & photos → https://p4pd.org/crispy-smashed-potato-salad/
Notes
- Tossing warm potatoes helps them absorb more dressing flavor.
- For even crispier potatoes, use convection bake mode if your oven has it.
- Don’t overcrowd the pan—spread the potatoes out to ensure crisp edges.