Smashed Potato Salad: Crispy, Creamy, & Taste-Packed!

I really like smashed potatoes, they’re one in every of our go-to aspect dishes so I knew I might love the viral Smashed Potato Salad. However, after all, I had so as to add my very own spin to make the salad recipe even higher.

I imply, why wouldn’t be smashed potatoes be good in a potato salad? The potatoes are tender with a crispy, golden exterior and a smooth, fluffy inside. You get a mix of crunch and creaminess in each chew.

The smashed potatoes together with cucumber, celery, pickles, and contemporary herbs are coated in a creamy, zesty dressing that provides the salad LOTS of taste.

The salad is the right aspect dish for spring, summer time, Easter, potlucks, or any gathering!

For my part, this potato salad is WAY higher than the traditional potato salad.

Contemporary and Flavorful Elements

I like to recommend utilizing child Yukon gold potatoes as a result of they’re simple to smash and their small measurement makes them best for getting that good stability of crispy edges and tender facilities.

Let’s speak concerning the dressing, I went for a lighter base utilizing plain Greek yogurt (nice protein increase too) with a little bit little bit of mayo to provide it creaminess with out being too heavy. The dressing additionally has lemon juice, crimson wine vinegar, Dijon mustard, shallot, and garlic-all taste powerhouses!

I additionally add in crunchy cucumbers, celery, chopped dill pickles, inexperienced onions, contemporary parsley, and dill. These components not solely carry the freshness to the desk but additionally a burst of zingy, herbaceous flavors that lower by means of the richness of the potatoes.

Find out how to Make Smashed Potato Salad

Begin by boiling the infant potatoes in salted water till they’re tender when pierced with a fork, about 15-20 minutes. Drain and allow them to cool barely.

On a baking sheet, gently smash the potatoes with the underside of a glass. You need them to stay principally intact however with some cracks the place they will get crispy.

Drizzle a little bit olive oil over the smashed potatoes and season with salt and pepper.

Roast them within the oven till they’re golden and crispy on the perimeters.

Whereas the potatoes are roasting, make the dressing. Mix the entire components in a bowl and whisk collectively. The dressing is SO contemporary!

As soon as the potatoes are crispy, golden, and cooled, it’s time to assemble the salad. Add the potatoes, cucumber, celery, pickles, and inexperienced onions to the bowl with the dressing. I really like the entire inexperienced!

Toss till effectively mixed and the entire potatoes are effectively coated. Style and regulate seasonings, if mandatory.

I prefer to garnish the salad with crumbled feta for further creaminess and contemporary herbs for an additional pop of coloration. This dish is finest served the identical day, however will be saved within the fridge for as much as 3 days.

This salad is extremely versatile. For a smoky twist, strive including crumbled bacon. To spice up the freshness, toss in a handful of arugula for a peppery chew. For a heartier model, you possibly can combine in cooked shredded hen or hard-boiled eggs.

The following time you’re searching for a aspect dish to carry to a potluck, social gathering, or simply need one thing tasty to go together with your dinner, give this smashed potato salad a strive! It’s a winner!

Salads

Smashed Potato Salad Recipe

This smashed potato salad options crispy potatoes paired with a creamy Greek yogurt dressing, filled with contemporary veggies, herbs, and zesty flavors. It’s a shiny, refreshing aspect dish good for spring and summer time!

For the smashed potatoes:

• 2 lbs child Yukon gold potatoes
• 2 tablespoons olive oil
• Kosher salt and black pepper, for seasoning potatoes

For the dressing:

• 3/4 cup Greek yogurt
• 1/4 cup mayonnaise
• 1/4 cup chopped dill
• 1/4 cup chopped parsley
• 1 shallot, finely chopped
• 1 garlic clove minced
• 2 teaspoons Dijon mustard
• 2 tablespoons lemon juice
• 1 tablespoon crimson wine vinegar
• Kosher salt and black pepper, to style

For the salad:

• 1 cup diced cucumber
• 1/2 cup diced celery
• 1/3 cup diced dill pickles
• 3 inexperienced onions, sliced
• 1/4 cup crumbled feta cheese, for garnish, elective

• Preheat oven to 425 levels F. Grease a big baking sheet with olive oil and put aside.

• Deliver a big pot of salted water to a boil over excessive warmth. Add the potatoes and cook dinner till fork tender, about 15 to twenty minutes. Drain the potatoes and let cool for five minutes.

• Place potatoes on the greased baking sheet. Use the underside of a jar or glass, a fork, or a potato masher to softly press down on the potatoes till they’re smashed, however nonetheless in a single piece. You need them to carry collectively, the potatoes ought to be about 1/2-inch thick.

• Drizzle the potatoes evenly with olive oil and season generously with salt and pepper. Bake till crispy, about 25 to half-hour. Take away from the oven and let cool for 10 minutes.

• In the meantime, make the dressing. In a big bowl, whisk collectively Greek yogurt, mayonnaise, dill, parsley, shallot, garlic, Dijon, lemon juice, crimson wine vinegar, salt, and pepper.

• When the potatoes are cool, add them to the bowl with the dressing. Add the cucumber, celery, inexperienced onions, and dill pickles. Stir till effectively coated. Style and season with further salt and pepper, if mandatory. Garnish with feta cheese and serve.

Storing: Retailer the salad in an hermetic container within the fridge for as much as 3 days. Simply observe that the potatoes could lose a little bit of their crispiness after being saved, however the taste will nonetheless be scrumptious.
Variations: For a heartier model, you possibly can combine in cooked shredded, chopped bacon, or hard-boiled eggs. 

Energy: 268kcal, Carbohydrates: 31g, Protein: 7g, Fats: 13g, Saturated Fats: 3g, Polyunsaturated Fats: 5g, Monounsaturated Fats: 5g, Ldl cholesterol: 11mg, Sodium: 767mg, Potassium: 808mg, Fiber: 4g, Sugar: 3g, Vitamin A: 528IU, Vitamin C: 39mg, Calcium: 104mg, Iron: 2mg

Key phrases dill pickle, Greek yogurt, herbs, lemon, potatoes

Have you ever tried this recipe?

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