@hungryhappens Smashed Potato Salad (full recipe is on: HungryHappens.Net)
♬ original sound – Stella Drivas
We went to town on this creamy hearty salad. If you love smashed potatoes and adore a creamy tzatziki like dressing, you’re in luck! This salad does not disappoint. All the texture and flavor will definitely please you and your dinner partners. I would serve this with steak or chicken.
The first part is easy to simply boil your potatoes in some water until for tender. I used baby potatoes so they boiled in no time. You can also use Yukon Gold potatoes and they may take extra time. Once done, smash them with a glass so they are flat. The roasting part takes time with at least 50 minutes in the oven to get that golden brown crispy and color.
The Dressing: The second part of this recipe should be done while the potatoes are roasting in the oven so that the flavors of the dressing can come together and meld in at least 30 minutes time in the refrigerator. Always taste your dressing to see if it needs adjustment of salt, pepper or tanginess with the vinegar or lemon.
Thank you for supporting Hungry Happens. I hope you love cooking this dish as much as I have loved creating it! Please take the time to comment and rate the recipe at your convenience. Now LOVE YOUR LIFE!
Crispy Smashed Potato Salad
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4.80 from 24 votes
Servings: 4
Prep Time: 5 minutes mins
Cook Time: 1 hour hr
Total Time: 1 hour hr 5 minutes mins
Ingredients
Smashed Potatoes:
- 2 lbs baby potatoes, scrubbed
- 1 tbs olive oil
- salt and pepper to taste
Salad:
- 3/4 cup Greek yogurt
- 1/2 cup kewpie mayo
- 2 tsp Dijon mustard
- 1/2 large lemon, juiced
- 2 tsp red wine vinegar
- 1 large garlic clove, minced
- 1/4 cup fresh dill, chopped
- 1/4 cup fresh parsley, chopped
- 1 medium cucumber, seeded + fine chop
- 1 shallot, fine chop
Instructions
Potatoes:
Preheat your oven to 425℉. Line an XL baking sheet with parchment paper.
Boil your potatoes for 7 minutes or until fork tender. Dry and transfer to your baking sheet. Use the back of a glass to smash them down flat. Brush them with olive oil and season with salt and pepper to taste. Roast for 50 minutes to 1 hour or until golden brown and crispy!
Save some crispy brown potato bits on the side for garnish.
Salad:
Make sure you scoop out/deseed the cucumber so that the salad does not become watery!
Whisk together the yogurt, mayo, dijon, lemon juice, vinegar, garlic, dill, parsley, salt and pepper to taste. Taste and adjust if needed to your palate. Mix in the cucumber and shallot, then cover and refrigerate while the potatoes roast.
Assembly:
Once the potatoes have cooled for 5 minutes, fold them into the salad so that they are completely coated. Garnish the crispy potato bits, dill and black pepper. Refrigerate leftovers.
Notes
If you use vegan yogurt and vegan mayo, this dish can be vegan!
Nutrition
Calories: 438kcal | Carbohydrates: 45g | Protein: 10g | Fat: 25g | Saturated Fat: 4g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 14mg | Sodium: 225mg | Potassium: 1169mg | Fiber: 6g | Sugar: 5g | Vitamin A: 607IU | Vitamin C: 62mg | Calcium: 97mg | Iron: 3mg
Author: Stella
- Gluten Free
- Meditrn
- Vegan
- Vegetarian
Add a comment
60 comments
- phil milan
Made this for my mother in law and it was a treat. Loved the tanginess of the lemon. Such a change from ordinary potato salad. Going to be making this again.
Thanks
Phil Elmira Ontario Canada
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- Suze
Just made it! Fantastic recipe! Had all fresh ingredients from a friends garden. I was curious to see how the purple potatoes would hold up. I had a mix
And used them all. It was addictive! The purple ones came out sooo crunchy and added a color pop! Mostly used yellow with a few purple and it came out super delicious. Can’t wait to try with the suggested potato! Thank you xoxoxoo- Reply
- Michele
hello all, do you think I can boil the potatoes the day before ? and then smash them the next day and make them ? if that makes sense ? lol
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- J
I left the sauce on the side as someone in my household doesn’t like too much and I like a lot. I made 1.1kg of potatoes instead of 900g but there is still tonnes of sauce left over. Also added a little coating of cheddar cheese in the last 5 minutes of cooking.
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- Liz
AMAZINGGGGGG!!! you won’t regret it. i added a touch of honey! my good friend started adding the potato salad dressing to everything else on her plate too 😂
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- Kira
Hello if I don’t have Greek dressing and we live a ways from a store would sour cream be an ok substitute?? I have the mayo.
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- Janet
This looks like a great meal that I will definitely try. However to save time I will use my air fryer for the same crispy potatoes in half the time. (Air fry potatoes for 15 min. Then smash them flat with glass like you did and air fry another 15 min.)
Thanks- Reply
- Airin Kemp
See AlsoPerfect Tzatziki DipIs there scallions in this recipe? Based on the pictures, I am pretty sure those are scallions. The directions call for shallots. Jost want to make sure shallots is correct?
- Reply
- Stella
Hi Airin either ones work!
I probably added chives and or scallions as just a garnish here- Reply
- Erika Hester
Excited to try this today. Should we keep the crispy potatoes separate from the rest of the salad and add as we go if we’re intending to have some for leftovers? So they don’t get soggy while hanging out in the fridge?
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- Stella
Hi Erika, yes you should keep separate ! I hope you enjoyed!
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- Simon
Excellent ! I didn’t use any mayo and it is perfect as is. The texture is amazing. Thank you !
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- Stella
Hi Simon, thanks for sharing your feedback!
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- Charlotte Kavanagh
Cooked this , this evening with roasted salmon fillets and asparagus, absolutely stunning
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- Stella
Hi Charlotte, sounds incredible with the roasteed salmon!!
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- Felix
So simple, yet so good. I went a little overboard with the potato smashing and some were almost chips. So there’s still room for improvement, I’ll go for 1 cm thickness (~0.5 in) next time!
- Reply
- Stella
Hi Felix, Same here, but they are super crispy that way lol
Glad you liked the salad! Thanks for the kind rating!- Reply
- Agnethe Bülow
would i be able to prep some of the ingredients the day before, like boiling the potatoes and making the dressing?
- Reply
- Stella
Hi Agnethe, absolutely and i’m sorry for the late reply!
- Reply
- Gina
Bought pre-made tzatsiki dressing.. would that work? just add the cuke and shallots? I also am adding chopped bacon.
- Stella
Hi Gina, that sounds like a genius idea! Go for it! Love the bacon tooo!
- Lisa Ebell
Oh these were so good! Made them today for Easter dinner. I just changed a couple things: chopped pickles instead of cucumber and couple extra squirts of Dijon (we 💛 mustard). Definitely making again, love so many of your recipes, Stella! Thank you!
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- Stella
HI Lisa, Sounds awesome with the pickles!! Thank you for coming back to share your feedback! Cheers!
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- KS
Marvelous!! The whole family loves it. Thank you so much for your great recipes
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- Stella
I’m so happy! Thanks for the kind words!
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- Dana Young Rezabek
Do you let the potatoes cool? Chill? Serve warm or cold?
- Reply
- Stella
Hi Dana, either or.. i like warm personally!
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