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5-Star Crispy Smashed Potato Salad Recipe

5-Star Crispy Smashed Potato Salad Recipe
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★★★★★

5.2 from 20 reviews

This 5-Star Crispy Smashed Potato Salad recipe features tender baby potatoes smashed and roasted to golden crispiness, then tossed in a refreshing, creamy dressing made with Greek yogurt, Kewpie mayo, fresh herbs, and a touch of tangy lemon and vinegar. Perfectly balanced with crunchy cucumber and shallot, this salad is a delightful blend of textures and flavors, ideal for picnics, potlucks, or as a tasty side dish to any meal.

Ingredients

Scale

Potatoes

  • 2 lbs baby potatoes, scrubbed
  • 1 tbsp olive oil
  • Salt and pepper to taste

Dressing

  • 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

Additional Salad Ingredients

  • 1 medium cucumber, seeded and finely chopped
  • 1 shallot, finely chopped

Instructions

  1. Preheat Oven: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper to prevent sticking and aid in easy cleanup.
  2. Boil Potatoes: Place the scrubbed baby potatoes in a pot of boiling salted water and cook until fork-tender, about 7 minutes. Drain the potatoes well and pat them dry to remove excess moisture.
  3. Smash Potatoes: Arrange the potatoes on the prepared baking sheet and gently smash each one with the bottom of a glass or a potato masher, being careful not to break them apart completely.
  4. Season and Roast: Brush the smashed potatoes generously with olive oil and season with salt and freshly ground black pepper. Roast in the preheated oven for 50 to 60 minutes until they turn crispy and golden brown on the edges.
  5. Reserve Crispy Bits: Once out of the oven, set aside some of the most crispy potato bits to be used later as a garnish to add extra crunch and texture to the salad.
  6. Prepare Dressing: In a mixing bowl, whisk together the Greek yogurt, Kewpie mayo, Dijon mustard, freshly squeezed lemon juice, red wine vinegar, minced garlic, chopped fresh dill, and parsley until smooth and well combined.
  7. Add Vegetables: Fold the finely chopped cucumber and shallot into the dressing mixture. Refrigerate this dressing while the potatoes are roasting to let the flavors meld.
  8. Combine Potatoes and Dressing: After the roasted potatoes have cooled for about 5 minutes, gently fold them into the chilled dressing to evenly coat each potato with the creamy herb mixture.
  9. Garnish: Sprinkle the reserved crispy potato bits on top, along with additional fresh dill and freshly ground black pepper for a vibrant look and added taste.
  10. Store Leftovers: Place any leftover salad in an airtight container and refrigerate. It will stay fresh and flavorful for up to 3 days.

Notes

  • Choose baby potatoes of similar size for even cooking and consistent texture.
  • Be gentle when smashing the potatoes to avoid breaking them completely; they should hold together but have a larger surface area for crispiness.
  • For a spicier kick, add a pinch of cayenne pepper or smoked paprika to the dressing.
  • Use fresh herbs like dill and parsley for the best flavor; dried herbs will not provide the same brightness.
  • This salad is best served slightly chilled or at room temperature.
  • To keep the crispy bits crunchy, add them just before serving.
  • Substitute Kewpie mayo with regular mayonnaise if unavailable, but Kewpie adds a unique umami flavor.
  • This recipe is vegetarian and gluten-free, but not vegan due to the mayo and yogurt.

Nutrition

Keywords: crispy smashed potatoes, potato salad, roasted baby potatoes, creamy dressing, herb potato salad, summer side dish

Find it online: https://platedbyemma.com/5-star-crispy-smashed-potato-salad-recipe/