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Smashed Potato Salad Recipe

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This Smashed Potato Salad features tender boiled baby potatoes, smashed and roasted to a golden crisp, then tossed in a creamy, tangy dressing with fresh herbs and crunchy veggies. A perfect balance of textures and flavors, easy to prepare, and can be served cold or at room temperature.

Ingredients

Potatoes

  • 1.5 - 2 lbs baby yellow potatoes
  • 2 tbsp olive oil
  • Salt & pepper to taste
  • 1/2 tsp garlic powder

Dressing

  • 1/4 cup mayonnaise
  • 1/4 cup greek yogurt
  • 2 celery stalks, finely diced
  • 1/4 red onion, finely diced
  • 1/4 cup dill, chopped
  • 1/4 cup parsley, chopped
  • 2 scallions, chopped
  • Juice from 1/2 lemon
  • Salt & pepper to taste

Instructions

  1. Boil the potatoes: Bring a pot of water to a boil and cook the baby yellow potatoes for 20 minutes or until they are tender when pierced with a fork. Drain the water and place the potatoes on a parchment-lined or greased sheet pan.
  2. Preheat the oven: Set your oven to 425°F (220°C) to prepare for roasting.
  3. Smash the potatoes: Spray the bottom of a glass or small bowl with cooking spray, then press down on each potato to gently smash it flat but keeping it mostly intact.
  4. Season and oil: Drizzle the smashed potatoes with olive oil and sprinkle them evenly with salt, pepper, and garlic powder.
  5. Roast the potatoes: Place the sheet pan in the oven and roast for 20-25 minutes. Flip the potatoes over carefully and roast for another 20-25 minutes until they develop a golden-brown and crispy exterior. Alternatively, you may air-fry at 425°F for 25-35 minutes.
  6. Prepare the dressing: While the potatoes roast, combine mayonnaise, greek yogurt, finely diced celery, red onion, chopped dill, parsley, scallions, lemon juice, salt, and pepper in a bowl. Mix well until smooth and thoroughly combined.
  7. Toss potatoes with dressing: Once roasted and slightly cooled, cut the smashed potatoes into smaller bite-sized pieces. Add them to the dressing and toss gently to coat all pieces evenly.
  8. Serve and garnish: Garnish the salad with extra chopped scallions or parsley if desired. Serve the potato salad cold or at room temperature.
  9. Storage: Refrigerate leftovers in an airtight container for up to 4 days to maintain freshness.

Notes

  • This salad can be served chilled or at room temperature according to preference.
  • To keep potatoes from sticking when smashing, use a glass or bowl sprayed with non-stick cooking spray.
  • For a lighter version, substitute mayonnaise with extra Greek yogurt.
  • If short on time, you can use the air fryer method instead of roasting.
  • Leftovers make a great make-ahead option for picnics or lunches.

Find it online: https://cozyplatter.com/smashed-potato-salad-recipe/