Crispy Smashed Potato Salad

Name: Crispy Smashed Potato Salad
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4
Cuisine: American
Ingredients: 2 lb potato; 1 tbsp olive oil; 0.5 tsp salt; 0.25 tsp black pepper; 0.75 cup greek yogurt; 0.5 cup kewpie mayonnaise; 2 tsp dijon mustard; 0.5 lemon; 1 cloves garlic; 0.25 cup dill; 0.25 cup parsley; 0.5 tsp salt; 0.25 tsp black pepper; 2 stalk celery; 0.5 red onion

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A delightful twist on a classic, this potato salad features perfectly crispy roasted potatoes tossed in a creamy, tangy dill dressing. The combination of warm, crunchy potatoes and a cool, fresh dressing creates an irresistible texture and flavor.

1 hr 5 min cook time

20 min prep

Servings

Units

Ingredients

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Smashed Potatoes

2 lb potato (910 g)scrubbed
(baby gold)
1 tbsp olive oil (13 g)
½ tsp salt (3 g)
(to taste)
¼ tsp black pepper (0.5 g)
(to taste)

Salad

¾ cup greek yogurt (150 g)
½ cup kewpie mayonnaise (112 g)
2 tsp dijon mustard (10 g)
½ lemon (30 g)juiced
1 clove garlic (3 g)minced
(large size)
¼ cup dill (15 g)chopped
¼ cup parsley (15 g)chopped
½ tsp salt (3 g)
(to taste)
¼ tsp black pepper (0.5 g)
(to taste)
2 stalk celery (100 g)chopped
½ red onion (50 g)finely chopped
(medium size)

Directions

(tap text to cross out step)

Place potatoes in a large pot and cover with cold, salted water. Bring to a boil and cook until fork-tender, about 15-20 minutes. While potatoes are boiling, preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.
- 2 lb potato (910 g)scrubbed
  (baby gold)
In a large salad bowl, whisk together the greek yogurt, mayonnaise, dijon mustard, lemon juice, minced garlic, fresh dill, and fresh parsley. Season with salt and pepper to taste.
- ¾ cup greek yogurt (150 g)
- ½ cup kewpie mayonnaise (112 g)
- 2 tsp dijon mustard (10 g)
- ½ lemon (30 g)juiced
- 1 clove garlic (3 g)minced
  (large size)
- ¼ cup dill (15 g)chopped
- ¼ cup parsley (15 g)chopped
- ½ tsp salt (3 g)
  (to taste)
- ¼ tsp black pepper (0.5 g)
  (to taste)
Stir the finely chopped celery abd red onion into the dressing. Cover and place in the refrigerator for the flavors to meld while the potatoes roast.
- 2 stalk celery (100 g)chopped
- ½ red onion (50 g)finely chopped
  (medium size)
Once tender, drain the potatoes well and let them steam dry for a few minutes. Transfer the dry potatoes to your prepared baking sheet. Use the bottom of a glass or measuring cup to gently smash each potato to about a 1/2-inch thickness.
Drizzle the smashed potatoes with olive oil and season generously with salt and pepper. Roast for 40-50 minutes, flipping halfway through, until they are deep golden brown and crispy.
- 1 tbsp olive oil (13 g)
- ½ tsp salt (3 g)
  (to taste)
- ¼ tsp black pepper (0.5 g)
  (to taste)
Let the potatoes cool on the baking sheet for 5-10 minutes. This slight cooling prevents the dressing from melting. Reserve a handful of the crispiest potato pieces for garnish.
Gently fold the warm smashed potatoes into the bowl with the creamy dressing until everything is well-coated. Garnish with the reserved crispy potato bits and extra fresh dill. Serve immediately or chilled.

Nutrition Information

Per serving

Nutrient

Amount

% DV

potatoolive oilblack peppergreek yogurtkewpie mayonnaisedijon mustardlemongarlicparsleyblack pepperceleryred onion

Trans fat

Total (4 servings)