Crispy Smashed Potato Salad

Crispy smashed potato salad is the ultimate mix of crunchy edges and creamy dressing and it is a side dish that always disappears first at gatherings The balance of golden roasted potatoes and tangy herb dressing takes the classic potato salad to a new level This is my go-to whenever I crave something both familiar and fresh at the same time

The first time I made this salad for a family cookout everyone huddled around the bowl for seconds and even the pickiest eaters wanted the recipe

Ingredients

• Baby potatoes: About two pounds These roast up super crisp Choose firm small yellow potatoes for best texture
• Olive oil: Divided between roasting and the dressing Pick a good quality extra virgin olive oil for flavor
• Salt: Brings all the other tastes into focus Flaky salt is perfect here
• Pepper: Freshly cracked pepper gives heat and aroma
• Greek yogurt: Use whole milk Greek yogurt for richness and tang Read the label and avoid anything with additives
• Kewpie mayonnaise: Japanese mayo is extra creamy but regular mayo also works
• Dijon mustard: Gives sharpness Use real Dijon not yellow mustard for best flavor
• Lemon juice: Fresh squeezed brightens everything
• Garlic clove: Fresh and finely minced for bite
• Fresh parsley: Choose flat-leaf parsley for vibrant flavor and color
• Dill pickle: The brininess makes this salad addictive Find the crispiest dill pickles you can
• Shallot: Milder than onion for delicate zing Look for small reddish bulbs without soft spots
• Scallions: For garnish Adds freshness Choose firm green onions with no wilting

Step-by-Step Instructions

Prep the Potatoes:

Place the baby potatoes in a large pot of cold water and season with salt Bring the water to a steady boil over medium heat Cook for about eight minutes until the potatoes are just fork tender but not falling apart Drain thoroughly and let cool until they can be handled

Smash and Dry the Potatoes:

Lay the potatoes out on a clean dish towel and pat them completely dry Wet potatoes will not crisp up Gently press each potato down to about a quarter inch thick using a potato masher or the bottom of a sturdy glass

Roast the Potatoes:

Arrange the smashed potatoes on a parchment-lined baking sheet Brush the tops with two tablespoons of olive oil Season generously with salt and pepper Slide the tray into a preheated 425 degree oven Roast for forty five to sixty minutes flipping the potatoes halfway through The goal is crispy golden edges and tender interiors so start checking doneness at the forty minute mark

Mix the Creamy Dressing:

In a medium bowl whisk together the remaining olive oil Greek yogurt Kewpie mayo Dijon mustard lemon juice minced garlic and chopped parsley Stir until smooth Add the finely chopped dill pickle and shallot Taste and adjust seasoning with extra salt and pepper if needed Cover and chill until ready to use

Dress and Serve:

Let the hot roasted potatoes cool for at least ten minutes but do not wait too long Toss gently with the herbed yogurt dressing in a large bowl Top with reserved crispy bits of potato and a sprinkle of chopped scallions Serve slightly warm or at room temperature for best flavor

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The dill pickle is the star for me I love how that little bit of chopped briny pickle cuts through the richness and brightens the salad My kids still ask for extra pickles on top because it takes them back to our summer beach picnics every time

Storage Tips

This salad holds up well in the fridge for up to three days Keep the dressing and potatoes separate if you want to maintain maximum crispiness Reheat potatoes in a hot oven for a few minutes before dressing for best results

Ingredient Substitutions

If you cannot find Kewpie mayo regular mayonnaise works well For a dairy free version use all mayo and a dairy free yogurt Substitute chopped cornichons for dill pickles if needed You can swap parsley for fresh dill or chives depending on your herb preference

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Serving Suggestions

Serve alongside grilled chicken juicy burgers or as a centerpiece at any picnic Garnish with extra scallions or a sprinkle of smoked paprika for a pop of color Leftovers are wonderful with poached eggs for brunch

Cultural and Historical Context

Smashed potatoes have roots in both American and European home cooking The combination of hot roasted potatoes and chilled creamy dressing offers both comfort and freshness making this version a modern twist on classic deli salads

Common Recipe Questions

→ What type of potatoes are best for this dish?

Baby yellow potatoes are ideal because they crisp well and hold their shape during roasting.

→ How do I achieve extra crispy potatoes?

Pat potatoes very dry after boiling, brush with oil, and roast until deeply golden. Smashing some extra thin helps maximize crunch.

→ Can I make the salad dressing ahead?

Yes, the yogurt-mayo dressing can be prepared a day in advance and kept chilled until ready to use.

→ Does this dish work served cold?

It’s best enjoyed warm for maximum crispiness, but leftovers can be served cold for a refreshing twist.

→ Are there substitutions for Kewpie mayo?

Regular mayonnaise can be used if Kewpie isn’t available, though Kewpie adds distinctive richness.

→ How can I add more tang?

Try adding extra lemon juice, more pickle, or a splash of pickle brine to elevate the tangy flavor.