Lemon Pepper Smashed Potato Salad (Print-Friendly Version)
Smashed baby potatoes with lemon-pepper dressing, green onions, and fresh parsley for a light, flavorful side dish.
# What You'll Need:
→ Potatoes
01 -
2 pounds baby potatoes
02 -
1 teaspoon salt (for boiling)
→ Dressing
03 -
1/4 cup mayonnaise
04 -
2 tablespoons Greek yogurt
05 -
1 tablespoon fresh lemon juice
06 -
Zest of 1 lemon
07 -
1 teaspoon freshly cracked black pepper
08 -
Salt to taste
→ Garnish
09 -
1/4 cup minced green onions
10 -
1/4 cup chopped fresh parsley
11 -
Optional: lemon wedges for garnish
# How to Make It:
01 -
Place baby potatoes in a large pot, cover with cold water, add 1 teaspoon salt, bring to a boil, then simmer until fork-tender, about 15-20 minutes.
02 -
Drain potatoes in a colander and let them cool slightly to make handling easier.
03 -
Return potatoes to the pot or mixing bowl and gently smash with a fork or potato masher, keeping some chunks intact for texture.
04 -
In a separate bowl, whisk together mayonnaise, Greek yogurt, lemon juice, lemon zest, black pepper, and salt to taste.
05 -
Pour the dressing over the smashed potatoes and gently mix until well coated.
06 -
Fold in minced green onions and chopped parsley for freshness and color.
07 -
Taste and adjust lemon juice, salt, or pepper as needed for balance.
08 -
Cover and refrigerate for at least 10 minutes to allow flavors to meld.
09 -
Transfer to a serving dish, garnish with additional parsley or lemon wedges if desired, and serve.
# Additional Tips:
01 -
Using baby potatoes provides a tender texture and quick cooking time.
02 -
Gentle smashing preserves some potato chunks for a pleasing texture contrast.
03 -
Refrigerating before serving enhances the melding of flavors.