Smashed Potato Salad Recipe
This Smashed Potato Salad Recipe Makes a great Light Meal or Side Dish. It’s great for cozy indoor meals or outdoor gatherings!
This Smashed Potato Salad recipe is a delicious, creamy, and satisfying dish. Crispy roasted potatoes lightly smashed then mixed in a rich, flavorful and creamy dressing with yogurt, mayo, lemon and herbs. This is a great alternative to the traditional cubed potato salad; it’s got so much more taste and texture. Which makes it very satisfying on so many levels. The dish simply feels more dynamic and vibrant than your regular potato salad.
What ingredients do I need for this recipe?
2.2 pounds potatoes
Salt and Pepper
Olive oil
For the Yogurt Sauce
1 cup yogurt
½ cup mayonnaise
Juice of 1 lemon
2 garlic cloves (minced)
1 tablespoon parsley (chopped)
½ cucumber (finely diced)
1 red onion (finely chopped)
How to make this Smashed Potato Salad Recipe?
Preheat your oven to 425 degrees F and in baking sheet line non-stick paper and put aside.
In a boiling pot, cook your potatoes (skin on) for about 7 minutes or until they’re fork tender.
Once they’re cooked, dry and place them on your baking sheet. Use a fork or spatula to smash your cooked potatoes, brush them with some olive oil and season with salt and pepper.
Place you’re your baking tray in the oven to roast the potatoes for 25 to 30 minutes or until they look crispy and golden brown.
In a mixing bowl, mix together the yogurt, mayo, lemon juice, garlic, and parsley. Sprinkle with some salt and pepper and mix to combine.
Once your yogurt sauce is well mixed, add in the cucumber, onion, and combine everything. Cover the bowl and sit in the fridge while waiting for the potatoes to roast.
Once the roasted smashed potatoes are out of the oven and cooled, add them into the prepared yogurt sauce and combine until fully covered. (If you don’t want all your potato bits dipped in the sauce, you can keep some crispy bits once out of the oven and use them as garnish). Enjoy!
Enjoy this delicious, creamy, and exuberant smashed potato salad all year-round!
This Smashed Potato Salad recipe isn’t just for hot days as many people believe, you can enjoy it all year round regardless of the season. It can be quiet comforting for cold days and you can pair it with grilled protein, burgers, or soups. No matter the season, I like to serve this crispy potato salad for game days amidst friends and family or over a barbecue weekend lunch.
Helpful Tips and Variations:
Can I use sweet potatoes instead? Of course! You can use sweet potatoes instead of regular ones, just be more careful with the cooking time and with the smashing as well as they can be softer (they might cook in about 15 minutes).
Which other vegetable can I roast with the potatoes?. It all depends on personal taste, but you could add in some carrots, cauliflower, zucchini, asparagus, or Brussels sprouts.
What other mix ins can I add? You can add some sliced cherry tomatoes, sliced black olives, avocado, or crispy bacon. You can also throw in some seeds or chopped nuts if you like.
Can I add some cheese? Crumbled feta and goat cheese can pair well with this recipe, but you can also use Parmesan instead.
How can I replace this yogurt sauce? You can replace the yogurt and mayo sauce with Tahini sauce, Pesto, Hummus, Ranch dressing, or a simple cilantro lime sauce. My favorite sub sauce for this recipe is either a simple avocado bomb sauce or a refreshing guacamole.
How can I store any leftovers? Simply place any leftovers in a mason jar or an airtight glass containers (Replacing all my plastic containers with glass containers is my new favorite hobby); it would remain tasty up to 4 days.
How can I serve this Smashed Potato Salad Recipe?
I prefer to have this salad chilled; it’s very refreshing, but you can definitely serve it warm if you prefer. This crispy potato salad serves as a great appetizer or side dish for a Sunday barbecue, a picnic, or a holiday meal. I like serving it with grilled chicken, pork, steaks, burgers or kebabs. Don’t hesitate to try it next time you decide to turn the grill on for an outdoor weekend lunch. It’s a simple yet winner recipe.
This crispy Smashed Potato Salad is also the ideal choice for a delicious and satisfying lunch or dinner when you’re not very hungry; It’s light yet filling.
Smashed Potato Salad Recipe
Ingredients
- 2.2 pounds potatoes
- Salt and Pepper
- Olive oil
- For the Yogurt Sauce
- 1 cup yogurt
- ½ cup mayonnaise
- Juice of 1 lemon
- 2 garlic cloves minced
- 1 tablespoon parsley chopped
- ½ cucumber finely diced
- 1 red onion finely chopped
Instructions
- Preheat your oven to 425 degrees F and in baking sheet line non-stick paper and put aside.
- In a boiling pot, cook your potatoes (skin on) for about 7 minutes or until they’re fork tender. Once they’re cooked, dry and place them on your baking sheet. Use a fork or spatula to smash your cooked potatoes, brush them with some olive oil and season with salt and pepper. Place you’re your baking tray in the oven to roast the potatoes for 25 to 30 minutes or until they look crispy and golden brown.
- In a mixing bowl, mix together the yogurt, mayo, lemon juice, garlic, dill and parsley. Sprinkle with some salt and pepper and mix to combine. Once your yogurt sauce is well mixed, add in the cucumber, onion, and combine everything. Cover the bowl and sit in the fridge while waiting for the potatoes to roast.
- Once the roasted smashed potatoes are out of the oven and cooled, add them into the prepared yogurt sauce and combine until fully covered. (If you don’t want all your potato bits dipped in the sauce, you can keep some crispy bits once out of the oven and use them as garnish). Enjoy!
