Name: Crispy Smashed Potato Salad
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: American
Ingredients: 2 lbs baby potatoes (Yukon gold or red); 2 tbsp olive oil; Salt & pepper, to taste; Optional: garlic powder or smoked paprika; ⅓ cup mayonnaise; 2 tbsp Greek yogurt or sour cream; 1 tbsp Dijon mustard; 1 tbsp apple cider vinegar or lemon juice; 1 clove garlic, minced; Salt & pepper to taste; 2–3 green onions, chopped; 2 tbsp fresh dill or parsley, chopped; 2 tbsp chopped chives (optional); Optional: crumbled bacon, capers, or shredded cheddar

Description

A crispy smashed potato salad combining tender golden potatoes with a creamy, tangy dressing and fresh herbs, perfect warm or chilled as a flavorful side dish.

Ingredients

2 lbs baby potatoes (Yukon gold or red)

2 tbsp olive oil

Salt & pepper, to taste

Optional: garlic powder or smoked paprika

⅓ cup mayonnaise

2 tbsp Greek yogurt or sour cream

1 tbsp Dijon mustard

1 tbsp apple cider vinegar or lemon juice

1 clove garlic, minced

Salt & pepper to taste

2–3 green onions, chopped

2 tbsp fresh dill or parsley, chopped

2 tbsp chopped chives (optional)

Optional: crumbled bacon, capers, or shredded cheddar

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Instructions

Place potatoes in a pot, cover with water, add salt, and bring to a boil. Cook until fork-tender, about 15–20 minutes. Drain and let cool slightly.
Preheat oven to 425°F (220°C). Place potatoes on a parchment-lined baking sheet. Gently smash each potato with the bottom of a glass or potato masher.
Drizzle with olive oil and season with salt, pepper, and optional garlic powder or smoked paprika. Roast for 25–30 minutes until golden and crispy.
In a bowl, whisk together mayonnaise, Greek yogurt, Dijon mustard, apple cider vinegar, minced garlic, salt, and pepper until smooth.
Let the crispy potatoes cool for 5–10 minutes. Toss gently with dressing and herbs, adding green onions and any optional mix-ins like bacon, capers, or cheddar.
Serve warm, at room temperature, or chilled as preferred.

Notes

Cook potatoes just until fork-tender to keep them intact when smashing.

Use baby potatoes or cut regular potatoes into chunks for best results.

For a dairy-free version, substitute vegan mayo and yogurt alternatives.

Leftovers keep in the fridge up to 3 days; reheat in oven at 350°F for 10 minutes to re-crisp.

Customize with bacon, capers, or different herbs like basil or cilantro.

Prep Time: 10 minutes
Cook Time: 45 minutes
Category: Side Dish
Method: Boiling and Roasting
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 220
Sugar: 2g
Sodium: 300mg
Fat: 12g
Saturated Fat: 2g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 3g
Protein: 4g
Cholesterol: 10mg