Smashed Potato Salad
Crispy, creamy, and packed with flavor, this smashed potato salad is the perfect side dish for any meal—easy to make and impossible to resist.
Ingredients
For the smashed potatoes:
- 2 pounds baby potatoes Yukon Gold or red work well – tender and perfect for smashing
- 2 –3 tablespoons olive oil for that golden, crispy potato finish
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder optional, adds depth to the roasted flavor
For the creamy salad dressing:
- ½ cup mayonnaise
- 2 tablespoons Greek yogurt adds tang and creaminess
- 1 tablespoon Dijon mustard for a zesty, savory kick
- 1 teaspoon yellow mustard balances the Dijon with a bit of sweetness
- 1 tablespoon olive oil to smooth out the dressing
- 1 tablespoon pickle juice from the dill pickles – adds brightness
- ½ teaspoon salt or to taste
- ¼ teaspoon black pepper
Mix-ins for crunch and flavor:
- ½ cup finely chopped dill pickles adds crunchy texture and classic flavor
- ¼ cup diced red onion or green onions for a milder bite
- 1 –2 tablespoons chopped fresh dill essential for that herby finish
- 2 tablespoons chopped parsley for freshness and color
- Optional: ½ cup diced cucumber for extra crunch and coolness
Optional Garnish (for serving):
- Chopped chives
- Extra dill or parsley
- Drizzle of olive oil over the top
- Cracked black pepper
Instructions
Step 1: Preheat and prep
- Preheat the oven to 425°F (220°C).
- Cover a large baking tray with parchment to make cleanup simple.
Step 2: Boil the potatoes
- Fill a big pot with salted water and bring it to a rolling boil.
- Add the baby potatoes and cook for 15–20 minutes, or until fork tender.
- Drain well and let them cool slightly.
- Tip: Don’t overboil. They should be tender enough to press down without breaking apart.
Step 3: Smash the potatoes
- Place the cooked potatoes on the baking sheet.
- Use a flat-bottomed cup, jar, or potato masher to gently smash each potato to about ½ inch thick.
- Avoid smashing too hard—you want them to hold shape while developing crispy edges.
Step 4: Oil and season
- Drizzle the smashed potatoes with olive oil and season with salt, black pepper, and optional garlic powder.
- Toss or brush lightly to ensure each piece is evenly coated.
Step 5: Roast until golden and crispy
- Place in the oven and roast for 25–35 minutes, flipping halfway through for even crisping.
- Potatoes should be golden brown and crispy on the outside, soft inside.
- Tip: For super crispy results, avoid overcrowding. Use two baking sheets if necessary.
Step 6: Make the dressing
- In a mixing bowl, whisk together:
- Mayonnaise, Greek yogurt, Dijon mustard, yellow mustard, olive oil, pickle juice, salt, and black pepper until smooth and creamy.
Step 7: Mix it all together
- Transfer the roasted potatoes to a large bowl.
- Add dill pickles, red onion, cucumber (if using), fresh dill, and parsley.
- Gently toss with the creamy potato salad dressing until well coated.
- Optional: For best flavor, chill for 15–30 minutes before serving—but it’s also great served warm!
Step 8: Garnish and serve
- Sprinkle with chopped chives or more fresh herbs.
- Add a final drizzle of olive oil and a dash of black pepper before serving.
Notes
Nutrition Information
Calories: 260 kcal
Total Fat: 16g
Saturated Fat: 2.5g
Cholesterol: 10mg
Sodium: 410mg
Total Carbohydrates: 26g
Dietary Fiber: 3g
Sugars: 2g
Protein: 3g
Vitamin C: 20% DV
Potassium: 620mg