Smashed Potato Salad with Fresh Herbs and Creamy Dressing Recipe
A delicious and crispy smashed potato salad featuring baby potatoes roasted to golden perfection and tossed with a creamy Greek yogurt dressing, fresh herbs, and a touch of smoky spice. Perfect as a comforting side dish or a light meal.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Salad
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Potatoes
- 1.5 pounds baby potatoes
- 2 tablespoons extra virgin olive oil
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
Salad Mix
- 1/2 small red onion, finely diced
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh dill, chopped
Dressing
- 1/2 cup Greek yogurt
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for roasting the smashed potatoes.
- Cook Potatoes: Bring a large pot of salted water to a boil. Add the baby potatoes and cook until fork-tender, about 15-20 minutes. Drain and let cool slightly to handle.
- Smashed Potatoes: Place the cooked potatoes on a baking sheet lined with parchment paper. Using the bottom of a glass or a potato masher, gently smash each potato to flatten slightly without breaking it apart.
- Season and Oil: Drizzle the smashed potatoes with 1/8 cup olive oil and sprinkle evenly with sea salt, black pepper, smoked paprika, and garlic powder. Toss gently to coat each potato.
- Bake: Bake the potatoes in the preheated oven for 20-25 minutes until they are crispy and golden brown on the edges.
- Prepare Dressing: While the potatoes bake, whisk together Greek yogurt, mayonnaise, Dijon mustard, and lemon juice in a small bowl until smooth and creamy.
- Combine Salad: In a large bowl, combine the crispy smashed potatoes, finely diced red onion, chopped parsley, and dill. Pour the creamy dressing over the mixture and toss gently to coat all the ingredients.
- Serve: Serve the smashed potato salad warm or at room temperature for a satisfying and flavorful side dish.
Notes
- Use baby potatoes for the best texture and easier smashing.
- Adjust seasonings according to taste, especially the smoked paprika for varying smoky intensity.
- You can substitute mayonnaise with additional Greek yogurt for a lighter dressing.
- This salad is great served warm but also reheats well if preferred later.
- Fresh herbs like parsley and dill add bright, fresh notes that complement the creamy dressing.
