Crispy Smashed Potato Salad (Print Version)
# Ingredients:
→ Potatoes and Seasoning
01 -
2 pounds baby potatoes (mini yellow potatoes)
02 -
1/2 teaspoon salt
03 -
1/4 teaspoon pepper
04 -
3 tablespoons olive oil, divided
→ Dressing
05 -
3/4 cup Greek yogurt
06 -
1/2 cup kewpie mayonnaise (or regular mayo)
07 -
2 teaspoons Dijon mustard
08 -
1/2 lemon, juiced
09 -
1 garlic clove, minced
10 -
1/4 cup fresh parsley, chopped
11 -
salt and pepper, to taste
12 -
1 dill pickle, finely chopped
13 -
1 shallot, finely chopped
→ Garnish
14 -
1-2 scallions for garnish, optional
# Instructions:
01 -
Preheat the oven to 425°F and line a baking sheet with parchment paper. If needed, use two sheets.
02 -
Place the potatoes in a large pot of well-salted cold water. Bring to a boil over medium heat and cook for 7-8 minutes, until just fork tender. Drain and let cool slightly.
03 -
Pat the potatoes dry with a paper towel. Transfer them to the baking sheet, then gently smash each potato to about 1/4 inch thickness using a potato masher or the bottom of a glass.
04 -
Brush the potatoes with 2 tablespoons of olive oil and season generously with salt and pepper.
05 -
Roast the smashed potatoes for 45-60 minutes, flipping halfway through, until golden brown and crispy.
06 -
While the potatoes roast, whisk 1 tablespoon olive oil, Greek yogurt, mayonnaise, Dijon mustard, lemon juice, garlic, and parsley in a bowl until smooth. Stir in the dill pickle and shallot. Taste and season with salt and pepper as needed. Cover and refrigerate.
07 -
After roasting, let the potatoes cool for 10 minutes. Save some crispy potato bits for topping. Gently toss the roasted potatoes with the herbed yogurt dressing until evenly coated.
08 -
Garnish the potato salad with crispy potato bits and chopped scallions. Serve warm and enjoy.
# Notes:
01 -
Ensure potatoes are not over-boiled to maintain their structure when smashed.