Crispy Smashed Potato Salad

Why You’ll Love This Recipe

• Incredible Texture: The contrast between the crispy, golden-brown potatoes and the smooth, flavorful dressing elevates this salad beyond the standard fare.
• Flavor Explosion: Infused with garlic, Dijon mustard, kewpie mayonnaise, and pickles, each bite is a burst of savory goodness.
• Versatile Side: This salad pairs wonderfully with a variety of dishes, especially smoky meats, making it a perfect choice for gatherings and barbecues.
• Twist on Tradition: While classic potato salads are beloved, this version introduces an exciting new dimension with its crispy elements.

Ingredients

• 2 pounds baby potatoes (mini yellow potatoes)
• 3 tablespoons olive oil, divided
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 3/4 cup Greek yogurt
• 1/2 cup kewpie mayonnaise (or regular mayo)
• 2 teaspoons Dijon mustard
• Juice of 1/2 lemon
• 1 garlic clove, minced
• 1/4 cup fresh parsley, chopped
• Salt and pepper to taste
• 1 dill pickle, finely chopped
• 1 shallot, finely chopped
• 1-2 scallions for garnish (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat Oven: Set the oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. Boil Potatoes: Place the baby potatoes in a large pot filled with salted water. Bring to a boil over medium heat and cook for 7-8 minutes until just fork-tender. Drain and let them cool slightly.
3. Prepare Potatoes: Pat the potatoes dry with a paper towel and arrange them on the prepared baking sheet. Using the bottom of a glass, gently press down on each potato to flatten them slightly.
4. Season and Roast: Brush the smashed potatoes with 2 tablespoons of olive oil and season generously with salt and pepper. Roast in the preheated oven for 45-60 minutes, flipping halfway through, until they are golden brown and crispy.
5. Prepare Dressing: In a mixing bowl, whisk together the remaining 1 tablespoon of olive oil, Greek yogurt, mayonnaise, Dijon mustard, lemon juice, minced garlic, and chopped parsley until smooth. Stir in the finely chopped dill pickle and shallot. Taste and adjust seasoning with salt and pepper as needed.
6. Combine: Once the potatoes are done, remove them from the oven and let them cool for about 5 minutes. Reserve some of the extra crispy potato bits for topping. Transfer the rest to a large bowl and gently toss with the herbed yogurt dressing until evenly coated.
7. Serve: Garnish with chopped scallions and the reserved crispy potato bits. Serve warm and enjoy.

Servings and Timing

• Servings: This recipe yields approximately 4 servings.
• Prep Time: 10 minutes
• Cooking Time: 1 hour

Variations

• Add Crunch: Incorporate diced celery or crumbled bacon bits for extra texture and flavor.
• Extra Crispy: For an even crunchier texture, dust the potatoes lightly with cornstarch before roasting.
• Herb Substitutions: Feel free to substitute parsley with other fresh herbs like dill or chives to suit your taste preferences.

Storage/Reheating

• Make Ahead: Prepare the dressing and roast the potatoes a day in advance. Store them separately in airtight containers in the refrigerator. When ready to serve, reheat the potatoes in a skillet to restore crispiness, then combine with the dressing.
• Storage: Store any leftovers in an airtight container in the refrigerator for up to 1 day. Note that the potatoes may lose their crispiness over time.

FAQs

What type of potatoes work best for this recipe?

Baby potatoes, such as mini yellow potatoes, are ideal due to their thin skins and creamy texture.

Can I use regular mayonnaise instead of kewpie mayonnaise?

Yes, regular mayonnaise can be used as a substitute for kewpie mayonnaise.

How can I make the potatoes extra crispy?

Ensure the potatoes are thoroughly dried after boiling, and don’t skimp on the olive oil when roasting. Flipping them halfway through the roasting time also promotes even crispiness.

Is it necessary to peel the potatoes?

No, leaving the skins on adds texture and nutrients to the dish.

Can I prepare this dish in advance?

While best enjoyed fresh, you can prepare components ahead of time. Store the dressing and roasted potatoes separately, then combine and reheat the potatoes just before serving.

What can I use instead of Greek yogurt?

Sour cream can be used as a substitute for Greek yogurt if desired.

How long will leftovers keep?

Leftovers can be stored in the refrigerator for up to 1 day. However, the potatoes may become less crispy over time.

Can I add other vegetables to this salad?

Yes, adding vegetables like roasted bell peppers or cherry tomatoes can enhance the flavor and texture.

What dishes pair well with this potato salad?

This salad complements grilled meats, barbecue dishes, or can be enjoyed on its

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