Smashed Potato Salad Recipe

5 from 1 vote

Recipe from Two Peas and Their Pod

This smashed potato salad features crispy potatoes paired with a creamy Greek yogurt dressing, packed with fresh veggies, herbs, and zesty flavors. It’s a bright, refreshing side dish perfect for spring and summer!

Prep Time15

Cook Time40

Total Time55

Course: Salad, Side Dish

Cuisine: American

Keyword: dill pickle, Greek yogurt, herbs, lemon, potatoes

Servings:

Calories: 268kcal

Ingredients

For the smashed potatoes:

2 lbs baby Yukon gold potatoes
2 tablespoons olive oil
Kosher salt and black pepper, for seasoning potatoes

For the dressing:

3/4 cup Greek yogurt
1/4 cup mayonnaise
1/4 cup chopped dill
1/4 cup chopped parsley
1 shallot, finely chopped
1 garlic clove minced
2 teaspoons Dijon mustard
2 tablespoons lemon juice
1 tablespoon red wine vinegar
Kosher salt and black pepper, to taste

For the salad:

1 cup diced cucumber
1/2 cup diced celery
1/3 cup diced dill pickles
3 green onions, sliced
1/4 cup crumbled feta cheese, for garnish, optional

Instructions

Preheat oven to 425 degrees F. Grease a large baking sheet with olive oil and set aside.
Bring a large pot of salted water to a boil over high heat. Add the potatoes and cook until fork tender, about 15 to 20 minutes. Drain the potatoes and let cool for 5 minutes.
Place potatoes on the greased baking sheet. Use the bottom of a jar or glass, a fork, or a potato masher to gently press down on the potatoes until they are smashed, but still in one piece. You want them to hold together, the potatoes should be about 1/2-inch thick.
Drizzle the potatoes evenly with olive oil and season generously with salt and pepper. Bake until crispy, about 25 to 30 minutes. Remove from the oven and let cool for 10 minutes.
Meanwhile, make the dressing. In a large bowl, whisk together Greek yogurt, mayonnaise, dill, parsley, shallot, garlic, Dijon, lemon juice, red wine vinegar, salt, and pepper.
When the potatoes are cool, add them to the bowl with the dressing. Add the cucumber, celery, green onions, and dill pickles. Stir until well coated. Taste and season with extra salt and pepper, if necessary. Garnish with feta cheese and serve.

Notes

Storing: Store the salad in an airtight container in the fridge for up to 3 days. Just note that the potatoes may lose a bit of their crispiness after being stored, but the flavor will still be delicious.

Variations: For a heartier version, you can mix in cooked shredded, chopped bacon, or hard-boiled eggs.

Nutrition