If you’ve only ever had the traditional potato salad that’s soft, mushy, and swimming in mayo, you’re in for a big surprise. This Smashed Potato Salad is different really different. Instead of soggy potatoes, we roast them until they’re golden and crispy, then toss them in a creamy Greek yogurt dressing packed with fresh herbs. The yogurt gives it a light tang and a boost of protein, and the crunch from cucumbers and pickles takes it to a whole new level. This is a potato salad you’ll actually crave, and I think it’s perfect for spring gatherings or your Easter table.
Method
Boil the Potatoes
Start by placing your baby yellow potatoes in a large pot of boiling water. Let them cook for about 15 minutes, or until they are fork-tender meaning you can easily pierce them with a fork without much resistance. Once they’re cooked, drain the water using a colander and immediately rinse the potatoes under cold water. This stops the cooking process and makes them easier to handle when smashing later.
Smash and Roast
While the potatoes cool slightly, preheat your oven to 425°F. Line one or two baking sheets with parchment paper, making sure there’s enough room for all the potatoes to sit without touching each other this helps them get crisp instead of steaming. Place the potatoes on the baking sheet and, using the bottom of a sturdy glass or cup, gently press down on each potato until it flattens but still holds together. Brush each smashed potato generously with olive oil, coating the tops and sides, then sprinkle with sea salt and freshly ground black pepper. Roast the potatoes in the oven for 45–50 minutes until they turn golden brown and crispy around the edges. For extra crunch, you can flip them halfway through the cooking time. Once done, remove them from the oven and let them cool for a few minutes.
Make the Dressing
While the potatoes roast, prepare your dressing. In a large mixing bowl, combine the Greek yogurt, half of the chopped chives, dill, red wine vinegar, Dijon mustard, olive oil, salt, and pepper. Mix well until the dressing is smooth and creamy. Taste it at this stage and adjust the seasoning if you feel it needs more salt, pepper, or tang.
Assemble the Salad
Once the potatoes have cooled slightly but are still warm and crisp, it’s time to bring everything together. Add the chopped cucumbers, dill pickles, shallots, and the remaining half of the chives to the bowl with the dressing. Gently fold in the crispy smashed potatoes, tossing them so they’re well coated in the creamy herb mixture without breaking them apart.
Serve
This salad is best served immediately while the potatoes are still crunchy on the outside. Spoon it into a large serving dish, garnish with a little extra fresh dill or chives if you like, and enjoy the mix of textures and flavors in every bite.
Necessary Tools
- Large pot for boiling potatoes
- Colander for draining
- Baking sheet(s)
- Parchment paper
- Measuring cups and spoons
- Large mixing bowl
- Small bowl for dressing
- Sturdy glass or cup (for smashing potatoes)
- Basting brush
Smashed Potato Salad with Yogurt & Herb Dressing
Cuisine: AmericanDifficulty: Easy8
servings15
minutes1
hour5
minutes1
hour20
minutesIngredients
Potatoes:
2 lbs baby yellow potatoes
2 tablespoons olive oil (plus extra for brushing)
Sea salt & ground black pepper to taste
Dressing:
1 cup Greek yogurt
1 bunch chives, finely chopped (divided into 2 equal parts)
1 bunch dill, chopped (~1/4 cup)
2 tablespoons red wine vinegar
2 tablespoons Dijon mustard
2 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon black pepper
Mix-ins:
4 Persian cucumbers, chopped
6 dill pickles, chopped
2 shallots, finely chopped
Directions
- Boil the Potatoes
Place your baby potatoes in a large pot of boiling water. Cook for about 15 minutes, or until they’re fork-tender. Drain the potatoes and rinse them under cold water to stop the cooking process. - Smash and Roast
Preheat your oven to 425°F. Line one or two baking sheets with parchment paper. Spread the cooled potatoes out with plenty of space between them. Using the bottom of a sturdy glass or cup, press down on each potato until it flattens but still holds together. Brush each smashed potato generously with olive oil, then sprinkle with sea salt and black pepper. Roast in the oven for 45–50 minutes, flipping halfway through if you want even more crispiness. They should come out golden brown and crunchy on the edges. Let them cool slightly. - Make the Dressing
In a large mixing bowl, combine Greek yogurt, half of the chopped chives, dill, red wine vinegar, Dijon mustard, olive oil, salt, and pepper. Stir until smooth and creamy. Taste and adjust seasoning if needed. - Assemble the Salad
Add the chopped cucumbers, pickles, shallots, and remaining chives to the dressing. Gently fold in the crispy smashed potatoes so they’re coated with the dressing but not broken apart. - Serve
This salad is best enjoyed right away while the potatoes still have that crispy bite.
Notes
- Don’t overcrowd your baking sheet, or the potatoes will steam instead of crisp.
- Make sure the potatoes are fully cooked before smashing to avoid crumbling.
- Always taste the dressing before adding the potatoes adjusting the flavor now is easier than later.
Serving Suggestions
- Perfect for Easter, summer barbecues, or as a side dish for grilled chicken or fish.
- Serve it warm for a cozy feel, or chilled for a refreshing summer salad.
- Garnish with extra fresh dill or a sprinkle of paprika for color.
Fun Fact
The smashed potato method isn’t just for salads it’s a popular trick to get the crispiest roast potatoes. Smashing increases the surface area, which means more golden edges and crunch.
Conclusion
This Smashed Potato Salad is proof that potato salad doesn’t have to be boring. The crispy potatoes, fresh herb yogurt dressing, and crunchy veggies create a side dish that’s fresh, flavorful, and satisfying. Once you try it, you might never go back to the classic mayo version. I know I won’t!
