Smashed Potato Salad

This Smashed Potato Salad is a delightful twist on the traditional potato salad, featuring crispy potatoes smothered in a creamy Greek yogurt dressing. Perfect for picnics, barbecues, or as a refreshing side for any meal, this dish combines vibrant veggies and fresh herbs to create a flavor-packed experience. It’s not only delicious but also easy to make, making it an ideal addition to your spring and summer gatherings.

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Why You’ll Love This Smashed Potato Salad

This smashed potato salad stands out for several reasons.

• Crispy Texture: The smashed potatoes are baked until golden, giving them a satisfying crunch.
• Creamy Dressing: The combination of Greek yogurt and mayonnaise creates a rich and tangy dressing that elevates the flavors.
• Versatile Ingredients: Packed with fresh vegetables like cucumbers and celery, you can easily customize this salad based on your preferences.
• Healthy Twist: Using Greek yogurt instead of heavy creams offers a lighter alternative without sacrificing taste.
• Easy Preparation: With simple steps and common ingredients, this recipe is quick to whip up for any occasion.

Tools and Preparation

Having the right tools makes preparing your smashed potato salad simple and enjoyable.

Essential Tools and Equipment

• Large pot
• Baking sheet
• Whisk
• Mixing bowl
• Fork or potato masher

Importance of Each Tool

• Large pot: Essential for boiling the potatoes evenly until they are tender.
• Baking sheet: Provides a spacious area for roasting the smashed potatoes to achieve that perfect crispiness.
• Whisk: Useful for blending the dressing ingredients smoothly without lumps.

Ingredients

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!

For the 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 Veggies

• 1 cup diced cucumber
• 1/2 cup diced celery
• 1/3 cup diced dill pickles
• 3 green onions, (sliced)

For Garnish (Optional)

• 1/4 cup crumbled feta cheese

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How to Make Smashed Potato Salad

Step 1: Preheat the Oven

Preheat your oven to 425 degrees F. Grease a large baking sheet with olive oil and set it aside.

Step 2: Boil the Potatoes

Bring a large pot of salted water to a boil over high heat.
1. Add the potatoes and cook until fork-tender, about 15 to 20 minutes.
2. Drain the potatoes and let them cool for 5 minutes.

Step 3: Smash the Potatoes

Place the cooled potatoes on the greased baking sheet.
1. Use the bottom of a jar or glass, fork, or potato masher to gently press down on each potato until they are smashed but still in one piece.
2. Aim for about 1/2-inch thickness to ensure they hold together while baking.

Step 4: Bake Until Crispy

Drizzle olive oil over the smashed potatoes.
1. Season generously with salt and pepper.
2. Bake in the oven until crispy, about 25 to 30 minutes.
3. Remove from the oven and let cool for about 10 minutes.

Step 5: Prepare the Dressing

While waiting for the potatoes, make your dressing:
In a large bowl, whisk together:
– Greek yogurt
– Mayonnaise
– Dill
– Parsley
– Shallot
– Garlic
– Dijon mustard
– Lemon juice
– Red wine vinegar
– Salt
– Pepper

Step 6: Combine Ingredients

Once the potatoes have cooled:
1. Add them to your bowl with dressing.
2. Mix in cucumbers, celery, green onions, and dill pickles until everything is well coated.
3. Taste and adjust seasoning with extra salt and pepper if needed.
4. Garnish with feta cheese before serving.

Enjoy your refreshing Smashed Potato Salad as an excellent side dish at your next gathering!

How to Serve Smashed Potato Salad

Smashed potato salad is a versatile dish that can complement a variety of meals. Its crispy texture and creamy dressing make it an excellent choice for gatherings, picnics, or casual dinners. Here are some creative serving suggestions to elevate your smashed potato salad experience.

As a Standalone Dish

• This potato salad can be served on its own as a light lunch or dinner option. Pair it with crusty bread for a complete meal.

With Grilled Meats

• Serve alongside grilled chicken, steak, or fish. The zesty flavors of the salad balance beautifully with smoky grilled dishes.

In Lettuce Wraps

• For a low-carb option, use large lettuce leaves to wrap the smashed potato salad. This adds a fresh crunch and makes for a fun serving style.

Topped with Bacon

• Crumbled bacon pieces can give your smashed potato salad an extra savory kick. This is especially great for those who enjoy a richer flavor profile.

As Part of a Buffet

• Include it in a buffet spread at parties or potlucks. It’s sure to be a hit among guests when paired with other sides like coleslaw and pasta salads.

Garnished with Herbs

• Fresh herbs such as dill or parsley can enhance the presentation and flavor of your smashed potato salad. A sprinkle just before serving adds color and freshness.

How to Perfect Smashed Potato Salad

Creating the perfect smashed potato salad involves attention to detail and using quality ingredients. Here are some tips to ensure your dish stands out.

• Use Fresh Ingredients: Fresh vegetables and herbs elevate the taste of your salad. Choose vibrant cucumbers, crisp celery, and fragrant dill for the best results.
• Don’t Overcook Potatoes: Ensure your Yukon gold potatoes are fork-tender but not mushy. Overcooking can lead to a watery salad that lacks structure.
• Balance Flavors: Taste your dressing before combining it with the potatoes. Adjust seasoning as needed to achieve the perfect balance of tangy and savory.
• Chill Before Serving: Allow the salad to chill in the refrigerator for at least 30 minutes before serving. This enhances the flavors and allows them to meld together.
• Experiment with Add-ins: Feel free to customize your smashed potato salad by adding ingredients like olives, cherry tomatoes, or bell peppers for extra color and taste.
• Garnish Creatively: A sprinkle of crumbled feta cheese or additional fresh herbs as garnish not only adds flavor but also makes your dish visually appealing.

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Best Side Dishes for Smashed Potato Salad

Smashed potato salad pairs wonderfully with many side dishes, making it a perfect addition to any meal. Here are some great options you might consider serving alongside it.

1. Grilled Vegetables: A medley of seasonal vegetables grilled until tender brings smoky notes that complement the creamy potato salad.
2. Classic Coleslaw: This crunchy side offers a refreshing contrast in texture and flavor, making it an ideal match for any summer gathering.
3. Corn on the Cob: Sweet corn adds brightness to your meal; serve it grilled or boiled with butter for extra indulgence.
4. Caprese Salad: The combination of fresh mozzarella, tomatoes, and basil provides a light yet flavorful option that pairs well with the potato dish.
5. Baked Beans: A hearty dish like baked beans brings warmth and sweetness that balances nicely against the tangy flavors of smashed potato salad.
6. Stuffed Peppers: Colorful stuffed peppers filled with rice, beans, or meat create an attractive presentation alongside your potato salad.
7. Greek Pita Chips: Serve these crunchy chips on the side for dipping into any leftover dressing—great for snacking!
8. Fruit Salad: A refreshing fruit medley can cleanse the palate between bites of rich flavors from both the potatoes and other sides you choose.

Common Mistakes to Avoid

When making smashed potato salad, it’s easy to encounter some common pitfalls. Here are a few mistakes to be aware of:

• Overcooking the potatoes: Cooking the potatoes for too long can make them mushy. Aim for fork-tender potatoes, typically around 15-20 minutes in boiling water.
• Not seasoning adequately: Failing to season the potatoes and dressing may lead to bland flavors. Use generous amounts of salt and pepper throughout the cooking process.
• Using cold ingredients: Adding cold ingredients directly to the warm potatoes can affect texture and flavor. Allow the potatoes to cool slightly before mixing.
• Skipping the crispy finish: Not baking the smashed potatoes long enough can prevent that desired crispiness. Bake until golden brown and crunchy.
• Forgetting to taste before serving: Always taste your salad before serving. Adjust seasoning if necessary for the best flavor.

Storage & Reheating Instructions

Refrigerator Storage

• Store in an airtight container for up to 3 days.
• Keep in the fridge at or below 40°F (4°C).

Freezing Instructions

• Smashed potato salad is not recommended for freezing due to texture changes.
• If needed, you can freeze individual components but not the entire dish.

Reheating Instructions

• Oven: Preheat oven to 350°F (175°C). Spread salad on a baking sheet and heat for about 10-15 minutes until warmed through.
• Microwave: Place in a microwave-safe bowl and heat in 30-second intervals until warm, stirring in between.
• Stovetop: Warm over medium-low heat in a skillet, stirring gently until heated through.

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Frequently Asked Questions

What is Smashed Potato Salad?

Smashed potato salad combines crispy smashed baby Yukon gold potatoes with a creamy Greek yogurt dressing, fresh veggies, and herbs for a refreshing side dish.

Can I customize my Smashed Potato Salad?

Yes! You can add ingredients like bacon, different herbs, or substitute Greek yogurt with sour cream based on your preference.

How do I ensure my potatoes stay crispy?

To maintain crispiness, bake them until golden brown after smashing. Ensure they are well-seasoned and spaced out on the baking sheet.

What herbs work well in Smashed Potato Salad?

Fresh herbs like dill, parsley, or chives complement this dish beautifully. Feel free to experiment with others based on your taste!

Can I serve Smashed Potato Salad at picnics?

Absolutely! This dish is perfect for picnics and barbecues because it’s easy to transport and packed with flavor.

Final Thoughts

Smashed potato salad is an appealing and versatile dish that brings together crispy textures and creamy flavors. It’s perfect as a side for summer gatherings or any meal. Feel free to customize it with your favorite vegetables or additional toppings like bacon or cheese!

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Smashed Potato Salad

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• Author: Emily
• Total Time: 45 minutes
• Yield: Approximately six servings 1x

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Description

Smashed Potato Salad is a delightful and refreshing take on the classic potato salad, ideal for summer gatherings and barbecues. Featuring crispy baby Yukon gold potatoes smashed to perfection and tossed with a creamy Greek yogurt dressing, this dish combines vibrant vegetables and fresh herbs for an explosion of flavor in every bite. Healthy yet satisfying, it’s easy to prepare and can be customized with your favorite ingredients. Whether served as a side dish or a standalone meal, this salad will surely impress your guests while adding a burst of color to your table.

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Ingredients

Scale 1x2x3x

• 2 lbs baby Yukon gold potatoes
• 3/4 cup Greek yogurt
• 1/4 cup mayonnaise
• 1/4 cup chopped dill
• 1 cup diced cucumber
• 1/2 cup diced celery
• 1/4 cup crumbled feta cheese (optional)
• 2 tablespoons olive oil
• Kosher salt and black pepper (for seasoning)
• 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
• 1/3 cup diced dill pickles
• 3 green onions (sliced)

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Instructions

1. Preheat your oven to 425 degrees F and grease a large baking sheet.
2. Boil salted water in a large pot, add potatoes, and cook until fork-tender (15-20 minutes). Drain and let cool for 5 minutes.
3. Smash each potato on the baking sheet until about 1/2 inch thick. Drizzle with olive oil, season with salt and pepper, then bake for 25-30 minutes until crispy.
4. While potatoes bake, whisk together Greek yogurt, mayonnaise, dill, cucumber, celery, lemon juice, garlic, Dijon mustard, salt, and pepper in a large bowl.
5. Once potatoes are cool, toss them with the dressing mixture until well-coated. Garnish with feta if desired before serving.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Sides
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 cup (150g)
• Calories: 210
• Sugar: 2g
• Sodium: 350mg
• Fat: 9g
• Saturated Fat: 3g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 3g
• Protein: 6g
• Cholesterol: 10mg