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.

Ingredients

Scale

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

Preheat your oven to 425 degrees F and grease a large baking sheet.
Boil salted water in a large pot, add potatoes, and cook until fork-tender (15-20 minutes). Drain and let cool for 5 minutes.
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.
While potatoes bake, whisk together Greek yogurt, mayonnaise, dill, cucumber, celery, lemon juice, garlic, Dijon mustard, salt, and pepper in a large bowl.
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