Description
Crispy smashed potato salad is a vibrant, crunchy dish that combines golden roasted potatoes with creamy dressing and fresh herbs—perfect for summer picnics or backyard gatherings.
Ingredients
- Baby potatoes
- Olive oil
- Fresh herbs (parsley, dill)
- Lemon juice
- Greek yogurt
- Garlic powder
- Dijon mustard
- Salt and pepper
Instructions
- Boil baby potatoes in salted water until tender, about 15 minutes. Drain and let cool.
- Gently smash potatoes with a fork or palm, flattening them without mashing completely.
- Preheat oven to 425°F (220°C). Place smashed potatoes on a parchment-lined baking sheet, drizzle with olive oil, and sprinkle with salt. Roast for 25-30 minutes until golden brown.
- While roasting, mix Greek yogurt, lemon juice, garlic powder, mustard, salt, and pepper in a bowl until smooth.
- Toss warm potatoes in a large bowl with fresh herbs and dressing until well coated.
- Serve warm or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 215
- Sugar: 1g
- Sodium: 320mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 3mg