SMASHED POTATO SALAD

Looking for a potato salad that's a little extra? This smashed potato salad is the perfect twist on the classic! Instead of using boiled chunks, this recipe uses crispy smashed potatoes roasted until golden, then tossed with a creamy, tangy dressing and fresh herbs. The result? A salad that's crunchy on the outside, soft on the inside, and bursting with bold, zesty flavor.

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Prep Time 15

Cook Time 1

Total Time 1 15

Course Appetizer, Salad, Side Dish, Snack

Cuisine American

Servings people

Calories 238 kcal

Equipment

Mixing Bowl

Baking Tray

Ingredients

For the Potatoes

2 lbs Baby Potatoes
Water for boiling
1 tablespoon Salt
2-3 tablespoon Extra Virgin Olive Oil or Melted Butter
2 tablespoon Garlic Powder or minced Garlic
1 tablespoon Paprika

For Greek Yogurt Dipping Sauce

½ cup Greek Yogurt
½ cup Mayonnaise or Vegan Mayonnaise
1 small Cucumber sliced or chopped
1 handful Parsley chopped
2 tablespoon Dill Leaves chopped
2 tablespoon Red Wine Vinegar
2 tablespoon Lemon Juice
2 tablespoon Dijon Mustard
1 tablespoon Red Chili Flakes
2 Scallions sliced

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Instructions

Boil The Potatoes

Wash the potatoes well. Add them to a pot of salted water and boil until fork-tender (about 15-20 minutes). Drain the water and let the potatoes cool slightly.
2 lbs Baby Potatoes, 1 tablespoon Salt, Water

Smash The Potatoes

Place the boiled potatoes on a baking tray lined with parchment paper. Use the back of the spoon, fork, or cup to gently press each potato flat.
(Note- Don't press potatoes too hard, otherwise they will fall apart.)

Make Spiced Oil

In a small bowl, add extra virgin olive oil. Add minced garlic or garlic powder, and Paprika, mix until well combined. Brush this oil on the smashed potatoes.
2-3 tablespoon Extra Virgin Olive Oil, 2 tablespoon Garlic Powder, 1 tablespoon Paprika

Roast Until Crispy

Air Fryer: Preheat the air fryer at 400 degrees F for 3-4 minutes. Place potatoes in the air fryer basket in a single layer (leaving a slight gap between two potatoes). Air fry at 375 degrees F for 15 minutes until crispy on one side. Keep rotating the potatoes every 5 minutes.
Oven: Preheat oven to 400℉ for 15 minutes. Place the baking tray in the oven and bake for 45-55 minutes or until crispy. Remove the tray from the oven and let them sit for 5 minutes.

Make The Dressing

In a bowl, mix Greek yogurt, mayonnaise, cucumber, parsley, dill leaves, red wine vinegar, dijon mustard, lemon juice, and red chili flakes until well combined.
½ cup Greek Yogurt, ½ cup Mayonnaise, 1 small Cucumber, 1 handful Parsley, 2 tablespoon Dill Leaves, 2 tablespoon Red Wine Vinegar, 2 tablespoon Lemon Juice, 2 tablespoon Dijon Mustard, 1 tablespoon Red Chili Flakes

Toss & Serve

Place the potatoes in the bowl and gently toss with the dressing. Garnish with scallions. Serve warm or at room temperature and enjoy.
2 Scallions

Video

Nutrition Facts

SMASHED POTATO SALAD

Amount per Serving

Calories

238

Calories from Fat 126

% Daily Value*

Fat

Saturated Fat

Trans Fat

0.03

Polyunsaturated Fat

Monounsaturated Fat

Cholesterol

Sodium

1033

Potassium

593

Carbohydrates

Fiber

Sugar

Protein

Vitamin A

434

Vitamin C

Calcium

Iron

* Percent Daily Values are based on a 2000 calorie diet.

Notes

Don't forget to check out the FAQ and step-by-step instructions with pictures, as it can be helpful if you get stuck and need help!

STORAGE

Leftover salad can be stored in an airtight container in the refrigerator for up to 2 days. If you haven't mixed the roasted potatoes and dressing, store them separately to keep them crispy.

Reheating: To revive crispiness, reheat the potatoes in an oven or air fryer at 180°C (350°F) for 5–8 minutes. Only toss with dressing after reheating if storing separately.

TIPS

Small potatoes, like baby gold or red potatoes, smash and crisp beautifully. Larger potatoes may fall apart or stay too soft in the center.
Boil potatoes in salty water so you don't need to add salt later.
Boil potatoes until soft enough to pierce with a fork but still hold their shape. Overcooked ones may fall apart when smashed.
Press the bottom of a glass or a spoon, but do not crush. Too much pressure will break them entirely.
Let the potatoes rest for 5 minutes after roasting so they don't make the dressing too runny when tossed.

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