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This Crispy Smashed Potato Salad is the ultimate comfort food upgrade. Roasted baby potatoes come out crackly and golden then toss with a creamy herby dressing and a pop of pickle for that craveable finish that keeps everyone coming back for seconds.
Family and friends always ask for the recipe because those crispy edges are so addictive. I whipped up this salad for a backyard barbecue and my neighbor’s kids fought over the last scoop.
Ingredients
- Baby potatoes: look for firm glossy potatoes to get the crispiest texture
- Olive oil: use a robust extra virgin for richer flavor
- Salt: use kosher or flaky salt to help draw out moisture while roasting
- Pepper: freshly cracked packs more punch than pre-ground
- Greek yogurt: gives the dressing tang plus protein and a creamy feel
- Kewpie or regular mayonnaise: adds signature richness and a hint of umami
- Dijon mustard: essential for depth and zip
- Lemon juice: use fresh for the brightest zesty finish
- Garlic clove: look for plump cloves for the boldest flavor
- Fresh parsley: gives color and herby aroma always choose vibrant green leaves
- Dill pickle: brings crunch and punch choose cold-packed pickles for best snap
- Shallot: adds a gentle onion flavor
- Scallions (optional): for garnish snip with scissors for easy topping
Step-by-Step Instructions
- Boil the Potatoes:
- Place the baby potatoes in a large pot of cold salted water. Bring to a gentle boil over medium and cook for about eight minutes until you can pierce with a fork but they do not fall apart. Drain well and let them sit for a few moments to cool slightly.
- Smash and Season:
- Pat the boiled potatoes dry with paper towels. On a parchment-lined baking sheet arrange the potatoes in a single layer and use a potato masher or sturdy glass to gently flatten them to about a quarter inch thick. Brush generously with olive oil and add a hefty sprinkle of salt and pepper across each.
- Roast Until Crispy:
- Slide the baking sheet into a hot oven at four hundred twenty five degrees Fahrenheit. Let the potatoes roast for forty five to sixty minutes flipping them over about halfway through so both sides get evenly golden and crunchy. Save a few of the crispiest broken bits for topping later.
- Make the Dressing:
- While the potatoes roast whisk together the remaining olive oil with Greek yogurt mayonnaise Dijon mustard lemon juice garlic and chopped parsley in a bowl until smooth. Fold in the chopped dill pickle and shallot then taste and add more salt and pepper as needed. Cover and chill the dressing while the potatoes finish.
- Toss and Serve:
- Pull the tray from the oven and let the potatoes cool for ten minutes. Scoop into a big bowl and gently toss with the herby yogurt dressing so everything is well coated but still crisp. Top with extra crispy potato bits and scatter sliced scallions if you like. Serve warm and enjoy the crunch.
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Pickle is my secret weapon here. It is wild how one finely chopped dill pickle packs in so much crunch and briny flavor. My family begs for extra pickle on top because it ties together the creamy and crispy elements.
Storage tips
Leftover salad holds up really well in an airtight container in the fridge for up to three days. If you want the potatoes extra crisp for leftovers reheat them in the oven rather than the microwave.
Ingredient substitutions
You can swap baby red potatoes or small purple potatoes for a colorful twist. If you have regular mayonnaise only that works too. Dairy free yogurt and vegan mayo make it plant based.
Serving suggestions
This is the ultimate barbecue side but it is killer with burgers fried chicken or a big green salad for lunch. I set out extra pickles and parsley for topping and there is never a bite left.
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Cultural and historical context
Smashed potatoes come from rustic country cooking where cooks made do with simple ingredients and big flavor. Elevating them in a salad with herby yogurt and pickle gives a nod to classic deli potato salad but with a crispier modern twist.
Frequently Asked Questions About Recipes
- → What potatoes give the best crunch?
Pick baby yellow potatoes. Their skins get super crisp after smashing while keeping the insides soft.
- → Can I prep this ahead of time?
It’s easy—make the potatoes and sauce a day ahead, then mix them up right before eating to keep everything crisp.
- → Is plain mayo fine if I can’t find Kewpie?
Totally! Regular mayo does the trick, but Kewpie can give a bit more flavor if you have it.
- → Got any tips for keeping potatoes crunchy?
Let those potatoes chill for a bit after roasting, then mix with the dressing just before serving. That way they stay snappy.
- → What swap works for Greek yogurt?
If you want, you can use sour cream or your go-to dairy-free yogurt instead. Whatever suits your style or needs.