This crispy smashed potato salad deserves all the hype its been getting on social media. It’s such a fun way to level up a classic potato salad, and makes for an easy side dish to serve with just about any meal!
You’ll start by boiling then smashing down baby potatoes, and seasoning them with olive oil, salt, pepper and garlic powder. Roast them for around 45 minutes until browned, then toss them in a crunchy and tangy yogurt sauce made with fresh herbs and chopped veggies.
To get the perfect crisp on the potatoes, I like to roast them directly on a greased sheet-pan. You can cut the baking time if you have an air-fryer, but be sure not to overcrowd your air-fryer rack.
Ingredients in smashed potato salad
Here’s what you’ll need to make this simple side dish:
- Baby yellow potatoes, about 1.5-2 lb bag
- Olive oil
- Salt, pepper and garlic powder
Tangy dressing
- Mayonnaise– any may you prefer
- Greek yogurt
- Diced celery, red onion and scallions
- Chopped dill and parsley
- Lemon juice
- Salt & pepper
- You’ll start by boiling the potatoes until fork tender
- Transfer them to a greased sheet-pan then smash them down using the bottom of a glass or small bowl
- Drizzle the potatoes with olive oil and season with a little salt, pepper and garlic powder
- Bake on 425 F for a total of 40-45 minutes
- While the potatoes roast, prepare your dressing
- Once the potatoes are ready, chop them into smaller pieces then toss together with your dressing
This simple side dish is going to be on repeat all summer. If you’re in need of new ways to serve potatoes, you’re going to love the flavors in this recipe.
Be sure to tag me on Instagram if you try it!
Things to serve with your smashed potato salad:
Pistachio Pesto Salmon Bites
Baked Salmon with Olives and Almonds
Cilantro Lime Salmon
Smashed Potato Salad
Ingredients
- 1.5 -2 lbs baby yellow potatoes
- 2 tbsp olive oil
- Salt & pepper
- 1/2 tsp garlic powder
Dressing
- 1/4 cup mayonnaise
- 1/4 cup greek yogurt
- 2 celery stalks, finely diced
- 1/4 red onion, finely diced
- 1/4 cup dill, chopped
- 1/4 cup parsley, chopped
- 2 scallions, chopped
- Juice from 1/2 lemon
- Salt & pepper
Directions
- Bring a pot of water to a boil. Boil the potatoes for 20 minutes until fork tender. Drain and add them to a parchment lined or greased sheet pan
- Preheat the oven to 425 F
- Spray the bottom of a glass or small bowl with cooking spray and smash the potatoes down
- Drizzle the potatoes with olive oil, and season with salt, pepper and garlic powder
- Roast for 20-25 minutes, then flip and bake for an additional 20-25 minutes until brown. Alternatively, you can air-fry on 425 F for 25-35 minutes
- While that roasts, prepare the dressing by mixing together all of the dressing ingredients until well combined
- Once the potatoes are ready, cut them into smaller pieces and add them to the dressing. Toss together until fully combined and garnish with extra scallions or chopped parsley
- This dish can be served cold or at room temperature. Leftovers can be refrigerated for up to 4 days.
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