Description
This smashed potato salad combines crispy roasted potatoes with a fresh, creamy herb dressing for a satisfying side dish. It offers great texture and bright flavor.
Ingredients
- 2 pounds baby gold potatoes
- 2 tablespoons olive oil (for potatoes)
- 1 teaspoon kosher salt (for potatoes)
- ½ teaspoon black pepper (for potatoes)
- ¾ cup plain Greek yogurt
- 2 tablespoons mayonnaise
- 1 tablespoon lemon juice
- 1 tablespoon olive oil (for dressing)
- 1 clove garlic finely minced
- ½ teaspoon kosher salt (for dressing)
- ¼ teaspoon black pepper (for dressing)
- ¼ cup fresh dill finely chopped
- ¼ cup fresh parsley finely chopped
- ¼ cup green onions thinly sliced
- ½ cup cucumber finely diced
Instructions
- Preheat your oven to 425°F. Line a large baking sheet with parchment paper.
- Put the potatoes in a large pot, cover with water, and bring to a boil. Cook for 15 minutes until they are just fork tender. Drain them well.
- Spread the cooked potatoes on the prepared baking sheet. Gently smash each potato using the bottom of a glass.
- Drizzle the smashed potatoes with olive oil. Season them evenly with salt and black pepper.
- Roast for 35 to 40 minutes, flipping once, until the potatoes are golden brown and crispy.
- While the potatoes roast, whisk together the Greek yogurt, mayonnaise, lemon juice, olive oil, garlic, salt, and black pepper in a separate bowl.
- Stir the dill, parsley, green onions, and cucumber into the dressing mixture.
- Let the roasted potatoes cool slightly. Transfer them to a large bowl.
- Spoon the dressing over the potatoes. Gently toss everything to coat, making sure to keep some of the crispy texture.
- Serve the salad warm or at room temperature.
Notes
- Slightly warm potatoes absorb the dressing best without losing their crisp edges.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Side Dish
- Method: Roasting and Mixing
- Cuisine: American