Crispy Smashed Potato Salad (Print-Friendly Version)

Crisp potatoes and tangy yogurt dressing combine with crunchy pickles for a crave-worthy, flavorful side.

# Ingredients:

→ Potatoes

01 - 900 g baby potatoes (mini yellow potatoes)

→ For Roasting

02 - 3 tablespoons olive oil, divided
03 - 0.5 teaspoon salt
04 - 0.25 teaspoon black pepper

→ Dressing

05 - 180 ml Greek yogurt
06 - 120 ml kewpie mayonnaise or regular mayonnaise
07 - 2 teaspoons Dijon mustard
08 - Juice of 0.5 lemon
09 - 1 garlic clove, minced
10 - 0.25 cup fresh parsley, chopped
11 - Salt and black pepper, to taste

→ Additions

12 - 1 dill pickle, finely chopped
13 - 1 shallot, finely chopped
14 - 1-2 scallions, chopped, for garnish (optional)

# Steps:

01 - Preheat oven to 220°C and line a baking sheet with parchment paper. Prepare a second sheet if needed.
02 - Place baby potatoes in a large pot with well-salted cold water. Bring to a boil on medium heat and cook for 7–8 minutes, until just fork tender. Drain and allow to cool slightly.
03 - Thoroughly pat potatoes dry with a paper towel. Transfer to the prepared baking sheet. Using a potato masher or the bottom of a glass, gently press each potato to roughly 0.5 cm thickness.
04 - Brush potatoes with 2 tablespoons olive oil and season generously with salt and black pepper. Roast for 45–60 minutes, flipping halfway, until crisp and deeply golden brown.
05 - While potatoes roast, whisk the remaining 1 tablespoon olive oil with Greek yogurt, mayonnaise, Dijon mustard, lemon juice, minced garlic, and chopped parsley until smooth. Stir in chopped dill pickle and shallot. Adjust seasoning with salt and pepper to taste. Cover and refrigerate.
06 - Once potatoes are crisp, remove from oven and let cool for 10 minutes. Reserve a portion of the crispiest bits for garnish. Gently transfer potatoes to a large bowl and toss with the herbed yogurt dressing until evenly coated.
07 - Garnish with chopped scallions and reserved crispy potato bits. Serve warm.

# Notes & Tips:

01 - Only boil potatoes until just fork tender; avoid overcooking to prevent them breaking when smashed.
02 - Ensure potatoes are well dried after boiling for maximum crispiness.
03 - A light dusting of cornstarch before roasting can enhance crunch, if desired.
04 - Smashing some potatoes extra thin produces ultra-crispy pieces ideal for topping.
05 - Check for doneness early, as roasting time varies by potato size and oven.

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