Smashed Potato Salad

A tasty potato salad where the potatoes are boiled until tender before smashing them and baking them until crispy! The salad includes cucumber, dill pickle, onions and feta and a creamy mayo and Greek yogurt dressing that’s packed with plenty of fresh herbs!

Potatoes salad with its tender potatoes in a creamy mayonnaise dressing is a favourite and this recipe changes it up a bit by using crispy smashed potatoes! The potatoes are boiled until tender and then smashed on a baking sheet, brushed with oil and roasted until golden brown and crispy. You can use any flavours that you want in this potato salad and I like this one themed with Greek tzatziki style with the addition of pickles. The salad ingredients include: cucumbers, pickles, onions, and feta, and the dressing is made with mayo, Greek yogurt, lemon juice, pickle juice, and garlic, along with plenty of fresh dill and parsley. Roasting the potatoes after boiling takes a bit of extra time but the crispy texture that it adds to the salad is well worth it!

Note: This potato salad is best enjoyed freshly made as the potatoes will lose their crispiness later.

Smashed Potato Salad

Prep Time: 10 minutes Cook Time: 1 hour 20 minutes Total Time: 1 hour 30 minutes Servings: 6

A tasty potato salad where the potatoes are boiled until tender before smashing them and baking them until crispy! The salad includes cucumber, dill pickle, onions and feta and a creamy mayo and greek yogurt dressing that’s packed with plenty of fresh herbs!

ingredients

For the smashed potatoes:

2 pounds baby potatoes
2 tablespoons olive oil
salt and pepper to taste

For the dressing:

1/3 cup mayonnaise
1/3 cup plain greek yogurt
1 glove garlic, grated/minced
1 tablespoon pickle juice
1 tablespoon lemon juice
2 tablespoons dill, chopped
2 tablespoons parsley, chopped
salt and pepper to taste

For the salad:

1 cup cucumber, diced
1/2 cup dill pickles, diced
1/4 cup red onions, diced
1/4 cup green onions, thinly sliced
1/4 cup feta, crumbled (optional)

directions

For the smashed potatoes:

Bring the potatoes, and enough water to cover them by an inch, to a boil, reduce the heat and simmer until a fork can easily be pushed into them, about 15-30 minutes depending on the size of the potatoes, before draining.
Place the potatoes on a greased baking sheet and smash them by pressing down on them with something like a potato masher, the bottom of a glass or bowl, etc.
Brush the potatoes with the oil, sprinkle on the salt and pepper and bake them on the top shelf of a preheated 450F/230C oven until golden brown and crispy on top, about 20-30 minutes.
Let the potatoes cool, about 30 minutes.

For the dressing:

Mix everything well.

For the salad:

Mix the potatoes with the salad ingredients and toss with the dressing before enjoying!

Option: Add 1 teaspoon paprika to the potato seasoning.
Option: Add 2 tablespoons mint, chopped to the dressing!
Option: Add 1 teaspoon dijon mustard to the dressing.
Option: Add 1/2 cup celery, diced, to the salad.

Nutrition Facts: Calories 240, Fat 16g (Saturated 3g, Trans 0), Cholesterol 12mg, Sodium 269mg, Carbs 30g (Fiber 3g, Sugars 2g), Protein 5g

Nutrition by:

Smashed Potato Salad

ingredients

For the smashed potatoes:

For the dressing:

For the salad:

directions

For the smashed potatoes:

For the dressing:

For the salad:

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