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Crispy Smashed Potato Salad

A delightful combination of crispy baby Yukon gold potatoes, fresh herbs, and a creamy dressing that is both comforting and refreshing.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the salad
  • 2 lbs baby Yukon gold potatoes These are preferred for their texture.
  • 2 tablespoons extra virgin olive oil or olive oil spray For roasting or drizzling.
  • 1/2 teaspoon kosher salt To taste.
  • 1/4 teaspoon ground black pepper To taste.
  • 1/4 cup fresh chopped dill For flavor enhancement.
  • 1/4 cup fresh chopped parsley For garnish.
  • 1/2 cup chopped celery For crunch.
  • 1/3 cup chopped pickles Add a tangy flavor.
  • 1/4 cup chopped scallions For extra freshness.
  • 1/3 cup crumbled feta cheese Optional, but recommended.
For the dressing
  • 1/2 cup plain Greek yogurt Base for the dressing.
  • 1/2 cup light mayo For creaminess.
  • 2 teaspoons dijon mustard For spice.
  • 2 tablespoons pickle juice For flavor.
  • 1 tablespoon garlic paste or minced garlic To taste.
  • Salt and pepper to taste Salt and pepper For seasoning.

Method
 

Preparation
  1. Make the dressing by mixing together the Greek yogurt, mayo, dijon mustard, garlic, pickle juice, and some salt and pepper. Set it aside.
  2. Boil the Yukon gold potatoes until tender, then let them cool slightly and smash them down gently to achieve a crispy edge.
Assembly
  1. Toss the smashed potatoes with the dressing and add in all the fresh ingredients like dill, parsley, celery, pickles, scallions, and feta.

Notes

Serve chilled or at room temperature. Great alongside grilled meats or fresh veggies. Store leftovers in an airtight container in the fridge for about 3-5 days.