We went to town on this creamy hearty salad. If you love smashed potatoes and adore a creamy tzatziki like dressing, you’re in luck! This salad does not disappoint. All the texture and flavor will definitely please you and your dinner partners. I would serve this with steak or chicken.
The first part is easy to simply boil your potatoes in some water until for tender. I used baby potatoes so they boiled in no time. You can also use Yukon Gold potatoes and they may take extra time. Once done, smash them with a glass so they are flat. The roasting part takes time with at least 50 minutes in the oven to get that golden brown crispy and color.
The Dressing: The second part of this recipe should be done while the potatoes are roasting in the oven so that the flavors of the dressing can come together and meld in at least 30 minutes time in the refrigerator. Always taste your dressing to see if it needs adjustment of salt, pepper or tanginess with the vinegar or lemon.
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Crispy Smashed Potato Salad
- 2 lbs baby potatoes, scrubbed
- 1 tbs olive oil
- salt and pepper to taste
- 3/4 cup Greek yogurt
- 1/2 cup kewpie mayo
- 2 tsp Dijon mustard
- 1/2 large lemon, juiced
- 2 tsp red wine vinegar
- 1 large garlic clove, minced
- 1/4 cup fresh dill, chopped
- 1/4 cup fresh parsley, chopped
- 1 medium cucumber, seeded + fine chop
- 1 shallot, fine chop
- Preheat your oven to 425℉. Line an XL baking sheet with parchment paper.
- Boil your potatoes for 7 minutes or until fork tender. Dry and transfer to your baking sheet. Use the back of a glass to smash them down flat. Brush them with olive oil and season with salt and pepper to taste. Roast for 50 minutes to 1 hour or until golden brown and crispy!
- Save some crispy brown potato bits on the side for garnish.
- Make sure you scoop out/deseed the cucumber so that the salad does not become watery!
- Whisk together the yogurt, mayo, dijon, lemon juice, vinegar, garlic, dill, parsley, salt and pepper to taste. Taste and adjust if needed to your palate. Mix in the cucumber and shallot, then cover and refrigerate while the potatoes roast.
- Once the potatoes have cooled for 5 minutes, fold them into the salad so that they are completely coated. Garnish the crispy potato bits, dill and black pepper. Refrigerate leftovers.