BEST Crispy Smashed Potato Salad (Viral Recipe, Easy)
This crispy smashed potato salad is an easy and delicious twist on a classic side dish. The potatoes are roasted until golden and crispy, then tossed with a creamy, flavorful dressing.
Ingredients
Potatoes
- 1.5 lb baby gold or yellow potatoes (whole and unpeeled (or baby red potatoes))
Roasting
- 2 Tbsp extra-virgin olive oil
- 2 tsp kosher salt (plus more for salting the water)
- 0.5 tsp black pepper (more to taste)
Dressing
- 0.5 cup dill pickles (finely chopped)
- 0.5 cup red onions (finely chopped)
- 0.25 cup fresh dill (loosely packed, finely chopped)
- 0.25 cup fresh parsley (finely chopped)
- 1 Tbsp chives (chopped)
- 0.75 cup Greek yogurt
- 2 Tbsp mayo (I use mayo made with avocado oil or olive oil)
- 3.5 Tbsp lemon juice ((1 large lemon))
- 2 cloves garlic (finely minced)
- 1 Tbsp Dijon mustard
- 0.25 tsp kosher salt (more to taste)
- 0.25 tsp black pepper (more to taste)
Instructions
- Preheat oven to 425℉ (218°C). Boil potatoes in salted water until fork-tender, about 10-15 minutes. Drain and cool.
- Smash potatoes on a baking tray, coat with olive oil, salt, and pepper. Roast for 40-50 minutes until crispy.
- While potatoes roast, combine dressing ingredients, red onions, chives, dills, parsley, and pickles in a large bowl.
- Add roasted potatoes to the bowl with the dressing and other ingredients. Stir to combine.
- Hint: leave a bit of space between the potatoes on the baking sheet. This will help them to crisp up! You may need to use a second tray depending on the size of the baking sheet you're using.
Notes
For extra crispy potatoes, don't overcrowd the baking sheet.
Nutrition
Calories: 350kcal | Carbohydrates: 40g | Protein: 8g | Fat: 18g | Sodium: 600mg