Crispy Smashed Potato Salad
This smashed potato salad combines oven-crisped baby potatoes with a tangy Greek-yogurt and kewpie mayo dressing, fresh herbs, cucumber and shallot for a crunchy, creamy side dish that’s perfect warm or chilled.
Ingredients
Potatoes:
- 2 lbs baby potatoes scrubbed
- 1 tbs olive oil
- salt and pepper to taste
Salad:
- 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 clove garlic minced
- 1/4 cup fresh dill chopped
- 1/4 cup fresh parsley chopped
- 1 medium cucumber seeded and finely chopped
- 1 medium shallot finely chopped
Instructions
Potatoes:
- Preheat the oven to 425°F and line a large baking sheet with parchment paper.
- Place the scrubbed baby potatoes in a pot of boiling water and cook until a fork easily pierces them, about 7 minutes. Drain and pat dry.
- Arrange the potatoes on the prepared sheet and gently flatten each one with the bottom of a glass until smashed. Brush the tops with olive oil and season with salt and pepper.
- Roast the smashed potatoes for roughly 50 minutes to 1 hour, or until they develop a golden, crisp exterior. Reserve any extra crunchy browned pieces for garnish.
Salad:
- Trim and remove the seeds from the cucumber to prevent excess moisture, then finely chop it.
- In a bowl, whisk together Greek yogurt, kewpie mayo, Dijon, lemon juice, red wine vinegar, minced garlic, chopped dill, chopped parsley, and salt and pepper. Taste and adjust seasoning as needed.
- Fold the chopped cucumber and shallot into the dressing mixture, then cover and chill while the potatoes finish roasting.
Assembly:
- Let the roasted potatoes cool for about 5 minutes, then gently combine them with the chilled dressing and vegetables so each piece is well coated.
- Top with reserved crispy potato bits, extra dill and a grind of black pepper. Store leftovers refrigerated.