Description
A delightful twist on classic potato salad, featuring crispy smashed potatoes and a creamy dressing.
Ingredients
Scale
- 1.5 lbs baby potatoes (Yukon Gold or Red)
- 3 tbsp olive oil
- 1 tsp kosher salt
- 0.5 tsp freshly ground black pepper
- 0.5 tsp garlic powder or 2 cloves minced garlic
- 0.25 cup Greek yogurt or mayonnaise
- 1 tbsp Dijon mustard
- 1 tbsp lemon juice or white wine vinegar
- 2 tbsp chopped fresh herbs (dill, parsley, or chives)
- Optional Toppings: Crumbled feta, chopped scallions, crispy bacon, pickled onions, or capers
Instructions
- Boil the Potatoes: Start with a large pot of cold water, add salt, then bring to a boil. Add the baby potatoes and cook for 15-18 minutes until fork-tender. Drain and cool for about 10 minutes.
- Preheat the Oven: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Smash the Potatoes: Place the cooled potatoes on the baking sheet and gently press down on each until smashed but not completely broken.
- Season and Roast: Drizzle potatoes with olive oil and season with salt, pepper, and garlic powder. Roast for 25-30 minutes, flipping halfway.
- Prepare the Dressing: While roasting, whisk together Greek yogurt (or mayo), Dijon mustard, lemon juice (or vinegar), and chopped herbs. Taste and adjust seasoning.
- Combine: Toss warm potatoes with the dressing and any optional toppings in a large bowl.
- Serve: Enjoy warm, garnished with extra herbs if desired.
Notes
To avoid soggy potatoes, let them cool slightly before smashing. Store leftovers in an airtight container in the fridge for up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 3g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 5mg