Smashed Potato Salad

Smashed Potato Salad is a delightful and refreshing side dish that combines crispy smashed Yukon gold potatoes with a creamy Greek yogurt dressing. Bursting with fresh veggies like cucumbers, celery, and dill pickles, this salad is perfect for summer gatherings, picnics, or barbecues. With its zesty flavors and satisfying textures, it’s sure to impress your guests while providing a healthier twist on traditional potato salad. Easy to customize, you can add your favorite vegetables or proteins to make it uniquely yours. Enjoy this vibrant dish as a savory side that elevates any meal!

Prep Time15 mins

Cook Time30 mins

Total Time45 mins

Course: Sides Cuisine: American Keyword: For added flavor variations: try incorporating bacon bits or hard-boiled eggs into your salad. For a vegan option, swap Greek yogurt with plant-based yogurt and use vegan mayonnaise. Servings: Approximately 8 servings Calories: 210kcal Author: Tisha

Ingredients

2 lbs baby Yukon gold potatoes
3/4 cup Greek yogurt
1/4 cup mayonnaise
1/4 cup chopped dill
1/4 cup chopped parsley
1 cup diced cucumber
1/2 cup diced celery
1/3 cup diced dill pickles
3 green onions, sliced
Olive oil
Kosher salt
Black pepper

Instructions

Preheat oven to 425°F and grease a baking sheet.
Boil the potatoes in salted water until fork-tender (15-20 minutes), then cool for 5 minutes.
Smash the potatoes gently on the baking sheet until about 1/2 inch thick.
Drizzle with olive oil, season with salt and pepper, and roast for 25-30 minutes until crispy.
In a mixing bowl, whisk together Greek yogurt, mayonnaise, dill, parsley, shallot, garlic, Dijon mustard, lemon juice, red wine vinegar, salt, and pepper.
Once cooled, combine smashed potatoes with diced cucumber, celery, green onions, and pickles in the bowl of dressing. Mix well and adjust seasoning if needed.

Nutrition