Can I prepare crispy potato salad ahead of time?

Yes! Prepare the dressing and potatoes ahead of time, but store them in a separate container. Just before serving, mix them to create the crispest texture.

How do I best to cook mashed potatoes?

Spread them out on an oven-proof baking sheet and bake at 400 degF for about 10 minutes to revive the crispness.

Can this salad be used for picnics, potlucks, or picnics?

Absolutely. It is more durable than the traditional Crispy Smashed Potato Salad, it is also safe to be left out longer thanks to the yogurt-mayonnaise mix.

Yes! You can substitute vegan mayo and yogurt. Everything else remains the same. And you still get a creamy, crisp deliciousness.

Crispy Smashed Potato Salad – 5-Star Flavor You’ll Crave

Name: Crispy Smashed Potato Salad
Prep time: 5 min
Cook time: 1 h
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: American
Ingredients: 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; Juice of 1/2 large lemon; 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 and finely chopped; 1 shallot, finely chopped

Description

A creamy, crunchy twist on classic potato salad. This smashed version with yogurt dressing and crispy roasted potatoes is the ultimate side dish.

Ingredients

Smashed 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

Juice of 1/2 large lemon

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 and finely chopped

1 shallot, finely chopped

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Instructions

Preheat oven to 425°F. Line baking sheet with parchment paper.

Boil potatoes until fork tender, about 7 minutes.

Drain, dry, and place on baking sheet. Smash each potato flat.

Brush with olive oil, season with salt and pepper. Roast for 50–60 minutes until golden and crispy.

While potatoes roast, mix yogurt, mayo, mustard, lemon juice, vinegar, garlic, dill, parsley, salt and pepper.

Stir in cucumber and shallot. Chill dressing.

Cool potatoes 5 minutes. Fold into dressing.

Garnish with extra dill, pepper, and crispy bits. Serve warm or chilled.

Notes

Make ahead by storing potatoes and dressing separately.

Use vegan yogurt and mayo to make this recipe plant-based.

Reheat potatoes briefly to bring back crispiness.

Prep Time: 5 minutes
Cook Time: 1 hour
Category: Salads
Method: Roasted
Cuisine: American