Crispy Smashed Potato Salad A Summer Delight

Ingredients

• 3 lb Baby Yukon Gold Potatoes (scrubbed, whole; can substitute baby red potatoes for color)
• 2 tbsp Olive Oil (for brushing potatoes; avocado oil works as well)
• 1 tsp Kosher Salt (plus extra ¼ tsp for dressing)
• 1 tsp Cracked Black Pepper (plus extra ¼ tsp for dressing)
• 1 cup Greek Yogurt (plain, full‑fat)
• 0.5 cup Mayonnaise (regular, not low‑fat)
• 1 unit Lemon (juice only, about 1 tbsp)
• 1 clove Garlic (large, minced; jarred minced garlic 1½ tsp can replace)
• 2 units Green Onions (white and green parts, diced)
• 1 small Red Onion (thinly diced)
• 2 tbsp Chives (chopped)
• 2 tbsp Fresh Curly Parsley (chopped)
• 1 tbsp Fresh Dill (chopped)
• 0.5 unit Cucumber (small, peeled and cut into match‑sticks)

Instructions

1. Prepare Potatoes

   Scrub the baby Yukon Gold potatoes clean, place them in a large pot and add cold water until it covers the potatoes by about 1 inch.

   Time: PT5M

2. Boil and Simmer

   Bring the water to a rapid boil over high heat, then reduce to medium‑high and simmer 12‑15 minutes until a fork slides part‑way into the potatoes.

   Time: PT15M

3. Preheat Oven

   While the potatoes are simmering, preheat the oven to 425°F (220°C).

   Time: PT5M

   Temperature: 425°F

4. Smash Potatoes

   Drain the potatoes and spread them in a single layer on one or two sheet pans. Using a fork, press each potato until it cracks and flattens, leaving the skin on.

   Time: PT5M

5. Oil and Season

   Drizzle about 2 tbsp olive (or avocado) oil over the smashed potatoes, brush evenly, then sprinkle with salt and cracked black pepper.

   Time: PT5M

6. Bake Until Crispy

   Place the sheet pan(s) in the preheated oven and bake 45‑60 minutes, turning once halfway through, until the potatoes are golden‑brown and crisp on the edges.

   Time: PT45M

   Temperature: 425°F

7. Prepare Dressing

   In a large mixing bowl combine 1 cup Greek yogurt, ½ cup mayonnaise, juice of 1 lemon, the minced garlic, diced green onions, diced red onion, chopped chives, parsley, dill, and cucumber match‑sticks. Add ¼ tsp salt and ¼ tsp cracked pepper, then whisk until smooth.

   Time: PT10M

8. Cool Potatoes Slightly

   Remove the baked potatoes from the oven and let them sit for about 5 minutes so they are cool enough to handle.

   Time: PT5M

9. Cut Into Bite‑Size Pieces

   Using a sharp knife, cut each crispy potato into bite‑sized chunks, keeping pieces relatively large to retain crunch.

   Time: PT5M

10. Toss With Dressing

    Transfer the cut potatoes to the bowl of dressing and gently toss until each piece is lightly coated; avoid over‑mixing to keep the crust intact.

    Time: PT2M

11. Serve

    Arrange the salad on a serving platter, garnish with extra fresh herbs if desired, and serve warm or at room temperature.

    Time: PT2M

Nutrition Facts

Calories

370

Protein

6g

Carbohydrates

42g

Fat

19g

Fiber

5g

Ingredient Substitutions

• Instead of Baby Yukon Gold Potatoes: Red potatoes, Fingerling potatoes
• Instead of Olive Oil: Avocado oil, Vegetable oil
• Instead of Kosher Salt: Sea salt
• Instead of Cracked Black Pepper: Freshly ground pepper
• Instead of Greek Yogurt: Regular plain yogurt
• Instead of Mayonnaise: Vegan mayo
• Instead of Lemon: Lime juice
• Instead of Garlic: Jarred minced garlic
• Instead of Green Onions: Scallions
• Instead of Red Onion: White onion
• Instead of Chives: Fresh parsley
• Instead of Fresh Curly Parsley: Flat‑leaf parsley
• Instead of Fresh Dill: Dried dill (½ tsp)
• Instead of Cucumber: Zucchini (peeled)

Equipment Needed

• Large Pot
• Sheet Pan
• Basting Brush
• Fork
• Sharp Knife
• Cutting Board
• Mixing Bowl
• Measuring Cups and Spoons
• Oven
• Tongs
• Whisk or Spoon

Critical Steps — Do Not Skip

• Boil potatoes until fork‑tender
• Smash potatoes evenly without breaking them into mush
• Bake until golden‑brown and crisp
• Gently toss potatoes with dressing to preserve crispness

Chef Tips from the Video

• For extra flavor, sprinkle a pinch of smoked paprika on the potatoes before baking
• Use a mix of baby Yukon Gold and red potatoes for a colorful presentation
• If you prefer a lighter dressing, substitute half the mayo with low‑fat Greek yogurt

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days; the potatoes may lose some crispness.

Freezer: Not recommended – texture changes dramatically when frozen.

Room temperature: Can sit out for up to 2 hours for serving; keep chilled after that.

Make-Ahead Tips

• The yogurt‑mayonnaise dressing can be prepared up to 24 hours ahead and kept refrigerated
• Baked potatoes can be made a day before; re‑crisp them under the broiler for 3‑5 minutes before tossing

Frequently Asked Questions