We can’t stop making this Smashed Potato Salad

Ingredients

• 2 pounds Small Wax Potatoes (scrubbed, keep skins on)
• 2 tablespoons Olive Oil (for tossing potatoes before roasting)
• 0.5 cup Greek Yogurt (full‑fat for creaminess)
• 0.25 cup Mayonnaise (regular or light)
• 1 tablespoon Dijon Mustard (smooth)
• 1 tablespoon Lemon Juice (freshly squeezed)
• 1 tablespoon White Wine Vinegar (optional for extra tang)
• 1 clove Garlic (minced)
• 1 teaspoon Salt (to taste)
• 0.5 teaspoon Black Pepper (freshly ground)
• 0.5 cup Cucumber (seedless, diced)
• 1 small Shallot (minced)
• 2 tablespoons Fresh Parsley (chopped)
• 1 tablespoon Fresh Dill (chopped)

Instructions

1. Wash and Trim Potatoes

   Rinse the small wax potatoes under cold water, scrub any dirt off, and pat dry. If any potatoes are unusually large, cut them in half so all pieces are similar size.

   Time: PT5M

2. Boil Potatoes

   Place potatoes in a large pot, cover with cold water by 1 inch, add a pinch of salt, bring to a boil, then reduce to a simmer. Cook until a fork slides in with only slight resistance, about 15 minutes.

   Time: PT15M

3. Drain and Steam‑Off

   Drain the potatoes in a colander and let them sit for 2 minutes to release excess steam.

   Time: PT2M

4. Preheat Oven

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

   Time: PT5M

   Temperature: 425°F

5. Smash Potatoes

   Arrange the boiled potatoes on a parchment‑lined baking sheet. Using the back of a fork or a potato masher, press each potato until it flattens to about ½‑inch thickness, keeping them in one piece.

   Time: PT5M

6. Season and Oil

   Drizzle 2 Tbsp olive oil over the smashed potatoes, then sprinkle with 1 tsp salt and ½ tsp black pepper. Toss lightly to coat evenly.

   Time: PT2M

7. Roast Potatoes

   Place the sheet in the oven and roast for 15 minutes, flipping the potatoes halfway through, until edges are golden and crisp.

   Time: PT15M

   Temperature: 425°F

8. Prepare the Dressing

   In a mixing bowl, whisk together Greek yogurt, mayonnaise, Dijon mustard, lemon juice, white wine vinegar, minced garlic, ½ tsp salt, and a pinch of black pepper until smooth.

   Time: PT5M

9. Add Fresh Veggies and Herbs

   Stir diced cucumber, minced shallot, chopped parsley, and dill into the dressing.

   Time: PT2M

10. Combine Potatoes and Dressing

    When the potatoes are golden, remove from the oven and let cool for 5 minutes. Transfer them to a large bowl and gently toss with the prepared dressing until each piece is coated.

    Time: PT5M

11. Chill and Serve

    Cover the salad and refrigerate for at least 30 minutes before serving to let flavors meld.

    Time: PT30M

Nutrition Facts

Calories

250

Protein

5 g

Carbohydrates

30 g

Fat

10 g

Fiber

3 g

Ingredient Substitutions

• Instead of Small Wax Potatoes: red potatoes, new potatoes
• Instead of Olive Oil: vegetable oil, canola oil
• Instead of Greek Yogurt: plain yogurt, sour cream
• Instead of Mayonnaise: vegan mayo
• Instead of Dijon Mustard: spicy brown mustard
• Instead of Lemon Juice: apple cider vinegar (less lemon flavor)
• Instead of White Wine Vinegar: apple cider vinegar
• Instead of Garlic: garlic powder (1/4 tsp)
• Instead of Cucumber: zucchini
• Instead of Shallot: red onion (1 tbsp)
• Instead of Fresh Parsley: cilantro
• Instead of Fresh Dill: dried dill (1 tsp)

Equipment Needed

• Large Pot
• Colander
• Baking Sheet
• Parchment Paper (optional)
• Mixing Bowl
• Whisk
• Fork or Potato Masher
• Oven
• Knife
• Cutting Board

Critical Steps — Do Not Skip

• Boil potatoes until just fork‑tender (do not overcook).
• Smash potatoes evenly to a uniform thickness.
• Roast until golden and crisp for texture contrast.
• Balance the dressing with lemon juice, vinegar, and mustard.
• Toss potatoes while still warm to allow the dressing to soak in.

Chef Tips from the Video

• Use a mix of red and yellow waxy potatoes for visual appeal.
• Add a pinch of smoked paprika to the dressing for a subtle smoky note.
• For extra crunch, sprinkle toasted pumpkin seeds just before serving.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3‑4 days.

Freezer: Not recommended; texture changes after freezing.

Room temperature: Can sit at room temperature for up to 2 hours after serving.

Make-Ahead Tips

• Prepare the yogurt‑mayo dressing up to 24 hours ahead and store refrigerated.
• Roasted smashed potatoes can be made a day ahead; re‑heat briefly before tossing with dressing.

Frequently Asked Questions