Crispy Smashed Potato Salad w fresh dill, pickles & creamy Greek yogurt dressing! GF
Crispy Smashed Potato Salad w fresh dill, pickles & creamy Greek yogurt dressing! GF is a medium American recipe that serves 6. 210 calories per serving. Recipe by mallorythedietitian on YouTube.
Prep: 15 min | Cook: 40 min | Total: 1 hr 10 min
Cost: $5.64 total, $0.94 per serving
Ingredients
- 2 pounds Red Potatoes (small to medium, waxy; scrubbed and halved)
- 2 tablespoons Olive Oil (extra‑virgin, for roasting)
- 3 tablespoons Fresh Dill (finely chopped)
- 4 ounces Dill Pickles (finely diced)
- 1 cup Greek Yogurt (plain, full‑fat for creaminess)
- 2 tablespoons Lemon Juice (freshly squeezed)
- 1 teaspoon Salt (plus extra for seasoning potatoes)
- ½ teaspoon Black Pepper (freshly ground)
Instructions
Boil Potatoes
Place the halved potatoes in a large pot, cover with cold water, add 1 tsp salt, and bring to a boil over medium‑high heat. Reduce to a simmer and cook until fork‑tender, about 12‑15 minutes.
Time: PT15M
Preheat Oven
While the potatoes are boiling, preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
Time: PT5M
Temperature: 425°F
Drain and Dry Potatoes
Drain the potatoes in a colander and let them sit for 2‑3 minutes to steam off excess moisture.
Time: PT3M
Smash Potatoes
Transfer the potatoes to the prepared baking sheet. Using a fork or the bottom of a glass, press each piece until it flattens to about ½‑inch thickness. Drizzle with olive oil and sprinkle with a pinch of salt and pepper.
Time: PT5M
Roast Until Crispy
Place the sheet in the oven and roast for 20 minutes, flipping the potatoes halfway through, until the edges are golden‑brown and crisp.
Time: PT20M
Temperature: 425°F
Prepare Yogurt Dressing
In a mixing bowl, whisk together Greek yogurt, lemon juice, chopped fresh dill, diced dill pickles, ½ tsp salt, and ¼ tsp black pepper until smooth.
Time: PT5M
Combine Potatoes and Dressing
Transfer the roasted potatoes to a large bowl, add the yogurt dressing, and gently toss to coat all pieces evenly.
Time: PT5M
Serve or Chill
Serve the salad immediately at room temperature, or cover and refrigerate for 30 minutes to let flavors meld.
Time: PT5M
Nutrition Facts
- Calories
- 210
- Protein
- 5g
- Carbohydrates
- 28g
- Fat
- 8g
- Fiber
- 3g
Dietary info: Vegetarian, Gluten‑Free (ensure pickles are gluten‑free)
Allergens: Dairy (Greek yogurt)
Ingredient Substitutions
- Instead of Red Potatoes: Yukon Gold potatoes, new potatoes
- Instead of Olive Oil: vegetable oil, avocado oil
- Instead of Fresh Dill: dried dill (1 tsp), tarragon
- Instead of Dill Pickles: cornichons, relish
- Instead of Greek Yogurt: plain low‑fat yogurt, sour cream (½ cup)
- Instead of Lemon Juice: apple cider vinegar (1 tbsp)
- Instead of Salt: kosher salt
- Instead of Black Pepper: white pepper
Equipment Needed
- Large Pot
- Colander
- Baking Sheet
- Parchment Paper
- Fork or Potato Masher
- Mixing Bowl
- Whisk
- Tongs
- Oven
Critical Steps — Do Not Skip
- Boiling potatoes until fork‑tender but not mushy
- Smashing potatoes to uniform thickness before roasting
- Roasting until golden‑brown for crunch
- Whisking a smooth yogurt‑lemon dressing
Chef Tips from the Video
- Use waxy red potatoes for the best texture
- Line the baking sheet with parchment to prevent sticking and make cleanup easier
- For extra zing, add a pinch of smoked paprika to the dressing
Troubleshooting
Potatoes are soggy after roasting
Increase oven temperature to 450°F and roast an extra 5‑7 minutes, ensuring they are spread in a single layer.
Dressing is too thick
Thin with a tablespoon of milk or additional lemon juice until desired consistency is reached.
Salad is too salty
Add a splash of plain yogurt or a drizzle of olive oil to balance the flavor.
Storage
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Not recommended; texture will become watery.
Room temperature: Can sit out for up to 2 hours; keep refrigerated after that.
Make-Ahead Tips
- Prepare the yogurt dressing up to 24 hours ahead and keep refrigerated
- Boil and roast the potatoes a day before; re‑heat briefly before tossing with dressing
Frequently Asked Questions
What is the cultural significance and history of potato salad in American cuisine?
Potato salad became popular in the United States in the late 19th century, evolving from European boiled‑potato dishes. It is a staple at picnics, barbecues, and holiday meals, symbolizing comfort and communal sharing.
What are the traditional regional variations of potato salad in the United States?
In the Midwest, mayonnaise‑based salads dominate, while the Southern version often includes mustard and hard‑boiled eggs. The Northeast favors a lighter vinaigrette, and the Pacific Northwest embraces fresh herbs like dill, similar to this recipe.
How is smashed potato salad traditionally served in American summer gatherings?
It is typically served chilled or at room temperature alongside grilled meats, burgers, and fresh vegetable platters, offering a crisp contrast to smoky flavors.
What occasions or celebrations is smashed potato salad traditionally associated with in American culture?
It is a common side at Fourth of July picnics, backyard barbecues, family reunions, and potluck gatherings where a crowd‑pleasing, make‑ahead dish is prized.
What makes this smashed potato salad special compared to classic mayo‑based versions?
The potatoes are boiled, smashed, and roasted for a crunchy exterior, while the dressing uses Greek yogurt and lemon for a tangy, lower‑fat profile, and fresh dill adds a bright herbaceous note.
What are the authentic traditional ingredients for classic American potato salad versus acceptable substitutes in this recipe?
Traditional recipes use mayonnaise, hard‑boiled eggs, and mustard. This version substitutes Greek yogurt for mayo, dill pickles for sweet relish, and fresh dill for dried herbs, keeping the dish lighter while preserving flavor.
What other American side dishes pair well with this smashed potato salad?
Grilled corn on the cob, coleslaw, baked beans, and smoked brisket complement the bright, creamy salad and create a balanced barbecue spread.
What common mistakes should I avoid when making smashed potato salad?
Over‑cooking the potatoes so they fall apart, smashing them too thin and losing structure, and under‑seasoning the dressing are the most frequent errors. Follow the timing guidelines and season each component generously.
Why does this recipe roast the smashed potatoes instead of simply mixing boiled potatoes with dressing?
Roasting adds a caramelized, crispy texture that contrasts with the creamy dressing, preventing the salad from becoming soggy and giving each bite a satisfying crunch.
Can I make this smashed potato salad ahead of time and how should I store it?
Yes. Prepare the yogurt dressing up to a day ahead and store refrigerated. Roast the potatoes the day before, cool completely, then combine with dressing just before serving. Keep the finished salad covered in the fridge for up to 3 days.
What does the YouTube channel mallorythedietitian specialize in?
The YouTube channel mallorythedietitian focuses on nutritious, dietitian‑approved recipes that balance flavor with health, offering practical meal ideas for weight management, chronic disease prevention, and everyday wellness.
How does the YouTube channel mallorythedietitian's approach to American comfort food differ from other cooking channels?
mallorythedietitian emphasizes evidence‑based nutrition, swaps higher‑fat ingredients for lighter alternatives like Greek yogurt, and provides detailed portion and nutrient information, setting her apart from channels that prioritize taste alone.
Last updated: August 31, 2026
