Viral smashed potato salad

Ingredients

• 2 pounds Baby Potatoes (washed, skins left on for extra texture)
• 3 tablespoons Olive Oil (extra‑virgin, for coating potatoes)
• 1 teaspoon Kosher Salt (plus extra for sauce)
• 0.5 teaspoon Black Pepper (freshly ground)
• 0.5 teaspoon Garlic Powder (optional, adds depth)
• 1 tablespoon Fresh Rosemary (finely chopped, optional for extra aroma)
• 1 large Cucumber (seedless or English cucumber, diced)
• 0.25 cup Fresh Parsley (chopped)
• 0.25 cup Fresh Dill (chopped)
• 0.25 cup Fresh Chives (chopped)
• 0.5 cup Greek Yogurt (plain, full‑fat for creaminess)
• 0.25 cup Mayonnaise (regular or vegan)
• 2 tablespoons Lemon Juice (freshly squeezed)
• 1 teaspoon Dijon Mustard
• 1 teaspoon Honey
• 1 tablespoon Capers (optional, rinsed)

Instructions

1. Prepare Potatoes

   Wash the baby potatoes thoroughly. Place them in a large pot, cover with cold water, add a pinch of salt, and bring to a boil.

   Time: PT15M

   Temperature: 100°C

2. Boil Until Tender

   Reduce to a gentle boil and cook until a fork easily slides into the potatoes, about 12‑15 minutes.

   Time: PT15M

   Temperature: 100°C

3. Drain and Cool

   Drain the potatoes in a colander and let them steam dry for 2‑3 minutes. Transfer to a clean kitchen towel and pat dry.

   Time: PT5M

4. Preheat Oven

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

   Time: PT10M

   Temperature: 220°C

5. Arrange and Smash

   Line a baking sheet with parchment paper. Place the potatoes on the sheet, leaving space between each. Using the back of a fork or a potato masher, gently press each potato until it flattens to about ½‑inch thickness.

   Time: PT5M

6. Season and Oil

   Drizzle the smashed potatoes with olive oil, then sprinkle with salt, pepper, garlic powder, and chopped rosemary.

   Time: PT2M

7. Bake Until Crispy

   Place the sheet in the preheated oven and bake for 20 minutes, or until the edges are golden‑brown and crisp.

   Time: PT20M

   Temperature: 220°C

8. Prepare Cucumber & Herbs

   While the potatoes bake, dice the cucumber and finely chop parsley, dill, and chives. Set aside.

   Time: PT10M

9. Make Creamy Herb Sauce

   In a mixing bowl, whisk together Greek yogurt, mayonnaise, lemon juice, Dijon mustard, honey, a pinch of salt and pepper, and half of the chopped herbs. Adjust seasoning to taste.

   Time: PT5M

10. Combine All Elements

    Transfer the baked potatoes to a large serving bowl. Add the diced cucumber, the remaining fresh herbs, and drizzle the creamy sauce over everything. Gently toss to coat, being careful not to break the potatoes.

    Time: PT5M

11. Serve

    Serve warm or at room temperature. Garnish with extra herbs or a sprinkle of capers if desired.

    Time: PT2M

Nutrition Facts

Calories

350

Protein

8 g

Carbohydrates

45 g

Fat

15 g

Fiber

5 g

Ingredient Substitutions

• Instead of Baby Potatoes: Yukon Gold potatoes, Red potatoes
• Instead of Olive Oil: Avocado oil, Canola oil
• Instead of Kosher Salt: Sea salt, Table salt (use less)
• Instead of Black Pepper: White pepper
• Instead of Garlic Powder: Fresh minced garlic (1 clove)
• Instead of Fresh Rosemary: Thyme, Italian seasoning
• Instead of Cucumber: Zucchini (peeled)
• Instead of Fresh Parsley: Cilantro
• Instead of Fresh Dill: Tarragon
• Instead of Fresh Chives: Green onion tops
• Instead of Greek Yogurt: Plain regular yogurt, Plant‑based yogurt
• Instead of Mayonnaise: Vegan mayo, Silken tofu
• Instead of Lemon Juice: Lime juice
• Instead of Dijon Mustard: Whole‑grain mustard
• Instead of Honey: Maple syrup, Agave nectar
• Instead of Capers: Olives (chopped)

Equipment Needed

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

Critical Steps — Do Not Skip

• Boil potatoes until just fork‑tender; overcooking makes them fall apart.
• Dry potatoes thoroughly before smashing to ensure crispness.
• Press potatoes gently – enough to flatten but not to mash completely.
• Bake at a high temperature (220°C) to develop a crunchy crust.
• Make the herb sauce while potatoes are in the oven to save time.

Chef Tips from the Video

• Use a mix of baby red and yellow potatoes for visual contrast.
• Add a pinch of smoked paprika to the oil for a subtle smoky flavor.
• For extra crunch, sprinkle toasted pine nuts or chopped walnuts just before serving.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days. Re‑heat gently or enjoy cold.

Freezer: Not recommended; potatoes lose texture when frozen.

Room temperature: Safe at room temperature for up to 2 hours.

Make-Ahead Tips

• Prepare the herb sauce up to 24 hours ahead; keep refrigerated.
• Boiled potatoes can be smashed and refrigerated (unbaked) for up to 12 hours; bake when ready.
• Cucumber can be diced and stored in a sealed container with a paper towel to absorb moisture.

Frequently Asked Questions