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Crispy Smashed Potato Salad

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This isn’t your average potato salad—it’s a game changer. Crispy, golden baby potatoes meet a creamy, tangy dressing packed with herbs, pickles, and just the right bite of shallot. It’s crunchy, creamy, and totally addictive. Serve it warm or chilled—it steals the show either way.

Ingredients

Scale

2 lbs baby (mini yellow) potatoes

3 tbsp olive oil, divided

½ tsp salt

¼ tsp black pepper

¾ cup Greek yogurt

½ cup Kewpie mayo (or regular mayo)

2 tsp Dijon mustard

Juice of ½ lemon

1 garlic clove, minced

¼ cup fresh parsley, chopped

Salt and pepper, to taste

1 dill pickle, finely chopped

1 shallot, finely chopped

1–2 scallions, sliced (for garnish, optional)

Instructions

Preheat oven to 425°F (220°C). Line a baking sheet with parchment.

Boil potatoes in salted water for 15–20 mins, until fork-tender.

Drain and let cool slightly. Transfer to baking sheet, then smash each with the bottom of a cup.

Drizzle with 2 tbsp olive oil, season with salt and pepper. Roast for 25–30 mins until crispy and golden.

In a bowl, mix Greek yogurt, mayo, Dijon, lemon juice, garlic, parsley, remaining olive oil, salt, and pepper.

Stir in chopped pickle and shallot.

Once potatoes are crisp, let them cool slightly, then toss gently in the dressing or serve it on the side.

Top with scallions if using, and serve warm or chilled.

Nutrition

Find it online: https://flavorscroll.com/crispy-smashed-potato-salad/