Crispy Smashed Potato Salad
Try this crispy smashed potato salad recipe! It's everything you love about a good old fashioned potato salad but made with crispy smashed roasted potatoes. It's creamy and has great texture and crunch.
Servings: 6 people
Calories: 302kcal
Equipment
Ingredients
- 2 pounds baby yellow potatoes
- ½ teaspoon smoked paprika
- 1 teaspoon garlic powder
- Salt and pepper
- Olive oil or vegetable oil
- 3 hard-boiled eggs, roughly chopped see notes below
- ½ cup diced celery
- ⅓ cup diced dill pickles
- 2 tablespoons capers
- 1 shallot, thinly sliced
- 1 small clove fresh garlic, finely minced
- ¼ cup chopped fresh parsley
- 2 chopped scallions
Dressing:
- ½ cup Greek yogurt
- ½ cup mayonnaise
- 1 teaspoon dijon mustard
- 1 lemon, juiced
Instructions
- Preheat oven to 450 degrees F.
- Par-boil potatoes: In a large pot, bring water to a boil, enough to fully submerge potatoes. Cook the potatoes for about 15 minutes until just fork tender. Drain, rinse through cold water, and pat dry.
- Smash potatoes Transfer potatoes to a large sheet pan (or use sheet 2 pans). Lightly toss with olive oil evenly - this prevents sticking. Using the bottom of a glass, carefully smash the potatoes. Brush generously with olive oil, and then season with smoked paprika, garlic powder, salt and pepper.
- Roast potatoes: Roast the smashed potatoes in the oven for 35 to 40 minutes until crispy and golden brown, flipping at the 25-minute mark. Once ready, let them cool just slightly. Tip: Save some for garnish, especially the crispy edges.
- Hard-boil eggs: If you haven't yet, cook the eggs. In a pot, bring water to a boil, enough to fully submerge. Add the eggs, bring back to a low boil, then turn off the heat. Cover and let them sit for 13 minutes. Then rinse under very cold water, peel and chop.
- Make the dressing: Meanwhile, in the serving bowl, whisk the Greek yogurt, mayonnaise, lemon juice, and dijon mustard until evenly combined. Set aside.
- Assemble: To the serving bow, add the roasted smashed potatoes, chopped eggs, celery, pickles, capers, shallot, minced garlic, parsley, and scallions. Toss with the prepared dressing until evenly combined.
- Serve with garnish on top and enjoy warm or cold.
Notes
- How to hard-boil eggs: In a pot, bring water to a boil (enough to fully submerge eggs). Add the eggs, bring back to a low boil, then turn off the heat. Cover immediately then let them sit for 13 minutes. Then rinse under very cold water - or use an ice bath - then peel and chop.
- Choice of potatoes: Use baby yellow potatoes to maximize the crispy texture from the outer skin. Don’t use russet potatoes - they will not hold their shape since they tend to be fluffier.
- Boil potatoes until just fork-tender, soft enough to smash but not falling apart.
- Generously oil the potatoes on both sides before smashing to prevent sticking. Use the bottom of a glass jar.
- Make ahead: Boil, smash, and roast potatoes up to 2 days in advance; store in an airtight container. Prep veggies and hard boil eggs ahead. Make dressing up to 3 days in advance; keep refrigerated in a sealed container.
- Storage: Place any leftovers in an airtight container refrigerated for up to 3 days.
- Baby potatoes: Can use regular yukon gold, cut into quarters, but make sure the skin is on top when smashing.
- Don’t use russet potatoes for this recipe.
- Add-ins: Crispy bacon, chives, pickled red onions.
Disclaimer: Nutritional values (per serving) are approximates only.
Nutrition
Calories: 302kcal | Carbohydrates: 31g | Protein: 9g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 4g | Trans Fat: 0.05g | Cholesterol: 91mg | Sodium: 322mg | Potassium: 803mg | Fiber: 5g | Sugar: 3g | Vitamin A: 528IU | Vitamin C: 44mg | Calcium: 74mg | Iron: 2mg