Description
A delightful twist on the classic potato salad, featuring crispy smashed baby potatoes tossed in a creamy, herbed dressing.
Ingredients
- 2 pounds baby potatoes (mini yellow potatoes)
- 3 tablespoons olive oil, divided
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 3/4 cup Greek yogurt
- 1/2 cup kewpie mayonnaise (or regular mayo)
- 2 teaspoons Dijon mustard
- 1/2 lemon, juiced
- 1 garlic clove, minced
- 1/4 cup fresh parsley, chopped
- Salt and pepper, to taste
- 1 dill pickle, finely chopped
- 1 shallot, finely chopped
- 1–2 scallions for garnish (optional)
Instructions
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Place the baby potatoes in a large pot of well-salted cold water. Bring to a boil over medium heat and cook for 7-8 minutes, until just fork-tender. Drain and let cool slightly.
- Pat the potatoes dry with a paper towel, then transfer them to the prepared baking sheet. Gently smash each potato with the bottom of a glass.
- Brush the smashed potatoes with 2 tablespoons of olive oil and season generously with salt and pepper. Roast for 45-60 minutes, flipping halfway, until golden brown and crispy.
- While the potatoes are roasting, prepare the dressing. In a bowl, whisk together the remaining 1 tablespoon of olive oil, Greek yogurt, mayonnaise, Dijon mustard, lemon juice, minced garlic, and chopped parsley until smooth. Stir in the chopped dill pickle and shallot. Season with salt and pepper to taste. Cover and refrigerate until ready to use.
- Once the potatoes are done, remove them from the oven and let cool for 5 minutes. Reserve some crispy potato bits for topping, then transfer the rest to a large bowl. Gently toss with the herbed yogurt dressing until evenly coated.
- Garnish with chopped scallions and the reserved crispy potato bits. Serve warm and enjoy.
Notes
- You can substitute kewpie mayonnaise with regular mayo if preferred.
- For extra tang, add a splash of pickle juice to the dressing.
- Best served warm, but can be enjoyed at room temperature.
- Make ahead: roast potatoes in advance and toss with dressing just before serving.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 245 kcal
- Sugar: 3 g
- Sodium: 320 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 10 mg
