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Smashed Potato Salad

Smashed Potato Salad Recipe

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 1.5 lbs small waxy potatoes (baby reds or Yukon Gold), halved if large
  • 2 tbsp olive oil
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/3 cup mayonnaise
  • 2 tbsp plain Greek yogurt (optional)
  • 1 tbsp Dijon mustard
  • 1 tbsp fresh lemon juice
  • 2 tbsp finely chopped fresh dill
  • 2 tbsp finely sliced chives
  • 1/4 cup finely diced celery
  • 2 tbsp finely minced red onion

Method
 

  1. Place potatoes in a large pot and cover with cold water; salt generously. Bring to a boil, then simmer until just fork-tender, 12 to 15 minutes. Drain and cool 5 minutes.
  2. Preheat oven to 425°F (220°C). Drizzle a baking sheet with 1 tablespoon oil, arrange potatoes, smash to 1/2-inch thick, drizzle with remaining oil, sprinkle with salt and pepper. Roast 25 to 30 minutes, flipping halfway, until crispy.
  3. In a large bowl, whisk mayonnaise, yogurt, mustard, lemon juice, dill, chives, celery, and onion until smooth, about 1 minute.
  4. Add hot potatoes to dressing and toss gently until coated.
  5. Transfer to a platter, top with extra herbs, and serve immediately.

Notes

The potatoes are crispiest right out of the oven, so have your dressing ready and the table set. If you need to hold them for a few minutes, spread them on a wire rack so they don’t steam.