Easy-to-Make Crispy Smashed Potato Salad

Published Apr 10, 2024 By Elle Ann

Image credit: Catherine's Plates via YouTube

One of the dishes that I love making and serving at BBQ parties or even on an ordinary day when I’m craving it is a delicious smashed potato salad. This salad is so savory and creamy, but most of all, it is so crispy and delicious that one serving isn’t enough.

You can make this in larger batches if you want to serve it for a crowd, and I’m sure that everyone will go crazy for this dish. The fusion of flavors in this salad is so perfectly balanced that you just can’t resist it. Learn this recipe by Catherine’s Plates on YouTube now.

Ingredients for Smashed Potato Salad:

Smashed Potatoes

3 pounds of baby Yukon gold potatoes or baby red potatoes
1 tbsp of olive or avocado oil
Salt and pepper

Dressing

1 cup of plain Greek yogurt
½ cup of mayonnaise
1 tbsp of lemon juice
1-2 tsp of minced garlic
½ medium cucumber, peeled and finely chopped
¼ medium red onion, diced small
1 tbsp of chives, diced
2 green onion, diced
¼ cup of curly parsley, chopped
1 tbsp of fresh dill, finely chopped
¼ tsp of salt
1/8 tsp of black pepper

How to Make Smashed Potato Salad:

Step 1

Preheat your oven to 425°F, then line 2 baking sheets with parchment paper, and set them aside. Scrub the potatoes and rinse them well, then put them in a large pot, and fill it with water until about 1 inch above the potatoes.

Step 2

Place the pot on a stove over high heat, then bring it to a boil, lower the heat to medium-high, and allow it to cook for about 12-15 minutes or until fork tender. Once done cooking, drain off all the water, then place the cooked potatoes into the prepared baking sheets spacing them about 2 inches apart, and smash them flat with a fork.

Step 3

Drizzle some oil over the potatoes and rub them well, then season them with salt and pepper, and then place them in the preheated oven. Allow them to bake for about 45 minutes to 1 hour until crispy and golden brown, then while waiting prepare the dressing.

Step 4

In a large mixing bowl, add the yogurt, mayonnaise, lemon juice, garlic, cucumber, red onion, chives, green onions, parsley, dill, salt, and pepper, then mix everything until uniform and combined, and set it aside.

Step 5

Once the potatoes are done baking, let them cool down for a few minutes, then chop them into bite-sized pieces, and put them into a large mixing bowl along with the dressing mixture. Place the salad in the refrigerator, then let it chill until ready to serve, and enjoy!