crispy potato salad
A quick and impressive side dish featuring crispy smashed baby potatoes with a creamy herb dressing. The perfect balance of crunchy and tender textures makes this dish ideal for weeknight dinners or special gatherings.
Equipment
- Large pot
- Large mixing bowl
- Baking sheet
- Parchment paper
- Glass or sturdy utensil for smashing
- Small whisk or fork
Ingredients
- 1.5 lbs baby potatoes washed
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp vinegar optional, for extra depth
- 1/2 tsp chili flakes optional
- 1 tbsp fresh parsley chopped
- 1/2 cup Greek yoghurt
- 1/4 cup mayo
- 1 tbsp Dijon mustard
- Juice of 1/2 lemon
- 1 tsp vinegar
- 1 tbsp fresh dill chopped
- 1 tbsp fresh parsley chopped
- 1/2 cup diced cucumber
- 1/2 cup diced shallot
- 1/3 cup chopped pickles
- 1/4 tsp onion powder
Instructions
- Boil the Potatoes: In a large pot, bring salted water to a boil. Add baby potatoes and cook for about 7 minutes until tender but firm. Drain and let dry slightly.
- Smash the Potatoes: Preheat your oven to 425°F (220°C). Place potatoes on a baking sheet lined with parchment paper. Gently smash each potato using the bottom of a glass until slightly flattened.
- Season & Roast: Drizzle with olive oil, salt, black pepper, and vinegar (if using). Roast for 45-50 minutes, flipping halfway through, until crispy and golden.
- Prepare the Dressing: In a small bowl, whisk together Greek yoghurt, mayo, Dijon mustard, lemon juice, vinegar, dill, parsley, and onion powder. Mix well and refrigerate for 30 minutes.
- Prepare the Veggies: Dice cucumber, shallot, and pickles. Stir into the chilled dressing just before serving.
- Serve & Enjoy: Drizzle creamy dressing over crispy potatoes and garnish with fresh parsley. Serve immediately.