Description
This Crispy Smashed Potato Salad is a deliciously crunchy and creamy side dish inspired by TikTok trends, combining crispy smashed baby potatoes with a tangy tzatziki-style dressing, fresh herbs, pickles, cucumbers, and red onions. Perfect for summer BBQs, cookouts, or family dinners, it offers a refreshing twist on traditional potato salad with a delightful texture and bold flavors.
Ingredients
For the Potatoes
- 3 tablespoons olive oil, divided
- 2 pounds baby potatoes, scrubbed clean
- Kosher salt, to taste
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/4 teaspoon freshly ground black pepper
For the Dressing
- 2/3 cup plain Greek yogurt, preferably 2% or whole-milk
- 1/3 cup mayonnaise
- 2 teaspoons honey
- 1 teaspoon Dijon mustard
- 1 garlic clove, finely grated or minced
- 2 tablespoons fresh lemon juice (about 1 lemon)
- 2 teaspoons red vinegar
- 1/4 cup finely chopped chives, plus more for garnish
- 1/4 cup finely chopped fresh dill, plus more for garnish
To Assemble the Salad
- 1/2 cup finely chopped cucumber (preferably Persian cucumbers)
- 1/2 cup finely chopped dill pickles
- 1/3 cup finely chopped red onion
Instructions
- Preheat Oven and Prepare Sheet Pan: Preheat your oven to 425ºF. Brush a large sheet pan with 1 tablespoon of olive oil and set aside. Depending on the size of the potatoes, you may need two sheet pans. You can optionally line the pan with parchment paper for easier cleanup.
- Boil Potatoes: Place the baby potatoes in a large pot and add 1–2 tablespoons of salt to the water for seasoning. Cover the potatoes with cold water by about an inch. Cover the pot and bring to a boil over high heat. Once boiling, remove the lid, reduce heat to medium, and simmer briskly until potatoes are fork-tender, about 15 to 20 minutes.
- Mix Seasoning Oil: While the potatoes cook, combine the remaining 2 tablespoons olive oil with garlic powder, paprika, and freshly ground black pepper in a small bowl. Set aside.
- Drain and Cool Potatoes: Drain the cooked potatoes in a colander and allow them to cool slightly for about 5 minutes. Spread them out evenly onto the prepared sheet pan(s).
- Smash the Potatoes: Using the bottom of a glass or measuring cup, gently press down on each potato until they’re flattened to about 1/4 inch thick, trying to keep them in one piece. To prevent sticking, place a small piece of parchment paper between the glass and potato while smashing. Lightly brush the smashed potatoes with the seasoned olive oil mixture and sprinkle evenly with a pinch of salt.
- Roast Potatoes: Transfer the sheet pan(s) to the oven and roast for 40 to 50 minutes, or until the potatoes are crispy and golden brown. After roasting, let them cool on the pan for 10 to 15 minutes.
- Make the Dressing: While potatoes roast, whisk together Greek yogurt, mayonnaise, honey, Dijon mustard, minced garlic, lemon juice, red vinegar, chopped chives, and dill in a large serving bowl until well combined. If preparing in advance, cover and refrigerate.
- Add Pickles and Onions: Stir in the finely chopped dill pickles and red onions into the dressing bowl.
- Combine Salad: When the potatoes have cooled enough to handle, roughly cut any larger potatoes into halves or bite-size pieces using hands or a knife. Add the potatoes and diced cucumbers to the bowl with the dressing and toss gently to coat all ingredients thoroughly.
- Season and Garnish: Taste the salad and add more salt or pepper if needed. Garnish the salad with additional fresh chives and dill. Serve immediately for best texture and flavor.
Notes
- Depending on potato size and oven space, two sheet pans may be necessary.
- Placing parchment paper between the glass and potatoes when smashing prevents sticking.
- Use Persian cucumbers for a mild cucumber flavor and fewer seeds.
- For crisper potatoes, avoid overcrowding the pan during roasting.
- Make dressing ahead of time and refrigerate if desired for deeper flavor.
- This salad is best served fresh to maintain crisp texture of potatoes.
