Description
Crispy smashed potato salad is a delightful blend of textures and flavors, perfect for summer gatherings or cozy family dinners. This dish features tender baby potatoes that are boiled, smashed, and roasted until golden brown, all tossed in a creamy yogurt dressing with fresh herbs and a hint of lemon. With its vibrant colors and satisfying crunch, this salad is sure to impress at any table!
Ingredients
Scale
- 1 lb baby potatoes
- 3 tbsp olive oil
- 1/4 cup Greek yogurt
- 2 tbsp freshly squeezed lemon juice
- 2 tbsp fresh parsley, chopped
- 2 tbsp fresh dill, chopped
- Salt and pepper to taste
- Optional: 1/4 cup crispy bacon bits
Instructions
- Boil baby potatoes in salted water until fork-tender (15-20 minutes). Drain and cool slightly.
- Preheat oven to 425°F (220°C) and prepare a baking sheet with parchment paper.
- Gently smash each potato with a flat surface until flattened but intact.
- Drizzle smashed potatoes with olive oil, season with salt and pepper, then roast for 25-30 minutes until crispy.
- While roasting, whisk together Greek yogurt, lemon juice, chopped herbs, salt, and pepper in a bowl.
- Toss warm potatoes with the yogurt dressing gently; add crispy bacon bits if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 220
- Sugar: 1g
- Sodium: 320mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 5mg