Smashed Potato Salad with Yogurt Herb Dressing

If you’re tired of soggy potato salad that feels sad and heavy, then you will love this crunchy, creamy, high-protein twist on the potato salad that you know and love. Introducing my Smashed Potato Salad with Yogurt Herb Dressing, a crispy twist on the classic potato salad that is anything but boring. It’s made from crispy smashed potatoes, coated in a mayo-free tzaziki-inspired dressing that adds the perfect touch. Serve this salad alongside your favorite greek-style chicken for the perfect summertime recipe!

Friends, let me tell you a little secret: there are two reasons why I am NOT a fan of traditional potato salad. For starters, there’s nothing worse than a bowl of soggy potatoes, in my opinion. It’s like opening up a bag of french fries, only to find that they are all soggy and stale. I don ‘t know about you, but that’s the last thing that I want, and for me, traditional potato salad is soggy and lifeless, just like that!

But the second reason that I’m not a fan of potato salad? It’s the mayo. If you’ve been to my blog before, then you may know that I am not a fan of mayo, under any circumstances. There’s something about it that just grosses me out, which is why you won’t find it in any of my recipes! Traditional potato salad, in my opinion, is always super heavy on the mayo, which is a huge turnoff for me.

Since the concept of potato salad was one that, in theory, sounded like it could be delicious, I knew that there had to be a better way to enjoy it. That’s where this Smashed Potato Salad comes in. I first shared a version of this recipe last year with my No-Mayo Crispy Smashed Potato Tzatziki Salad, and this is a fun and updated version of that recipe!

This potato salad comes together with baby yellow potatoes that are smashed and crisped in the oven to perfection. The end result? A potato salad that is anything but soggy. These potatoes stay nice and crisp, even when mixed with the Yougrt Herb Dressing (which swaps the mayo for greek yogurt… hello, high-protein!) which means that this potato salad is full of both flavor and texture. And, since it also happens to be mayo-free, it has a rich, creamy taste without that mayonnaise tang. If you are like me and aren’t a fan of traditional potato salad, then you are going to love this recipe!

What You Need to Make This Crispy Potato Salad

• Baby Yellow Potatoes: Baby yellow potatoes are small and softer, making them perfect for the smashed potatoes. Other potatoes will take longer to cook, so I recommend sticking to only the baby yellow potatoes.
• Olive Oil: Olive oil is full of healthy fats, making it the perfect for this healthy potato salad recipe.
• Greek Yogurt: Greek yogurt makes this potato salad nice and creamy, sans the mayo! Plus, it packs it full of protein, which will help you stay fuller, longer.
• Chives & Dill: The addition of fresh chives and dill adds the best flavor to this potato salad – don’t skip it!
• Red Wine Vinegar: Red wine vinegar adds just the right amount of acidity to the potato salad that perfectly ties it together.
• Dijon Mustard: The Dijon mustard adds a tangy, creamy element to the sauce that is absolutely delicious.
• Olive Oil: Olive oil is full of healthy fats, making it the perfect addition to this potato salad recipe.
• Kosher Salt & Ground Black Pepper: A pinch of salt and pepper adds the perfect flavor to this potato salad recipe!
• Persian Cucumbers: I like using Persian cucumbers, since they’re small and crunchy. However, you can also use an English cucumber, if you prefer. As always, I recommend using what you have!
• Dill Pickles: Dill pickles are small, crunchy, and tangy, making them the perfect addition to this salad.
• Shallots: Shallots may be small, but they add a delicious flavor to the sauce that truly packs a punch.

How to Make This High-Protein Potato Salad

To make this smashed potato salad, start by preparing the potatoes. Boil a large pot of water, on the stove, and add in the baby potatoes. Allow the potatoes to boil until they’re fork-tender, about 15 minutes. Once the potatoes are done, drain them from the pot and rinse them with cold water.

Next, preheat your oven to 425F. Line a baking sheet with parchment paper and add the potatoes to it. You may have to work in batches or use multiple baking sheets, to account for all of the potatoes. Make sure to give them plenty of space, as they’ll spread out as they’re smashed. Next, use the bottom of a cup to smash the potatoes.

Once all of the potatoes have been smashed, brush them with the olive oil. Then, sprinkle them with the sea salt and ground black pepper. Transfer the potatoes to the oven and allow them to bake for 45-50 minutes, until they’re golden and crispy. Once the potatoes are done, remove them from the oven and allow them to cool.

While the potatoes are baking, prepare the Yogurt Herb Dressing. Add the dressing ingredients (the greek yogurt, half of the chopped chives, chopped dill, red wine vinegar, dijon mustard, olive oil, sea salt and ground black pepper) to a large serving bowl. Mix to combine.  Taste and adjust seasonings as needed, then add in the chopped Perisan cucumbers, the remaining half of the chives, the chopped pickles, and the shallots. Mix to fully combine.

Once the potatoes are done, add them to the bowl alongside the Yogurt Herb Dressing. Mix gently, until the potatoes are fully coated in the dressing. Be sure that they don’t break! Once the potato salad is done, serve it immeditately and enjoy!

If you make this recipe, please be sure to leave a review and rating below! To see more recipes and behind the scenes, follow along on Instagram, TikTok, and Youtube! I’m also now on Pinterest, so stop by and take a look at what’s new.

** Photography by Tanya Pilgrim