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!
Ingredients
For the Smashed Potatoes:
- 2 Pounds Baby Yellow Potatoes
- 2 Tablespoons Olive Oil
For the Yogurt Herb Dressing:
- 1 Cup Greek Yogurt
- 1 Bunch Chives finely chopped, divided into two equal parts
- 1 Bunch Dill chopped - this is approximately 1/4 cup
- 2 Tablespoon Red Wine Vinegar
- 2 Tablespoon Dijon Mustard
- 2 Tablespoon Olive Oil
- 1 Teaspoon Kosher Salt
- ½ Teaspoon Ground Black Pepper
- 4 Persian Cucumbers chopped
- 6 Dill Pickles chopped
- 2 Shallots finely chopped
Instructions
- 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!
Calories: 182kcal | Carbohydrates: 24g | Protein: 6g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.001g | Cholesterol: 1mg | Sodium: 744mg | Potassium: 640mg | Fiber: 4g | Sugar: 3g | Vitamin A: 147IU | Vitamin C: 25mg | Calcium: 78mg | Iron: 1mg
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
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