Smashed Potato Salad: The Ultimate Summer Side Dish
Get ready to elevate your summer BBQ with a dish that’s as delightful as a sunny day! Our smashed potato salad is the perfect blend of creamy, tangy, and fresh flavors that will have everyone coming back for seconds. Imagine tender baby potatoes smashed to perfection, mingling with crisp chopped onions and fragrant dill. Add a luscious mix of Greek yogurt and mayo, and you’ve got a side dish that’s both light and indulgent. Whether you’re grilling up burgers or serving smoky ribs, this potato salad is the ultimate crowd-pleaser for any summer gathering!
Why this recipe works:
- A delicious twist on an old favorite – everyone will beg for the recipe!
- Perfect for summer BBQs or an easy side dinner side dish.
- Make ahead for parties and potlucks!
Smashed Potato Salad
Servings: 4 servings
Prep Time: 15 minutes / Cook Time: 25 minutes / Cool Time: 5 minutes
Total Time: 45 minutes
Ingredients
- 1.5 pounds baby potatoes
- 2 tablespoons extra virgin olive oil
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 small red onion, finely diced
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh dill, chopped
- 1/2 cup Greek yogurt
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
Instructions
Preheat your oven to 425°F (220°C).
In a large pot, bring salted water to a boil. Add the baby potatoes and cook until fork-tender, about 15-20 minutes. Drain and let cool slightly.
Place the cooked potatoes on a baking sheet lined with parchment paper. Use a flat surface like the bottom of a glass or a potato masher to gently smash each potato to flatten slightly.
Drizzle the smashed potatoes with 1/8 cup olive oil and sprinkle with sea salt, black pepper, smoked paprika, and garlic powder. Toss gently to coat.
Bake in the preheated oven for 20-25 minutes, or until the potatoes are crispy and golden brown.
While the potatoes are baking, prepare the dressing. In a small bowl, whisk together the Greek yogurt, mayonnaise, Dijon mustard, and lemon juice until smooth.
In a large bowl, combine the crispy smashed potatoes, diced red onion, parsley, and dill. Pour the dressing over the salad and toss gently to combine.
Serve the potato salad warm or at room temperature. Enjoy!
FAQ
Can I use regular potatoes instead of baby potatoes?
Absolutely! While baby potatoes give a nice texture and presentation, you can use any type of potato. Just make sure to cut them into smaller, bite-sized pieces before boiling.
Can I make this potato salad ahead of time?
Yes, you can prepare this salad a day in advance. Just store it in an airtight container in the refrigerator. The flavors will meld together even more, making it even tastier!
Is there a dairy-free alternative for the Greek yogurt?
Certainly! You can substitute the Greek yogurt with a dairy-free yogurt alternative or even use a bit more mayo if you prefer. Just make sure to choose a yogurt that has a similar consistency to keep the salad creamy.
How long will the potato salad last in the fridge?
The potato salad will stay fresh for about 3-4 days when stored in an airtight container in the refrigerator. Just give it a good stir before serving to redistribute the dressing.
