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Smashed New Potato Salad

A modern upgrade to classic potato salad, featuring deeply crispy, oven-roasted smashed baby potatoes tossed in a bright, tangy, and herbaceous Greek yogurt dressing.
Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 portions
Course: Salad, Side Dish
Cuisine: American, Modern
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Smashed Potatoes
  • 2 lbs baby potatoes Yukon gold or red
  • 3 tbsp extra virgin olive oil
  • 1 tsp fine sea salt plus more for boiling
  • 0.5 tsp black pepper freshly ground
Herb Dressing
  • 0.5 cup plain Greek yogurt whole milk preferred
  • 2 tbsp mayonnaise high quality
  • 1 tbsp Dijon mustard
  • 1 clove garlic minced or grated
  • 0.5 medium lemon zested and juiced (approx 1.5 tbsp juice)
  • 0.25 cup fresh dill finely chopped
  • 0.25 cup fresh chives finely chopped
  • 0.25 cup fresh flat-leaf parsley finely chopped
  • optional flaky sea salt for garnish

Equipment

  • Large pot
  • Colander
  • Large baking sheet
  • Flat-bottomed glass or mug
  • Mixing bowls

Method
 

  1. Boil Potatoes: Place potatoes in a large pot, cover with cold water, and heavily salt the water. Bring to a boil, then simmer for 15-20 minutes until tender. Drain well and let dry in the colander for 5 minutes.
  2. Preheat & Prep: Preheat oven to 425°F (220°C). Oil a large baking sheet with 1 tbsp of olive oil.
  3. Smash: Place the dried potatoes on the baking sheet. Use the flat bottom of a glass to gently press down on each potato until flattened to about 1/2-inch thick. Drizzle with remaining 2 tbsp olive oil and season with salt and pepper.
  4. Roast: Roast for 25-30 minutes until bottoms are deeply golden and crispy. For extra crunch, carefully flip at the 20-minute mark.
  5. Cool: Remove from the oven and let the potatoes cool on the baking sheet for at least 10-15 minutes until warm or room temperature. (Do not dress hot).
  6. Make Dressing: In a large bowl, whisk together the Greek yogurt, mayonnaise, Dijon mustard, minced garlic, lemon zest, and lemon juice. Fold in the chopped dill, chives, and parsley.
  7. Assemble: Gently fold the cooled, crispy potatoes into the herb dressing until coated. Transfer to a serving bowl and garnish with flaky sea salt.

Notes

Letting the boiled potatoes dry out slightly before roasting helps them achieve maximum crispiness. It is absolutely crucial to let the roasted potatoes cool before tossing them in the yogurt dressing, otherwise the heat will cause the dairy to split and become watery. You can prepare the dressing up to 2 days in advance.