Smashed Potato Salad
If you’re a potato salad fan, this smashed version is a must try. Crispy smashed baked potatoes and fresh vegetables are tossed in a creamy, tangy and herby dressing. What a fun twist on potato salad!
It’s no wonder recipes for smashed potato salad have gone viral. The combination of crispy seasoned potatoes, crunchy fresh vegetables, and a tangy herby dressing is outrageously delicious. I just can’t believe I’ve waited so long to join the smashed potato salad party.
One important consideration when making this salad is choosing the right potato. My go-to choice for this salad are yellow potatoes (Yukon Gold being the most popular). Due to their medium starch and medium moisture content, yellow potatoes work well with almost any cooking technique (boiled, roasted, sautéed, or oven fried). You can buy gourmet mini yellow potatoes for this recipe, but they can be rather pricey. A more economical option is purchasing regular or baby Yukon Gold potatoes and selecting the smallest potatoes from the bag.
Ok, it’s time to make smashed potato salad. Let me show you the ingredients you’ll need and guide you through the steps.
The ingredients
You’ll need potatoes, of course, and a little olive oil, salt, and black pepper.
The potato salad dressing consists of Greek yogurt, mayonnaise, white wine vinegar, Dijon mustard, dill, parsley (use fresh herbs, not dried), salt, and black pepper.
The potato salad add-ins are simple and classic — just diced celery and sliced green onion.
The method
Cook the potatoes. Boil the potatoes for 8 to 10 minutes or until they’re just fork tender. Drain and allow the potatoes to cool on a wire rack until they can be handled.
Smash and bake the potatoes. Preheat the oven to 425 degrees F. Once the potatoes are cool enough to handle, place them on a sheet pan lined with parchment paper. Smash each potato to a 1/4-inch thickness using the bottom of a glass. In a small bowl, whisk together the olive oil, salt, and black pepper. Using a basting brush, lightly coat both sides of the potatoes with the seasoned oil. Bake the smashed potatoes for 40 to 50 minutes, flipping halfway through. The potatoes should be golden brown with crispy edges.
Whisk the dressing. While the potatoes are baking, make the dressing by whisking together the Greek yogurt, mayonnaise, white wine vinegar, Dijon mustard, fresh dill, fresh parsley, salt, and black pepper. This dressing can be made a day or two in advance.
Toss everything together. Once the crispy baked potatoes are cool enough to handle, give them a rough chop. Add the potatoes to a large bowl, along with the dressing, diced celery, and sliced green onion, holding back a couple of tablespoons of onion to use as a garnish. Gently stir the ingredients until everything is nicely coated.
Garnish and enjoy. Garnish the top of the salad with the reserved green onion and enjoy. This smashed potato salad is best served right after mixing.
To your health,
Darlene
Follow Recipes Made Healthy on Pinterest
Follow Recipes Made Healthy on Instagram
SMASHED POTATO SALAD
Yield: 8 servings
Serving Size: about 2/3 cup
Prep: 20 minutes
Ready: 1 hour 45 minutes
INGREDIENTS
Smashed potatoes
2 pounds small Yukon gold potatoes
2 tablespoons olive oil
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
Salad dressing
1/2 cup plain low-fat Greek yogurt (such as FAGE Total 2%)
1/3 cup mayonnaise
2 to 3 tablespoons white wine vinegar
1 teaspoon Dijon mustard
2 to 4 tablespoons fresh minced dill
2 to 4 tablespoons fresh minced parsley
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
Add ins
1/2 cup diced celery
1/2 cup thinly sliced green onion (green tops and bulbs)
DIRECTIONS
Place cleaned, whole, unpeeled potatoes in a large pot with enough water to cover potatoes. Bring water to a boil and cook until potatoes are just fork tender; about 8 to 10 minutes. Drain potatoes and place on a wire rack until cool enough to handle.
Preheat the oven to 425 degrees F. Place cooled potatoes on a sheet pan lined with parchment paper. Smash each potato to a 1/4-inch thickness using the bottom of a glass.
In a small bowl, whisk together olive oil, salt (1/4 teaspoon), and black pepper (1/4 teaspoon). Using a basting brush, lightly coat both sides of potatoes with seasoned oil. Bake potatoes for 40 to 50 minutes, flipping halfway through.
To make the dressing, in a bowl whisk together yogurt, mayonnaise, vinegar, mustard, dill, parsley, salt (1/2 teaspoon), and black pepper (1/4 teaspoon). Refrigerate until ready to use.
When baked smashed potatoes are cool enough to handle, roughly chop into bite-size pieces. Add potatoes to a large bowl, along with dressing, celery, and green onion (reserving a couple tablespoons of onion to use as a garnish). Gently stir ingredients until coated in dressing. Garnish top of salad with the reserved green onion and serve.
Cook’s note: this smashed potato salad is best served right after mixing.
Nutrition Information per Serving
186 Calories, 10 g Total fat, 2 g Saturated fat, 0 g Trans fat, 5 mg Cholesterol, 269 mg Sodium, 19 g Total carbohydrate, 3 g Dietary fiber, 2 g Total sugars, 0 g Added sugars, 4 g Protein, 0 mcg (0%) Vitamin D, 40 mg (4%) Calcium, 1.3 mg (8%) Iron, 530 mg (10%) Potassium
© 2025 RECIPES MADE HEALTHY BY DARLENE ZIMMERMAN, MS, RD LLC