Grilled Smashed Potato Salad Recipe
User Reviews
4.9
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Prep Time
20 mins
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Cook Time
10 mins
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Total Time
30 mins
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Servings
6 servings
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Calories
169 kcal
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Course
Side Dish
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Cuisine
North American
Grilled Smashed Potato Salad Recipe
Description
The recipe begins by boiling nugget potatoes until they are soft but retain shape, then gently flattened to increase surface area for grilling. After coating with melted butter and sea salt, potatoes are grilled until crisp with basting to enhance flavor and texture. The result is potatoes with tender interiors and slightly charred, buttery surfaces.
Fresh greens like pea shoots, arugula, and spinach are added for a crisp contrast. The lemon yogurt dressing blends thick plain yogurt, mayonnaise, bright lemon juice, chives (or green onions), and seasoning, providing acidity and creaminess that complements the smoky potatoes.
This salad can be served immediately warm or at room temperature, ideal as a side dish or part of a casual meal. The textures and flavors combine to offer a refreshing yet hearty option that highlights grilled potatoes beyond the usual preparations.
Using full-fat yogurt is typical in the recipe, but low-fat versions can be substituted depending on diet preference without greatly affecting the dressing’s consistency or flavor.
Ingredients
- 2 lbs. potatoes nugget
- 2 tablespoons butter melted
- ½ teaspoon salt sea salt
- greens pea shoots, arugula, and spinach all work great, a few handfuls
Lemon Yogurt Dressing
- ¾ cup yogurt see notes, plain, thick
- ¼ cup mayonnaise
- lemon juice juice from 1 ½ lemons
- ¼ cup chives can sub green onions, chopped
- salt a generous pinch
- black pepper a generous pinch
Instructions
- Bring a large pot of water to a boil. Add the potatoes and simmer for 8-10 minutes, or until they are soft but not falling apart. Drain and set aside to cool.
- Oil your grill and preheat it to high. Whisk the lemon yogurt dressing ingredients together in a medium-sized bowl.
- Squish each potato between your palms to flatten them a little. You don't want them to fall apart, so make sure to be gentle. Place the smashed potatoes on a baking sheet and drizzle with half of the butter and sprinkle with the sea salt.
- Grill for 10 mins, flipping and basting with the remaining butter halfway through.
- Place them in a bowl and let them cool slightly. Add the greens to the bowl then pour the dressing over the top and gently toss. Either serve right away or let it come to room temperature.
Notes
- Full-fat yogurt is recommended for creaminess, but low-fat yogurt can be used to reduce calories if desired.
- Handle the potatoes gently when smashing to keep them intact for grilling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 169 kcal
% Daily Value*
| Serving | 1 serving = ⅙ of the recipe | |
| Calories | 169kcal | 8% |
| Carbohydrates | 28g | 9% |
| Protein | 6g | 12% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 11mg | 4% |
| Sodium | 254mg | 11% |
| Potassium | 713mg | 15% |
| Fiber | 4g | 16% |
| Sugar | 2g | 4% |
| Vitamin A | 352IU | 7% |
| Vitamin C | 36mg | 40% |
| Calcium | 60mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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