Smashed Potato Salad

Name: Smashed Potato Salad
Prep time: 10 min
Cook time: 30 min
Total time: 1 h 25 min
Yield: 6 serving
Ingredients: 2 lbs baby potatoes; ¼ cup olive oil; 1 cup yogurt; 1 tablespoon Tahini; 2 tablespoons lemon juice; 1 clove garlic; 1/2 tsp kosher salt; 1/4 tsp black pepper; ⅓ cup mint; ⅓ cup parsley; ⅓ cup green onions; ½ cup kalamata olives

User Reviews

5.0

30 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
1 hr 25 mins
Servings
6
Calories
259 kcal
Course
Salad, Appetizer
Cuisine
Mediterranean, Middle Eastern

Smashed Potato Salad

Isaac Lopez

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Enjoy smashed potato salad made with crispy roasted baby potatoes tossed in a tangy yogurt-tahini dressing, topped with fresh herbs and Kalamata olives for a delicious and colorful side dish.

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Ingredients

Servings

2 lbs baby potatoes
¼ cup olive oil
1 cup yogurt
1 tablespoon Tahini
2 tablespoons lemon juice
1 clove garlic
1/2 tsp kosher salt
1/4 tsp black pepper
⅓ cup mint chopped
⅓ cup parsley chopped
⅓ cup green onions chopped
½ cup kalamata olives chopped

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Instructions

Wash the baby potatoes and place them in a pot. Cover them with water and season generously with salt. Place the pot on high heat and bring to a boil. Boil the potatoes until they are fork-tender but still hold their shape well. Drain and let the potatoes cool for 5 minutes.
Preheat the oven to 400 degrees F. Brush the bottom of a baking sheet with olive oil. Place the potatoes on a baking sheet and smash them with a cup. Brush the potatoes with the remaining olive oil.
Roast the smashed potatoes for 20 minutes until crispy.
Combine the yogurt, tahini, lemon juice, minced garlic, and chopped herbs in a bowl. Adjust the seasoning to taste with salt and pepper.
Once the potatoes are roasted, let them cool for 5 minutes, then toss them with the prepared yogurt-tahini dressing, chopped mint, parsley, green onions and kalamata olives just before serving.

Notes

You can use other herbs including dill, cilantro or basil if desired.
To give this salad a spicy kick, season the yogurt with red pepper flakes.
Store the leftovers in an airtight container and refrigerate for up to 4 days. Toss the salad with a couple tablespoons of yogurt to freshen it up. Season with more salt and pepper if needed.

Nutrition Information

Show Details

Calories 259kcal (13%) Carbohydrates 31g (10%) Protein 5g (10%) Fat 14g (22%) Saturated Fat 3g (15%) Polyunsaturated Fat 2g Monounsaturated Fat 9g Cholesterol 5mg (2%) Sodium 402mg (17%) Potassium 772mg (22%) Fiber 4g (16%) Sugar 3g (6%) Vitamin A 533IU (11%) Vitamin C 38mg (42%) Calcium 93mg (9%) Iron 2mg (11%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 259 kcal

% Daily Value*

Calories	259kcal	13%
Carbohydrates	31g	10%
Protein	5g	10%
Fat	14g	22%
Saturated Fat	3g	15%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	9g	45%
Cholesterol	5mg	2%
Sodium	402mg	17%
Potassium	772mg	16%
Fiber	4g	16%
Sugar	3g	6%
Vitamin A	533IU	11%
Vitamin C	38mg	42%
Calcium	93mg	9%
Iron	2mg	11%