Smashed Potato Salad
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
1 hr 25 mins
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Servings
6
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Calories
259 kcal
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Cuisine
Mediterranean, Middle Eastern
Smashed Potato Salad
Description
This salad begins by boiling baby potatoes until tender but intact, then smashing them on a baking sheet and brushing with olive oil before roasting at 400°F to achieve crispy surfaces with soft interiors. Meanwhile, a dressing is prepared by mixing yogurt, tahini, lemon juice, minced garlic, and chopped herbs including mint, parsley, and green onions.
After roasting and cooling briefly, the smashed potatoes are tossed with the yogurt dressing and kalamata olives, which add a salty contrast. The combination yields a dish with crispy textures and a bright, creamy, herbal flavor profile.
Serving options include variations with other herbs such as dill, cilantro, or basil, and adding red pepper flakes to the dressing for heat. Leftovers can be refrigerated for up to four days and refreshed by tossing with a bit more yogurt and seasoning before serving, maintaining freshness and flavor.
Ingredients
- 2 lbs baby potato
- 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
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
- Other herbs like dill, cilantro, or basil can be used to vary flavor profiles.
- Add red pepper flakes to the yogurt dressing for a spicy kick.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Refresh leftovers by tossing with additional yogurt and adjust seasoning before serving.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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