5 from 20 votes
Smashed Potato Salad
Smashed Potato Salad features roasted baby potatoes smashed and tossed in a creamy yogurt-tahini dressing with herbs like mint, parsley, and green onions, plus chopped kalamata olives. The potatoes have crispy edges from roasting and a creamy texture inside, enriched by the tangy, herbaceous dressing. This salad brings a blend of freshness and a slight briny note from the olives, making it a versatile side.
Prep Time
10 mins
Cook Time
30 mins
Total Time
1 hr 25 mins
Servings:
6
Calories:
259 kcal
Course:
Salad, Appetizer
Cuisine:
Mediterranean, Middle Eastern
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 6 Serving
Amount Per Serving
Calories 259
% 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.