5 from 3 votes
Smashed Potato Salad Recipe
This smashed potato salad features crispy potatoes paired with a creamy Greek yogurt dressing, packed with fresh veggies, herbs, and zesty flavors. It’s a bright, refreshing side dish perfect for spring and summer!
Prep Time
15 mins
Cook Time
40 mins
Total Time
55 mins
Servings:
6
Calories:
268 kcal
Course:
Side Dish, Salad
Cuisine:
American
Ingredients
For the smashed potatoes:
- 2 lbs Yukon Gold potatoes baby
- 2 tablespoons olive oil
- black pepper for seasoning potatoes, Kosher salt
- salt for seasoning potatoes, Kosher salt
For the dressing:
- 3/4 cup Greek yogurt
- 1/4 cup mayonnaise
- 1/4 cup dill chopped
- 1/4 cup parsley chopped
- 1 onion finely chopped, or shallot
- 1 garlic minced, clove
- 2 teaspoons Dijon mustard
- 2 tablespoons lemon juice
- 1 tablespoon red wine vinegar
- black pepper to taste, Kosher salt
- salt to taste, Kosher salt
For the salad:
- 1 cup cucumber diced
- 1/2 cup celery diced
- 1/3 cup dill pickles diced
- 3 green onion sliced
- 1/4 cup feta cheese for garnish, optional, crumbled
Instructions
- Preheat oven to 425 degrees F. Grease a large baking sheet with olive oil and set aside.
- Bring a large pot of salted water to a boil over high heat. Add the potatoes and cook until fork tender, about 15 to 20 minutes. Drain the potatoes and let cool for 5 minutes.
- Place potatoes on the greased baking sheet. Use the bottom of a jar or glass, a fork, or a potato masher to gently press down on the potatoes until they are smashed, but still in one piece. You want them to hold together, the potatoes should be about 1/2-inch thick.
- Drizzle the potatoes evenly with olive oil and season generously with salt and pepper. Bake until crispy, about 25 to 30 minutes. Remove from the oven and let cool for 10 minutes.
- Meanwhile, make the dressing. In a large bowl, whisk together Greek yogurt, mayonnaise, dill, parsley, shallot, garlic, Dijon, lemon juice, red wine vinegar, salt, and pepper.
- When the potatoes are cool, add them to the bowl with the dressing. Add the cucumber, celery, green onions, and dill pickles. Stir until well coated. Taste and season with extra salt and pepper, if necessary. Garnish with feta cheese and serve.
Cup of Yum
Notes
- Storing: Store the salad in an airtight container in the fridge for up to 3 days. Just note that the potatoes may lose a bit of their crispiness after being stored, but the flavor will still be delicious.
- Variations: For a heartier version, you can mix in cooked shredded, chopped bacon, or hard-boiled eggs.
Nutrition Information
Calories
268kcal
(13%)
Carbohydrates
31g
(10%)
Protein
7g
(14%)
Fat
13g
(20%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
5g
(29%)
Monounsaturated Fat
5g
(25%)
Cholesterol
11mg
(4%)
Sodium
767mg
(32%)
Potassium
808mg
(17%)
Fiber
4g
(16%)
Sugar
3g
(6%)
Vitamin A
528IU
(11%)
Vitamin C
39mg
(43%)
Calcium
104mg
(10%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6 Serving
Amount Per Serving
Calories 268
% Daily Value*
| Calories | 268kcal | 13% |
| Carbohydrates | 31g | 10% |
| Protein | 7g | 14% |
| Fat | 13g | 20% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 11mg | 4% |
| Sodium | 767mg | 32% |
| Potassium | 808mg | 17% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
| Vitamin A | 528IU | 11% |
| Vitamin C | 39mg | 43% |
| Calcium | 104mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.