Crispy Smashed Potato Salad
A delightful twist on traditional potato salad with crispy smashed potatoes and a creamy dressing.
Ingredients
Main Ingredients
- 2 pounds baby yellow potatoes
- 0.5 teaspoon smoked paprika
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Olive oil
- 3 hard-boiled eggs roughly chopped
- 0.5 cup diced celery
- 0.33 cup diced dill pickles
- 2 tablespoons capers
- 1 shallot thinly sliced
- 1 small clove fresh garlic finely minced
- 0.25 cup chopped fresh parsley
- 2 chopped scallions
- 0.5 cup Greek yogurt
- 0.5 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1 lemon juiced
Instructions
- Preheat the oven to 450°F (230°C).
- Par-boil the potatoes: In a large pot, boil water and cook the potatoes for about 15 minutes until just fork-tender. Drain, rinse with cold water, and pat dry to remove excess moisture.
- Smash the potatoes: Transfer the potatoes to a sheet pan, drizzle with olive oil, and carefully smash them with the bottom of a glass. Brush with more olive oil and season generously with smoked paprika, garlic powder, salt, and pepper.
- Roast the potatoes: Roast in the oven for 35-40 minutes until crispy and golden brown, flipping them at the 25-minute mark for even cooking. Let them cool slightly before assembling.
- Hard-boil the eggs: In a separate pot, boil water, add the eggs, and simmer for 13 minutes. Cool, peel, and chop them into pieces.
- Make the dressing: In a serving bowl, whisk together the Greek yogurt, mayonnaise, lemon juice, and Dijon mustard until smooth and creamy.
- Assemble: Add the roasted smashed potatoes, chopped eggs, celery, pickles, capers, shallot, minced garlic, parsley, and scallions to the bowl. Toss everything gently with the dressing until well combined.
- Serve: Garnish with extra parsley or a sprinkle of paprika on top, and enjoy your crispy smashed potato salad warm or cold!
Notes
For extra flavor, consider adding crispy bacon or a sprinkle of paprika on top.