Smashed Potato Salad

Today, we’re diving into a beloved classic with a twist – the Smashed Potato Salad! Imagine tender potatoes, boiled to perfection, then smashed and baked until irresistibly crispy. Tossed in a creamy yogurt sauce infused with fresh herbs and zesty flavors, this salad is a true crowd-pleaser.

What we need for Smashed Potato Salad:

For the Potatoes:

• 500g Potatoes
• Olive Oil
• Italian Herbs

Yogurt Sauce:

• 150 g Greek Yogurt
• 1 Tbsp Mayonnaise
• 1 Tbsp Mustard
• Juice of 1/2 Lemon
• 2 tbsp Dill, chopped
• 1 Pointed Pepper, chopped
• 1 Cucumber, finely diced
• 1 Red Onion, finely chopped
• Chili Flakes
• Pepper
• Salt

How to make Smashed Potato Salad:

Potato Preparation:

• Start by bringing a pot of water to a boil on the stovetop. While the water is heating up, wash the potatoes thoroughly to remove any dirt or debris.

• Once the water is boiling, carefully add the potatoes to the pot. Allow them to simmer until they’re easily pierced with a fork but still hold their shape, typically about 15-20 minutes depending on their size.

• While the potatoes are boiling, preheat your oven to a toasty 425°F (220°C). This high temperature will help achieve that perfect crispy exterior on your smashed potatoes.

• Once the potatoes are fork-tender, drain them in a colander and let them cool for a few minutes. You want them to be cool enough to handle but still warm.

• Now, it’s time to get smashing! Place the slightly cooled potatoes on a baking sheet lined with parchment paper. Using a glass, gently press down on each potato until they’re flattened but not completely mashed.

• Drizzle the smashed potatoes with a generous amount of olive oil, ensuring each one gets a good coating. Then, season them with italian herbs to taste.

• Slide the baking sheet into the preheated oven and let the potatoes bake for 50-60 minutes. Keep an eye on them as they transform into crispy, golden perfection. You’ll know they’re ready when the edges are irresistibly crunchy and browned.

Yougurt Sauce Preparation:

• While the potatoes are baking, prepare the yogurt sauce.

• In a mixing bowl, combine Greek yogurt, mayonnaise, mustard, lemon juice, chopped dill, pointed pepper, cucumber, red onion, chili flakes, salt, and pepper.

• Mix well to combine all the ingredients thoroughly.

• Once the potatoes are done, remove them from the oven and let them cool slightly. Transfer the smashed potatoes to the yogurt sauce.

• Garnish with parsley and chili flakes for an extra burst of flavor.

Tips and Tricks

Potato Perfection: Choose small to medium-sized potatoes for uniform cooking and effortless smashing. These little gems ensure consistent texture throughout your Smashed Potato Salad, making every bite a delightful experience!

Prevent Stickiness: To prevent the smashed potatoes from sticking to the baking sheet, line it with parchment paper or a silicone baking mat. This makes cleanup a breeze and ensures the potatoes don’t lose their crispy exterior.

Oil Application: Drizzle the smashed potatoes generously with olive oil before baking. This not only adds flavor but also helps achieve that desirable crispy texture.

Serving Suggestions:

• Serve your Smashed Potato Salad alongside grilled meats, such as burgers, hot dogs, or barbecue chicken. The creamy texture and flavorful toppings complement the smoky flavors of the grill perfectly.

• Pack Smashed Potato Salad in lunchboxes for a satisfying and nutritious midday meal. Add a side of fresh vegetables, fruit slices, and a protein of your choice for a well-rounded and satisfying lunch on the go.

• Make Smashed Potato Salad the star of your next family dinner by serving it alongside roasted chicken, grilled fish, or vegetarian mains. It’s a versatile dish that appeals to everyone at the table, making it a family favorite.

Irresistible Potato Creations:

Crispy Parmesan Potato Rosti

Oven Roasted Potatoes

Crispy Potato Balls

Mashed Potatoes with Bacon and Parmesan