Smashed Potato Salad
Crispy, creamy, and utterly delicious. Tender potatoes smashed, baked, and tossed in a creamy yogurt dressing with fresh herbs. A flavor-packed side dish that's easy to make and impossible to resist.
Ingredients
- 500 g 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
- Salt
- Pepper
Instructions
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 fork or potato masher, 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 salt and pepper to taste. This is where the magic begins!
- Slide the baking sheet into the preheated oven and let the potatoes bake for 45-60 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:
- While the potatoes are baking, prepare the yogurt sauce. In a mixing bowl, combine Greek yogurt, mayonnaise, mustard, lemonjuice, chopped dill, pointed pepper, cucumber, red onion, chiliflakes, 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 additional chopped dill and chili flakes for an extra burst of flavor.
Nutrition
Calories: 200kcal
Tried this recipe?Let us know how it was!