If you’re looking for a salad that balances crunchy, creamy, and tangy flavors all in one bite, this crispy crushed potato salad is the perfect choice! This unique spin on the classic potato salad combines smashed baby potatoes roasted to golden perfection with a zesty Greek yogurt and mayonnaise-based dressing. Infused with fresh parsley, garlic, and lemon, this salad brings both texture and brightness to your table. Serve it as a side dish or light main course, and you’ll love how these crispy potatoes elevate the humble potato salad to new heights!
Ingredients:
- 2 pounds baby potatoes (mini yellow potatoes)
- 3 tablespoons olive oil, divided
- ½ teaspoon salt
- ¼ teaspoon pepper
- ¾ cup Greek yogurt
- ½ cup of velvety Kewpie mayo
- 2 teaspoons Dijon mustard
- ½ lemon, juiced
- 1 garlic clove, minced
- ¼ cup fresh parsley, chopped
- Salt and pepper, to taste
- 1 dill pickle, finely chopped
- 1 shallot, finely chopped
- 1-2 scallions, for garnish (optional)
Instructions:
- Preheat the Oven: Preheat your oven to 425°F (220°C).
- Prepare the Potatoes: Rinse the baby potatoes and place them in a large pot of salted water. Heat until bubbling and simmer until soft, roughly 15-20 minutes. Drain the potatoes and allow them to cool for a moment.
- Smash the Potatoes: Once the potatoes are cool enough to handle, place them on a lined baking sheet. Use the bottom of a glass or a fork to gently press down on each potato until it’s flattened but still intact.
- Roast the Potatoes: Drizzle the potatoes with 2 tablespoons of olive oil and season with ½ teaspoon of salt and ¼ teaspoon of pepper. Roast the potatoes for 25-30 minutes, or until they are golden brown and crispy on the edges.
- Make the Dressing: While the potatoes are roasting, prepare the dressing. In a medium bowl, whisk together the Greek yogurt, mayonnaise, Dijon mustard, lemon juice, minced garlic, and chopped parsley. Add salt and pepper to taste.
- Combine Everything: Once the potatoes are crispy and ready, let them cool slightly. Toss them gently with the prepared dressing. You can either drizzle the dressing over the potatoes or stir them together in a large bowl.
- Garnish and Serve: If desired, garnish the potato salad with thinly sliced scallions for an extra pop of freshness. Serve warm or at room temperature.
Conclusion:
This crispy crushed potato salad delivers a fantastic mix of textures and flavors—crunchy on the outside, creamy on the inside, and zesty from the yogurt-mayo dressing. Whether you’re hosting a summer barbecue or looking for a comforting side dish for dinner, this potato salad is sure to impress. Plus, it’s easy to customize with your favorite garnishes and herbs, making it a versatile dish for any occasion!
Crispy Crushed Potato Salad with Tangy Yogurt-Mayo Dressing
Ingredients
- 2 pounds baby potatoes mini yellow potatoes
- 3 tablespoons olive oil divided
- ½ teaspoon salt
- ¼ teaspoon pepper
- ¾ cup Greek yogurt
- ½ cup of velvety Kewpie mayo
- 2 teaspoons Dijon mustard
- ½ lemon juiced
- 1 garlic clove minced
- ¼ cup fresh parsley chopped
- Salt and pepper to taste
- 1 dill pickle finely chopped
- 1 shallot finely chopped
- 1-2 scallions for garnish (optional)
Instructions
- Preheat the Oven: Preheat your oven to 425°F (220°C).
- Prepare the Potatoes: Rinse the baby potatoes and place them in a large pot of salted water. Heat until bubbling and simmer until soft, roughly 15-20 minutes. Drain the potatoes and allow them to cool for a moment.
- Smash the Potatoes: Once the potatoes are cool enough to handle, place them on a lined baking sheet. Use the bottom of a glass or a fork to gently press down on each potato until it’s flattened but still intact.
- Roast the Potatoes: Drizzle the potatoes with 2 tablespoons of olive oil and season with ½ teaspoon of salt and ¼ teaspoon of pepper. Roast the potatoes for 25-30 minutes, or until they are golden brown and crispy on the edges.
- Make the Dressing: While the potatoes are roasting, prepare the dressing. In a medium bowl, whisk together the Greek yogurt, mayonnaise, Dijon mustard, lemon juice, minced garlic, and chopped parsley. Add salt and pepper to taste.
- Combine Everything: Once the potatoes are crispy and ready, let them cool slightly. Toss them gently with the prepared dressing. You can either drizzle the dressing over the potatoes or stir them together in a large bowl.
- Garnish and Serve: If desired, garnish the potato salad with thinly sliced scallions for an extra pop of freshness. Serve warm or at room temperature.