Description
A game-changing potato salad featuring crispy, golden-smashed potatoes tossed in a bright, tangy garlic herb yogurt dressing. Lighter than traditional mayo-based versions, this dish offers a perfect contrast of textures and is ideal for parties or weeknight dinners.
Ingredients
Scale
- 2 lbs (900g) Red Potatoes
- 3 tablespoons (45ml) Neutral Oil (e.g., avocado or light olive oil)
- 1 teaspoon Flaky Sea Salt
- ½ teaspoon Black Pepper
- 1 cup (240g) Full-fat Plain Greek Yogurt
- 3 cloves Garlic, minced
- 2 tablespoons Fresh Dill, chopped
- 1 tablespoon Fresh Parsley, chopped
- 1 tablespoon Lemon Juice
- 1 teaspoon Dijon Mustard
- 1 teaspoon Honey
- Salt and Pepper to taste
Instructions
- Wash potatoes thoroughly. Leave small potatoes whole or halve medium ones for even cooking.
- Place potatoes in a large pot and cover with cold water by an inch. Add a generous pinch of salt.
- Bring to a boil, then reduce to a simmer. Cook for 15-20 minutes until tender but not mushy. Drain well.
- Line a baking sheet with parchment paper. Arrange hot potatoes on the sheet.
- Using the bottom of a mason jar lid or small cup, press down firmly on each potato to flatten to about ½ inch thick, creating cracks at the edges.
- Drizzle with oil and sprinkle with salt and pepper, ensuring oil gets into the cracks.
- Bake in a preheated oven at 400°F (200°C) for 20-25 minutes until edges are golden and crispy. Flip halfway if desired.
- While potatoes bake, whisk together Greek yogurt, minced garlic, dill, parsley, lemon juice, Dijon mustard, honey, salt, and pepper in a small bowl until smooth.
- Remove potatoes from oven and let cool for 5 minutes.
- Drizzle the garlic herb yogurt dressing over the warm potatoes and toss gently to coat, or serve dressing on the side.
- Garnish with extra fresh herbs and serve immediately.
Notes
Do not overcook the potatoes; they must be tender enough to smash but firm enough to hold shape. Smash while hot for best results. Use full-fat Greek yogurt to prevent a watery dressing. For make-ahead, bake potatoes, cool, store in fridge, and reheat at 400°F for 10 minutes before dressing.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Cuisine: American
Nutrition
- Serving Size: 1 serving (approx. 1
- Calories: 180
- Sugar: 3
- Sodium: 250
- Fat: 8
- Saturated Fat: 3
- Carbohydrates: 22
- Fiber: 2
- Protein: 6
Keywords: crispy smashed potato salad, garlic herb yogurt dressing, party salad, potato salad recipe, summer side dish, gluten-free side dish