I can’t get enough of this crispy smashed potato salad, with golden craggy edges, a creamy tangy dressing, and the kind of crunch that makes every bite irresistible.

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I’m obsessed with this smashed potato salad because it hits every craving I have at once: crispy edges, creamy dressing, sharp little pops, and that salty roasted potato thing I cannot leave alone. I love using Baby Yukon Gold potatoes because they get buttery inside and wildly crisp outside, which is basically my whole personality in salad form.

And the Plain Greek yogurt keeps the dressing tangy and rich without making it feel heavy. But honestly, I keep coming back for the contrast.

Crunchy, creamy, herby, a little punchy. The kind of potato salad I “taste” five times before dinner.

Ingredients

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Baby potatoes turn crispy outside, fluffy inside, and still feel like comfort food.
Olive oil helps everything roast golden without feeling heavy or greasy.
Kosher salt wakes up the potatoes, dressing, and herbs fast.
Black pepper adds a little bite, but it won’t take over.
Garlic powder brings that savory snacky flavor you’ll want more of.
Dijon mustard makes the dressing tangy and a little grown-up.
Greek yogurt adds creaminess, protein, and a lighter feel than usual.
Mayo is optional, but it’s nice when you want extra richness.
Lemon juice keeps the whole salad bright, fresh, and not too heavy.
Red wine vinegar adds sharpness that cuts through the creamy dressing.
Scallions bring crunch, color, and a mild onion kick.
Fresh herbs make it taste garden-fresh, not like boxed potato salad.
Smoked paprika adds cozy, smoky flavor without needing bacon.
Plus red pepper flakes give a tiny kick if you’re into heat.
Basically, it’s crispy, creamy, tangy, and still dietitian-friendly.

Ingredient Quantities

Baby Yukon Gold or red potatoes, 2 pounds

Extra virgin olive oil, 3 tablespoons (for roasting) plus 2 tablespoons (for dressing)

Kosher salt, 2 teaspoons total, divided

Freshly ground black pepper, 1/2 teaspoon

Garlic powder, 1/2 teaspoon

Dijon mustard, 1 teaspoon

Plain Greek yogurt, 1/4 cup

Mayonnaise, 2 tablespoons (optional for creamier dressing)

Lemon juice, 1 tablespoon

Red wine vinegar, 1 tablespoon

Scallions, 3, thinly sliced

Fresh parsley, 2 tablespoons, chopped

Fresh chives, 2 tablespoons, chopped

Smoked paprika, 1/2 teaspoon

Crushed red pepper flakes, 1/4 teaspoon (optional)

How to Make this

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1. Preheat oven to 450F and line a baking sheet with parchment or lightly oil it.

2. Scrub 2 pounds baby Yukon Gold or red potatoes and place in a large pot; cover with cold water, add 1 1/2 teaspoons kosher salt, bring to a boil and simmer until just tender, about 12 to 15 minutes.

3. Drain potatoes and let steam dry for 2 minutes; transfer to the baking sheet and use the bottom of a glass or a potato masher to gently smash each potato to about 1/2 inch thickness.

4. Drizzle the smashed potatoes with 3 tablespoons extra virgin olive oil, sprinkle with 1/2 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper, 1/2 teaspoon garlic powder and 1/2 teaspoon smoked paprika; toss or brush to coat and spread in a single layer.

5. Roast in the preheated oven until edges are golden and crispy, about 20 to 25 minutes, flipping once halfway through.

6. Meanwhile make the dressing: in a bowl whisk together 2 tablespoons extra virgin olive oil, 1 teaspoon Dijon mustard, 1/4 cup plain Greek yogurt, 2 tablespoons mayonnaise if using, 1 tablespoon lemon juice, 1 tablespoon red wine vinegar, the remaining 1/2 teaspoon kosher salt, and 1/4 teaspoon crushed red pepper flakes if using.

7. When potatoes are done, let cool 3 to 5 minutes, then transfer to a serving bowl and pour the dressing over while potatoes are still warm so they absorb the flavors.

8. Fold in 3 thinly sliced scallions, 2 tablespoons chopped fresh parsley and 2 tablespoons chopped fresh chives; adjust seasoning with extra salt or pepper if needed and serve warm or at room temperature.

Equipment Needed

1. Oven and baking sheet (lined with parchment or lightly oiled)
2. Large pot with lid
3. Colander for draining
4. Heavy glass or potato masher for smashing
5. Pastry brush or silicone brush for oiling
6. Measuring cups and spoons
7. Medium mixing bowl
8. Whisk and spatula or wooden spoon
9. Knife and cutting board for scallions, parsley, and chives

FAQ

What potatoes work best and do I need to peel them? Answer: Baby Yukon Gold or red potatoes are ideal for creamy texture and thin skins, and there is no need to peel them; wash well and leave skins on for texture and nutrients.

How do I get the potatoes perfectly smashed and crispy? Answer: Boil until just fork tender, drain and dry, then place on a parchment-lined baking sheet, press each gently to smash, drizzle with olive oil and seasonings, and roast at high heat until edges are golden and crispy.

Can I make the dressing ahead of time? Answer: Yes, the yogurt-mustard-vinegar dressing can be made up to 48 hours ahead; keep refrigerated and whisk again before tossing to reincorporate any separated liquids.

How do I make this dairy free or vegan? Answer: Swap plain Greek yogurt for a dairy-free yogurt (unsweetened almond or soy) and omit mayo or use vegan mayo; flavor and texture remain similar.

How long does the salad keep and how should I store it? Answer: Store in an airtight container in the refrigerator for up to 3 to 4 days; textures soften over time, so refresh with a little extra olive oil or lemon juice before serving.

Can I adjust the heat and seasoning? Answer: Yes, reduce or omit crushed red pepper flakes for less heat, increase smoked paprika or add a pinch of cayenne for more, and adjust salt and lemon to taste.

Dietitian Recipe For Smashed Potato Salad Substitutions and Variations

Baby Yukon Gold or red potatoes: use small fingerling potatoes or new potatoes (similar waxy texture) or quartered russets if needed, then roast a bit longer for crisp edges.
Plain Greek yogurt: swap with low fat sour cream or blended cottage cheese for similar creaminess and protein.
Mayonnaise: replace with extra Greek yogurt or mashed avocado for a creamier, lighter dressing.
Lemon juice or red wine vinegar: use apple cider vinegar, white wine vinegar, or fresh lime juice for comparable acidity and brightness.

Pro Tips

1. Parboil just until a knife tip meets little resistance; overcooking makes the potatoes fall apart when you smash them and undercuts crisping. Cool them in the colander for a minute so the skins dry slightly before smashing.

2. Smash gently and evenly to about half an inch so you get a thin edge for crunch and a tender center. Use the flat bottom of a glass for more uniform smash marks and less chance of breaking the potato into pieces.

3. Use a generous, high heat olive oil coating and give each potato some space on the baking sheet. Crowding traps steam and makes them soft instead of crisp. Flip only once near the end to preserve crisp edges.

4. Toss the warm potatoes with the dressing while they are still hot so they absorb flavor, but reserve a little dressing to drizzle at the table. Fresh herbs added at the end brighten the dish; chop them last-minute for the best aroma and texture.

Dietitian Recipe For Smashed Potato Salad

Recipe by Tessa Jones

0.0 from 0 votes

I can’t get enough of this crispy smashed potato salad, with golden craggy edges, a creamy tangy dressing, and the kind of crunch that makes every bite irresistible.

Servings

servings

Calories

257

kcal

Equipment: 1. Oven and baking sheet (lined with parchment or lightly oiled)
2. Large pot with lid
3. Colander for draining
4. Heavy glass or potato masher for smashing
5. Pastry brush or silicone brush for oiling
6. Measuring cups and spoons
7. Medium mixing bowl
8. Whisk and spatula or wooden spoon
9. Knife and cutting board for scallions, parsley, and chives

Ingredients

Baby Yukon Gold or red potatoes, 2 pounds
Extra virgin olive oil, 3 tablespoons (for roasting) plus 2 tablespoons (for dressing)
Kosher salt, 2 teaspoons total, divided
Freshly ground black pepper, 1/2 teaspoon
Garlic powder, 1/2 teaspoon
Dijon mustard, 1 teaspoon
Plain Greek yogurt, 1/4 cup
Mayonnaise, 2 tablespoons (optional for creamier dressing)
Lemon juice, 1 tablespoon
Red wine vinegar, 1 tablespoon
Scallions, 3, thinly sliced
Fresh parsley, 2 tablespoons, chopped
Fresh chives, 2 tablespoons, chopped
Smoked paprika, 1/2 teaspoon
Crushed red pepper flakes, 1/4 teaspoon (optional)

Directions

Preheat oven to 450F and line a baking sheet with parchment or lightly oil it.
Scrub 2 pounds baby Yukon Gold or red potatoes and place in a large pot; cover with cold water, add 1 1/2 teaspoons kosher salt, bring to a boil and simmer until just tender, about 12 to 15 minutes.
Drain potatoes and let steam dry for 2 minutes; transfer to the baking sheet and use the bottom of a glass or a potato masher to gently smash each potato to about 1/2 inch thickness.
Drizzle the smashed potatoes with 3 tablespoons extra virgin olive oil, sprinkle with 1/2 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper, 1/2 teaspoon garlic powder and 1/2 teaspoon smoked paprika; toss or brush to coat and spread in a single layer.
Roast in the preheated oven until edges are golden and crispy, about 20 to 25 minutes, flipping once halfway through.
Meanwhile make the dressing: in a bowl whisk together 2 tablespoons extra virgin olive oil, 1 teaspoon Dijon mustard, 1/4 cup plain Greek yogurt, 2 tablespoons mayonnaise if using, 1 tablespoon lemon juice, 1 tablespoon red wine vinegar, the remaining 1/2 teaspoon kosher salt, and 1/4 teaspoon crushed red pepper flakes if using.
When potatoes are done, let cool 3 to 5 minutes, then transfer to a serving bowl and pour the dressing over while potatoes are still warm so they absorb the flavors.
Fold in 3 thinly sliced scallions, 2 tablespoons chopped fresh parsley and 2 tablespoons chopped fresh chives; adjust seasoning with extra salt or pepper if needed and serve warm or at room temperature.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.