Closeup image of smashed potato salad in bowl
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The Perfect Summer Smashed Potato Salad

No summer barbeque is complete without a creamy, tangy potato salad as a side. And if you’re sick of the traditional potato salad recipe you’ve been eating your whole life, then you need to try this smashed potato salad recipe!

Closeup image of smashed potato salad in bowl
Image Credit: happyfromhome.com

While this recipe still incorporates those familiar potato salad flavors, the texture is completely elevated. This side dish is the perfect compliment to any summer lunch or dinner and will be the star of the show at your next picnic!

Bowl filled with smashed potato salad on table
Image Credit: happyfromhome.com

Like all the recipes here, this one is super simple to make and doesn’t require a large amount of prep or cooking time. And the best part? Since this is a “smashed” potato salad, there is no chopping required!

Ingredients to make smashed potato salad on counter
Image Credit: happyfromhome.com

Plus, this salad can be served at any temperature you prefer: warm, room temperature, or even make ahead and chill in the fridge until serving! Here’s how to make the most perfect summer smashed potato salad…

The Perfect Summer Smashed Potato Salad

Recipe by Kristin StonesCourse: Lunch, DinnerDifficulty: Easy
Servings

4

servings
Prep time

15

minutes
Cooking time

25

minutes
Total time

45

minutes

Ingredients

  • 1.5 pounds baby potatoes

  • 2 tablespoons extra virgin olive oil

  • 1/2 cup Greek yogurt

  • 2 tablespoons mayonnaise

  • 1 tablespoon Dijon mustard

  • 1 tablespoon lemon juice

  • 1/2 small red onion, finely diced

  • 1/4 cup fresh parsley, chopped

  • 1/4 cup fresh dill, chopped

  • 1 teaspoon sea salt

  • 1/2 teaspoon black pepper

  • 1/2 teaspoon smoked paprika

  • 1/2 teaspoon garlic powder

Directions

  • Preheat Oven: Preheat your oven to 425°F (220°C).
  • Boil Potatoes: In a large pot, bring salted water to a boil. Add the baby potatoes and cook
    until fork-tender, about 15-20 minutes. Drain and let cool slightly.
  • Smash Potatoes: Place the cooked potatoes on a baking sheet lined with parchment
    paper. Use a flat surface like the bottom of a glass or a potato masher to gently smash
    each potato to flatten slightly.
  • Season Potatoes: Drizzle the smashed potatoes with 1/8 cup olive oil and sprinkle with
    sea salt, black pepper, smoked paprika, and garlic powder. Toss gently to coat.
  • Bake Potatoes: Bake in the preheated oven for 20-25 minutes, or until the potatoes are
    crispy and golden brown. Let cool for 5 minutes.
  • Prepare Dressing: While the potatoes are baking, prepare the dressing. In a small bowl,
    whisk together the Greek yogurt, mayonnaise, Dijon mustard, and lemon juice until
    smooth.
  • Combine Ingredients: In a large bowl, combine the crispy smashed potatoes, diced red
    onion, parsley, and dill. Pour the dressing over the salad and toss gently to combine.
  • Serve: Serve the potato salad warm or at room temperature. Enjoy!

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