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Smashed Potato Salad with Crispy Edges and Greek Yogurt Dressing

This revolutionary potato salad offers a perfect harmony of textures—crispy exteriors with fluffy interiors—all brought together by a tangy, protein-rich Greek yogurt dressing. Unlike traditional potato salads drowning in mayonnaise, this healthier version creates a delightful contrast that transforms an everyday staple into something extraordinary.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Salad, Side Dish
Cuisine American, Healthy
Servings 6 servings
Calories 215 kcal

Equipment

  • Baking Sheet
  • Potato Masher or Measuring Cup
  • Large Pot

Ingredients
  

For the Potatoes

  • 2 pounds baby potatoes preferably a mix of red and gold
  • 3 tablespoons olive oil
  • 1 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 cloves garlic minced
  • 1 tablespoon fresh rosemary finely chopped

For the Greek Yogurt Dressing

  • 1 cup Greek yogurt 2% or full-fat recommended for creaminess
  • 2 tablespoons lemon juice
  • 1 tablespoon Dijon mustard
  • 2 tablespoons fresh dill chopped
  • 1 tablespoon fresh chives minced
  • 1 teaspoon honey optional
  • salt and pepper to taste

Garnishes

  • 3 green onions thinly sliced
  • 1/4 cup fresh parsley chopped
  • 2 tablespoons capers drained (optional)
  • 1 lemon zested

Instructions
 

  • Rinse baby potatoes thoroughly under cold water. Place them in a large pot and cover with cold water, adding 1 tablespoon of salt. Bring to a boil over high heat, then reduce to medium and simmer until fork-tender, about 20-25 minutes.
  • While the potatoes are cooking, preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly oil it to prevent sticking.
  • Drain the potatoes thoroughly and let them steam dry for 5 minutes. Transfer them to the prepared baking sheet, spacing them evenly. Using the bottom of a measuring cup or a potato masher, gently press down on each potato until it's flattened to about ½-inch thickness.
  • Drizzle the smashed potatoes with olive oil, making sure each gets a generous coating. Sprinkle with minced garlic, rosemary, salt, and pepper. Roast in the preheated oven for 20-25 minutes, or until the edges turn golden brown and crispy. For extra crispiness, broil for the final 2 minutes, but watch carefully to prevent burning.
  • While the potatoes roast, whisk together the Greek yogurt, lemon juice, Dijon mustard, dill, chives, and honey (if using) in a medium bowl. Season with salt and pepper to taste. The dressing should have a pourable consistency—if it's too thick, thin it with a splash of water or additional lemon juice.
  • Allow the crispy smashed potatoes to cool for 5-10 minutes before assembling. Transfer the potatoes to a serving dish, drizzle with the yogurt dressing, and scatter the green onions, parsley, capers, and lemon zest on top.

Notes

For make-ahead preparation, boil and smash the potatoes up to 24 hours in advance, then roast just before serving. The dressing can be made up to 5 days ahead and will actually improve in flavor after the first day as the herbs infuse the yogurt.
Potatoes need space to crisp properly; use two baking sheets if necessary to avoid overcrowding.
Store the crispy potatoes and dressing separately in airtight containers for up to 3 days. When ready to serve, reheat the potatoes at 350°F for 5-7 minutes to restore their crispiness.

Nutrition

Calories: 215kcalCarbohydrates: 28gProtein: 7gFat: 9gSodium: 380mgFiber: 3gSugar: 3g
Keyword Potato Salad, Smashed Potatoes, Greek Yogurt Dressing, Healthy Potato Salad, Summer Salad
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