Description
A delightful twist on the classic potato salad, this recipe features crispy smashed baby potatoes coated in a creamy, flavorful dressing. It’s quick, easy, and perfect for any occasion.
Ingredients
Scale
- 2 pounds Baby Potatoes
- 3 tablespoons Olive Oil
- 1/2 teaspoon Salt
- 1/4 teaspoon Pepper
- 3/4 cup Greek Yogurt
- 1/2 cup Kewpie Mayonnaise
- 2 teaspoons Dijon Mustard
- 1/2 lemon, juiced
- 1 Garlic Clove, minced
- 1/4 cup Fresh Parsley, chopped
- 1 Dill Pickle, finely chopped
- 1 Shallot, finely chopped
Instructions
- Wash the baby potatoes. Place them in a pot of salted water and boil for about 15 minutes, or until fork-tender.
- While the potatoes are boiling, preheat your oven to 425°F (220°C).
- Drain the boiled potatoes and let them cool slightly. Line a baking sheet with parchment paper.
- Gently smash each potato with a fork or your palm until slightly flattened.
- Drizzle the smashed potatoes with olive oil and sprinkle with salt and pepper.
- Bake for 25-30 minutes, or until golden brown and crispy.
- In a bowl, combine Greek yogurt, kewpie mayonnaise, Dijon mustard, lemon juice, minced garlic, chopped parsley, dill pickle, and shallot. Mix well to create the creamy dressing.
- Once the potatoes are crispy, remove them from the oven and let them cool slightly.
- Toss the warm smashed potatoes with the creamy dressing, ensuring each potato is well-coated.
- Serve immediately or chill in the fridge for later.
Notes
- For a spicy kick, add chopped jalapeños to the dressing.
- Regular mayonnaise can be substituted for Kewpie if unavailable.
- Chilling the salad enhances the flavors, but it is also delicious served warm.
- This salad is naturally gluten-free, but check your mayo and mustard brands.
- Add diced rotisserie chicken or crumbled bacon for extra protein.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Salad
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 450mg
- Fat: 23g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 15mg