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Smashed Potato Salad

Smashed Potato Salad

Smashed Potato Salad combines crispy golden baby potatoes with a creamy yoghurt and mayo dressing packed with lemon, garlic, gherkins, cucumber, red onion, chives, and dill. It’s fresh, tangy, crunchy, and ideal as a flavourful side dish.
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Prep Time 20 minutes
Cook Time 1 hour
Servings: 4
Course: Salad
Cuisine: American
Calories: 310
Ingredients Method Notes

Ingredients
  

For the Potatoes
  • 750 g baby new potatoes
  • Seasoning mix: 1 tbsp each chicken + piri piri seasoning or use smoked paprika + garlic powder
  • Salt
  • Pepper
  • Olive oil
For the Dressing
  • 3 tbsp mayo
  • 3 tbsp greek style yoghurt
  • 1 lemon
  • 1 garlic clove
  • 2 tbsp pickled gherkins
  • 2 tbsp cucumber
  • 2 tbsp red onion
  • 2 tbsp chives
  • 2 tbsp dill
  • Salt
  • Pepper

Method
 

  1. Boil the potatoes. Put the 750g baby new potatoes into a pot of cold, salted water. Bring the water to the boil, then reduce to a simmer and cook until the potatoes are fork tender, about 25-30 minutes. Meanwhile, pre-heat the oven to 190 degrees celsius.
  2. Prepare the dressing. While the potatoes cook, combine the 3 tbsp mayo, 3 tbsp greek style yoghurt, lemon juice, and 1 garlic clove in a mixing bowl. Finely dice the 2 tbsp pickled gherkins, 2 tbsp cucumber, 2 tbsp red onion, 2 tbsp chives, and 2 tbsp dill, then add them to the bowl. Mix everything thoroughly and season to taste with salt + pepper. Refrigerate the dressing until serving.
  3. Let the potatoes dry. When the potatoes are fork tender, drain them and allow them to steam dry completely before moving on to the roasting stage.
  4. Smash and season. Arrange the dried potatoes on a large lined baking tray without overcrowding. Use the bottom of a glass to flatten each potato. Sprinkle over your chosen seasonings, using 1 tbsp each chicken + piri piri seasoning or smoked paprika + garlic powder, then drizzle generously with olive oil.
  5. Roast until crisp. Roast the smashed potatoes at 190 degrees celsius for 30-45 minutes, turning them halfway through, until completely crisp + golden. Add a splash more olive oil if required during roasting.
  6. Cool before dressing. Once cooked, allow the roasted potatoes to cool.
  7. Coat and finish. Spoon 1/2 the dressing into a large mixing bowl, add the cooled potatoes, and mix carefully until fully coated. Add more dressing as required, then finish with more fresh herbs if you like. Serve as a side, or simply enjoy.

Notes

Pro Tips

For the crispiest smashed potato salad, let the boiled potatoes steam dry completely before roasting, since excess moisture can keep the edges soft. Give the potatoes plenty of space on the baking tray so they roast rather than steam, and press them gently with the bottom of a glass so they flatten without falling apart. Be generous with the olive oil, and turn the potatoes halfway through cooking to help both sides become golden and crisp. Once roasted, allow them to cool before adding the dressing, as very hot potatoes can quickly soften the crispy exterior. Start with only half of the dressing, then add more as needed so the salad stays creamy without becoming too wet. Finally, fold everything together gently and finely chop the gherkins, cucumber, red onion, chives, and dill so the fresh, tangy flavours are evenly distributed throughout the salad.