Crispy Smashed Greek Potato Salad
This delightful salad combines the crunch of smashed potatoes with traditional Greek flavors, making it perfect for summer gatherings or as a refreshing side dish. The creamy yogurt dressing and fresh herbs add a vibrant twist to this classic potato salad.
RATING
SERVES
4
PREP TIME
20 min
COOK TIME
45 min
Ingredients
- 2 pounds baby yellow potatoes
- 3-4 tablespoons extra virgin olive oil
- Salt and black pepper to taste
- For the dressing:
- 3/4 cup Greek yogurt
- 2 teaspoons Dijon mustard
- Juice of 1/2 lemon
- 2 teaspoons red wine vinegar
- 1 large garlic clove minced
- 1/4 cup fresh dill chopped
- 1/4 cup fresh parsley chopped
- 1 medium cucumber seeded and finely chopped
- Greek olives for garnish
Instructions
-
Boil the potatoes in a large pot until fork-tender, about 10-15 minutes. Drain and let cool slightly.
-
Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
-
Smash the cooled potatoes using the bottom of a cup or jar and place them on the baking sheet. Drizzle with olive oil and season with salt and pepper. Roast for about 45 minutes, flipping halfway through, until golden brown and crispy.
-
Prepare the dressing by whisking together yogurt, mustard, lemon juice, vinegar, garlic, dill, parsley, salt, and pepper.
-
Combine the roasted potatoes with the dressing and chopped cucumber. Serve garnished with sliced olives, if desired.
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