Description
Crispy Smashed Potato Salad is a delightful twist on traditional potato salad, featuring tender baby potatoes that are boiled, smashed, and roasted to achieve a golden, crispy exterior. Tossed with creamy Greek yogurt dressing, fresh herbs, and topped with crunchy bacon bits and green onions, this dish adds excitement to any meal. Perfect for summer barbecues or potlucks, it’s a crowd-pleaser that combines flavors and textures in every bite.
Ingredients
Scale
- 1 lb small potatoes (baby potatoes)
- 3 tbsp extra virgin olive oil
- ¼ cup Greek yogurt
- 2 tbsp fresh parsley (chopped)
- 2 tbsp fresh dill (chopped)
- Juice of 1 lemon
- Salt and pepper (to taste)
- ½ cup bacon bits
- ¼ cup green onions (chopped)
Instructions
- Boil small potatoes in salted water until fork-tender, about 15-20 minutes.
- Drain and let cool slightly. Gently smash each potato with a fork or masher.
- Drizzle smashed potatoes with olive oil and season with salt and pepper.
- Preheat oven to 425°F (220°C). Bake potatoes on a parchment-lined baking sheet for 25 minutes until crispy and golden brown.
- In a bowl, combine Greek yogurt, lemon juice, chopped herbs, salt, and pepper to create the dressing.
- Once the potatoes are out of the oven, drizzle with dressing and top with bacon bits and green onions before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 10mg