Crispy Smashed Potato Salad
I bet you thought that I forgot about you! Sorry for the delay. Lucky for me, it’s been a summer filled with family, fun and new Sly Rooster endeavors but this blog will always be home and it’s nice to be back.
If, like me, you are on the east coast, you are likely thrilled with the gorgeous weather we’ve been enjoying. Crisp cool mornings, bright blue, cloudless skies and glorious sunshine. If you are out west, like the majority of my family, you may be dealing with some smokey skies and less than ideal air quality. Here’s to hoping that the fires season ends soon.
I thought it would be interesting to return to Sly Rooster with a new favorite potato salad considering that I said goodbye with this German Potato Salad and that small, potatoes can still be found at your local farmer’s market. Crispy Smashed Potato Salad from Hungry Happens is a confluence of several wonderful things. The first being, crispy smashed potatoes. If you’ve never made these “boiled then smashed and roasted” nuggets, now is the time. They are delicious on their own and one of the ways that my family enjoys potatoes all year long. The second highlight of this recipe is a tzatziki-like dressing that turns the potatoes into a delicious mess.
All in all, this is a fun potato salad variation that skillfully introduces texture to what can otherwise be a bit of a texture-less dish. Enjoy! And please, share any recipes that you’ve been making on repeat this summer. I would love to give them a try and possibly feature in an upcoming post.
Crispy Smashed Potato Salad
Ingredients
- 4 lbs baby potatoes scrubbed
- 2 Tbls olive oil
- salt + pepper to taste
- 1.5 c plain Greek yogurt
- 1 c kewpie mayo
- 1/4 c dijon mustard
- 1 large lemon juiced
- 1/4 c red wine vinegar
- 2 cloves garlic minced
- 1/2 c fresh dill chopped
- 1/2 c fresh parsley chopped
- 2 med cucumbers seeded + finely chopped
- 2 shallots finely chopped
Instructions
- Preheat oven to 425F. Line a large baking sheet with parchment paper.
- Boil potatoes in a large pot for 7 minutes, or until fork tender. Drain and allow to cool slightly before transferring them to the being sheet.
- Using the bottom of a glass, smash each potato flat. Brush or spray them with olive oil and season with salt and pepper, to taste. Roast for 50 minutes to 1 hour or until golden brown and crispy.
- Meanwhile, whisk together the yogurt, mayo, dijon, lemon juice, vinegar, garlic, dill, parsley, salt and pepper to taste.
- Mix in the seeded, chopped cucumber and shallots, then cover and refrigerate while the potatoes roast.
- Once the potatoes have cooled for 5 minutes, fold them into the dressing so that they are completely coated. Garnish with crispy potato bits, dill and black pepper.