Crispy Smashed Potato Salad

I’ve included some videos I found relevant and helpful. 😍

Crispy smashed potato salad takes potato salad to the next level. This tasty dish combines crispy roasted potatoes with a creamy, tangy dressing for an amazing mix of textures and flavors. It’s perfect for your next cookout or dinner party.

You’ll love how easy it is to make. Just boil some baby potatoes, smash them, and roast until golden brown. While they cook, whip up a simple dressing with Greek yogurt, mayo, and herbs. Toss it all together and you’ve got a crowd-pleasing side dish that’s sure to impress.

Exact Ingredients List

Here’s what you’ll need to make this yummy crispy smashed potato salad:

• 2 pounds baby potatoes (mini yellow potatoes)
• 3 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 3/4 cup Greek yogurt
• 1/2 cup kewpie mayonnaise (or regular mayo)
• 2 teaspoons Dijon mustard
• Juice from 1/2 lemon
• 1 garlic clove, minced
• 1/4 cup fresh parsley, chopped
• Extra salt and pepper to taste
• 1 dill pickle, finely chopped
• 1 shallot, finely chopped
• 1-2 scallions for garnish (optional)

Make sure you have all these ingredients ready before you start cooking. The baby potatoes are the star of the show, so pick out some nice ones at the store.

For the dressing, you can use regular mayo if you can’t find kewpie. But kewpie adds a nice tangy flavor if you can get it.

Don’t forget to grab some fresh parsley and a lemon. These add a bright, fresh taste to your salad.

Instructions

Preheat your oven to 425°F and line a baking sheet with parchment paper. You may need two sheets if they’re small.

Put the baby potatoes in a big pot of cold, salted water. Bring it to a boil and cook for 7-8 minutes until fork-tender. Drain and let them cool a bit.

Pat the potatoes dry and move them to the baking sheet. Use the bottom of a glass to gently smash each one.

Brush the potatoes with 2 tablespoons of olive oil. Sprinkle salt and pepper over them. Roast for 45-60 minutes, flipping halfway. They should turn golden brown and crispy.

While the potatoes cook, make the dressing. Mix 1 tablespoon olive oil, yogurt, mayo, Dijon, lemon juice, garlic, and parsley in a bowl. Add the chopped pickle and shallot. Taste and add salt and pepper as needed. Put it in the fridge.

When the potatoes are done, let them cool for 5 minutes. Save some crispy bits for topping. Put the rest in a big bowl and gently mix with the dressing.

Top with scallions and the crispy bits you saved. Serve it warm and enjoy your tasty creation!

Possible Substitutes List

Can’t find some ingredients? No worries! Here are some easy swaps you can make:

Potatoes:

• Red potatoes
• Yukon gold potatoes
• Fingerling potatoes

Greek yogurt:

• Sour cream
• Plain regular yogurt
• Dairy-free yogurt (for a vegan option)

Kewpie mayo:

• Regular mayonnaise
• Vegan mayo

Dijon mustard:

• Whole grain mustard
• Yellow mustard (for a milder taste)

Fresh parsley:

• Dried parsley (use 1 tablespoon)
• Fresh cilantro
• Fresh dill

Dill pickle:

• Sweet pickle
• Capers (use half the amount)

Shallot:

• Red onion (finely chopped)
• Green onion

You can also add some extra veggies to make it your own:

• Chopped celery
• Diced bell peppers
• Crumbled bacon (for meat lovers)

Remember, these swaps might change the flavor a bit, but they’ll still give you a yummy potato salad. Feel free to mix and match based on what you have in your kitchen!

How To Make It Diabetes-Friendly

To make this crispy smashed potato salad more diabetes-friendly, you can try a few simple swaps. Use sweet potatoes instead of regular potatoes. They have a lower glycemic index and more fiber.

Cut back on the amount of potatoes used. Replace half with non-starchy veggies like cauliflower or radishes. This lowers the carb count while keeping the crispy texture.

For the dressing, use all Greek yogurt instead of mayo. Pick a low-fat version to reduce calories. Add extra lemon juice and spices to boost flavor without sugar.

Try these ingredient swaps:

• 1 lb sweet potatoes + 1 lb cauliflower florets
• 1 1⁄4 cups low-fat Greek yogurt
• 1 tbsp olive oil (instead of 3)
• 2 tbsp chopped fresh herbs

Cook the sweet potatoes and cauliflower the same way as the original recipe. The result is a diabetes-friendly dish that’s still tasty and satisfying.

Remember to check with your doctor about how this fits into your meal plan. Portion control is key, so stick to a small serving size.

Tips, Tricks & Storing

For extra crispy potatoes, try boiling them for just 5-6 minutes instead of 7-8. This will make them easier to smash without falling apart.

When smashing the potatoes, use gentle pressure. You want them flattened but still intact. A flat-bottomed glass or measuring cup works great for this.

Don’t overcrowd the baking sheet. Give each potato space to get crispy. Use two sheets if needed.

For a flavor boost, try adding herbs like rosemary or thyme to the olive oil before brushing the potatoes.

Make the dressing ahead of time to let the flavors meld. It can be stored in the fridge for up to 3 days.

You can prep the potatoes a day in advance. Boil, smash, and refrigerate them. Then roast just before serving.

Leftovers will keep in the fridge for 2-3 days. The potatoes may lose some crispiness, but they’ll still taste great cold or reheated in the oven.

For best results, serve this salad warm or at room temperature. The contrast between the crispy potatoes and creamy dressing is amazing!