Smashed Potato Salad

 

Stepping into summer with BBQ meals and potlucks

A side perfect for your next BBQ meal, Smashed Potato Salad

This smashed potato salad features crispy potatoes paired with a creamy Greek yogurt dressing, packed with fresh veggies, herbs, and zesty flavors. It’s a bright, refreshing side dish perfect for summer gatherings!

Ingredients:

Smashed Potatoes

• 2 lbs. baby Yukon gold potatoes
• 2 tablespoons olive oil
• Kosher salt and black pepper, for seasoning potatoes

For the dressing:

• 3/4 cup Greek yogurt
• 1/4 cup mayonnaise
• 1 teaspoon dried dill
• 1/4 cup chopped parsley
• 1 shallot, finely chopped
• 1 garlic clove minced
• 2 teaspoons Dijon mustard
• 2 tablespoons lemon juice
• 1 tablespoon red wine vinegar
• Kosher salt and black pepper, to taste

For the salad

• 1 cup diced Persian cucumber
• 1 cup diced celery
• 1/3 cup pickle relish, drained and patted dry on a paper towel 
• 1/3 cup diced red onions 
• 3/4 cup thinly sliced radishes
• 2 hard-boiled eggs, diced
• 1/4 cup crumbled feta cheese, for garnish, optional

Directions:

• Bring a large pot of salted water to a boil over high heat. Add the potatoes and cook until fork-tender, about 15 to 20 minutes. Drain the potatoes and let cool for 5 minutes. 
• Preheat the oven to 425 degrees and grease a large baking sheet with olive oil and set aside.
• Place potatoes on the greased baking sheet. Use the bottom of a jar or glass, a fork, or a potato masher to gently press down on the potatoes until they are smashed, but still in one piece. You want them to hold together; the potatoes should be about 1/2-inch thick.
• Drizzle the potatoes evenly with olive oil and season generously with salt and pepper. Bake until crispy, about 25 to 30 minutes. Remove from the oven and let cool for 10 minutes.
• Meanwhile, make the dressing. In a large bowl, whisk together Greek yogurt, mayonnaise, dill, parsley, shallot, garlic, Dijon, lemon juice, red wine vinegar, salt, and pepper.
• When the potatoes are cool, add them to the bowl with the dressing. Add the cucumber, celery, green onions, and dill pickles. Stir until well coated. Taste and season with extra salt and pepper, if necessary. Garnish with feta cheese and serve.
  

Notes
Storing: Store the salad in an airtight container in the fridge for up to 3 days. Just note that the potatoes may lose a bit of their crispiness after being stored, but the flavor will still be delicious.
Variations: For a heartier version, you can mix in chopped bacon.