Description
This Smashed Potato Salad features crispy golden potatoes topped with a fresh yogurt sauce loaded with cucumber, dill, red onion, and roasted peppers. It’s the perfect side dish for busy weeknights or entertaining, offering a delicious balance of textures and flavors.
Ingredients
Scale
- 500 g potatoes, any waxy variety, washed thoroughly
- 2 tablespoons olive oil, for drizzling and roasting
- 1 teaspoon Italian herbs, dried oregano, basil, or thyme blend
- 150 g Greek yogurt, plain, full-fat for creaminess
- 1 tablespoon mayonnaise, adds richness to the sauce
- 1 tablespoon mustard, yellow or Dijon for tangy depth
- 1/2 lemon, juice only, fresh is essential
- 2 tablespoons fresh dill, chopped
- 1 pointed pepper, also called sweet Italian pepper, finely chopped
- 1 cucumber, finely diced, peeled if preferred
- 1/2 red onion, finely chopped
- To taste chili flakes
- To taste salt and pepper
Instructions
- Boil the potatoes: Bring a large pot of salted water to a boil over medium-high heat. Wash the potatoes thoroughly and add them whole to the pot. Simmer for 15 to 20 minutes until they are easily pierced with a fork but still hold their shape.
- Preheat the oven: While the potatoes cook, preheat your oven to 425°F (220°C) so it reaches the proper temperature for crisping.
- Drain and cool: Once the potatoes are fork-tender, carefully drain them in a colander and let them cool for 3 to 5 minutes until they're comfortable to handle but still warm.
- Smash and season: Place the potatoes on a parchment paper-lined baking sheet. Using a fork or potato masher, gently flatten each potato without completely mashing them. Drizzle generously with olive oil, then sprinkle with Italian herbs, salt, and pepper.
- Roast until crispy: Bake for 45 to 60 minutes, stirring or shaking the pan halfway through, until the edges are golden brown and crispy.
- Combine the yogurt sauce base: In a mixing bowl, whisk together the Greek yogurt, mayonnaise, mustard, and fresh lemon juice until smooth and well combined.
- Add the vegetables: Fold in the chopped dill, pointed pepper, cucumber, and red onion, mixing gently to distribute evenly throughout the sauce.
- Season the sauce: Add chili flakes, salt, and pepper to taste, adjusting as needed for your preference. Refrigerate until the potatoes are ready.
- Cool the potatoes: Remove the baking sheet from the oven and let the potatoes cool for 2 to 3 minutes so they're still warm but manageable.
- Combine with sauce: Transfer the warm smashed potatoes to a serving bowl and gently fold in the yogurt sauce, being careful not to break them apart too much.
- Garnish and serve: Top with additional chopped fresh dill and a sprinkle of chili flakes for color and extra flavor. Serve immediately while the potatoes are still warm.
- Prep Time: 15 minutes
- Cook Time: 1 hour 10 minutes