Smashed Potato Salad
This crispy smashed potato salad is creamy, herby, and full of texture—think homemade ranch dressing energy, but brighter and more elegant. Golden smashed potatoes are roasted until crispy, then tossed with a yogurt-mayo dressing, shallots, fresh herbs, and buttery Castelvetrano olives. Comforting, fresh, and a total crowd-pleaser.
4 servings
Ingredients
- For the Potatoes
- 2 pounds baby potatoes scrubbed clean
- Olive oil spray or olive oil for drizzling
- Kosher salt to taste
- Freshly ground black pepper to taste
- For the Dressing
- 2/3 cup plain Greek yogurt 2% or whole milk
- 1/3 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1 –2 tablespoons finely diced shallots
- 3 –4 tablespoons white vinegar to taste
- 1/2 cup finely chopped Castelvetrano olives
- 1/4 cup finely chopped fresh parsley
- 1/4 cup finely chopped fresh dill
- Salt and freshly ground black pepper to taste
- To Assemble
- 3 cups finely chopped lettuce romaine or little gem
- Freshly ground black pepper for finishing
Instructions
- Boil the potatoes
- Place the baby potatoes in a large pot and cover with cold, generously salted water. Bring to a boil and cook until fork-tender, about 12–15 minutes. Drain well.
- Smash and roast until crispy
- Preheat the oven to 425°F. Transfer the cooked potatoes to a baking sheet. Using the bottom of a glass or measuring cup, gently smash each potato until flattened but still mostly intact.
- Spray generously with oil, season with salt and pepper, and roast for 25–35 minutes, flipping once halfway, until deeply golden, crispy, and delicious. Let cool slightly.
- Make the dressing
- In a large bowl, whisk together the Greek yogurt, mayonnaise, Dijon mustard, shallots, vinegar, olives, parsley, dill, salt, and pepper until smooth. Taste and adjust seasoning.
- Assemble the salad
- Add the warm (not piping hot) crispy potatoes to the dressing and gently fold to coat. Just before serving, fold in the chopped lettuce.
- Finish and serve
- Finish with extra black pepper and serve right away for the best texture.
Notes
If you love ranch-style dressings, this will feel familiar—but fresher and more grown-up.
Don’t overcrowd the pan when roasting or the potatoes won’t crisp properly.
Add the lettuce at the very end so it stays crunchy.
Best served the same day; leftovers keep up to 2 days, though the potatoes will soften slightly.