Viral Green Crispy Smashed Potato Salad
This Viral Green Crispy Smashed Potato Salad combines crispy roasted baby potatoes with a creamy herb dressing made with Greek yogurt, mayonnaise, fresh dill, parsley, celery, green onions, and pickles. It's the perfect balance of crunchy, creamy, tangy, and fresh flavors, making it an ideal side dish for barbecues, picnics, holidays, or everyday family dinners.
Equipment
- Large pot
- Colander
- Large baking sheet
- Parchment paper
- Potato masher or flat-bottom glass
- Large mixing bowl
- small mixing bowl
- Whisk
- Cutting board
- Chef's knife
- Measuring cups & spoons
- Silicone spatula
Ingredients
For the Potatoes
- 2 pounds 900 g baby Yukon Gold potatoes
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
For the Green Dressing
- ½ cup mayonnaise
- ½ cup plain Greek yogurt
- 2 tablespoons sour cream
- 2 tablespoons chopped fresh dill
- 2 tablespoons chopped fresh parsley
- 3 green onions finely sliced
- 2 celery stalks finely diced
- ¼ cup chopped dill pickles
- 1 tablespoon pickle juice
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 1 garlic clove minced
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Garnish
- Extra chopped dill
- Extra sliced green onions
- Fresh cracked black pepper
Instructions
- Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper.
- Wash the baby potatoes and place them in a large pot of salted water.
- Bring to a boil and cook for 18-20 minutes, or until the potatoes are fork-tender.
- Drain the potatoes well and let them cool for about 5 minutes.
- Arrange the potatoes on the prepared baking sheet, leaving space between each one.
- Gently smash each potato with a potato masher or the bottom of a drinking glass until about ½ inch thick.
- Drizzle the potatoes with olive oil.
- Sprinkle evenly with garlic powder, smoked paprika, salt, and black pepper. Roast for 25 minutes.
- Carefully flip the potatoes and continue roasting for another 20-25 minutes until deep golden brown and crispy.
- While the potatoes roast, whisk together the mayonnaise, Greek yogurt, sour cream, Dijon mustard, pickle juice, lemon juice, and minced garlic in a large bowl.
- Stir in the chopped dill, parsley, green onions, celery, and chopped pickles.
- Season the dressing with salt and black pepper.
- Allow the roasted potatoes to cool for about 10 minutes.
- Add the potatoes to the bowl with the dressing.
- Gently fold everything together until the potatoes are evenly coated without breaking them apart too much.
- Garnish with extra dill, sliced green onions, and freshly cracked black pepper. Serve slightly warm or chilled.
Notes
Nutritional Information (Per Serving)
- Calories: 325 kcal
- Carbohydrates: 32 g
- Protein: 7 g
- Fat: 19 g
- Saturated Fat: 4 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Cholesterol: 18 mg
- Sodium: 520 mg
- Potassium: 820 mg
- Fiber: 4 g
- Sugar: 3 g
- Vitamin C: 18 mg
- Calcium: 72 mg
- Iron: 2 mg
