Description

This Crispy Smashed Potato Salad is a vibrant, tangy, and creamy side dish featuring crispy roasted smashed potatoes combined with fresh cucumbers, red onions, dill pickles, and herbs. Tossed in a luscious tzatziki-inspired dressing made from Greek yogurt, mayonnaise, and fresh herbs, it’s the perfect crowd-pleaser for summer cookouts, BBQs, and family dinners. A viral TikTok favorite that balances crunch and creaminess in every bite.

Ingredients

For the Potatoes

3 tablespoons olive oil, divided
2 pounds baby potatoes, scrubbed clean
Kosher salt, to taste
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1/4 teaspoon freshly ground black pepper

For the Dressing

2/3 cup plain Greek yogurt (preferably 2% or whole milk)
1/3 cup mayonnaise
2 teaspoons honey
1 teaspoon Dijon mustard
1 garlic clove, finely grated or minced
2 tablespoons fresh lemon juice (about 1 lemon)
2 teaspoons red wine vinegar
1/4 cup finely chopped chives, plus more for garnish
1/4 cup finely chopped fresh dill, plus more for garnish

To Assemble the Salad

1/2 cup finely chopped cucumber (Persian cucumbers recommended)
1/2 cup finely chopped dill pickles
1/3 cup finely chopped red onion

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Instructions

Preheat Oven and Prepare Pan: Preheat your oven to 425ºF. Lightly brush a large sheet pan with 1 tablespoon of olive oil and set aside. If your potatoes are large in quantity or size, you might need two pans. Optionally, line the pans with parchment paper for easier cleanup.
Boil the Potatoes: Place potatoes in a large pot, cover with cold water by about an inch, and add 1–2 tablespoons kosher salt to season from inside out. Bring to a boil over high heat with lid covered, then remove lid, reduce to medium heat, and simmer briskly until fork-tender, about 15 to 20 minutes.
Prepare Seasoning Mixture: While potatoes cook, mix the remaining 2 tablespoons olive oil with garlic powder, paprika, and freshly ground black pepper in a small bowl.
Drain and Cool Potatoes: Drain the cooked potatoes in a colander and let them cool for about 5 minutes until manageable.
Smash Potatoes: Spread the potatoes onto the prepared sheet pan(s). Using the bottom of a glass or measuring cup (place parchment paper between potato and glass to prevent sticking), gently press each potato until approximately 1/4 inch thick, keeping them mostly intact.
Season Potatoes: Lightly brush the smashed potatoes with the olive oil and spice mixture prepared earlier. Sprinkle lightly with kosher salt.
Roast Potatoes: Roast the potatoes in the oven for 40 to 50 minutes, until they are golden brown and crispy. Once done, let them cool on the pan for 10 to 15 minutes.
Make Dressing: In a large bowl, whisk together Greek yogurt, mayonnaise, honey, Dijon mustard, grated garlic, lemon juice, red wine vinegar, chopped chives, and chopped fresh dill until smooth and combined. If preparing in advance, cover and refrigerate.
Add Pickles and Onions: To the dressing, add finely chopped dill pickles and red onions, mixing gently.
Combine Salad: When the potatoes are cool enough to handle, use your hands or knife to roughly cut any large ones into halves or bite-sized pieces. Add the potatoes and finely chopped cucumbers to the dressing bowl. Gently toss to coat all ingredients evenly.
Season and Garnish: Taste the salad and adjust salt and pepper if needed. Garnish with additional fresh chives and dill before serving immediately.

Notes

Use baby potatoes or small new potatoes for the best texture when smashing.
Brining the potatoes by boiling in salted water ensures the centers are well seasoned.
For easier smashing, place parchment paper between the potato and glass to avoid sticking.
You can line your baking sheet with parchment paper for easier cleanup but it is not necessary.
Store any leftovers in an airtight container in the refrigerator for up to 2 days; the potatoes may lose some crispiness.
This salad tastes great served warm or at room temperature.

Prep Time: 20 minutes
Cook Time: 1 hour 10 minutes
Category: Side Dish
Method: Baking
Cuisine: American