Can I use regular potatoes instead of baby potatoes?

You can use larger potatoes cut into 2-inch chunks, but they won't develop quite the same crispy edge-to-creamy-center ratio. If using larger potatoes, you'll need to increase the initial boiling time to about 15 minutes or until just fork tender.

Is there a substitute for Kewpie mayo?

Regular mayonnaise works fine, though Kewpie adds a unique umami quality. To mimic this, add a tiny pinch of MSG or a few drops of Worcestershire sauce to regular mayo.

How can I make this salad ahead for a party?

Prepare the dressing and store separately from the roasted potatoes. Reheat the potatoes briefly in a hot oven (about 5 minutes at 400°F) just before serving, then combine with the dressing.

Can I make this recipe vegan?

Absolutely! Use vegan yogurt and vegan mayo to create a completely plant-based version with no compromise on creaminess or flavor.

Crispy Smashed Potato Salad Recipe

Name: Crispy Smashed Potato Salad Recipe
Prep time: 5 min
Cook time: 1 h
Total time: 1 h 5 min
Yield: 4
Cuisine: American
Ingredients: 2 lbs baby potatoes, scrubbed; 1 tbs olive oil; Salt and pepper to taste; 3/4 cup Greek yogurt; 1/2 cup kewpie mayo; 2 tsp Dijon mustard; 1/2 large lemon, juiced; 2 tsp red wine vinegar; 1 large garlic clove, minced; 1/4 cup fresh dill, chopped; 1/4 cup fresh parsley, chopped; 1 medium cucumber, seeded and finely chopped; 1 shallot, finely chopped

Description

A delicious and crispy smashed potato salad that combines perfectly roasted potatoes with a tangy Greek yogurt and mayo-based dressing, loaded with fresh herbs, cucumber, and shallots for a refreshing yet hearty meal.

Ingredients

Units Scale

Smashed Potatoes:

2 lbs baby potatoes, scrubbed
1 tbs olive oil
Salt and pepper to taste

Salad:

3/4 cup Greek yogurt
1/2 cup kewpie mayo
2 tsp Dijon mustard
1/2 large lemon, juiced
2 tsp red wine vinegar
1 large garlic clove, minced
1/4 cup fresh dill, chopped
1/4 cup fresh parsley, chopped
1 medium cucumber, seeded and finely chopped
1 shallot, finely chopped

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Instructions

Prepare Potatoes: Preheat your oven to 425℉. Line an XL baking sheet with parchment paper. Boil the potatoes for 7 minutes or until fork-tender. Dry them thoroughly and transfer them to the baking sheet. Use the back of a glass to smash the potatoes flat. Brush them with olive oil and season with salt and pepper to taste. Roast for 50 minutes to 1 hour or until golden brown and crispy. Save some crispy brown potato bits for garnish.
Prepare Salad Dressing: Scoop out and deseed the cucumber to ensure the salad does not become watery. Whisk together the yogurt, mayo, Dijon mustard, lemon juice, red wine vinegar, minced garlic, chopped dill, parsley, salt, and pepper to taste. Adjust seasoning as needed to your preference. Mix in the cucumber and shallot, then cover the salad and refrigerate it while the potatoes roast.
Assemble the Salad: Once the potatoes have cooled for 5 minutes, fold them into the salad dressing mixture to coat completely. Garnish with crispy potato bits, dill, and black pepper. Refrigerate any leftovers for later.

Notes

If you use vegan yogurt and vegan mayo, this dish can be made vegan!

Nutrition

Serving Size: 1 serving
Calories: 250
Sugar: 4 g
Sodium: 300 mg
Fat: 12 g
Saturated Fat: 3 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 30 g
Fiber: 4 g
Protein: 5 g
Cholesterol: 10 mg