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bowl of potato salad with crispy potatoes, chives, dill, and shallots alongside platter of potato salad.

Crispy Smashed Potato Salad

The best crispy smashed & roasted potatoes coated with a yogurt, shallot, & fresh herb sauce!
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Course: Gluten- Free, Vegetarian Sides
Cuisine: American
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 6 servings
Author: Megan Horowitch

Ingredients 
US Customary - Metric

Roasted Smashed Potatoes

  • 1 ½ lbs baby potatoes
  • ¼ cup olive oil or avocado oil
  • 1 ½ teaspoons salt 1 teaspoon for boiling, ½ teaspoon for roasting
  • ½ teaspoon ground pepper

Yogurt Herb Sauce

  • 1 large shallot, finely diced or ¼ red onion, diced
  • 2 Tablespoons chopped chives
  • 2 Tablespoons chopped dill
  • ½ cup vegan yogurt
  • 2 teaspoons dijon mustard
  • ½ Tablespoon red wine vinegar
  • ¼ teaspoon salt more or less as desired
  • ¼ teaspoon ground black pepper more or less as desired

Instructions

Boil & Roast the Potatoes

  • Preheat the oven to 425F. Then, prep the baby potatoes by cutting any larger ones in half so they are all similar in size.
  • Add the potatoes & 1 teaspoon of salt to a large pot. Then add cold water to the pot until it covers the potatoes by 1-inch.
  • Cover with a lid and boil the potatoes until they can be easily pierced with a fork, about 15 minutes. Then, strain and let them cool slightly.
  • Add the potatoes to a parchment-lined tray and smash them with a fork or potato masher. Ensure the potatoes are placed in a single layer during this step, though it is okay if the edges touch.
  • Brush the potatoes with the oil, then evenly sprinkle the remaining ½ teaspoon of salt and ½ teaspoon of pepper on top.
  • Add the tray of potatoes to the oven and bake for about 40-45 minutes until crispy.
  • Remove the potatoes from the oven and set aside to cool.

Make the yogurt sauce

  • While the potatoes are cooling, make the yogurt sauce. Finely dice the shallot and chop up the dill and chives.
  • Add the diced shallot, chives, dill, yogurt, dijon mustard, red wine vinegar, salt, and pepper to a large bowl. Whisk together until a thick sauce forms.
  • Once mixed, pour in the crispy potatoes and mix with the yogurt sauce until evenly coated.
  • Serve as is or with extra chopped dill & chives on top. Enjoy!

Nutrition

Serving: 1small bowl (⅙ of recipe) | Calories: 185kcal | Carbohydrates: 23g | Protein: 3g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 707mg | Potassium: 502mg | Fiber: 3g | Sugar: 2g | Vitamin A: 59IU | Vitamin C: 26mg | Calcium: 44mg | Iron: 1mg
Tried this recipe?Mention @shortgirltallorder or tag #sgtoeats!