Smashed Potato Salad


Smashed Potato Salad

Crispy potatoes with a delicious creamy sauce
Course Salad, Side Dish
Cuisine American
Author Catherine’s Plates


  • 1 large pot
  • 2 sheet pans lined with parchment paper
  • strainer
  • fork
  • cutting board & sharp knife
  • large mixing bowl
  • measuring spoons & cups


Smashed Potatoes

  • 3 lbs baby yukon gold potatoes or baby red potatoes
  • 1 TBS olive or avocado oil
  • salt & pepper


  • 1 cup plain greek yogurt
  • 1/2 cup mayonnaise
  • 1 TBS lemon juice
  • 1-2 tsp minced garlic
  • 1/2 medium cucumber, peeled & finely chopped
  • 1/4 medium red onion, diced small
  • 1 TBS chives, diced
  • 2 green onion, diced
  • 1/4 cup curly parsley, chopped
  • 1 TBS fresh dill, chopped finely
  • 1/4 tsp salt
  • 1/8 tsp black pepper


  • Preheat oven to 425 degrees. Line 2 sheet pans with parchment paper.
  • Rinse & scrub potatoes. Place into a large pot and fill with water to 1 inch above potatoes. Place on burner and bring to a boil. Lower heat to a medium high and allow to cook until potatoes are fork tender about 12-15 minutes. Drain potatoes.
  • Place cooked potatoes onto 2 sheet pans spaced about 2 inches apart. Take a fork and smash each potato flat. Drizzle oil onto potatoes and spread evenly. Sprinkle potatoes with salt & pepper.
  • Place in preheated oven for 45-1 hour until crispy & golden brown.
  • In large mixing bowl combine yogurt, mayonnaise, lemon juice, garlic, cucumber, red onion, chives, green onions, parsley, dill, salt & pepper.
  • Remove potatoes from oven. Allow to cool for a few minutes. Place smashed potatoes on a cutting board & chop into bite size pieces.
  • Add smashed potatoes to mixing bowl with mayonnaise mixture and mix well. Refrigerate to chill.