Description
Crispy Smashed Potato Salad is a delightful twist on traditional potato salad, featuring roasted smashed baby potatoes coated in a tangy, creamy yogurt herb sauce. This dish combines crispy textures with fresh herbaceous flavors, perfect as a side dish for any meal or a light, satisfying vegetarian option.
Ingredients
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 the Potatoes: Preheat the oven to 425°F (220°C). Prepare the baby potatoes by cutting any larger ones in half to ensure uniform size. Place the potatoes in a large pot with 1 teaspoon of salt, and cover with cold water by 1 inch. Cover with a lid and bring to a boil. Cook until potatoes are fork-tender, about 15 minutes. Drain and allow them to cool slightly.
- Smash and Season: Transfer the potatoes to a parchment-lined baking tray. Using a fork or potato masher, gently smash each potato to flatten it slightly but keeping it in one piece. Arrange potatoes in a single layer; it’s okay if the edges touch. Brush the potatoes evenly with olive or avocado oil. Sprinkle the remaining ½ teaspoon salt and ½ teaspoon ground pepper over them.
- Roast the Potatoes: Place the tray in the preheated oven and roast for 40-45 minutes, or until the potatoes are golden brown and crispy on the edges. Remove from oven and set aside to cool slightly.
- Make the Yogurt Herb Sauce: While the potatoes are cooling, finely dice the shallot and chop the chives and dill. In a large bowl, combine the diced shallot, chives, dill, vegan yogurt, dijon mustard, red wine vinegar, salt, and black pepper. Whisk thoroughly until the sauce is thick and well blended.
- Toss and Serve: Add the crispy roasted potatoes to the bowl with the yogurt herb sauce. Gently toss to coat evenly. Serve immediately, garnished with extra chopped dill and chives if desired. Enjoy warm or at room temperature.
Notes
- Using baby potatoes ensures even cooking and a tender interior.
- For extra crispiness, make sure potatoes are spread out in a single layer and not overcrowded.
- You can substitute vegan yogurt with plain Greek yogurt if not vegan.
- The herb sauce can be adjusted by adding other herbs like parsley or tarragon according to preference.
- This salad can be served warm or chilled for different seasonal experiences.
