Name: Smashed Potato Salad
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 2 pounds baby potatoes; 1 tablespoon olive oil; 1 teaspoon kosher salt; ¼ teaspoon ground black pepper; ¾ cup Greek yogurt or sour cream; ¼ cup mayonnaise; 1 small clove garlic, minced; ½ teaspoon kosher salt; ¼ teaspoon ground black pepper; 2 tablespoons fresh chopped dill; ½ small red onion, finely diced ((can substitute with shallot, optional)); ½ English cucumber diced small

Jump to Recipe Save it for Later

Who doesn’t love a good potato salad? It’s one of those side dishes that always feels like home.

This Smashed Potato Salad is not just any potato salad; it brings a twist to the classic with creamy Greek yogurt and fresh herbs that make it burst with flavor.

Perfect for summer picnics, BBQs, or just a cozy dinner at home, this recipe combines the comfort of potatoes with the zesty crunch of cucumber and dill, making it an absolute winner.

So, let’s gather our ingredients and get cooking!

Why This Recipe Is a Must-Try

This Smashed Potato Salad is creamy yet light, satisfying without feeling heavy.

Using Greek yogurt gives it a tangy flavor while keeping it healthier than traditional potato salads.

The fresh dill and diced cucumber add a refreshing touch that contrasts beautifully with the smashed baby potatoes.

Plus, it’s super easy to whip up, making it perfect for any skill level in the kitchen.

Trust me, once you try this recipe, it’ll become a staple in your meal rotation.

Ingredients

2 pounds (900 g) baby potatoes
1 tablespoon (15 ml) olive oil
1 teaspoon kosher salt
¼ teaspoon ground black pepper
¾ cup (188 g) Greek yogurt or sour cream
¼ cup (63 g) mayonnaise
1 small clove garlic, minced
½ teaspoon kosher salt
¼ teaspoon ground black pepper
2 tablespoons fresh chopped dill
½ small red onion, finely diced (can substitute with shallot, optional)
½ English cucumber, diced small

How To Make Smashed Potato Salad

Step 1: Cook the Potatoes

Start by washing the baby potatoes under cold water to remove any dirt.

Then, place them in a large pot and cover with water.

Add 1 teaspoon of kosher salt to the water.

Bring the pot to a boil over high heat, then reduce the heat to medium and let it simmer for about 15-20 minutes, or until the potatoes are fork-tender.

Step 2: Smash the Potatoes

Once the potatoes are cooked, drain them and let them cool for a few minutes.

Transfer the potatoes to a large mixing bowl.

Now comes the fun part! Use a fork or the bottom of a heavy glass to gently smash each potato, just enough to break them apart but not so much that they fall apart completely.

Step 3: Make the Dressing

In a separate bowl, combine the Greek yogurt and mayonnaise.

Add the minced garlic, ½ teaspoon kosher salt, and ¼ teaspoon ground black pepper.

Stir everything together until it’s well blended.

The dressing should be creamy and smooth.

Step 4: Combine Everything

Now, pour the dressing over the smashed potatoes.

Gently mix in the finely diced red onion, fresh chopped dill, and diced cucumber.

Be careful not to over-mix; you want to keep that lovely smashed texture.

Step 5: Chill and Serve

Cover the bowl with plastic wrap or a lid and chill the potato salad in the refrigerator for at least 30 minutes.

This allows the flavors to meld together beautifully.

When you’re ready to serve, give it a good stir and adjust the seasoning if needed.

Expert Tips

Use fresh herbs for the best flavor—dill can really make a difference!
Let the salad chill for at least 30 mins to enhance the flavor.
For a creamier texture, you can adjust the ratio of Greek yogurt to mayonnaise according to your preference.
Feel free to use yellow or red potatoes if you can’t find baby potatoes; just cut them into smaller pieces before boiling.

Variations and Customizations

Add bacon bits for a smoky flavor, if desired.
Try mixing in some chopped hard-boiled eggs for extra protein.
Swap out the cucumber for diced bell peppers or even cherry tomatoes.
Make it spicy by adding a pinch of cayenne pepper or some chopped jalapeños.

How to Store Leftovers

Leftovers of this Smashed Potato Salad can be stored in an airtight container in the fridge for up to 3 days.

Just give it a good stir before serving, as the dressing may separate slightly while sitting.

Freezing is not recommended, as the potatoes may become grainy when thawed.

FAQ

Can I use regular potatoes instead of baby potatoes?

Absolutely! You can use any kind of potatoes you have on hand.

Just cut larger potatoes into smaller chunks so they cook evenly.

Can I make this potato salad in advance?

Yes, you can make this salad a day ahead of your event.

In fact, the flavors improve if it has time to sit in the fridge.

Is there a vegan alternative to the ingredients?

Yes! You can use vegan mayonnaise and a dairy-free yogurt to make this salad completely plant-based.

You can also leave out the mayonnaise altogether if you prefer.

What can I serve with Smashed Potato Salad?

This salad pairs beautifully with grilled meats, sandwiches, or as part of a picnic spread.

It’s an excellent side for burgers or hot dogs, too!

Conclusion

With its creamy dressing and fresh ingredients, this Smashed Potato Salad is sure to impress at your next meal or gathering.

It’s easy to prepare and oh-so-delicious, providing a perfect blend of flavors and textures that everyone will love.

Whether you stick with the classic recipe or add your own unique twist, you are bound to enjoy every bite.

So gather your friends and family, and let this potato salad be the star of your next table spread.

Happy cooking!