Smashed Potato Salad
This Smashed Potato Salad is a creamy yet light twist on the classic, featuring Greek yogurt, fresh herbs, and a zesty crunch from cucumber.
Equipment
- Large Pot
- Mixing Bowl
- Fork
Ingredients
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
Instructions
- Step 1: Cook the Potatoes - Wash the baby potatoes under cold water. Place them in a large pot, cover with water, and add 1 teaspoon of kosher salt. Bring to a boil, then simmer for 15-20 minutes until fork-tender.
- Step 2: Smash the Potatoes - Drain the potatoes and let cool. Transfer to a mixing bowl and gently smash each potato with a fork or heavy glass.
- Step 3: Make the Dressing - In a separate bowl, combine Greek yogurt and mayonnaise. Add minced garlic, ½ teaspoon kosher salt, and ¼ teaspoon black pepper. Stir until smooth.
- Step 4: Combine Everything - Pour the dressing over the smashed potatoes. Mix in red onion, dill, and cucumber gently to maintain texture.
- Step 5: Chill and Serve - Cover and chill in the refrigerator for at least 30 minutes before serving. Stir and adjust seasoning if needed.
Notes
Use fresh herbs for the best flavor. Let the salad chill for at least 30 mins to enhance the flavor. Adjust the ratio of Greek yogurt to mayonnaise for creaminess.