Get ready to elevate your potato salad game with this Crispy Smashed Potato Salad with Honey Mustard. It’s a delightful twist on a classic side dish that brings together crispy potatoes and a tangy-sweet dressing. Perfect for summer barbecues or cozy dinners, this recipe promises to be a crowd-pleaser with its irresistible blend of textures and flavors. Let’s make your taste buds dance!
Steps
- Preheat your oven to 425? and prepare a large baking sheet with parchment paper. Boil the baby potatoes for about 7 minutes until they are tender when pierced with a fork. After draining and drying them, place them on the baking sheet.
- Flatten each potato by pressing down with the bottom of a glass. Lightly brush them with olive oil and season with salt and pepper. Roast in the oven for 50 minutes to an hour until they become golden brown and crispy.
- While the potatoes are roasting, scoop out the seeds from the cucumber to prevent the salad from becoming watery. In a bowl, combine Greek yogurt, mayonnaise, Dijon mustard, lemon juice, red wine vinegar, minced garlic, chopped dill, and chopped parsley. Season with salt and pepper to taste.
- Mix the finely chopped cucumber and shallot into the dressing. Cover the bowl and refrigerate it, allowing the flavors to meld while the potatoes finish roasting.
- Once the potatoes are finished roasting and have cooled for about 5 minutes, gently fold them into the prepared salad dressing until well-coated. Garnish with reserved crispy potato bits, additional dill, and a sprinkle of black pepper. Refrigerate any leftovers.
Ingredients
- 2 lbs baby potatoes, scrubbed
- 1 tablespoon olive oil
- Salt and pepper to taste
- 3/4 cup Greek yogurt
- 1/2 cup Kewpie mayonnaise
- 2 teaspoons Dijon mustard
- Juice of 1/2 large lemon
- 2 teaspoons red wine vinegar
- 1 large garlic clove, minced
- 1/4 cup fresh dill, chopped
- 1/4 cup fresh parsley, chopped
- 1 medium cucumber, seeded and finely chopped
- 1 shallot, finely chopped
FAQ
- Can I use a different type of potato for the Crispy Smashed Potato Salad?
- Yes, you can use Yukon Gold potatoes if you don’t have baby potatoes. Just keep in mind that they might take a little longer to boil until they are tender.
- How long do the potatoes need to roast to achieve the desired crispiness?
- The potatoes should be roasted for about 50 minutes to an hour at 425? to become golden brown and crispy.
- Can this potato salad be made vegan?
- Absolutely! You can substitute the Greek yogurt and Kewpie mayo with their vegan alternatives to make the dish vegan-friendly.
- How can I prevent the salad from becoming too watery?
- Make sure to deseed the cucumber before chopping it finely and adding it to the salad. This helps avoid excess water in the salad.
- How long should the dressing be refrigerated before mixing it with the potatoes?
- The dressing should be allowed to sit in the refrigerator for at least 30 minutes while the potatoes are roasting to let the flavors meld together.
Tips
- To ensure your salad isn’t too watery, remember to remove the seeds from the cucumber before chopping and mixing it into the dressing.
- While the potatoes are roasting in the oven, prepare the dressing and let it chill in the refrigerator for at least 30 minutes to allow the flavors to meld.
- For extra crispiness, save some of the browned potato bits from the baking sheet to use as a garnish.
- If you want to make this dish vegan, you can substitute vegan yogurt and vegan mayo for the Greek yogurt and Kewpie mayo in the dressing.
Equipment
- XL baking sheet
- Parchment paper
