Description
Indulge in the vibrant flavors of Crispy Smashed Potato Salad, where tender baby potatoes are artfully smashed and mixed with a creamy dressing, fresh herbs, and a zesty touch of lemon. This salad is not just a side dish; it’s a crowd-pleaser that elevates any gathering, from summer barbecues to cozy family dinners. With its delightful crunch and rich taste, this recipe will have everyone coming back for seconds!
Ingredients
Scale
- 1 pound baby potatoes
- 2 tablespoons extra virgin olive oil
- 1/2 cup Greek yogurt
- 1/4 cup fresh herbs (basil or parsley), chopped
- Juice of 1 lemon
- Salt and pepper to taste
- 1/4 cup red onion, finely chopped
- 1/4 cup bacon bits (optional)
Instructions
- Boil the Potatoes: Place baby potatoes in a large pot of salted water. Bring to a boil over medium-high heat and cook until fork-tender, about 15-20 minutes. Drain.
- Season: Return drained potatoes to the pot. While still warm, drizzle with olive oil and lemon juice.
- Smash: Gently smash each potato with a potato masher or fork until they crack but remain intact.
- Prepare Dressing: In a separate bowl, combine Greek yogurt, chopped herbs, salt, pepper, and diced red onion.
- Combine: Fold the dressing into the smashed potatoes until evenly coated.
- Chill: Refrigerate for at least 30 minutes before serving to allow flavors to meld.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side
- Method: Boiling/Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 5mg