This crispy smashed potato salad is a fun twist on classic recipes featuring smashed potatoes tossed with a tangy yogurt feta dressing. Quick to make, it’s full of flavor and perfect for summer cookouts, backyard BBQs, and light lunches!
What Is Crispy Smashed Potato Salad?
You’ve probably had potato salad, but I bet you’ve never had potato salad like this before! These Greek smashed potatoes feature crispy smashed potatoes tossed with an herbed feta dressing.
As a result, they have the creamy texture and tangy flavor you know and love. However, they’re made even better thanks to the savory flavor and crisp texture of the potatoes.
It's so good that you may never go back to regular versions again! I know I'm biased, but all my guests agree, too. In fact, an entire bowl recently disappeared in just 20 minutes when I brought this dish to a cookout. Try it, and find out for yourself!
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Ingredients and Notes
For the potatoes
- Potatoes - I use baby potatoes, but any small potatoes will work.
- Oil - This helps the salt cling to the potatoes and creates the crisp, golden exterior we want. I prefer the strong flavor of olive oil, but avocado oil also works.
- Salt - I like to use flakey sea salt for a slightly crunchy texture and bold flavor in every bite.
For the sauce
- Greek yogurt - I recommend using full-fat yogurt for the richest flavor and creamiest texture, but any percentage will work. Just make sure it’s plain!
- Feta cheese - Adds a tangy flavor.
- Oil - This combines with the yogurt to create an emulsion, forming a smooth, thick dressing.
- Red wine vinegar - Adds a subtle tang. Do not use apple cider vinegar or white wine vinegar instead. Red wine vinegar is the only option that will yield the flavor we’re looking to achieve with this smashed potato salad recipe.
- Lemon juice - Fresh lemon juice is best, but bottled varieties can be used. The acidity helps cut through the heaviness of the fats, creating a vibrant, well-rounded flavor.
- Honey - Adds just a touch of sweetness. If preferred maple syrup will also work.
- Garlic - Garlic cloves add a savory flavor and extra depth.
- Herbs - Fresh dill and parsley add a refreshing, almost citrusy taste that balances out the heaviness of the sauce.
How to Make Greek Smashed Potatoes
This is an overview with step-by-step photos. Full ingredients & instructions for this crispy smashed potatoes salad recipe are in the recipe card below.
Step 1: Boil the potatoes. Place the potatoes in a large pot with water, and boil until they’re fork-tender.
Step 2: Smash the potatoes. Preheat the oven to 400 degrees Fahrenheit. Drain the potatoes, and toss them with olive oil and sea salt.
Spread the potatoes in an even layer on a baking sheet, leaving about 2 inches between each potato. Then, use the bottom of a cup or jar to press down on each potato and “smash” them.
Step 3: Bake. Transfer the potatoes to the preheated oven, and bake until the roast potato skins are nice and crispy and golden brown.
Step 4: Prepare the dressing. While the potatoes bake, mix the dressing ingredients in a bowl.
Step 5: Serve. Allow the potatoes to cool slightly. Then, transfer them to a large bowl, and toss them with the dressing. Add a sprinkle of chopped parsley on top, and enjoy!
Expert Tips
- Salt the potatoes. Just as you would with French fries, add a generous pinch of salt to the pot when boiling the water. Salted water helps cook the potatoes more evenly and enhances their flavor.
- To make sure the potatoes are cooked, gently press the back of a fork into one of the potatoes while it’s still in the pot of water. If the potato gives a little, they’re done. If it’s still stiff and hard they need another few minutes to cook.
- Smash the potatoes until they’re about ½ inch thick. This is key to ensure they cook quickly and become nice and crisp.
Frequently Asked Questions
For this Greek potato salad, we want to keep the skin so that the potatoes become crisp and hold their shape. Otherwise, the recipe will be more similar to mashed potatoes than potato salad!
This recipe is best served fresh while it’s still warm. However, if you have leftovers or want to prepare in advance, you can store the potato salad in an airtight container in the fridge for up to three days.
I don’t recommend it! The yogurt sauce won’t thaw well, and the potatoes are likely to become mushy.
I love to bring this smashed potato salad to cookouts and BBQs, but it pairs well with any main course! Some of my favorites include homemade turkey burgers, black bean burgers, and BBQ chicken thighs.
For more ways to enjoy potatoes, try my:
PS : If you make this recipe, be sure to leave a star review and comment below! Also be sure to follow along with me on Instagram and Pinterest to stay up to date on all tasty recipes here at The Fit Peach!
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Recipe
Greek Smashed Potatoes
Equipment
- 1 Sheet Pan
- 1 Jar or Cup
- 1 Mixing Bowl
Ingredients
For the potatoes
- 2 lbs baby potatoes - I like yukon gold
- 2 tablespoon olive oil
- ½ teaspoon sea salt
For the sauce
- ½ cup greek yogurt
- ¼ cup feta cheese - crumbles
- 2 tablespoon olive oil
- 1 tablespoon red wine vinegar
- ½ lemon - juiced
- ½ tablespoon honey
- 3 cloves garlic - minced
- 2 tablespoon dil - loosely chopped
- 1 tablespoon parsley - loosely chopped
Instructions
- Place the potatoes in a large pot with water and boil for at least 20 minutes until they’re soft and tender. You can test one by pressing it with the back of a fork, if the potato easily gives in, the potatoes are ready, but if it feels hard then they need to boil for a few more minutes.2 lbs baby potatoes
- Preheat oven to 400 F. Drain the potatoes and toss them with the olive oil and sea salt. Spread them out in an even layer on a sheet pan. Leave about 2 inches in between each potato. Use the bottom of a cup or jar to press down on each potato to “smash” them into a flat shape about ½ inch in thickness.2 tablespoon olive oil, ½ teaspoon sea salt
- Bake the potatoes in the oven for 30 - 40 minutes until the skins get nice and crispy and golden brown.
- While the potatoes are baking, make the dressing by mixing the greek yogurt, feta cheese crumbles, olive oil, red wine vinegar, lemon juice, honey, garlic, dill, and parsley; set aside.2 lbs baby potatoes, 2 tablespoon olive oil, ½ cup greek yogurt, ¼ cup feta cheese, 2 tablespoon olive oil, 1 tablespoon red wine vinegar, ½ lemon, ½ tablespoon honey, 3 cloves garlic, 2 tablespoon dil, 1 tablespoon parsley, ½ teaspoon sea salt
- Remove the potatoes from the oven and allow them to cool down slightly.
- Transfer the potatoes to a large bowl and toss well with the dressing.
- Serve immediately with extra chopped parsley on top and enjoy! I prefer to serve these warm as the cheese gets nice and soft but you can also serve chilled.
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