This Green Goddess Crispy Smashed Potato Salad is my version of the perfect summer side dish. I’m a potato salad lover but this is not your average potato salad. The combination of crispy potatoes, fresh veggies and a creamy green goddess dressing is so good and makes you want to take bite after bite. It’s hearty, refreshing, and a little higher in protein than traditional potato salad, thanks to the Greek yogurt in the dressing! This is going to be a recipe you make again and again and it’s the perfect addition to your summer bbqs or any gathering!
Not Your Momma’s Potato Salad
Creamy, crispy, and elevated with bold flavors and fresh herbs!
I love a good potato salad, but the key word is GOOD. I need my potato salad to have perfectly cooked potatoes, a little crunch, and most importantly flavor. I’m a big flavor of taking my potato salad to the next level and have a few different variations on All the Healthy Things like my chipotle potato salad, loaded baked potato salad, bacon ranch potato salad, and now, this crispy smashed potato salad recipe, too!
This recipe is based on my green goddess chicken salad (a reader favorite!), and is bright, tangy, herby flavors that just scream summer. It’s hearty and filling without being overly heavy, making it perfect for hot days. Plus, it tastes even better as it sits! Trust me if you bring this to a gathering everyone will love it. Just don’t be surprised when it disappears fast!
Key Ingredients and Notes
This is an overview of the main ingredients in this recipe. See the recipe card for full ingredients and instructions below.
- Crispy Smashed Potatoes: baby yellow potatoes are smashed thinly, drizzled with olive oil, and seasoned with garlic powder, onion powder, and black pepper. You could also use small red potatoes, but baby yellow are my favorite and give you the most crispy texture.
- Green Goddess Dressing: you’ll make a homemade dressing with full-fat Greek yogurt, mayonnaise, lemon juice, Dijon mustard, garlic, salt, pepper, green onion, fresh dill, fresh basil, fresh tarragon, fresh mint, and fresh parsley.
- Veggies: red onion and celery add tangy flavor and a satisfying crunch.
How to Make Green Goddess Crispy Smashed Potato Salad
- Make the potatoes. Boil the potatoes in a pot of salted water until they’re fork-tender. Drain the potatoes in a colander, and let them sit at room temperature to dry. Don’t rush this, or your potatoes won’t crisp!
- Make the crispy potatoes. Arrange the potatoes on a parchment paper-lined baking sheet, and smash them until they’re about ¼ inch thick. Add a drizzle of olive oil, season to taste, and bake until the potatoes are golden brown and crispy. Set aside to cool.
- Prepare the dressing. Whisk the wet ingredients and seasonings in a bowl until smooth and creamy.
- Toss the salad. Add the crispy potatoes, red onion, and celery, and toss to combine and coat the ingredients. At this stage, I always give my salad a quick taste and adjust the seasonings as needed. Garnish with fresh herbs, and enjoy your green goddess potato salad cold!
My Favorite Pairings
This potato salad is the perfect side dish for any meal but here are a few of my favorite pairings, especially when hosting, include:
How to Store
Store smashed potato salad in an airtight container in the fridge for up to 1 to 2 days. Give it a quick stir to redistribute the ingredients before serving! I found that the potato salad is best on the first day because the crispy texture of the potatoes really shines through. If it sits for a bit longer the potatoes are less crispy and soak up a lot of the dressing but it’s still delicious.
Like This Recipe? Then You’ll Love These!
- Crispy Potato Skins
- Baked Potatoes
- Cheesy Au Gratin Potatoes
- Whole30 Roasted Breakfast Potatoes
- Brown Butter Mashed Potatoes
- Caramelized Onion Mashed Potatoes
I hope you give this Green Goddess Crispy Smashed Potato Salad Recipe a try! It’s creamy, savory, refreshing, and so easy! If you do give this recipe a try, let me know! Leave a comment with a star rating below. You can also snap a photo & tag @allthehealthythings on INSTAGRAM. Your reviews and ratings help support All the Healthy Things and make it possible for me to continue to create the recipes you trust and love.
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Green Goddess Crispy Smashed Potato Salad
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes
- Yield: 4-6 1x
- Category: Side Dish
- Method: Baking, Boiling
- Cuisine: American
- Diet: Gluten-Free
Description
This Green Goddess Crispy Smashed Potato Salad is my version of the perfect summer side dish. I’m a potato salad lover but this is not your average potato salad. The combination of crispy potatoes, fresh veggies and a creamy green goddess dressing is so good and makes you want to take bite after bite. It’s hearty, refreshing, and a little higher in protein than traditional potato salad, thanks to the Greek yogurt in the dressing! This is going to be a recipe you make again and again and it’s the perfect addition to your summer bbqs or any gathering!
Ingredients
For the Potatoes
- 1 1/2 pounds baby yellow potatoes
- 1 tablespoon salt (for boiling water)
- 1/4 cup olive oil, divided
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon black pepper
For the Dressing
- 3/4 cup plain full-fat Greek yogurt
- 1/4 cup mayonnaise
- juice of 1 lemon
- 2 teaspoons dijon mustard
- 2 cloves garlic, finely minced, grated, or crushed
- 1 teaspoon sea salt, plus more to taste
- 1/4 teaspoon black pepper, plus more to taste
- 1/4 cup thinly sliced green onion, plus more for garnish
- 2 tablespoons chopped fresh dill
- 2 tablespoons chopped fresh basil
- 2 tablespoons chopped fresh tarragon
- 1 tablespoon chopped fresh mint
- 1 tablespoon chopped fresh parsley
For the Salad
- 1/3 cup thinly sliced red onion
- 1/2 cup diced celery
Instructions
- Make the Potatoes: Add the potatoes to a large bowl and then cover with cool water. Bring to a boil and then add 1 tablespoon of salt. Cook the potatoes for 15-20 minutes or until fork tender. Drain the potatoes in a colander and let sit for 5-10 minutes until completely dry.
- Preheat oven to 425 degrees and coat a large sheet pan with 1 tablespoon of olive oil.
- Place the potatoes on the lined sheet pan. Use the bottom of a glass to smash each potato until around 1/4 inch thick. Make sure there is adequate space between each potato otherwise they’ll steam and won’t become crispy.
- Drizzle the remaining olive oil on the potatoes and then sprinkle on the remaining salt, garlic powder, onion powder, and black pepper.
- Bake the potatoes at 425 degrees for 30-35 minutes or until they are golden brown and crispy.
- Remove from the oven and let cool for a bit while you make the dressing.
- Make the Dressing: Add the greek yogurt, mayonnaise, lemon juice, dijon mustard, garlic, salt, pepper, green onion, and fresh herbs to a large mixing bowl. Whisk together until well combined.
- Next, add the crispy potatoes, red onion, and celery to the mixing bowl with the dressing and toss until well combined. Give the potato salad a taste and add more salt and pepper if needed.
- Garnish with additional fresh herbs and serve!
Photography: Sasha Hooper
