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

Units Scale

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!