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Crispy Smashed Potato Salad Recipe

Emily Parker
Crispy smashed potato salad with scallions, dill and creamy yogurt dressing.
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Golden smashed baby potatoes with a tangy Greek-yogurt dressing, fresh dill and scallions. Add the dressing just before serving to keep more of the crisp edges.
Estimated Recipe CostEstimated USD $5.15 for the whole recipe (4 side servings).
Prep Time 15 minutes
Cook Time 1 hour
Cooling time 5 minutes
Total Time 1 hour 20 minutes
Servings: 4 side servings
Course: Salad, Side Dish
Cuisine: American
Calories: 244
Ingredients Equipment Instructions Nutrition Video Notes

Ingredients
  

Potatoes
  • 1 1/2 pounds small baby gold potatoes 680 g; scrubbed, similar in size, about 1–1½ inches across
  • 3 tablespoons olive oil 45 ml; divided
  • 1/2 teaspoon fine salt 3 g; divided
  • 1/4 teaspoon ground black pepper
Dill yogurt dressing
  • 1/2 cup plain nonfat Greek yogurt 120 g
  • 1 tablespoon fresh lemon juice 15 ml
  • 1 teaspoon Dijon mustard 5 g
  • 2 scallions About 30 g; thinly sliced
  • 2 tablespoons chopped fresh dill About 3 g; tough stems removed

Equipment

  • 1 Large saucepan Large enough to cover the potatoes with water.
  • 1 Colander
  • 1 18 × 13-inch rimmed baking sheet Use a second sheet if the potatoes cannot sit with space between them.
  • 1 Sturdy flat-bottomed glass For pressing the cooked potatoes.
  • 1 Medium mixing bowl
  • 1 Whisk
  • 1 Spatula
  • Measuring cups and spoons
  • knife and cutting board

Instructions
 

Prepare the salad
  1. Scrub the potatoes, put them in a large saucepan, and cover with cold water by 1 inch (2.5 cm). Preheat the oven to 425°F (220°C).
  2. Bring the potatoes to a boil, then reduce to a steady simmer. Cook for about 15–20 minutes, until a small knife slides easily through the centers. Drain thoroughly and let steam escape for 5 minutes. The surface should look dry before pressing.
  3. Spread 1 tablespoon of the oil over the baking sheet. Arrange the potatoes with space between them. Press each with the flat bottom of a sturdy glass to about ½ inch (1 cm) thick, keeping the rough edges. Brush with the remaining 2 tablespoons oil. Season with ¼ teaspoon of the salt and all of the pepper.
  4. Roast for about 40–45 minutes, until the exposed edges and undersides are golden and crisp. Rotate the pan halfway through if your oven browns unevenly. Use a second pan if needed to avoid crowding; roasting time varies with potato thickness and the oven.
  5. While the potatoes roast, whisk together the yogurt, lemon juice, Dijon and remaining ¼ teaspoon salt. Fold in the scallions and dill. Refrigerate the dressing until needed.
  6. Let the potatoes cool on the pan for about 5 minutes. Transfer the portion you plan to eat to a wide platter and spoon over enough dressing to coat lightly. Serve promptly, with any extra dressing alongside.

Nutrition

Calories: 244kcalCarbohydrates: 31.8gProtein: 6.7gFat: 10.8gSodium: 348mgFiber: 3.8g

Video

Notes

Times are estimates. The potatoes should be tender before smashing and dry before roasting. Add dressing just before serving; coated leftovers soften.
Nutrition is an estimate per one of four side servings from reference ingredient labels and USDA data. It assumes all of the oil and dressing are consumed. Brands and cooking losses change the result. The dressing contains milk.
Refrigerate components within two hours, or one hour above 90°F (32°C), in covered containers at 40°F (4°C) or below. Use within three to four days, respecting an earlier ingredient use-by date. Keeping the potatoes and dressing separate helps preserve texture.
Video credit: Yoko’s kitchen, Crispy Smashed Potato Salad with Lemon Dill Yogurt Dressing is an elite summer salad, uploaded July 20, 2025. It demonstrates the boil, smash and roast method with a lemon-dill yogurt dressing. This version uses scallions and omits the eggs, celery, shallot, garlic and maple syrup shown in the creator’s linked recipe.

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