Name: Recipe "Smashed Potato Salad"
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 2 lb baby yukon gold potatoes; 2 tbsp olive oil; kosher salt and black pepper; 0.75 cup greek yogurt; 0.25 cup mayonnaise; 0.25 cup dill (chopped); 0.25 cup parsley (chopped); 1 shallot (finely chopped); 1 garlic clove (minced); 2 tsp dijon mustard; 2 tbsp lemon juice; 1 tbsp red wine vinegar; kosher salt and black pepper; 1 cup cucumber (diced); 0.5 cup celery (diced); 0.333 cup dill pickles (diced); 3 green onions (sliced); 0.25 cup feta cheese (crumbled)

More recipes featuring gluten-free: Grilled Asparagus & Zucchini Salad and White Bean Cucumber Salad.

What Makes This Smashed Potato Salad Different

This smashed potato salad skips the classic boiled cubes and goes for crispy, oven-smashed baby Yukon golds. The contrast between the crunchy browned edges and the creamy Greek yogurt dressing, packed with dill, parsley, and crunchy veg, makes it feel fresh and light. I make it for spring gatherings because it stands up better than ordinary potato salad.

Why This Smashed Potato Salad Works

The smashed potatoes get golden and crispy in the oven, giving you crunch in every bite without deep frying.
The dressing uses Greek yogurt for creaminess with less heaviness, plus a bright hit of lemon and mustard.
Fresh cucumber, celery, and pickles add a cool, tangy crunch that keeps the salad from feeling dense.

Key Ingredients for Smashed Potato Salad

Baby Yukon Gold potatoes, their thin skin and buttery flesh smash easily and roast up tender-crisp. Look for ones about 1 to 2 inches across so they boil evenly. No need to peel.
Greek yogurt, thicker than regular yogurt, it gives the dressing body and tang without making it watery. If you prefer, you can swap half the yogurt for sour cream.
Fresh dill and parsley, these herbs are the backbone of the flavor. Dill adds a grassy, anise-like note, and parsley brings freshness. Use curly or flat-leaf, both work.

Equipment You’ll Need for Smashed Potato Salad

Large pot for boiling potatoes
Colander for draining
Baking sheet (rimmed)
Bottom of a glass or jar for smashing
Mixing bowls (one for dressing, one for salad)
Whisk
Chef’s knife and cutting board

Tips for Perfectly Smashed Potatoes

Smash the potatoes while they’re still warm, about 5 minutes after draining. Use the bottom of a glass and press gently until the potato flattens to about 1/2-inch thick, some cracks are good, but don’t press so hard that they fall apart. Spread them in a single layer on the greased baking sheet so they have room to crisp. Roast until the edges are golden and crispy; the exact time will depend on your oven and potato size.

Dressing Tips for Smashed Potato Salad

The dressing comes together quickly. Whisk the Greek yogurt, mayo, lemon juice, vinegar, mustard, shallot, and garlic in a bowl, then stir in the herbs. Let it sit while the potatoes roast so the flavors meld. When assembling, make sure the potatoes have cooled completely before adding the dressing, warm potatoes will make the dressing runny and can wilt the fresh herbs.

Smashed Potato Salad Variations to Try

To make the salad more substantial, stir in shredded rotisserie chicken or chopped hard-boiled eggs. For a smoky twist, crumble cooked bacon over the top. If you want a peppery bite, fold in a handful of baby arugula just before serving. These add-ons are all optional but each brings a new layer of flavor.

What to Serve with Smashed Potato Salad

Serve this salad at room temperature or chilled. It pairs well with grilled chicken, burgers, or bratwurst. For a potluck, garnish with extra crumbled feta and a sprinkle of fresh dill on top, it looks pretty and the feta adds a salty pop. You can also pile it on a bed of arugula for a heartier lunch.

How to Store Smashed Potato Salad

This salad is best the day it’s made, while the potatoes are still crisp. If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. The potatoes will soften over time, but the flavor remains good.

Smashed Potato Salad FAQs

Can I use other types of potatoes?

Baby Yukon golds are recommended because they smash easily and have a buttery texture that crisps up well. Other small waxy potatoes like red or fingerling could work, but the result may vary.

Is the feta optional?

Yes, feta is listed as a garnish and can be omitted. You can also substitute with crumbled goat cheese or omit it entirely.

Can I make this salad dairy-free?

Use a plant-based Greek-style yogurt and vegan mayo. Omit the feta. The rest of the ingredients are naturally dairy-free.

How do I prevent the potatoes from falling apart when smashing?

Let the boiled potatoes cool for about 5 minutes before smashing. Press gently with the bottom of a glass, you want cracks and a flat surface, but not complete disintegration. If they are too soft, you may have overcooked them.

Recipe

Smashed Potato Salad

This smashed potato salad features crispy potatoes paired with a creamy Greek yogurt dressing, packed with fresh veggies, herbs, and zesty flavors. It’s a bright, refreshing side dish perfect for spring and summer!

mediumVegetarian

15 min

Prep Time

40 min

Cook Time

55 min

Total Time

Servings

American

Cuisine

687 kcal

Calories

Ingredients

Servings

2 lb baby yukon gold potatoes
2 tbsp olive oil
kosher salt and black pepper
0.75 cup greek yogurt
0.25 cup mayonnaise
0.25 cup dill, chopped
0.25 cup parsley, chopped
1 shallot, finely chopped
1 garlic clove, minced

2 tsp dijon mustard
2 tbsp lemon juice
1 tbsp red wine vinegar
kosher salt and black pepper
1 cup cucumber, diced
0.5 cup celery, diced
0.333 cup dill pickles, diced
3 green onions, sliced
0.25 cup feta cheese, crumbled

Instructions

1
Preheat oven to 425 degrees F. Grease a large baking sheet with olive oil and set aside.
2
Bring a large pot of salted water to a boil over high heat. Add the potatoes and cook until fork tender, about 15 to 20 minutes. Drain the potatoes and let cool for 5 minutes.

3
Place potatoes on the greased baking sheet. Use the bottom of a jar or glass, a fork, or a potato

Nutrition (per serving)

687kcal

Calorie breakdown

Protein9%64 kcal

Fat15%102 kcal

Carbohydrates76%534 kcal

How this was calculated — 18 of 18 ingredients matched

baby yukon gold potatoesPotato flour3239 kcal

olive oilOil, corn, peanut, and olive265 kcal

kosher salt and black pepperPepper, banana, raw0 kcal

greek yogurtYogurt, Greek, strawberry, nonfat149 kcal

mayonnaiseMayonnaise, made with tofu193 kcal

dillDill weed, fresh26 kcal

parsleyParsley, fresh22 kcal

shallotShallots, raw1 kcal

garlic cloveGarlic, raw1 kcal

dijon mustardMustard, prepared, yellow6 kcal

lemon juiceLemon juice, raw7 kcal

red wine vinegarVinegar, red wine3 kcal

kosher salt and black pepperPepper, banana, raw0 kcal

cucumberCucumber, peeled, raw24 kcal

celeryCelery, raw17 kcal

dill picklesPickles, cucumber, dill or kosher dill10 kcal

green onionsOnions, young green, tops only1 kcal

feta cheeseCheese, feta159 kcal

Serving size ≈ 310 g · 6 servings

Nutrition information is automatically calculated from USDA FoodData Central, so should only be used as an approximation. Actual values may vary depending on the ingredients, brands, and preparation methods used.

Open in analyzer

Keyword: gluten-free, Oven Baked, side dish, summer, vegetarian

This post may contain affiliate links. Read our disclosure policy.