Incredible Smashed Potato Salad
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This smashed potato salad is sure to steal the spotlight at your next gathering. Using nugget potatoes is my trick to getting the best crispy smashed potatoes – perfect for salad! Toss with vibrant leafy greens and a zesty lemon chive yogurt dressing to finish.
This smashed potato salad is what happens when crispy smashed potatoes and potato salad join forces. It has everything I love about a classic potato salad – hearty potatoes, a creamy dressing, and plenty of flavor – but with an extra layer of texture that makes it feel a little more special.
The potatoes are boiled until tender, lightly smashed, and then roasted or grilled until golden and crisp around the edges while staying buttery soft in the middle. Tossed with greens and a lemon-chive yogurt dressing, the result is fresh, creamy, crunchy, and completely irresistible.
One of the reasons I love this recipe is its adaptability. It’s perfect for potlucks, barbecues, and family dinners, but it’s also easy to customize. Sometimes I’ll add shredded chicken to turn it into a meal, or toss in fresh herbs, red onion, cucumber, or crispy bacon, depending on what’s in the fridge. However you serve it, the combination of crispy potatoes and creamy dressing is always a winner.
No grill? No problem!
Grilling the potatoes isn’t the only way to make this salad! You can use a grill pan on the stove top outside of grilling season, or bake them in the oven. Preheat your oven to 425 degrees Fahrenheit and pop your smashed potatoes in for 20-25 minutes, until the exterior is golden brown and crispy. Easy!
So, how do you smash your potatoes?
I like to use the flat base of a drinking glass. It’s simple: line up your fork-tender boiled potatoes on parchment paper, steady your glass, and gently press down. You want a satisfying squish without turning your spud into a pancake. Enjoy the smash!
Grilled Smashed Potato Salad Recipe
Ingredients
Lemon Yogurt Dressing
- ¾ cup plain thick yogurt
- ¼ cup mayonnaise
- Juice from 1 ½ lemons
- ¼ cup chopped chives (can sub green onions)
- A generous pinch of salt and pepper
Instructions
- Bring a large pot of water to a boil. Add the potatoes and simmer for 8-10 minutes, or until they are soft but not falling apart. Drain and set aside to cool.2 lbs. nugget potatoes
- Oil your grill and preheat it to high. Whisk the lemon yogurt dressing ingredients together in a medium-sized bowl.¾ cup plain thick yogurt, Juice from 1 ½ lemons, ¼ cup chopped chives, A generous pinch of salt and pepper, ¼ cup mayonnaise
- Squish each potato between your palms to flatten them a little. You don’t want them to fall apart, so make sure to be gentle. Place the smashed potatoes on a baking sheet and drizzle with half of the butter and sprinkle with the sea salt.½ teaspoon sea salt, 2 tablespoons butter
- Grill for 10 mins, flipping and basting with the remaining butter halfway through.
- Place them in a bowl and let them cool slightly. Add the greens to the bowl then pour the dressing over the top and gently toss. Either serve right away or let it come to room temperature.A few handfuls of greens
Nutrition
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I found this dressing VERY tart. Roughly how much lemon juice is it? I added some mayo to cut the tartness
Lemons do vary in juiciness and in tartness. We used about ¼ cup of lemon juice. 🙂