If you're looking for a healthy and DELICIOUS summer salad, this Grilled Smashed Potato Salad is it. The potatoes are boiled, gently smashed, then grilled for tons of extra flavor. They're tossed with some greens and an easy to make lemony yogurt and chive dressing. It's delish vegetarian + gluten-free side dish everyone will love!
A few handfuls of greens, pea shoots, arugula, and spinach all work great
Lemon Yogurt Dressing
¾cupplain thick yogurt, see notes
Juice from 1 ½ lemons
¼cupchopped chives, can sub green onions
A generous pinch of salt and pepper
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
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
I use a high-fat yogurt as that is what I always have on hand. I've calculated the calories using a low-fat yogurt because if I was counting calories that's what I would use!
Choose whichever suits your diet the best.