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This Smashed Potato Salad is a game-changer. Crispy smashed potatoes, a creamy yogurt-tahini dressing, and fresh herbs make it exceptional. One bite and you’ll see why it’ll become your new favorite.
Potatoes, known worldwide for their versatility, play an important role in many cuisines. Whether boiled, baked, fried, or mashed, potatoes unite cultures with their comforting versatility.
The Middle East and Mediterranean showcase potatoes in recipes like Mediterranean Potato Salad, Turkish Homemade Potato Salad (Patates Salatasi), Batata Harra, a spicy Lebanese potato dish seasoned with chili, garlic, and cilantro, Tortilla Espanola, and Maqlubah, a Palestinian upside-down rice and vegetable casserole with layers of potatoes, eggplant, and meat.
In Iran, potatoes are a cherished ingredient, enhancing many traditional dishes. They shine in dishes such as “Kookoo Sibzamini,” a flavorful potato and egg frittata, and in “Tahdig,” the crispy, golden rice crust often layered with thinly sliced potatoes. Today we are going to put a Mediterranean twist on this crispy smashed potato salad to make it even better!
Table of Contents
Recipe Highlights: Smashed Potato Salad
Dominant Flavor Profile: Crispy, tangy, and creamy
Skill Level Required: Intermediate
All About the Crispy Smashed Potato Salad
The viral smashed potato salad has taken the internet by storm, and for good reason. What sets this dish apart is its unique preparation method—potatoes are smashed and roasted to golden perfection, creating a contrast of crunchy exteriors and soft, fluffy centers.
Tossed with a cool, creamy dressing made from Greek yogurt, garlic, lemon juice, and tahini, the salad is further elevated by the addition of fresh herbs like parsley and dill.
Optional ingredients such as bacon bits and green onions add an extra layer of flavor. The viral appeal lies in its simplicity and the contrast between the crispy, salty potatoes, and the tangy, creamy dressing, making it a must-try for any occasion.
Ingredients
Baby Potatoes: Choose small baby potatoes for this recipe. They should be tender and creamy when boiled, and their small size makes them perfect for smashing and roasting.
Olive Oil: Used both for rubbing on the potatoes before roasting. It helps achieve crispy exteriors on the potatoes.
Yogurt: Plain yogurt serves as the creamy base for the dressing. It should be thick and preferably Greek-style yogurt for a richer consistency.
Tahini: Tahini adds a nutty flavor and creaminess to the dressing. It complements the yogurt well, creating a smooth texture. You can use it in many Middle Eastern recipes including my Middle Eastern Tahini Salad.
Lemon Juice: Provides a tangy, citrusy flavor that balances the creaminess of the yogurt and tahini. Freshly squeezed lemon juice is recommended for the best flavor.
Garlic: Adds a pungent, savory flavor to the dressing. It should be finely minced or grated to ensure it blends well into the yogurt-tahini mixture.
Fresh Herbs: Chopped fresh herbs like mint, parsley, and green onion contribute freshness, color, and herbaceous flavors to the dish. They add a vibrant contrast to the creamy potatoes.
Kalamata Olives: These olives have a rich, fruity flavor. Sliced Kalamata olives add a briny, salty element to the salad, enhancing its Mediterranean profile.
How to Make Smash Potato Salad
Step 1: Boil and Smash Potatoes
Boil the potatoes until they are fork-tender but still hold their shape well.
Step 2: Roast The Potatoes
Smash the potatoes with a glass cup before roasting to create a craggy surface that crisps up beautifully in the oven. Roast the smashed potatoes at a high temperature (400°F or 200°C) to achieve crispy exteriors. Drizzle olive oil before roasting to help in browning and crisping.
Step 3: Prepare the Dressing
Combine the yogurt, tahini, lemon juice, minced garlic, and chopped herbs in a bowl. Adjust the seasoning to taste with salt and pepper. The dressing should be creamy and well-balanced, with a hint of tanginess from the lemon juice.
Step 4: Assemble
Add the chopped olives, green onions, mint, and parsley.
Toss the warm, roasted potatoes with the prepared yogurt-tahini dressing. The warmth of the potatoes will help absorb the flavors of the dressing.
Garnish the salad with additional chopped herbs or olives for a finishing touch. This adds extra flavor and visual appeal to the dish.
Serving Suggestions
As a Side Dish: Serve alongside grilled meats such as chicken, steak, or fish. The creamy texture and savory flavors of the potato salad complement the smokiness of grilled dishes perfectly.
Picnic or Potluck: Bring your smashed potato salad to picnics, barbecues, or potluck gatherings. It’s easy to transport since it has no mayonnaise and always a crowd-pleaser.
Brunch Addition: Pair the potato salad with other brunch favorites like frittata, or a fresh green salad. It adds a hearty element to brunch menus.
Important Tip: Use Baby Potatoes
Hold Shape Well: Due to their waxy texture, baby potatoes hold their shape after boiling and smashing, which is perfect for achieving the desired texture in smashed potato salad.
Enhance Presentation: Their small size and uniform shape make baby potatoes visually appealing, especially when smashed and roasted to crispy perfection.
Convenient to Prepare: Baby potatoes are quicker to cook compared to larger potatoes, saving time in preparation.
Variations and Substitutions
Herb Variations: Experiment with different herbs such as rosemary, thyme, chives, or dill. Each herb adds a unique flavor profile to the salad.
Cheese Additions: Sprinkle grated Parmesan, crumbled feta, or shredded cheddar over the potatoes before roasting for a cheesy twist.
Spicy Kick: Add a pinch of red pepper flakes or a dash of hot sauce to the dressing for a spicy version of the salad.
Roasted Vegetables: Toss roasted vegetables like bell peppers, cherry tomatoes, or zucchini with smashed potatoes for added color and flavor.
Protein Boost: Mix in cooked and chopped bacon, grilled chicken, or boiled eggs to turn the salad into a more substantial meal.
Storage
Refrigeration: Store leftover smashed potato salad in an airtight container in the refrigerator. It can typically be stored for 3-4 days.
Serve: Toss the salad with a couple tablespoons of yogurt to fresh it up. Season with salt if needed.
Frequently Asked Questions
This specific recipe is designed to use baby potatoes for their tender skin and ability to hold their shape after smashing and roasting. Baby potatoes create the perfect texture and flavor for this salad.
Yes, smashed potato salad can be served cold or at room temperature.
This smashed potato salad typically does not contain mayo. Instead, it features a dressing made with ingredients like olive oil, lemon juice, tahini, yogurt, garlic, and herbs.
Yes, smashed potato salad can be made ahead of time. You can roast the potatoes and prepare the dressing separately. Combine them just before serving to maintain the crispy texture of the potatoes.
More Potato Recipes To Try
Mediterranean recipes
Turkish Potato Salad (Patates Salatası)
Mediterranean recipes
Batata Harra (Lebanese Spicy Potatoes)
Summer Recipes
Easy Mediterranean Potato Salad
Persian Recipes
Persian Potato Patties Recipe (Kuku Sibzamini)
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Smashed Potato Salad
Ingredients
- 2 lbs baby potatoes
- ¼ cup olive oil
- 1 cup yogurt
- 1 tablespoon tahini
- 2 tablespoons lemon juice
- 1 clove garlic
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- ⅓ cup mint, chopped
- ⅓ cup parsley, chopped
- ⅓ cup green onions , chopped
- ½ cup kalamata olives, chopped
Instructions
- Wash the baby potatoes and place them in a pot. Cover them with water and season generously with salt. Place the pot on high heat and bring to a boil. Boil the potatoes until they are fork-tender but still hold their shape well. Drain and let the potatoes cool for 5 minutes.
- Preheat the oven to 400 degrees F. Brush the bottom of a baking sheet with olive oil. Place the potatoes on a baking sheet and smash them with a cup. Brush the potatoes with the remaining olive oil.
- Roast the smashed potatoes for 20 minutes until crispy.
- Combine the yogurt, tahini, lemon juice, minced garlic, and chopped herbs in a bowl. Adjust the seasoning to taste with salt and pepper.
- Once the potatoes are roasted, let them cool for 5 minutes, then toss them with the prepared yogurt-tahini dressing, chopped mint, parsley, green onions and kalamata olives just before serving.
Video
Notes
- You can use other herbs including dill, cilantro or basil if desired.
- To give this salad a spicy kick, season the yogurt with red pepper flakes.
- Store the leftovers in an airtight container and refrigerate for up to 4 days. Toss the salad with a couple tablespoons of yogurt to freshen it up. Season with more salt and pepper if needed.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I’ve never had a potato salad like this before and I can’t wait to dig into it. It looks and sounds absolutely amazing!
This was such a unique and unexpected recipe that does not disappoint! Quick, easy and delicious; the best way to enjoy potatoes, indeed!
Oh my gosh – DELISH! Loved the crispy potatoes and the flavor was fantastic!
This was such a fun twist on regular potato salad! Love that it used yogurt and tahini instead of mayo, and the fresh herbs and spices made it so flavorful!
Loved this fun new twist on the classic potato salad! Making it again for a BBQ this weekend.
Love this Smashed Potato Salad recipe, is easy and delicious!!! my family loves this recipe. Thanks for sharing 🙂
Love this take on potato salad! The flavors are incredible. Thanks for the delicious recipe!!
I love this variation of a traditional potato salad. This is easy to make and the combination of flavors are just incredible! I think I now have a new way of making potato salad from now on 😉
Fabulous potato salad! I have a had a recipe I’ve been using forever, but yours is an absolute stunner! Love it!
Love the flavor of the yogurt and olives in this dish! Making it again for a bbq next week!