Smashed Potato Salad

Is there anyone who doesn’t love potatoes? I mean, you can totally do everything with them! Whether boiled, baked, fried, or mashed, potatoes unite cultures with their comforting texture and flavor.

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, we even use them to make “Tahdig,” the crispy, golden crust at the bottom of the pot.

Today we are going to show you how to turn smashed potatoes into a tasty salad with Mediterranean flavors! Read on to see how to make the most delicious smashed potato salad ever!

We Love This Smashed Potato Salad!

The viral smashed potato salad has taken the internet by storm, and for good reasons. 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 with 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.

• 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. There is no need to peel the potatoes.
• 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 make my homemade tahini recipe or use store-bought.
• Lemon Juice: 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 add freshness, color, and flavor to the dish.
• Kalamata Olives: Sliced Kalamata olives add a briny, salty taste to the salad.

How to Make Smash Potato Salad

Prepare the potatoes: Boil the potatoes until they are fork-tender but still hold their shape well.

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.

Make 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.

Assemble the salad: Add the potatoes, olives, green onions, mint and parley to the prepared yogurt-tahini dressing. Top with more green onions if desired and serve immediately.

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.

Frequently Asked Questions