Smashed Potato Salad With Yogurt Tahini Dressing

5 from 10 votes

Smashed Potato Salad With Yogurt Tahini Dressing

Enjoy smashed potato salad made with crispy roasted baby potatoes tossed in a tangy yogurt-tahini dressing, topped with fresh herbs and Kalamata olives for a delicious and colorful side dish.

Prep Time10

Cook Time30

Total Time1 25

Course: Appetizer, Salad

Cuisine: Mediterranean, middle eastern

Diet: Low Calorie

Servings:

Author: Shadi HasanzadeNemati

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

US Customary - Metric

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