Ingredients
Potatoes
- 1 kg small baby gold potatoes about 2.2 lb, similar sizes
- 3 tablespoons olive oil about 40 g
- 1/2 teaspoon fine salt divided
- 1/4 teaspoon black pepper
Dressing and vegetables
- 170 g plain 2% Greek yogurt
- 30 g mayonnaise
- 1 tablespoon Dijon mustard 15 g
- 2 tablespoons lemon juice 30 ml
- 1 small garlic clove about 3 g, finely grated
- 200 g cucumber seeded if watery, diced and patted dry
- 3 scallions about 30 g, thinly sliced
- 10 g fresh dill finely chopped
Equipment
- Large pot
- Colander
- One or two rimmed baking sheets
- Parchment paper
- Flat-bottomed glass or potato masher
- Mixing bowl
Instructions
Cook, roast and dress
- Scrub the potatoes and remove damaged areas. Put in a large pot, cover with cold water and bring to a boil. Reduce to a steady simmer and cook for about 15–20 minutes, until a knife slides easily through the largest potato. Drain and let steam dry for 5 minutes.
- Heat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment; use two trays if the potatoes would be crowded. Spread the potatoes out and flatten gently to about 1/2 inch thick with a flat-bottomed glass or masher.
- Brush with the olive oil, reaching the broken edges. Sprinkle with 1/4 teaspoon salt and the pepper. Roast for 35–45 minutes, rotating the tray as needed, until the exposed edges are golden and crisp. Remove smaller pieces early if they brown faster.
- While the potatoes roast, whisk yogurt, mayonnaise, mustard, lemon juice, garlic and the remaining 1/4 teaspoon salt in a large bowl. Fold in the dry cucumber, scallions and dill. Keep refrigerated until the potatoes are ready.
- Let the roasted potatoes stand for about 5 minutes until warm rather than steaming heavily. Reserve a few crisp pieces if desired. Fold the remaining potatoes gently through the dressing, breaking only very large pieces. Add the reserved potatoes on top and serve promptly.
Nutrition
Calories: 254kcalCarbohydrates: 32gProtein: 6.5gFat: 11gFiber: 4g
Video
Notes
Nutrition is estimated per one-sixth of the salad using generic raw baby-potato and vegetable values plus representative 2% Greek yogurt and mayonnaise values. All measured roasting oil is included; some may stay on the tray. The side portion excludes any main dish. Contains milk and usually egg in mayonnaise; check mustard and other labels for individual needs.
Video credit: Natasha’s Kitchen, Smashed Potato Salad Recipe. The tutorial demonstrates boiling, smashing and roasting potatoes before combining them with dressing. This version uses a Greek yogurt-mayonnaise lemon dressing with cucumber and scallions, rather than the video’s mayonnaise-mustard dressing, pickles, celery, onion and capers. Follow the amounts here.
Refrigerate leftovers in shallow containers within 2 hours, or 1 hour above 90°F (32°C), at 40°F (4°C) or below. Use within 3–4 days. Leftover dressed potatoes soften; make only the amount needed if crispness is your priority.