This smashed potato salad features crisp, oven-roasted potatoes folded into a cool, creamy dressing packed with lemon, herbs, and fresh cucumber. Greek yogurt adds protein and a lighter touch, while dill and parsley bring bright, refreshing flavor. The crunchy roasted potato edges give the salad great texture even when chilled. It's a nutrient-dense, flavorful side dish that works beautifully with everyday meals or gatherings.
- Preheat oven to 425°F and line a large baking sheet with parchment.
- Boil baby potatoes for about 7 minutes until fork-tender, dry well, then place on the tray.(7 minutes)
- Smash each potato with the bottom of a glass, brush with olive oil, season with salt and pepper, and roast for about 50 minutes until deeply golden and crispy.(50 minutes)
- Whisk yogurt, mayo, Dijon, lemon juice, vinegar, garlic, dill, parsley, salt, and pepper, then stir in the chopped cucumber and shallot; chill while potatoes cook.(5 minutes)
- Let potatoes cool for 5 minutes, fold them into the dressing until coated. Enjoy!(5 minutes)
Baby potatoes
