Crispy Smashed Greek Potato Salad

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This delightful salad combines the crunch of smashed potatoes with traditional Greek flavors, making it perfect for summer gatherings or as a refreshing side dish. The creamy yogurt dressing and fresh herbs add a vibrant twist to this classic potato salad.

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Crispy Smashed Greek Potato Salad

By Diane Kochilas

Prep Time 20

Cook Time 45

Servings

Mediterranean Diet, Meze / Starters, Recipes, Salads, Vegetarian, Yogurt

Prep Time 20

Cook Time 45

Servings

Mediterranean Diet, Meze / Starters, Recipes, Salads, Vegetarian, Yogurt

Ingredients

2 pounds baby yellow potatoes
3-4 tablespoons extra virgin olive oil
Salt and black pepper to taste
For the dressing:
3/4 cup Greek yogurt
2 teaspoons Dijon mustard
Juice of 1/2 lemon
2 teaspoons red wine vinegar
1 large garlic clove minced
1/4 cup fresh dill chopped
1/4 cup fresh parsley chopped
1 medium cucumber seeded and finely chopped
Greek olives for garnish

Instructions

Boil the potatoes in a large pot until fork-tender, about 10-15 minutes. Drain and let cool slightly.
Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
Smash the cooled potatoes using the bottom of a cup or jar and place them on the baking sheet. Drizzle with olive oil and season with salt and pepper. Roast for about 45 minutes, flipping halfway through, until golden brown and crispy.
Prepare the dressing by whisking together yogurt, mustard, lemon juice, vinegar, garlic, dill, parsley, salt, and pepper.
Combine the roasted potatoes with the dressing and chopped cucumber. Serve garnished with sliced olives, if desired.

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Visit my online shop for a wide selection of Greek single-origin artisanal foods, from honeys to wild herbs, olives, olive oils, pistachios, heirloom grain products, fruit preserves and more.

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Diane Kochilas is one of the world’s foremost experts on Greek and Mediterranean cuisine. She is the host, creator and co-producer of My Greek Table, the award-winning 13-episode per season cooking-travel show about Greece that airs nationally on Public Television. The series is in its third season.

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Crispy Smashed Greek Potato Salad