Crispy Smashed Potato Salad

Try this crispy smashed potato salad recipe! It's everything you love about a good old fashioned potato salad but made with crispy smashed roasted potatoes. It's creamy and has great texture and crunch.

📝 Ingredients

• 2 pounds baby yellow potatoes
• 1/2 teaspoon smoked paprika
• 1 teaspoon garlic powder
• Salt and pepper
• Olive oil (or vegetable oil)
• 3 hard-boiled eggs, roughly chopped (see notes below)
• 1/2 cup diced celery
• 1/3 cup diced dill pickles
• 2 tablespoons capers
• 1 shallot, thinly sliced
• 1 small clove fresh garlic, finely minced
• 1/4 cup chopped fresh parsley
• 2 chopped scallions
• 1/2 cup Greek yogurt
• 1/2 cup mayonnaise
• 1 teaspoon dijon mustard
• 1 lemon, juiced

👨‍🍳 Instructions

1. 1Preheat oven to 450 degrees F.
2. 2Par-boil potatoes: In a large pot, bring water to a boil, enough to fully submerge potatoes. Cook the potatoes for about 15 minutes until just fork tender. Drain, rinse through cold water, and pat dry.
3. 3Smash potatoes Transfer potatoes to a large sheet pan (or use sheet 2 pans). Lightly toss with olive oil evenly - this prevents sticking. Using the bottom of a glass, carefully smash the potatoes. Brush generously with olive oil, and then season with smoked paprika, garlic powder, salt and pepper.
4. 4Roast potatoes: Roast the smashed potatoes in the oven for 35 to 40 minutes until crispy and golden brown, flipping at the 25-minute mark. Once ready, let them cool just slightly. Tip: Save some for garnish, especially the crispy edges.
5. 5Hard-boil eggs: If you haven't yet, cook the eggs. In a pot, bring water to a boil, enough to fully submerge. Add the eggs, bring back to a low boil, then turn off the heat. Cover and let them sit for 13 minutes. Then rinse under very cold water, peel and chop.
6. 6Make the dressing: Meanwhile, in the serving bowl, whisk the Greek yogurt, mayonnaise, lemon juice, and dijon mustard until evenly combined. Set aside.
7. 7Assemble: To the serving bow, add the roasted smashed potatoes, chopped eggs, celery, pickles, capers, shallot, minced garlic, parsley, and scallions. Toss with the prepared dressing until evenly combined.
8. 8Serve with garnish on top and enjoy warm or cold.