This Green Goddess Crispy Smashed Potato Salad it’s my version of the perfect summer dish. I’m a big fan of potato salad, but this is not your average potato salad. The combination of crispy potatoes, fresh vegetables and creamy green goddess is so good and makes you want to take bite after bite. It’s hearty, refreshing, and a little higher in protein than traditional potato salad, thanks to the Greek yogurt dressing! It will be a recipe you make again and again and is the perfect addition to a summer barbecue or any gathering!
Not your mom’s potato salad
Creamy, crunchy and with bold flavors and fresh herbs!
I love a good potato salad, but the key word is GOOD. I need my potato salad to be perfectly cooked, slightly crunchy and most importantly flavorful. I have a big taste for taking my potato salad to the next level and I have a few different variations on all things healthy like mine. chipotle potato salad, loaded baked potato salad, bacon ranch potato saladand now, this Crispy Smashed Potato Salad recipe too!
This recipe is based on me green goddess chicken salad (a reader favorite!), and they’re bright, juicy herbal flavors that just scream summer. It’s rich and filling without being too heavy, perfect for hot days. Plus, it tastes even better when it’s sitting! Trust me if you bring this to a meeting everyone will love it. Don’t be surprised when it disappears quickly!
Key ingredients and notes
This is an overview of the main ingredients in this recipe. See recipe card below for full ingredients and instructions.
- Mashed potatoes: yellow baby potatoes are mashed, drizzled with olive oil and seasoned with garlic powder, onion powder and black pepper. You can also use small red potatoes, but yellow is my favorite and gives you the crunchiest texture.
- Wearing Green Goddess: You’ll make a homemade dip with full-fat Greek yogurt, mayonnaise, lemon juice, Dijon mustard, garlic, salt, pepper, green onion, fresh dill, fresh basil, fresh tarragon, fresh mint, and fresh parsley.
- Vegetables: red onion and celery give it a spicy and pleasant crunch.
How to make Green Goddess Crunchy Smashed Potato Salad
- Make the potatoes. Boil potatoes in salted water until fork tender. Drain the potatoes in a colander and let them dry at room temperature. Don’t rush this, otherwise your potatoes won’t get crispy!
- Make crispy potatoes. Place the potatoes on a baking sheet lined with parchment paper, and flatten them until they are ¼ inch thick. Add a drizzle of olive oil, season and bake until the potatoes are golden and crispy. Leave to cool.
- Prepare the decoration. Whisk the wet ingredients and seasonings together in a bowl until smooth and creamy.
- Toss the salad. Add the crispy potatoes, red onion and celery and toss to combine and coat. At this stage, I always give the salad a quick taste and adjust the seasonings accordingly. Garnish with fresh herbs and enjoy your green goddess cold potato salad!
My favorite couples
This potato salad is the perfect addition to any meal, but here are some of my favorite pairings, especially when hosting, including:
How to save
Store the crushed potato salad in an airtight container in the refrigerator for up to 1 or 2 days. Give it a quick stir to redistribute the ingredients before serving! I found the potato salad to be best on the first day because the crisp texture of the potatoes really shines through. If it sits a little longer, the potatoes are not as crispy and they absorb a lot of the dressing, but it is still delicious.
Do you like this recipe? Then you’ll love these!
I hope you give me this Green Goddess Potato Crispy Smashed Potato Salad Recipe a test! It’s creamy, salty, refreshing and so easy! If you try this recipe, let me know! Leave a comment with a star rating below. You can do it too snap a photo and tag @allthehealthythings on INSTAGRAM. Your feedback and ratings help support all things healthy and make it possible for me to continue creating recipes you trust and love.
Description
This Green Goddess Crispy Smashed Potato Salad it’s my version of the perfect summer dish. I’m a big fan of potato salad, but this is not your average potato salad. The combination of crispy potatoes, fresh vegetables and creamy green goddess is so good and makes you want to take bite after bite. It’s hearty, refreshing, and a little higher in protein than traditional potato salad, thanks to the Greek yogurt dressing! It will be a recipe you make again and again and is the perfect addition to a summer barbecue or any gathering!
for potatoes
- 1 1/2 kilos baby yellow potato
- 1 tablespoon salt (for boiling water)
- 1/4 the cup olive oildistributed
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp black pepper
for clothing
- 3/4 the cup plain full-fat Greek yogurt
- 1/4 the cup mayonnaise
- the juice of 1 the lemon
- 2 spoons Dijon mustard
- 2 cloves of garlic, minced, crushed or grated
- 1 teaspoon sea salt, plus more to taste
- 1/4 tsp black pepper, and more to taste
- 1/4 the cup thinly sliced green onionplus more to decorate
- 2 spoons chopped fresh dill
- 2 spoons chopped fresh basil
- 2 spoons chopped fresh tarragon
- 1 tablespoon chopped fresh mint
- 1 tablespoon chopped fresh parsley
for the salad
- 1/3 the cup thinly sliced red onion
- 1/2 the cup the dice celery
- Make the potatoes: Add the potatoes to a large bowl and then cover with cool water. Bring to a boil and then add 1 teaspoon of salt. Bake the potatoes for 15-20 minutes or until fork tender. Drain the potatoes in a colander and leave for 5-10 minutes until completely dry.
- Preheat the oven to 425 degrees and coat a large skillet with a tablespoon of olive oil.
- Place the potatoes in the lined pan. Use the bottom of a glass to smash each potato to 1/4 inch thickness. Make sure there is enough space between each potato, otherwise they will steam and not be crispy.
- Drizzle the remaining olive oil over the potatoes and then sprinkle with the remaining salt, garlic powder, onion powder and black pepper.
- Bake potatoes at 425 degrees for 30-35 minutes or until golden brown and crisp.
- Remove from the oven and let cool slightly while you decorate.
- Make the dressing: Add the Greek yogurt, mayonnaise, lemon juice, Dijon mustard, garlic, salt, pepper, green onion, and fresh herbs to a large mixing bowl. Whisk together until well combined.
- Then add the crisp potatoes, red onion and celery to the mixing bowl with the seasoning and toss until well combined. Taste the potato salad and add more salt and pepper if needed.
- Garnish with additional fresh herbs and serve!
Photo: Sasha Hooper
