Best Crispy Smashed Potato Salad Recipe
Smoky potatoes and herby, creamy cottage cheese dressing, contrasting textures in every bite. This Crispy Smashed Potato Salad is a winner.
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Equipment
- large pot
- colander
- cutting board
- sturdy glass
- small bowl
- grill, grilling tray
- tongs, spatula
- blender or food processor
- measuring cups and spoons
- sharp knife
Ingredients
- 1.5 lbs young potatoes
- 2 tablespoons olive oil
- ¾ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon ground cumin
- ½ teaspoon sweet paprika or smoked paprika if you want more depth
Add-ins to the salad
- 4 slices bacon cooked until crisp and chopped
- ½ cup feta cheese crumbled
- ½ cup cucumber finely diced (English or Persian works great)
- ¼ cup red onion thinly sliced
- ¼ cup dill pickles chopped (or sub pickle relish)
- ¼ cup green onions sliced
- 2 tablespoons fresh dill finely chopped
For the Creamy Dressing
- 1 cup cottage cheese whipped until smooth
- 2 tablespoons mayo
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1 garlic clove grated or mashed to a paste
- Salt and pepper to taste
- 1 tbsp dill pesto swirled in or drizzled on top
Instructions
- Add whole young potatoes to a large pot, cover with cold salted water.
- Bring to a boil, then simmer for 12–15 minutes, or until fork-tender but not falling apart.
- Drain and let cool slightly (just enough to handle without swearing).
- Place the cooked potatoes on a cutting board or tray.
- Use the bottom of a glass, mug, or potato masher to gently flatten each one to about ½ inch thick.
- Drizzle the smashed potatoes with olive oil, then sprinkle with: salt, pepper, cumin and paprika.
- Heat your grill (or grill pan) to medium-high and lightly oil the grates.
- Carefully place the smashed potatoes on the grill pan or mesh tray.
- Grill until crispy and lightly charred. Flip gently!
- In a blender or food processor, whip the cottage cheese. Add mayo, lemon juice, dijon, garlic, spices, and pesto. Blend until creamy and smooth. Taste and adjust if needed.
- Prepare the rest of the ingredients. Chop the pickles, cucumbers, onion, and green onions. Cook the bacon.
- Arrange the grilled smashed potatoes on a serving platter or in a shallow bowl.
- Spoon or drizzle the whipped cottage cheese dressing over the warm potatoes.
- Scatter all the chopped add-ins on top: cucumber, red onion, pickles, green onions, dill, bacon, and feta.
- Garnish with extra dill, a crack of black pepper, maybe a few chili flakes if you're feeling it.
Notes
Use potatoes that are similar in size - this ensures they all cook evenly and smash without falling apart.
Boil just until fork-tender, not mushy - overcooked potatoes will fall apart when smashed.
Smash gently - press until they crack open and flatten to about ½ inch thick.
Nutrition
Serving: 1.5cupCalories: 462kcalCarbohydrates: 36gProtein: 16gFat: 29gSaturated Fat: 8gPolyunsaturated Fat: 6gMonounsaturated Fat: 11gTrans Fat: 0.04gCholesterol: 43mgSodium: 1139mgPotassium: 916mgFiber: 5gSugar: 4gVitamin A: 479IUVitamin C: 38mgCalcium: 185mgIron: 2mg
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