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Crispy Smashed Potato Salad

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Ingredients

Warning0 allergens identified

Crispy Smashed Potato Salad

1 ⅛ pounds potatoes

1 tbsp olive oil

saltto taste

1 tsp paprika

⅔ cup Greek yogurt

2 teaspoons mayonnaise

2 teaspoons medium-hot mustard

1 tsp agave syrup

2 teaspoons pickle juice

¼ cup pickleschopped

½ cucumberdiced

1 cup radishessliced

1 cup arugula

black pepperto taste

Wash the potatoes thoroughly and, depending on their size, halve or quarter them into pieces about 5 centimeters long. (You can leave baby potatoes whole.) Place the potatoes in a pot, cover them with water, and bring to a boil on the stove. Once boiling, reduce the heat slightly and simmer the potatoes with the lid partially closed for about 15 to 20 minutes, or until tender.

Meanwhile, preheat the oven to 220°C (425°F) using conventional oven settings (top and bottom heat). As soon as you can pierce the potatoes with a sharp knife and pull it out without noticeable resistance, remove the pot from the heat and drain the potatoes.

Place the potatoes on a baking sheet and toss with olive oil. Then, crush them with the bottom of a glass or similar object and season generously with salt, pepper, and paprika. Bake at 220°C (425°F) for approximately 25 to 30 minutes, or until the potatoes are nicely crispy.

Meanwhile, for the dressing, mix together yogurt, mayo, mustard, agave syrup and pickle juice.

Cut the cucumber and pickles into very small cubes, slice the radishes thinly or shred them finely using a mandoline. Wash the arugula and spin it dry thoroughly.

Once the potatoes are nice and crispy, remove the baking sheet from the oven, let the potatoes cool briefly (about 3 minutes), and break any larger pieces into bite-sized chunks with your fingers. Then, combine the cucumber, pickles, radishes, arugula, and potato chunks in a large bowl and toss with the dressing. Season the salad with salt and pepper and serve immediately.

Nutrition

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Tips & Tricks (5)

Dry Your Potatoes Thoroughly 💧
Pat boiled potatoes completely dry with paper towels before baking—excess moisture prevents crisping and creates steam instead of that coveted golden, crunchy exterior.
Use Parchment Paper for Even Crisping 📄
Bake potatoes on parchment paper rather than directly on the sheet pan to ensure even air circulation underneath and prevent sticking for maximum crispiness on all sides.
Balance Your Dressing Ratio 🥄
Mix Greek yogurt and mayonnaise in a 1:1 ratio before adding seasonings to ensure the dressing coats evenly without becoming too heavy, keeping the salad light and protein-rich.
Pickle Juice Timing is Key ⏰
Add pickle juice to the dressing just before serving rather than earlier—this prevents the arugula and radishes from wilting while maintaining that bright, tangy punch throughout.
Chill Components Separately ❄️
Keep crispy potatoes warm and refrigerate the dressing and vegetables separately until the last moment, then combine just before serving to maintain textural contrast between crispy potatoes and cool, creamy dressing.