- VE
- LC
Crunchy Smashed Potato Salad
This Crunchy Smashed Potato Salad is a fresh twist on the classic side dish. Crispy smashed potatoes are tossed with a creamy, protein-packed yogurt dressing, crunchy cucumber, pickles, arugula, and radishes. The result is a salad that's crispy, creamy, refreshing, and perfect for potlucks or easy weeknight dinners.
Ingredients
Instructions
- Step 1
Wash the potatoes thoroughly. Depending on their size, halve or quarter them into pieces about 2 inches (5 cm) long. (Baby potatoes can be left whole.) Place the potatoes in a large pot and cover them with cold water. Bring to a boil, then reduce the heat to a gentle simmer. Cook for 15 to 20 minutes, until the potatoes are fork-tender.
- Step 2
Meanwhile, preheat the oven to 425 °F (220°C). Drain the potatoes as soon as a knife slides in easily without resistance.
- Step 3
Transfer the potatoes to a baking sheet and drizzle with the olive oil. Gently crush each potato with the bottom of a glass or measuring cup, then season generously with salt, pepper, and paprika. Bake for 25 to 30 minutes, until deeply golden and crispy.
- Step 4
Meanwhile, whisk together the yogurt, mayonnaise, mustard, agave syrup, and pickle juice to make the dressing.
- Step 5
Cut the cucumber into small cubes. Thinly slice the radishes or shave them with a mandoline. Wash and dry the arugula.
- Step 6
Let the potatoes cool for about 3 minutes. Break any larger pieces into bite-sized chunks, then add them to a large bowl along with the cucumber, chopped pickles, radishes, and arugula. Pour over the dressing and gently toss to combine. Season to taste with salt and pepper, then serve immediately.
@jules-menu
Hi, I'm Julia - a German recipe developer living in Los Angeles. I share easy recipes that are packed with flavor and made for busy everyday life. Every recipe is thoroughly tested to make sure it works in your kitchen. Many are surprisingly healthy, but all are designed to become recipes you'll make again and again. (PS: I started my recipe website in Germany, so if you're looking for my recipes in English, you'll find them exclusively here on OnlineCook.)
Per serving
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