Description
This Crispy Mashed Potato Salad is a delightful twist on a classic, offering a symphony of textures and flavors. Imagine creamy mashed potatoes transformed into golden, crispy bites, tossed with a tangy herb dressing. It’s the perfect side dish for any occasion.
Ingredients
For the potatoes:
3 tablespoons olive oil, divided
2 pounds baby potatoes, scrubbed clean
Kosher salt
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1/4 teaspoon freshly ground black pepper
For the dressing:
2/3 cup plain Greek yogurt, preferably 2% or whole-milk
1/3 cup mayonnaise
2 teaspoons honey
1 teaspoon Dijon mustard
1 garlic clove, finely grated or minced
2 tablespoons fresh lemon juice, from about 1 lemon
1/4 cup finely chopped chives, plus more for garnish
1/4 cup finely chopped fresh dill, plus more for garnish
To assemble the salad:
1/2 cup finely chopped cucumber (I use Persian cucumbers)
1/2 cup finely chopped dill pickles
1/3 cup finely chopped red onion
Instructions
1. Preheat your oven to 425F. Brush a large sheet pan with olive oil.
2. Place baby potatoes in a pot and add salt. Cover with cold water and bring to a boil. Reduce heat and simmer until fork-tender, about 15-20 minutes.
3. Combine remaining olive oil, garlic powder, paprika, and pepper in a bowl.
4. Drain the potatoes and let them cool slightly. Spread on the prepared sheet pan.
5. Flatten each potato with the bottom of a glass to about 1/4 inch thick. Brush with the olive oil mixture and sprinkle with salt.
6. Roast in the oven for 40-50 minutes, until crispy and golden brown. Let cool.
7. In a serving bowl, whisk together yogurt, mayonnaise, honey, mustard, garlic, lemon juice, chives, and dill. Add pickles and onions.
8. Cut the cooled potatoes into halves or bite-sized pieces. Add them to the bowl with the dressing, cucumbers, and toss gently.
9. Season with salt and pepper to taste. Garnish with more chives and dill and serve.
Notes
Don’t skip the chilling step for the mashed potatoes; it’s crucial for achieving that crispy exterior.
Make sure your potatoes are cooked until very tender to get a creamy texture.
Use a good quality olive oil for frying to ensure the best flavor.
Toss the potato balls gently to avoid breaking them.
Serve them right away for the best texture.
- Prep Time: 15-20 minutes
- Cook Time: 40-50 minutes
- Category: Side Dish
- Cuisine: American
Nutrition
- Calories: Unknown
- Fat: Unknown
- Carbohydrates: Unknown
- Protein: Unknown