Crispy Smashed Potato Salad with Lemon and Greek Yogurt Dressing

Why We Love This Recipe

• Crispy Texture Contrast: Roasting the smashed potatoes creates crunchy edges while keeping the centers tender.
• Fresh Herb Flavor: Dill, parsley, and chives give the creamy yogurt dressing a vibrant, garden-fresh taste.
• Lighter than Traditional Potato Salad: Greek yogurt adds creaminess without making the dish heavy.
• Perfect for Gatherings: The salad can be served warm or at room temperature, making it ideal for entertaining.

Key Ingredients

Here's everything you'll need to make the smashed potato salad recipe with Greek yogurt dressing.

• Yellow Potatoes: These roast well and turn golden brown while staying creamy inside.
• Olive Oil: Helps the potatoes crisp on the sheet pan and adds rich flavor.
• Garlic Powder and Dried Oregano: Provides a subtle savory depth that pairs well with the herbs. Adds Mediterranean flavor that complements the yogurt dressing.
• Greek Yogurt: The base of the creamy dressing, offering tanginess and a lighter texture.
• Mayonnaise: Just a small amount helps balance the yogurt for a smooth dressing.
• Lemon juice: Brings brightness and balances the creamy elements.
• Fresh Dill: One of the key herbs that gives the dressing its signature flavor.
• Fresh Parsley: Adds freshness and color.
• Chives and Green Onions: Provides texture and mild onion flavor.
• Garlic: Fresh grated garlic gives the dressing depth.
• Capers: These small briny bursts add contrast to the creamy potatoes.

A full ingredient list with exact measurements can be found in the recipe card below.

Substitutions & Variations

• Greek Yogurt: Use sour cream for a richer dressing or a dairy-free yogurt alternative for a vegan version.
• Flavor: Add Dijon mustard or roasted garlic for deeper flavor.
• Presentation: Serve the salad on a large platter, with the dressing drizzled across the top rather than fully mixed.

How To Make Crispy Smashed Potato Salad with Lemon and Greek Yogurt Dressing

STEP 1: Boil the Potatoes

Place the cut yellow potatoes in salted water and bring to a boil. Cook 10-12 minutes until fork-tender.

Drain and let them sit a few minutes so the steam dries the surface.

STEP 2: Coat and Smash the Potatoes

Pour olive oil onto a large rimmed baking sheet. Add the potatoes with the salt, garlic powder, oregano, and optional lemon zest. Toss to coat in the oil and seasoning.

Spread out, then gently press each potato down with your hand or the bottom of a glass to flatten.

STEP 3: Mix the Herb Yogurt Dressing

In a bowl, whisk together the Greek yogurt, mayonnaise, olive oil, lemon juice, optional lemon zest, garlic, dill, parsley, chives, and green onions until smooth.

STEP 4: Toss and Finish the Salad

Once the potatoes are roasted until golden and crisp, transfer them to a bowl or serving platter.

Spoon the yogurt sauce over the potatoes and scatter the capers and fresh herbs over the top. Toss gently just before serving.

Storage

Store leftover crispy smashed potato salad in an airtight container in the refrigerator for up to three days. Reheat gently in a skillet or oven if you want to restore some crispness. Freezing is not recommended because the yogurt dressing may separate.

Crispy Smashed Potato Salad FAQs

📖 Recipe

Crispy Smashed Potato Salad with Lemon and Greek Yogurt Dressing

Jami Powell

Crispy Smashed Potato Salad with Lemon and Greek Yogurt Dressing is a golden roasted, herb-packed, crowd-friendly side that delivers crispy edges and creamy flavor in every bite. This smashed potato salad recipe starts with fork-tender potatoes that are smashed, roasted on a sheet pan with olive oil and oregano, then tossed in a creamy Greek yogurt dressing with dill, parsley, and garlic.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

1x2x3x

Course Side Dish

Cuisine Greek, Mediterranean

Servings 4

Calories 442 kcal

Equipment

• ▢
  Large Pot
• ▢
  Colander
• ▢
  Large rimmed baking sheet
• ▢
  Mixing Bowl
• ▢
  Small whisk or spoon
• ▢
  Glass or flat-bottom measuring cup (optional, for smashing potatoes)
• ▢
  Microplane or fine grater (for garlic)

Ingredients

  

1x2x3x

Smashed Potatoes

• ▢ 2 pounds yellow potatoes cut into halves or thirds
• ▢ ⅓ cup olive oil
• ▢ 1 teaspoon kosher salt plus more for salting the water
• ▢ ½ teaspoon garlic powder
• ▢ 1 teaspoon dried oregano
• ▢ ½ teaspoon lemon zest optional

Herb Yogurt Sauce

• ▢ ¾ cup Greek yogurt
• ▢ 2 tablespoons mayonnaise
• ▢ 1 tablespoon olive oil
• ▢ 1 tablespoon lemon juice
• ▢ ½ teaspoon lemon zest optional
• ▢ 1 small garlic clove grated
• ▢ 2 tablespoons fresh dill chopped
• ▢ 2 tablespoons fresh parsley chopped
• ▢ 1 tablespoon fresh chives chopped
• ▢ 2 tablespoons green onions sliced
• ▢ salt to taste

Finishing Touches

• ▢ ½ tablespoon capers drained
• ▢ extra chopped dill, parsley, and chives
• ▢ olive oil for drizzling (optional)

Instructions

 

• Place the cut potatoes in a large pot of salted water and bring to a boil. Cook for 10-12 minutes until just fork tender.
• Drain the potatoes and let them sit in the colander for about 5 to 10 minutes so excess moisture evaporates. Dry potatoes crisp better in the oven.
• Preheat the oven to 450°F. Pour the ⅓ cup olive oil onto a large rimmed baking sheet and spread it across the surface.
• Add the parboiled potatoes directly to the pan. Sprinkle with kosher salt, garlic powder, dried oregano, and optional lemon zest. Move the potatoes around in the oil so they are well coated.
• Spread them out evenly, then gently press each potato down to about ½ inch thick using the palm of your hand or the bottom of a glass.
• Roast for 20 minutes, then carefully flip the potatoes. Drizzle a little more olive oil over the top after flipping to help encourage deeper browning. Continue roasting for another 10 minutes, until the potatoes are golden and crisp.
• Switch the oven to broil and cook the potatoes for 2-3 minutes, watching closely, until the edges become deeply golden and crunchy. Remove and let cool.
• While the potatoes cool, whisk together the Greek yogurt, mayonnaise, olive oil, lemon juice, optional lemon zest, garlic, dill, parsley, chives, green onions, and a pinch of salt.
• Arrange the crispy potatoes on a deep serving platter. Spoon the herb yogurt sauce over the potatoes so the crispy edges stay intact. Scatter the capers and fresh herbs over the top. Finish with a drizzle of olive oil and toss just before serving.

Save This Recipe 💌

Enter your email below and we'll send it to your inbox. Plus, you'll get new recipes from us each week!

Video

Notes

Cooking Note

For the crispiest smashed potatoes, let them steam dry after boiling so excess moisture evaporates. Spread them out well on the sheet pan with plenty of olive oil. A quick broil at the end helps deepen the golden color and adds extra crunch.

Tips for Best Results

• Roast the potatoes at a high temperature so the edges turn golden brown and crisp.
• Use plenty of olive oil on the sheet pan to encourage proper browning.
• Let the potatoes dry after boiling so they crisp instead of steaming in the oven.
• Spoon or lightly toss the dressing with the warm potatoes right before serving so the crispy texture stays intact.

How to Know It’s Ready

The potatoes should be deep golden brown with crispy edges and tender centers. When pierced with a fork, the inside should feel soft while the outside stays crisp.

Nutrition

Calories: 442kcalCarbohydrates: 43gProtein: 9gFat: 27gSaturated Fat: 4gPolyunsaturated Fat: 6gMonounsaturated Fat: 17gTrans Fat: 0.02gCholesterol: 5mgSodium: 683mgPotassium: 1052mgFiber: 6gSugar: 3gVitamin A: 268IUVitamin C: 51mgCalcium: 87mgIron: 2mg

Did you make this recipe?Tag @powell.family.cooking on Instagram