Eesha Kulkarni

As the vibrant hues of spring bloom around us, it’s time to elevate our meals with dishes that speak to our carb-loving souls and celebrate the season’s freshness. Enter the viral crispy smashed potato salad, a side dish (or girl dinner!) that dances between crunchy perfection and creamy indulgence.

This salad is not just a dish; it’s an experience—a refreshing combination of flavours and textures that promises to steal the spotlight at any gathering. So, grab your apron and let’s find out the exact recipe for this viral salad.

What Is The Viral Smashed Potato Salad?

Picture this: golden-brown potatoes, crispy on the outside yet tender on the inside, infused with the aroma of fresh herbs and a hint of tanginess. This is the magic that happens when humble baby potatoes meet the heat of the oven and a gentle smash from the chef’s hand. The result? A play of textures that will have you reaching for seconds.

Viral Smashed Potato Salad Recipe:

Ingredients

• 2 lbs Baby Potatoes
• 1 tbsp Olive Oil
• Salt and Pepper to taste
• ¾ cup Greek Yoghurt
• ½ cup Kewpie Mayo
• 2 tsp Dijon Mustard
• ½ large Lemon, juiced
• 2 tsp Red Wine Vinegar
• 1 large Garlic Clove, minced
• ¼ cup Fresh Dill, chopped
• ¼ cup Fresh Parsley, chopped
• 1 medium Cucumber, seeded and finely chop
• 1 Shallot, fine chop

Method

The Potatoes:

1. Preheat your oven to 425℉ and line an XL baking sheet with parchment paper.
2. Boil the baby potatoes for seven minutes or until fork-tender. Dry and transfer them onto the baking sheet.
3. Use the back of a glass to gently smash the potatoes flat.
4. Brush them with olive oil and season with salt and pepper.
5. Roast for 50 minutes to 1 hour or until they’re golden brown and irresistibly crispy.
6. Don’t forget to save some crispy brown potato bits on the side for garnish.

The Dressing:

Now, let’s talk about the pièce de résistance—the creamy tzatziki-inspired dressing that elevates this salad from ordinary to extraordinary. Imagine a luscious blend of Greek yoghurt, kewpie mayo, Dijon mustard and a squeeze of lemon juice, mingling with fresh garlic, dill and parsley. It’s a flavour explosion that will have your taste buds doing a happy dance with every forkful.

Salad:

1. Scoop out and deseed the cucumber to prevent the salad from becoming watery.
2. Whisk together the yoghurt, mayo, dijon, lemon juice, vinegar, garlic, dill, parsley, salt and pepper.
3. Taste and adjust the seasoning according to your preference.
4. Mix in the cucumber and shallot, then cover and refrigerate while the potatoes roast.

The Assembly:

1. Once the potatoes have cooled for 5 minutes, fold them into the creamy dressing until they are completely coated.
2. Garnish with the reserved crispy potato bits, fresh dill and a sprinkle of black pepper.
3. Refrigerate leftovers (if there are any!) to enjoy as a delightful snack or side dish later on.

So, whether you’re hosting a spring soirée or simply craving a taste of sunshine on your plate, this salad is sure to delight your senses and leave you craving for more.