This post is sponsored by our friends at AE Dairy!
If you’re at all like me and not typically a fan of potato salad, the heavy mayo based version that it. You’ll love this Crispy Smashed Greek Potato Salad, loaded with different flavors, textures, and lots of color. Baby potatoes are boiled, smashed, and roasted until crispy instead of the traditional soft boiled potatoes. We toss everything in AE Dairy French Onion sour cream dip to add loads of flavor and the perfect creamy touch!
TL;DR (Quick Recipe Overview)
Recipe: Crispy Greek Smashed Potato Salad
Ready In: 45 minutes
Difficulty: easy/medium
Serves: 6 servings
Staple Ingredients: baby potatoes, Persian cucumbers, red onion, olives, herbs, chickpeas, AE Dairy French Onion Sour Cream Dip
What Makes It Special: different than traditional potato salad this is crispy and full of texture and it tossed in a sour cream based dressing, not a mayonnaise one! The balance of fresh ingredients with the hearty potatoes is just too good to resist, great on it’s own or pair with steak or salmon for a more filling meal!
Summarize & Save This Content On:
This crispy smashed Greek potato salad pairs beautifully with simple grilled chicken, shrimp, steak, or roasted salmon! Or pair with grilled brats, watermelon salad, or grilled steak tacos for a BBQ themed meal.
It also works perfectly as part of a spring brunch spread with quiche and fresh fruit, baked French toast, or muffins. If you’re hosting, serve it in a large shallow serving bowl to show off those crispy edges, and finish with a drizzle of good olive oil and extra flaky sea salt before serving.
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Key Salad Ingredients
- Baby Potatoes: Dutch yellow or baby Yukon Gold potatoes work best. They stay creamy inside while crisping beautifully once smashed and roasted. Try the find the really small ones!
- Olive Oil: Essential for getting those deeply golden, crispy edges. Use more then you think you need.
- Mini Persian Cucumbers: Crisp and less watery than standard cucumbers, any type will work.
- Red Onion: Thinly sliced for sharp bite. Shallots or yellow onion also work.
- Kalamata Olives: Briny and salty, they bring classic Greek flavor. Any olive will do here.
- Chickpeas: Add texture and extra protein, making the salad more substantial. Pat dry if too wet.
- Green Onions: Mild onion flavor with a fresh finish.
- Fresh Parsley: Brightens everything and balances the richness of the dip.
- AE Dairy French Onion Sour Cream Dip: The creamy base that coats the crispy potatoes and ties everything together.
How to Make The Potato Salad
Let’s talk a little about how to make the crispy smashed potato salad (The printable instructions are in the recipe card below.)
Quick overview:
- Boil potatoes, drain, smash, and roast.
- Combine fresh and canned ingredients. Add in crispy potatoes.
- Toss everything with the AE Dairy Sour Cream Dip.
- Adjust seasoning and enjoy!
- Add washed potatoes to a large stock pot, fill with water and bring to a boil over high heat. Do not peel or cut potatoes. Let boil for 10-15 minutes until the potatoes are fork tender, depending on size. Preheat oven to 425 degrees F.
- Drain potatoes and transfer to a sheet pan. Use a heavy bottom glass or mason jar to smash down each potato, repeat until all potatoes are flat. Drizzle heavily with olive oil and give a heavy seasoning with salt and black pepper.
- Roast potatoes for 15-20 minutes, flipping halfway through, or until they are crispy on both sides.
- While potatoes cook, combine the diced cucumber, onion, kalamata olives, chickpeas, green onions, and parsley in a large mixing bowl.
- Once the potatoes are done, add to the mixing bowl and top with the AE Dairy sour cream dip. Gently toss everything to combine and adjust salt and black pepper as needed.
- The salad is best served immediately so the potatoes stay crispy!
Rachel’s Chef Tips
- Find the smallest potatoes you can! And look for even sized one so they are bite-sized and cook evenly!
- Use the bottom of a sturdy glass to smash. Press gently but firmly. You want them flattened so they gets crispy and not potatoey.
- Potatoes can roast in the oven or make them super crispy in the air fryer!
- Toss while slightly warm. Adding the potatoes to the bowl when they’re still warm helps them absorb flavor from the dip without turning soft, it also helps soften the dip a bit so it creates more of a creamy sauce.
- Fold gently! You want to coat everything evenly while keeping some of the potatoes intact.
- Heavily season with flaky sea salt and fresh cracked black pepper – trust me!
Greek-Inspired Crispy Smashed Potato Salad
Ingredients
- 1.5 pounds Baby potatoes , like Dutch yellow potatoes
- 4 tbsp Olive oil
- Kosher salt
- Fresh cracked black pepper
- 2-3 mini Persian cucumbers, diced
- 1 small Red onion, thinly sliced
- 1/2 cup Kalamata olives, drained, chopped
- 1, 15.5 ounce can Chickpeas, drained and rinsed
- 2-3 Green onions, thinly sliced
- Fresh parsley, chopped
- 8 oz. AE Dairy French Onion Sour Cream dip, or flavored sour cream dip
Instructions
- Add washed potatoes to a large stock pot, fill with water and bring to a boil over high heat. Do not peel or cut potatoes. Let boil for 10-15 minutes until the potatoes are fork tender, depending on size. Preheat oven to 425 degrees F.1.5 pounds Baby potatoes
- Drain potatoes and transfer to a sheet pan. Use a heavy bottom glass or mason jar to smash down each potato, repeat until all potatoes are flat. Drizzle heavily with olive oil and give a heavy seasoning with salt and black pepper.4 tbsp Olive oil, Kosher salt, Fresh cracked black pepper
- Roast potatoes for 15-20 minutes, flipping halfway through, or until they are crispy on both sides.
- While potatoes cook, combine the diced cucumber, onion, kalamata olives, chickpeas, green onions, and parsley in a large mixing bowl.2-3 mini Persian cucumbers, 1 small Red onion, 1/2 cup Kalamata olives, 1, 15.5 ounce can Chickpeas, 2-3 Green onions, Fresh parsley
- Once the potatoes are done, add to the mixing bowl and top with the AE Dairy sour cream dip. Gently toss everything to combine and adjust salt and black pepper as needed.8 oz. AE Dairy French Onion Sour Cream dip
- The salad is best served immediately so the potatoes stay crispy!
Notes
Nutrition
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Frequently Asked Recipe Questions
This salad is definitely best enjoyed immediately, if you need to prepare ahead of time you can prep the fresh ingredients first so they’re ready. The potatoes loose their crunch after they sit in the fridge.
Make sure the potatoes are dry after boiling and don’t overcrowd the pan while roasting. Make sure to flip halfway through.
Absolutely. You can swap the French onion sour cream dip for plain sour cream or a homemade ranch-style dressing!
Baby Yukon Gold or Dutch yellow potatoes are ideal because they stay creamy inside and crisp beautifully on the outside. Red baby potatoes also work well!
Grilled chicken, shrimp, or roasted salmon pair great and can easily turn this into a complete meal.
Did you try this recipe?
Let me know what you thought by leaving a comment below and sharing your final dish on Instagram, Facebook, & Pinterest!
Cheers!
-Rachel
