Greek-Inspired Crispy Smashed Potato Salad
Crispy Smashed Greek Potato Salad is a fresh twist on traditional potato salad. Baby potatoes are boiled until tender, smashed, and roasted until golden and crisp, then tossed with chickpeas, cucumbers, red onion, olives, fresh herbs, and AE French Onion Sour Cream Dip. It’s bright, and perfect for spring gatherings, holidays, or summer cookouts.
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
Recipe Tips:
• Don’t overcrowd the pan when roasting smashed potatoes. Space between the potatoes allows the edges to get golden and crispy, make sure to flip halfway through. Make sure the potatoes are smashed down flat.
• Toss while slightly warm. Adding the potatoes to the bowl when they’re still warm helps them absorb flavor without losing their crispiness, it also helps "melt" the sour cream dip a bit and brings the salad together.
• Fold the salad gently. You want to coat everything evenly without breaking apart the crispy potato pieces too much.
• Taste before serving. The olives and dip add saltiness, so adjust salt and fresh black pepper at the end.
Nutrition
Serving: 1servingCalories: 323kcalCarbohydrates: 46gProtein: 11gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 22mgSodium: 284mgPotassium: 797mgFiber: 9gSugar: 7gVitamin A: 365IUVitamin C: 26mgCalcium: 106mgIron: 3mg