Description
A creamy and flavorful smashed potato salad featuring tender red potatoes, crisp celery and pickles, tangy yogurt and mayonnaise dressing, and a zesty seasoning blend.
Ingredients
Units
Scale
- 1 lb small red potatoes
- 2 tablespoons avocado or olive oil
- 1/2 cup finely diced celery
- 1/2 cup finely diced dill pickles
- 1/4 cup sliced green onions
- 2 tablespoons mayonnaise
- 1/4 cup Greek yogurt
- 2 tablespoons ketchup
- 2 tablespoons Dijon mustard
- 1 tablespoon + 1 teaspoon Tony Chachere’s More Spice Seasoning
- 1 tablespoon Worcestershire sauce
- 1 tablespoon lemon juice
Instructions
- Boil potatoes in salted water until fork-tender, about 15–20 minutes. Drain and let cool slightly.
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Place boiled potatoes on the baking sheet and gently smash each potato with the bottom of a glass or spatula. Drizzle with avocado or olive oil.
- Bake smashed potatoes for 15–20 minutes until golden and crispy on the edges. Let cool slightly.
- In a large bowl, mix celery, dill pickles, green onions, mayonnaise, Greek yogurt, ketchup, Dijon mustard, Tony Chachere’s More Spice, Worcestershire sauce, and lemon juice.
- Add cooled smashed potatoes to the bowl and gently toss until evenly coated with the dressing.
- Serve immediately or chill for 30 minutes for flavors to meld.
Notes
- Use small red potatoes for best texture; Yukon golds work well too.
- For a spicier version, increase Tony Chachere’s seasoning to taste.
- This salad can be made ahead and stored in the refrigerator for up to 2 days.
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 3g
- Sodium: 480mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 10mg