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What sets smashed potato salad apart from its traditional counterparts? The answer lies in its unique texture and flavor profile. Instead of neatly cubed potatoes, this dish embraces the rustic charm of smashed baby potatoes, which provide a hearty bite while still being tender. This method creates a delightful contrast between the creamy dressing and the slightly chunky potatoes, ensuring that every forkful is full of flavor and satisfaction.

Smashed Potato Salad

Discover a fresh twist on a classic with smashed potato salad! This delicious recipe replaces heavy mayonnaise with creamy Greek yogurt for a healthier option that doesn't compromise on taste. Perfect for summer barbecues, picnics, or family gatherings, this versatile dish pairs beautifully with grilled meats or can stand alone as a satisfying side. Click through to explore our simple steps and create your own irresistible smashed potato salad!
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Ingredients
  

1.5 lbs baby potatoes, halved

1/2 cup Greek yogurt

2 tablespoons mayonnaise

2 tablespoons Dijon mustard

1 tablespoon apple cider vinegar

1/2 cup green onions, chopped

1/2 cup celery, diced

1/4 cup dill pickles, chopped

1/2 teaspoon garlic powder

Salt and pepper to taste

Fresh dill for garnish

Instructions
 

Start by bringing a large pot of salted water to a boil. Add the halved baby potatoes and cook for about 15-20 minutes, or until tender when pierced with a fork.

    Drain the potatoes and let them cool slightly. Once cool enough to handle, use a fork or a potato masher to gently smash them into chunky pieces.

      In a medium bowl, prepare the dressing by whisking together the Greek yogurt, mayonnaise, Dijon mustard, apple cider vinegar, garlic powder, salt, and pepper until smooth.

        In a large mixing bowl, combine the smashed potatoes, green onions, diced celery, and chopped dill pickles.

          Pour the dressing over the potato mixture and gently fold everything together until well coated. Be careful not to over-mix; you want to maintain some of the texture from the smashed potatoes.

            Taste and adjust seasoning, adding more salt, pepper, or vinegar if desired.

              Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld.

                - Prep Time: 15 minutes | Total Time: 1 hour (including chilling) | Servings: 4-6

                  - Presentation Tips: Serve the potato salad in a large bowl, garnished with fresh dill sprigs and a sprinkle of extra green onion on top for a pop of color. Pair it with your favorite grilled meats or serve it as a side at picnics and barbecues!