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Crispy Baked Potato Salad with Dill and Feta Recipe

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4.1 from 13 reviews

This crispy smashed potato salad combines tender Yukon gold potatoes with a creamy Greek yogurt and mayonnaise dressing, fresh herbs, and crunchy vegetables. Baked until golden and crispy, these flavorful potatoes are tossed with dill, parsley, cucumber, celery, and pickles for a refreshing twist on a classic salad that’s perfect as a side or light meal.

  • Total Time: 55 minutes
  • Yield: 6 servings

Ingredients

Potatoes

  • 2 lbs baby Yukon gold potatoes
  • 2 tablespoons olive oil
  • Kosher salt and black pepper, for seasoning potatoes

Dressing

  • 3/4 cup Greek yogurt
  • 1/4 cup mayonnaise
  • 1/4 cup chopped dill
  • 1/4 cup chopped parsley
  • 1 shallot, finely chopped
  • 1 garlic clove, minced
  • 2 teaspoons Dijon mustard
  • 2 tablespoons lemon juice
  • 1 tablespoon red wine vinegar
  • Kosher salt and black pepper, to taste

Add-ins and Garnish

  • 1 cup diced cucumber
  • 1/2 cup diced celery
  • 1/3 cup diced dill pickles
  • 3 green onions, sliced
  • 1/4 cup crumbled feta cheese (optional, for garnish)

Instructions

  1. Preheat and prepare baking sheet: Preheat the oven to 425°F. Grease a large baking sheet with olive oil and set aside to use later for baking the smashed potatoes.
  2. Boil the potatoes: Bring a large pot of salted water to a boil over high heat. Add the baby Yukon gold potatoes and cook until they are fork tender, about 15 to 20 minutes. Drain the potatoes and let them cool for 5 minutes.
  3. Smash the potatoes: Place the potatoes on the greased baking sheet. Using the bottom of a jar, a glass, fork, or potato masher, gently press down on each potato to flatten it to about 1/2-inch thickness while keeping it in one piece. The potatoes should remain mostly intact but flattened.
  4. Season and bake potatoes: Drizzle the smashed potatoes evenly with olive oil, generously season with salt and pepper, then bake in the preheated oven for 25 to 30 minutes until crispy on the outside. Remove from the oven and allow to cool for 10 minutes.
  5. Make the dressing: While the potatoes bake, combine Greek yogurt, mayonnaise, chopped dill, parsley, finely chopped shallot, minced garlic, Dijon mustard, lemon juice, red wine vinegar, salt, and pepper in a large bowl. Whisk together until smooth and well combined.
  6. Assemble the salad: Once the potatoes have cooled, add them to the bowl with the dressing. Add diced cucumber, celery, diced dill pickles, and sliced green onions. Stir gently until everything is evenly coated with the dressing.
  7. Season and garnish: Taste the potato salad and adjust seasoning with additional salt and pepper if needed. Garnish with crumbled feta cheese if desired. Serve chilled or at room temperature.

Notes

  • Use baby Yukon gold potatoes for the best texture and flavor, but small red potatoes can also work well.
  • Be gentle while smashing the potatoes to keep them intact for a nice texture.
  • The yogurt and mayonnaise dressing adds creaminess while keeping it lighter than a traditional all-mayonnaise potato salad.
  • For a brighter flavor, adjust the amount of lemon juice and vinegar to taste.
  • This salad can be made a few hours in advance and stored in the refrigerator to allow flavors to meld.
  • The feta cheese garnish is optional but adds a nice salty contrast.
  • Leftovers keep well refrigerated for up to 3 days.
  • Author: Olivia
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Category: Salad
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://yourdailycook.com/crispy-baked-potato-salad-with-dill-and-feta-recipe/