Creamy Dill Smashed Potato Salad

This Dill Smashed Potato Salad is crispy, creamy and crunchy for a crowdpleaser side. This isn't your gloopy supermarket potato salad- promise!

Potato salad is one of those iconic picnic or potluck foods, but I've never understood why. It always seems so gloopy with mayo, without any real flavour. Honestly, I'm not surprised that it always seems to sit on the table untouched.

Thankfully I've healed my relationship with potato salad, and it's all thanks to this smashed potato salad. I love smashed potatoes so much, and they are truly game changing in a potato salad. Paired with fresh herbs and a creamy, flavorful dressing, this might just be the recipe to bring back potato salad.

Why This Recipe Is Dietitian Approved

1. Lightened up. Most potato salads have WAY too much mayo in my opinion and can taste quite heavy. We lighten up this potato salad with some Greek yogurt, to keep with creaminess without too much.
2. Lots of textures. There's some crunch, crisp and creaminess to keep every bite interesting.
3. Make ahead side. I love any side that can be made ahead of time, especially for potlucks, picnics or BBQs.

Ingredients

Potatoes. Potato harvesting season in Ontario begins in July and runs until the fall, so it’s the perfect time to make the most of local produce! I recommend using creamer potatoes (or baby potatoes) as I find they are the easiest to smash, due to their thinner skin and creamy inside.

Spices. All you need is dried dill, garlic powder, salt and pepper. You may also use fresh dill if you have it available, however I do find dried dill has a much more concentrated flavour.

Greek yogurt. My secret to making the creamiest potato salad without too much added fat. I typically use 2% plain Greek yogurt as I find it a bit creamier than 0%.

Mayonnaise. Even though I like using yogurt to replace majority of the mayonnaise, I do still like the creamy taste of mayo to cut the sourness from the yogurt. I usually use a ratio of 3:1 yogurt to mayo to create the perfect taste and texture.

Celery. For crunch and colour! 

Cucumber. I love the freshness these cucumbers bring to this potato salad.

Shallots. These bring a mild spicy flavour to this potato salad that really elevates the flavour profile. If you are in a pinch you can use a spanish onion, however I wouldn’t recommend using red onions as they have a much stronger flavour.

Apple cider vinegar. Adding a little vinegar helps bring out the fresh dill flavours in this smashed potato salad.

Dijon mustard. I recommend using old fashioned stone ground dijon mustard for the perfect mildly spicy yet pungent flavour.

Green onion. For topping! I love sprinkling some chopped green onions on this salad for a bit of extra flavour and colour.

The complete ingredient list with measurements can be found in the recipe card below. 

Instructions

Preheat the oven to 425 F and line a baking sheet with parchment paper. 

Add potatoes to a large pot and cover with water. Cover and bring to a boil for about 7 minutes, or until fork tender. Drain and dry potatoes and add them to the baking sheet. 

Drizzle with olive oil and sprinkle with half of the garlic powder, salt and black pepper. Use the bottom of a glass to smash the potatoes until they are flat. Roast for about 30 minutes until they begin to turn golden brown. 

While the potatoes are in the oven, whisk together greek yogurt, mayonnaise, dijon mustard, apple cider vinegar, dried dill and remaining salt, pepper and garlic powder. 

Once the potatoes have cooled (for about 5 minutes) add them to the yogurt mixture (leave about ¼ cup to sprinkle on top of the salad) along with the cucumber celery and shallot. Stir to combine. Top with leftover potatoes and green onions!

Substitutions and Variations

Missing ingredients? Try these:

• Apple cider vinegar: lemon juice or white vinegar 
• Cucumber/ celery: if you have a preference for one of these, you can easily just use 1 cup of the vegetable of choice
• Dried dill: ¼ cup of fresh dill

Equipment

• Baking tray
• Mixing bowl
• Jar or small glass container (for smashing)

Storage

This smashed potato salad is stored in the fridge for up to 5 days in an airtight container. The cucumbers tend to add a bit more moisture as time passes, so if you are planning to make this salad more than 1 day in advance I recommend substituting the cucumber with just celery. Alternatively, you can also scoop out the cucumber seeds prior to chopping.

Frequently Asked Questions

More Sides Recipes

Try these easy sides next:

• Cheesy Smashed Potatoes
• Copycat Costco Quinoa Salad
• Garlic Parmesan Air Fryer Sweet Potato Wedges
• Smashed Maple Balsamic Brussels Sprouts with Feta

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4.67 from 6 votes

Creamy Dill Smashed Potato Salad

This Dill Smashed Potato Salad is crispy, creamy and crunchy for a crowdpleaser side. This isn't your gloopy supermarket potato salad!

Prep Time30 minutes mins

Cook Time45 minutes mins

Total Time1 hour hr 15 minutes mins

Course: Appetizer, Side Dish

Cuisine: American

Keyword: salads, Sides

Servings: 6

Ingredients 

1x2x3x

• 2 lbs creamer potatoes
• 3 tablespoon olive oil
• ½ teaspoon salt divided
• ½ teaspoon black pepper divided
• 1 teaspoon garlic powder divided
• ¾ cup plain 2% Greek yogurt
• 4 tablespoon mayonnaise
• 2 tablespoon stone ground dijon mustard
• 1 tablespoon apple cider vinegar
• 1 tablespoon dried dill
• ½ cup cucumber finely chopped
• ½ cup celery finely chopped
• 1 shallot finely chopped
• 1 green onion finely chopped for sprinkling

Instructions

• Preheat the oven to 425 F and line a baking sheet with parchment paper.
• Add potatoes to a large pot and cover with water. Cover and bring to a boil for about 7 minutes, or until fork tender. Drain and dry potatoes and add them to the baking sheet.
• Drizzle with olive oil and sprinkle with half of the garlic powder, salt and black pepper. use the bottom of a glass to smash the potatoes until they are flat. Roast for about 30 minutes until they begin to turn golden brown.
• While the potatoes are in the oven, whisk together greek yogurt, mayonnaise, dijon mustard, apple cider vinegar, dried dill and remaining salt, pepper and garlic powder.
• Once the potatoes have cooled (for about 5 minutes) add them to the yogurt mixture (leave about ¼ cup to sprinkle on top of the salad) along with the cucumber celery and shallot. Stir to combine. Top with leftover potatoes and green onions.

Notes

If you are making this salad more than 1 day in advance, I recommend substituting the cucumber with an additional ½ cup of celery to avoid any moisture leaking into the salad.

For crispier potatoes, you may bake for up to 1 hour until your desired level of crispiness is reached.

To air fry the potatoes, you can bake at 400F for about 15 minutes

*I have included an estimation of the nutrition information for this recipe below. However, always remember a recipe is so much more than just nutritional content and these numbers do not need to dictate your food choices. Please don't forget that both your body and soul need nourishment! The owner of this website is not liable for this estimation.

Nutrition

Serving: 1cup | Calories: 276kcal | Carbohydrates: 30g | Protein: 7g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Trans Fat: 0.02g | Cholesterol: 6mg | Sodium: 338mg | Potassium: 729mg | Fiber: 4g | Sugar: 3g | Vitamin A: 125IU | Vitamin C: 31mg | Calcium: 73mg | Iron: 2mg

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