Caribbean🥬 Vegetables

Smashed Potato Salad

Name: Smashed Potato Salad
Total time: 1 h 30 min
Cuisine: Caribbean
Ingredients: ~2 lb small new potatoes (red and white); 1 tsp salt; 4 tbsp mayonnaise; 4 tbsp Greek yogurt; 1 tsp garlic paste; 2 lemon; ~1 tbsp Dijon mustard; ~3 scallion (green onion); ~3 tbsp fresh dill; ~½ cup pickles; ~1 cucumber; ~½ red onion; ~3 tbsp olive oil; ~1 tsp smoked paprika; ~½ tsp garlic powder; ~½ tsp black pepper; ~¼ tsp scotch bonnet pepper powder; 1 tbsp white sugar; ~4 hard-boiled eggs

⏱ 90 min

A Caribbean-style smashed potato salad featuring small new potatoes that are crushed and roasted until crispy, then tossed with a creamy Greek yogurt and mayonnaise-based dressing. The dressing is infused with fresh herbs, garlic, lemon, and warm spices for a distinctly flavored side dish.

Adapted from a video by Deddy's Kitchen

How to make Smashed Potato Salad! | Deddy's Kitchen

Watch on YouTube

Ingredients

small new potatoes (red and white)~2 lbest.
salt1 tsp
mayonnaise4 tbsp
Greek yogurt4 tbsp
garlic paste1 tsp
lemon2
Dijon mustardquantity not specified~1 tbspest.
scallion (green onion)~3est.
fresh dill

Steps

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1
Add salt to boiling water and place in small potatoes. Boil on high heat for 15-20 minutes until potatoes are tender.
2
Drain the cooked potatoes and spread them on trays to cool for about 15 minutes until completely cooled.
3
In a bowl, combine 4 tablespoons mayonnaise, 4 tablespoons Greek yogurt, 1 teaspoon garlic paste, and juice from 2 lemons.
4
Add chopped scallions, fresh dill, pickles, diced cucumber, and red onion to the dressing.
5
Season with smoked paprika, garlic powder, black pepper, salt, and scotch bonnet pepper powder. Taste and adjust with 1 tablespoon white sugar if needed for balance. Refrigerate the dressing.
6
Once potatoes are completely cool, gently smash each potato and arrange on baking trays without crowding.
7
Drizzle with olive oil and sprinkle with smoked paprika, garlic powder, and black pepper. Roast in a 390°F oven; flip halfway through after about 12-13 minutes.
8
Continue roasting for another 15-20 minutes until potatoes are crispy on the edges. Remove from oven and let cool slightly.
9
Place the roasted potatoes and chopped hard-boiled eggs in a large bowl. Gradually add the chilled dressing, gently tossing to combine without overmixing and breaking down the potatoes.
10
Taste and adjust seasoning as needed. Serve and enjoy.

Smashed Potato Salad

Ingredients

Steps

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