Let’s be real—potato salad is a staple, but sometimes it could use a little more personality. Enter Greek smashed potato salad—a game changer with crispy, golden potatoes tossed in a zesty, herb-packed dressing. This is a traditional recipe from Ikaria Island with a twist!
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Potato side dishes are always a hit in my kitchen—from this traditional potato souffle to this potato salad with orange and fennel, I’ve yet to meet a potato dish I didn’t love. If you’re as obsessed with potatoes as I am, this smashed potato salad is one you can’t skip!
The potato salad of Ikaria
Simplicity and longevity in a bowl!
Ikaria, the famous "Blue Zone" island known for its residents' longevity, has its version of potato salad that aligns perfectly with the Mediterranean way of eating. Unlike the heavy, mayonnaise-laden versions found elsewhere, Ikarian potato salad is a simple, nourishing dish that lets the ingredients shine.
This salad is often served at room temperature, allowing the flavors to meld beautifully. It’s a perfect example of how minimal ingredients when carefully chosen create something incredibly flavorful and nourishing—a philosophy that defines Ikarian and Mediterranean cooking as a whole.
My twist on the traditional recipe? Swapping regular boiled potatoes for smashed, crispy-edged golden beauties—and I couldn’t be happier. Instead of the usual soft bite, this salad has a satisfying contrast now: crunchy, caramelized bits on the outside, while the insides stay perfectly fluffy. This upgrade makes you wonder why we ever settled for anything less.
A brief story about the arrival of the potato in Greece
Not interested in food history and stories? No problem! Jump to Recipe.
Potatoes weren’t always a staple in Greek cuisine. In fact, when Ioannis Kapodistrias, Greece’s first governor, introduced them in the early 1830s, he faced unexpected resistance. The Greeks were skeptical of this unfamiliar crop and reluctant to incorporate it into their diet.
Kapodistrias, however, had a trick up his sleeve. According to popular legend, instead of forcing the potatoes on the public, he used reverse psychology. He ordered a large shipment of potatoes and had them unloaded in a public square under the watchful eyes of armed guards. This created the illusion that these new crops were something extremely valuable.
But here’s where it gets interesting—he also instructed the guards to turn a blind eye and leave their posts unattended from time to time. Predictably, curious and opportunistic Greeks began stealing the potatoes, believing they were getting their hands on rare and precious food.
Before long, potatoes had made their way into Greek kitchens, and once people realized how delicious and versatile they were, they became a dietary staple. Kapodistrias had successfully introduced the potato to Greece—not by force, but by clever human psychology.
Kapodidtrias was a brilliant leader. Unfortunately, he was assassinated on October 9, 1831, outside the Church of Saint Spyridon in Nafplio. His reformist policies had made him powerful enemies, particularly among local elites and clans who opposed his centralization efforts.
As he arrived at the church that morning, he was ambushed by Konstantis and Georgios Mavromichalis, members of a prominent Maniot family. Shot and stabbed, Kapodistrias died on the church steps—his vision for a unified Greece was cut short by political strife. His assassination left Greece in turmoil, marking a tragic end to his efforts to modernize the newly independent state.
Key ingredients
Here is what you need to make this smashed potato salad:
Baby gold or red potatoes – These varieties cook quickly, have a naturally creamy texture, and develop crispy, golden edges when smashed and roasted.
Extra virgin olive oil – Essential for achieving that perfect crunch on the potatoes while adding a rich, fruity depth to the dish.
Red onion & spring onion – A mix of sharp, slightly sweet, and fresh flavors that bring just the right amount of bite to balance the richness of the salad.
Cucumber – Adds a cool, crisp contrast to the warm potatoes, making every bite refreshing.
Fresh parsley – Infuses the salad with a pop of green brightness while enhancing the overall freshness of the dish.
Fresh or dried basil – Brings a subtle, peppery sweetness that ties all the Mediterranean flavors together.
Lemon juice – A splash of acidity that lifts the flavors and adds a zesty finish.
Anchovy fillets – These pack a punch of umami, offering a deep, savory element that blends seamlessly into the dressing.
Vinegar – Sharpens the flavors and gives the salad a little extra tang to balance out the creamy textures.
Capers – Small but mighty, these briny gems add a burst of saltiness and complexity.
Olives – Their rich, slightly bitter, and salty taste enhances the Mediterranean character of the salad.
Dijon mustard – I love this Dijon mustard for its rich, tangy flavor and perfect grainy texture. It lends a subtle heat and a velvety depth to the dressing, ensuring every bite is well-seasoned.
Green apple – A surprising but brilliant addition, bringing a crisp, slightly tart contrast that makes the dish even more interesting.
Meal prepping this recipe
Good news! This recipe is meal-prep friendly! Roast the potatoes in advance and store them in the fridge. You can also make the dressing and store it in the fridge.
Chop the rest of the ingredients and keep them in a well-sealed food container. When you’re ready to serve, assemble the potatoes and the herbs/veggies, toss them in the dressing, and serve. The flavors only get better with time.
Substitutions and variations
The traditional version contains hard-boiled eggs but I don't prefer this ingredient in this salad. However, it is a good addition that will add protein.
No baby potatoes? Use Yukon Golds.
Not a fan of mustard? Skip it and add a splash of red wine vinegar.
Love spice? Throw in some chili flakes.
How to make this smashed potato salad
Let's make this fantastic salad together.
BOIL THE POTATOES
In a large pot, boil the potatoes for 25-30 minutes until fork-tender.
Drain the potatoes thoroughly and transfer them to a rimmed baking sheet lined with parchment paper.
Gently press each potato to an even ½-inch thickness, keeping them intact.
ROAST
Drizzle the smashed potatoes generously with olive oil and season with salt and pepper. Bake for 15 minutes, then carefully flip each potato. Drizzle with additional oil, season again, and return to the oven for another 12-15 minutes, or until golden brown and crisp at the edges
Remove the potatoes from the oven and allow them to cool slightly until just warm or at room temperature. Roughly chop them and transfer them to a large mixing bowl.
ASSEMBLE THE SALAD
Add the red onion, spring onions, cucumber, fresh parsley, basil, and capers to the bowl with the smashed potatoes. Gently toss until well combined.
FOR THE DRESSING
Place all the ingredients in a blender and blend until smooth.
Pour the dressing over the salad and gently toss to combine. Garnish with more parsley or/and basil, if desired, and serve!
Expert tips
The perfect potatoes: When selecting potatoes for smashed potato salad, opt for small, uniform-sized varieties to ensure even cooking and a consistent texture. I prefer using baby potatoes, like Baby Gold or Baby Red, as they cook quickly, evenly, and their compact size makes them perfect for smashing.
Let the smashed potatoes cool slightly before mixing in the dressing. You can add them cold, at room temperature, or if you're short on time, slightly warm.
Let it rest – If you have time, let the dressed salad sit for 10-15 minutes so the flavors meld together. It's even better the next day.
How Greeks serve this potato salad
This versatile salad is often a fantastic side dish served alongside grilled meats, seafood, or as part of a mezze spread. It’s equally as a main dish with some leafy greens and a slice of crusty bread or pita bread.
It is an excellent choice for any occasion—even a holiday buffet.
How to serve leftovers
Leftovers? Lucky you. Enjoy them cold or slightly reheated. They also make an excellent base for a lunch bowl—just add some leafy greens, a protein of choice, and maybe an extra drizzle of leftover dressing.
How to store and freeze
Store: Keep leftovers in an airtight container in the fridge for up to 3 days. Enjoy this salad cold, right out of the refrigerator. Give it a light stir to refresh the flavor and redistribute the dressing.
Freeze: Freezing isn’t ideal because potatoes can develop a grainy texture.
Reheat: Pop them in the oven at 350°F (175°C) for 10 minutes to crisp them up again.
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Recipe
Greek Smashed Potato Salad
Ingredients
FOR THE SALAD
- 2pounds (1kg) baby gold potatoes, or red potatoes, whole and unpeeled
- 3 tablspoons extra virgin olive oil, to drizzle
- 1 medium red onion, finely chopped
- 4 spring onions, finely chopped
- 1 cucumber, seedless, cubed
- 1 cup (150g) green olives, pitted and finely chopped
- 3 tablespoons caper, finely chopped
- 3 tablespoons fresh parsley, finely chopped
- 2 tablespoons fresh basil, finely chopped
- Salt & pepper, to taste
FOR THE DRESSING
- 2 lemons, the juice
- 3 anchovy fillets, chopped
- ½ green apple, cubed
- 2 tablespoons Dijon mustard or yellow mustard
- ½ cup (120ml) extra virgin olive oil
- 4 tablespoons red wine vinegar
- Salt & pepper, to taste
Instructions
- Preheat the oven to 390°F (200°C).
BOIL THE POTATOES
- In a large pot, bring salted water to a boil. Add the baby potatoes, return to a boil, and reduce to a gentle simmer. Cook for 25-30 minutes, or until the potatoes are fork-tender and easily pierced with a knife. Cooking time may vary depending on potato size.
- Drain the potatoes thoroughly and transfer them to a rimmed baking sheet lined with parchment paper. Using a potato masher, the bottom of a mason jar, or a sturdy glass, gently press each potato to an even ½-inch thickness, keeping them intact.
ROAST THE POTATOES
- Drizzle the smashed potatoes generously with olive oil and season with salt and pepper. Bake for 15 minutes, then carefully flip each potato. Drizzle with additional oil, season again, and return to the oven for another 12-15 minutes, or until golden brown and crisp at the edges.
- Remove the potatoes from the oven and allow them to cool slightly until just warm or at room temperature. Roughly chop them and transfer them to a large mixing bowl.
ASSEMBLE THE SALAD
- Add the red onion, spring onions, olives, cucumber, fresh parsley, basil, and capers to the bowl with the smashed potatoes. Gently toss until well combined.
FOR THE DRESSING
- Place all the ingredients in a blender and blend until smooth.
- Pour the dressing over the salad and gently toss to combine. Garnish with more parsley or/and basil if desired and serve!
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