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A featured image of a white bowl with Greek smashed potato salad.

Greek Smashed Potato Salad

Sylia
A delicious and hearty Greek-style smashed potato salad, featuring crispy potatoes, fresh herbs, and an amazing dressing. Perfect for cookouts, gatherings, or a flavorful side dish!
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Prep Time 15 minutes
Cook Time 1 hour
0 minutes
Course Appetizer, Salad, Side Dish
Cuisine Greek, Mediterranean
Servings 5
Calories 265 kcal

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!

Notes

The traditional recipe contains 3 chopped hard-boiled eggs. It is an excellent ingredient and adds protein to your salad/side dish. 

Nutrition

Calories: 265kcalCarbohydrates: 35.3gProtein: 5.4gFat: 12.1gSaturated Fat: 1.1gPolyunsaturated Fat: 0.8gMonounsaturated Fat: 5.5gCholesterol: 2.1mgSodium: 91.7mgFiber: 5.9g
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