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There are two types of people in this world—those who love potatoes, and those who think they don’t, but honestly, this smashed potato salad changes minds every time. Picture crispy smashed baby potatoes tossed with roasted corn and jalapeños, all tied together with a lighter take on a creamy Caesar-style dressing. It’s comfort food, but so fresh and fun!

I love to serve this as an appetiser as part of a broader array of colourful salads; and as a side dish that always steals the show at my festive dinner parties. The dressing is incredibly versatile and you can also bookmark it as one to mix and match with other salads you’re tossing together.

Steps For Making This Smashed Potato Salad

Prep & boil potatoes: Scrub baby potatoes, boil in salted water until fork-tender.
Season & smash: Drain and toss the par-boiled potatoes with olive oil + seasonings. Spread them out on a baking tray and gently smash them down using the base of a glass.
Roast: Brush the potatoes with leftover oil/seasonings; bake at 180°C until golden and crispy.
Char corn: Meanwhile, shuck and char corn (over a flame or using an oven or air fryer).

Whisk together the Caesar-style dressing: We’re swapping in Greek Yogurt as a healthier option, stirred together with olive oil, mustard, a dash of mayo, lemon juice and seasonings.

Assemble salad: Combine crispy potatoes, charred corn, peppers, jalapeños, cucumbers, scallions, and herbs. Toss with our dressing… and DIVE IN!

Smashed Potato Salad

You will devour this smashed potato salad tossed together with roasted corn and jalapenos with a creamy Caeser-style dressing! It is the perfect pick-me-up after a long day's work.

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Prep Time 1

Course Appetizer, Main Course

Cuisine American, Contemporary, CONTINENTAL

Servings 2

Ingredients

10-12 baby potatoes
salt and pepper as per your preference
paprika/ seasonings of choice
ear of corn
2 tbsp olive oil
¼ cup greek yogurt
1-2 tbsp mayonnaise
½ tbsp dijon mustard
1 tbsp lemon juice
2-3 garlic cloves (minced)
½ cup red and yellow peppers (diced)
½ cup cucumbers (chopped)
¼ cup jalapenos (chopped)
¼ cup scallions (sliced)

Instructions

Scrub and rinse 10-12 baby potatoes under cold water
Boil the potatoes in a pot of salted water until soft (a fork should easily piece through)
Drain and toss the par-boiled potatoes with olive oil, salt, pepper and your favourite seasonings (I love adding a pinch of paprika!)
Preheat the oven to 180C
Tip the potatoes onto a lined baking tray and gently smash each potato (to about 1/2 inch thickness).
Brush the tops with your remaining marinade. Bake for 25 minutes until crisp and golden
Shuck 1-2 ears of corn. Roast it on an open flame / grill it in the oven/ or even air-fry it until beautifully charred.
For the Caesar-style dressing, whisk together the olive oil, greek yogurt, mayo, mustard, lemon juice, garlic and salt and pepper. Taste and adjust flavours according to preference.
Toss in the smashed potatoes along with corn, diced peppers, jalapenos, cucumbers and scallions
Give it a good mix and DIVE IN!

Video

Keyword Caesar Salad, crispy potatoes, easy salad ideas, Easy Vegetarian Recipes, healthy salad recipes, simple vegetarian recipes, smashed potatoes

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