Crispy Smashed Potato Salad with Avocado Dressing. Now this is a potato salad!
Looking for a fresh update for your classic potato salad? This smashed potato salad with roasted broccoli will be your new go-to. Combining crispy smashed potatoes, vibrant roasted broccoli, and a zesty avocado dressing, this dish is the perfect side for all your summer gatherings! Spring and Autumn as well!
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Ingredients
For the Potatoes and Broccoli
- Mini potatoes
- Kosher salt
- Olive oil, divided
- Paprika
- Salt
- Pepper
- Broccoli florets
- Green onions
- Fresh chives
- Capers
- Red onion
- Pickle juice
For the Avocado Salad Dressing
- Avocado
- Greek yogurt
- Mayonnaise
- Cilantro
- Lemon juice
- Apple cider vinegar
- Jalapeño
- Green onions
- Garlic
- Salt
- Pepper
See recipe card for quantities.
Instructions
Prepare the Red Onions
Place the diced red onion in a small bowl and cover with pickle juice. Let it marinate while you prepare the rest of the salad.
Cook the Potatoes
Place potatoes in a pot of water, season with ½ tablespoon of salt and bring to a boil. Cook potatoes until soft, about 15 minutes. Drain the potatoes and let them dry in a colander until cool enough to manage, 5 to 10 minutes.
Preheat your oven to 400°F.
Smash the Potatoes!
Using a potato masher or thick glass, squish the potatoes until flattened, but remain in one piece.
Place them on a baking sheet and let them dry for another 5 to 10 minutes.
Brush both sides lightly with 2 tablespoons of olive oil.
Then sprinkle the top side with 1 teaspoon each of paprika, salt & pepper.
Roast the Potatoes and Broccoli
Place the potatoes on the bottom third of the oven and cook for 40 to 45 minutes, without flipping, or until golden and crispy.
On a separate baking sheet, toss the broccoli florets with 1 tablespoon of olive oil and ½ teaspoon each of paprika, salt, and pepper.
Roast the broccoli in the middle of the preheated oven for 12 to 18 minutes, or until tender and slightly charred.
Make the Dressing
In a blender or food processor, combine the avocado, Greek yogurt, mayo, cilantro, lemon juice, apple cider vinegar, jalapeño, white parts of the green onions, garlic, salt, and pepper. Blend until smooth and creamy.
Assemble the Salad
In a large bowl or platter, combine the roasted potatoes and broccoli, marinated red onions (drained), and capers.
Pour ⅓ of the dressing over the salad and reserve the rest for serving and dipping. Toss to coat evenly.
Garnish and Serve
Garnish with chopped chives, light green onion parts and extra dressing. Serve immediately.
Watch how this recipe was made here.
Equipment
Made in the Hestan Duel Fuel Range and roasted on Hestan Culinary sheet pans. Proud Hestan and Hestan Culinary. Ambassador. Opinions in this post are my own.
Leave a Comment
If you get the chance to try this Crispy Smashed Potato Salad recipe please drop back and leave us a comment and rating here. We would love to know what you think! Thanks Elaine & James
Crispy Smashed Potato Salad
Ingredients
Potatoes and Broccoli
- 2 pounds mini potatoes
- ½ tablespoon of kosher salt
- 3 tablespoons olive oil divided
- 1 ½ teaspoons paprika divided
- 1 ½ teaspoons salt divided
- 1 ½ teaspoons pepper divided
- 3 cups broccoli florets from 1 medium crown of broccoli, chopped into bite-size pieces
- Light green parts of 4 green onions chopped
- 3 tablespoons chopped fresh chives
- 3 tablespoons capers drained
- ½ medium red onion diced
- ¼ cup pickle juice to marinate red onions
Avocado Salad Dressing
- 1 medium avocado
- ½ cup Greek yogurt
- ¼ cup mayonnaise
- ½ cup cilantro chopped
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon apple cider vinegar
- 1 jalapeño seeded if desired, diced
- White parts of 4 green onions use light green parts for garnish
- 1 garlic clove minced
- ½ teaspoon salt
- ½ teaspoon freshly cracked pepper
Instructions
Prepare the Red Onions
- Place the diced red onion in a small bowl and cover with pickle juice. Let it marinate while you prepare the rest of the salad.
Cook the Potatoes
- Place potatoes in a pot of water, season with ½ tablespoon of salt and bring to a boil. Cook potatoes until soft, about 15 minutes. Drain the potatoes and let them dry in a colander until cool enough to manage, 5 to 10 minutes.
- Preheat your oven to 400°F.
Smash the potatoes!
- Using a potato masher or thick glass, squish the potatoes until flattened, but remain in one piece.
- Place them on a baking sheet and let them dry for another 5 to 10 minutes.
- Brush both sides lightly with 2 tablespoons of olive oil.
- Then sprinkle the top side with 1 teaspoon each of paprika, salt & pepper.
Roast the Potatoes and Broccoli
- Place the potatoes on the bottom third of the oven and cook for 40 to 45 minutes, without flipping, or until golden and crispy.
- On a separate baking sheet, toss the broccoli florets with 1 tablespoon of olive oil and ½ teaspoon each of paprika, salt, and pepper.
- Roast the broccoli in the middle of the preheated oven for 12 to 18 minutes, or until tender and slightly charred.
Make the Dressing
- In a blender or food processor, combine the avocado, Greek yogurt, mayo, cilantro, lemon juice, apple cider vinegar, jalapeño, white parts of the green onions, garlic, salt, and pepper. Blend until smooth and creamy.
Assemble the Salad
- In a large bowl or platter, combine the roasted potatoes and broccoli, marinated red onions (drained), and capers.
- Pour ⅓ of the dressing over the salad and reserve the rest for serving and dipping. Toss to coat evenly.
Garnish and Serve
- Garnish with chopped chives, light green onion parts and extra dressing. Serve immediately.
Rate this Recipe
- If you make this, please leave a review letting us know how it was!
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