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This Crunchy Squashed Potato Salad puts a fun spin on the classic dish with amazing texture contrasts and Mediterranean-influenced tastes. The golden potatoes with crisp edges mix perfectly with a yogurt-based dressing, making an unbeatable combo that turns any simple meal into something you'll remember.
I've whipped up so many potato salads through the years, but this one tops them all at our house. It became the star of our outdoor meals last summer, and everyone kept asking me how to make it.
Key Ingredients Breakdown
- Baby potatoes: Look for small ones that are about the same size so they cook evenly
- Greek yogurt: Don't skimp on fat content for the smoothest results
- Kewpie mayo: Adds that special savory depth to your dressing
- Fresh herbs: The dill and parsley combo gives that just-picked taste
- Persian cucumbers: They're drier than the regular kind
- Shallots: Give a milder onion kick that doesn't take over
- Dijon mustard: Brings a zingy flavor and helps blend the dressing smoothly
Easy-to-Follow Cooking Guide
- Getting Potatoes Ready:
- Clean potatoes well. Cover with cold, salty water. Slowly bring to a boil. Check often with a fork. Pour out water once tender. Let them sit briefly to dry out.
- Flattening Method:
- Set potatoes apart on tray. Take a flat-bottomed cup. Push down until they crack but stay together. Make sure edges get rough for extra crunch. Coat well with oil.
- Oven Time:
- Stick them in hot oven. Turn pan around midway. Look for golden edges. Keep any bits that break off. Cook until deep gold color appears.
- Making the Sauce:
- Mix all liquid stuff first. Toss in herbs and flavor add-ins. Add plenty of salt and pepper. Let it sit in fridge awhile. Taste and fix if needed.
- Putting it Together:
- Let potatoes cool a bit. Mix carefully with sauce. Don't forget those crunchy pieces. Top with extra herbs. Best eaten while still a little warm.
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I came up with this dish while playing around with Mediterranean flavors during quarantine. My kid says it's like getting roasted potatoes and dip combined into one tasty meal.
Mastering Heat Control
Getting that perfect mix of textures starts with how you handle heat. After tons of testing, I've learned that cooling the potatoes for just five minutes after they come out of the oven lets them stay crispy but still soak up some dressing. Wait any longer and you'll lose that awesome crunch.
Smart Planning Approach
What's great about this dish is how adaptable it is. I often boil my potatoes and mix up the dressing in the morning, then do the roasting and final assembly right before we eat. It makes hosting so much easier while still getting the best texture.
Perfecting Your Dressing
To avoid a runny dressing, you've got to handle the cucumber right. I've found that taking out the seeds and giving the chopped cucumber a quick squeeze in a clean dish towel makes a huge difference in how the final sauce turns out.
Fun Twist Ideas
You can really play with this recipe. Sometimes I throw in some crumbled feta for a Greek feel, or add crispy bacon for special times. In summer months, I grab whatever herbs are growing in my garden - chives and tarragon are fantastic additions.
Keeping It Fresh
This tastes best right away, but leftover potatoes can get crispy again with a quick 5-10 minutes in a hot oven. If you're making ahead, keep the sauce separate, and always let it warm up a bit before serving.
Pairing Recommendations
These potatoes go perfectly with anything grilled or as part of a big Mediterranean spread. For casual get-togethers, I like them a little warm; for outdoor picnics, room temperature works great.
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This crunchy squashed potato salad has completely changed how we think about potato dishes at my house. It takes the best parts of roasted potatoes and creamy potato salad and turns them into something totally new that you can't stop eating. The way the crispy bits contrast with the creamy dressing makes it both cozy and fancy at the same time. It's always a hit whether I'm serving it at a backyard cookout or a nice dinner at home.
Frequently Asked Questions
- → Why should the cucumber be deseeded?
- Taking out the seeds keeps the salad from getting too watery and helps the dressing stay thick.
- → Is there a way to make this vegan?
- Absolutely! Use plant-based yogurt and mayo for an entirely vegan version.
- → What makes Kewpie mayo special?
- It's got a creamier texture and a deeper umami kick compared to regular mayo.
- → Could I prepare this in advance?
- You can make the dressing earlier, but add the crispy potatoes right before serving to keep them crunchy.
- → Which potatoes are best for this?
- Go for baby potatoes—they're the right size to smash and crisp up perfectly in the oven.