There’s no mayo or sogginess in sight in this crispy potato salad with herby Greek yogurt! Crispy smashed potatoes are tossed with chopped fresh cucumber, radish, celery, and romaine lettuce then layered over a bed of herby Greek yogurt. Served with pita or flatbread for scooping, this crispy potato salad is equally perfect for a weeknight meal or summer gathering.
If you’ve ever been eating traditional potato salad and thought, “this would be SO much better if the potatoes were crispy…” then this salad is for you!! My version of crispy potato salad is a bit different because there’s no mayonnaise and instead of everything being tossed in the dressing, it’s laid atop a cozy bed of herby Greek yogurt. That way, everything stays crisp and fresh and you can scoop it up with flatbread or pita because that’s kind of how I want to eat all salads these days. This summer salad is equally great for a solo meal as it is for a gathering. I hope you enjoy it!
Notes on Ingredients and Substitutions
Small/mini potatoes work best here and honestly, they can be any color. As for the veggies, I love the combination of cucumbers, romaine lettuce, radishes, and celery to keep it fresh and crunchy but feel free to modify as you see fit. Greek yogurt forms the base of the sauce but if you’re vegan, you can easily swap in your favorite thick/Greek-style plant-based yogurt (Culina is my go-to!). As for the herbs, I love mint and dill in the summer so that’s what I went with. Parsley and basil would also be great!
for a full ingredient list, check out the recipe card!
TIME SAVING TIP: Use tater tots or potato puffs in place of the crispy potatoes! You’ll need 1 to 1.5 pounds total of frozen tater tots. I like to spritz them with cooking spray then cook them according to the package instructions in either the oven or the air fryer. Season with salt then add to the salad!
Recipe Tips
- When you’re smashing the potatoes, lightly grease the bottom of your mason jar or glass to keep the potatoes from sticking.
- The herby Greek yogurt will develop more flavor the longer it sits so I recommend making it while the potatoes boil then popping it in the fridge. Or, you can make it a couple of days ahead of time and keep it in the fridge until you need it!
- Let the roasted potatoes cool a bit before tossing them with the salad or they will wilt the lettuce.
- If you plan on having leftovers, keep all of the components (roasted potatoes, chopped salad, and herby Greek yogurt) separate in the fridge until you’re ready to enjoy a serving.
Crispy Potato Salad in 6 Easy Steps
More Summer Salad Ideas
My blistered shishito and sweet corn quinoa salad is a recent favorite that is filling and perfect for weeknight meals or summer gatherings. For something simple, that tastes like pure summer, try my cherry tomato salad with basil chive oil or my yellow zucchini and Armenian cucumber carpaccio.
Crispy Potato Salad with Herby Greek Yogurt
- Total Time: 1 hour 30 minutes
- Yield: 4–6 servings 1x
- Diet: Vegetarian
Description
Crispy smashed potatoes are tossed with chopped fresh cucumber, radish, celery, and romaine lettuce then layered over a bed of herby Greek yogurt. Served with pita or flatbread for scooping, this crispy potato salad is equally perfect for a weeknight meal or summer gathering.
Ingredients
- 1.5 pounds baby potatoes
- 1 1/2 cups plain Greek yogurt
- 2 tablespoon red wine vinegar
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 2 teaspoons maple syrup
- 1/4 cup fresh dill fronds, finely chopped
- 1/4 cup fresh mint leaves, finely chopped
- sea salt, to taste
- Cooking spray
- 1 English cucumber, or 2–3 Persian cucumbers
- 1 heart of romaine
- 5 radishes
- 2 ribs celery
- 3 scallions
- Flaky sea salt, optional for garnish
- Pita or flatbread, for scooping/serving
Instructions
Preheat the oven to 400 degrees. Add the whole potatoes to a large stock pot then fill it with water, covering them by at least an inch. Boil the potatoes for 8-12 minutes or until they are just fork tender. Strain the potatoes and allow them to cool enough so they can safely be handled.
While the potatoes boil, mix together the herby Greek yogurt. Add the yogurt, red wine vinegar, garlic powder, onion powder, maple syrup, chopped dill, and chopped mint leaves to a bowl along with a pinch of salt. Mix well then taste and add more salt, vinegar, or maple syrup as needed to suit your taste.
Line a large baking sheet with parchment paper then lightly grease it with cooking spray. Working one at a time, place a potato on the lined sheet then smash it with the bottom of a greased mason jar. Continue with each potato, leaving at least half an inch in between each. Mist the tops of the potatoes with cooking spray then season with salt. Roast the potatoes in the preheated oven for 45-50 minutes or until crisp and browned, carefully flipping the potatoes over about halfway through the cooking time to ensure even browning. Allow the potatoes to cool for at least 15 minutes once they come out of the oven.
While the potatoes cook, prep the veggies. Give the cucumber a small dice, thinly slice the romaine, thinly slice the radishes, finely chop the celery, and thinly slice the scallions. Add all of the veggies to a large bowl and toss to combine.
When you’re ready to serve, spread the herby Greek yogurt onto the bottom of a large plate or platter. Cut the potatoes into bite-sized pieces then toss them with the chopped veggies. Arrange the veggie and potato mixture over the bed of herby Greek yogurt. Garnish with flaky sea salt if desired. Serve with pita or flatbread for scooping!
Leftovers will keep best if the components are separated in the fridge so if you know you will have some, only put together enough for serving. Make sure to enjoy within 4-5 days.
Notes
- For a vegan option, use a thick Greek-style plant-based yogurt.
- To save on prep and cooking time, use 1 to 1.5 pounds cooked tater tots in place of the crispy potatoes.
- If you prefer, warm up your pita or flatbread in the oven before serving.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: salad
I have a newfound addiction to Greek yogurt, and this recipe sounds so good! Can’t wait to try!
I go through wayyyy too much of it in my house so I can relate! Hope you enjoy this one!
We all devoured this. The crispy potatoes with the salad were perfect for our light summer dinner. I loved the herby Greek yogurt.
So glad you enjoyed it!
This was sooooo good! I love the herby Greek yogurt – absolutely spot on!
So glad you liked it! I ended up making extra herby Greek yogurt when I did the photos so I could enjoy it with other things throughout the week!
Oh my goodness, I think I can smother everything in this Herby Greek yogurt!
I hear ya! I’ve definitely smothered it on plenty of things lately because it’s so dang good!
I made this and loved it! How can I keep the potatoes crispy longer after mixing?
The best way to keep them crispy longer is to only mix them in with the salad as you need a serving. Hope that helps! 🙂
I love that this salad has roasted potatoes coupled with a creamy yogurt dressing. It looks fantastic, and as a potato lover, this is going on my must-try list. Thanks for the great recipe!
From one potato lover to another, I hope you enjoy this one!
The extra effort required for the potatoes is well worth it because of how crispy they get! Love the combination of crispy, savory potatoes with the crunchy, fresh veggies and herby yogurt.
The flavors are delicious!
So glad you enjoyed it! 🙂
Wow, this was amazing. Loved that Greek yogurt too. We will definitely have to keep this one on rotation!
So happy to hear that! It’s my favorite kind of potato salad.