Side dishes · Potato sides

Crispy smashed potato salad

Name: Crispy smashed potato salad
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 4 servings
Ingredients: 800 g baby potatoes gold potatoes; 5 tsp olive oil; 3/4 tsp salt; 1/2 tsp black pepper; 3/4 cup whole-milk Greek yogurt; 4 tsp mayonnaise; 1 tbsp Dijon mustard; 2 tsp red wine vinegar; 4 small reduced sodium dill pickles, chopped; 2 tbsp fresh dill, chopped; 1/4 onion red onions, finely chopped; 1/2 tsp garlic powder

Potato salad rebuilt: boiled baby potatoes smashed flat, roasted until shattering-crisp, then folded through a cool yogurt-dill dressing with pickles. Potatoes top the satiety index — the crunch is why this version went viral.

Time: 65 min (15 prep + 50 cook)
Servings: 4
Per serving: 290 kcal
Protein: 8 g

Both directions are legitimate — the score measures fullness per calorie, not virtue. Every version is the same dish, rebalanced.

Ingredients

800 g baby potatoes gold potatoes800 g
5 tsp olive oil24 g
3/4 tsp salt4 g
1/2 tsp black pepper1 g

Dressing

3/4 cup whole-milk Greek yogurt180 g
4 tsp mayonnaise20 g
1 tbsp Dijon mustard15 g
2 tsp red wine vinegar10 g
4 small reduced sodium dill pickles, chopped80 g
2 tbsp fresh dill, chopped8 g
1/4 onion red onions, finely chopped40 g
1/2 tsp garlic powder2 g

Every ingredient links to its food page — same data, same score, same formula.

Steps

Boil the potatoes in salted water until just tender, 12–15 minutes. Drain and let them steam dry.
Heat the oven to 220°C (425°F). Smash each potato flat on an oiled baking sheet, brush with the olive oil, season with salt and pepper.
Roast 30–35 minutes until deeply golden and crisp at the edges.
Stir the dressing together. Fold the hot potatoes through it just before serving — half stay crisp, half soak up dressing, and that contrast is the point.

Why this score

moderately filling

No single route carries this one — a moderate amount of protein, volume and fiber.

Three routes to fullness — one is enough

11% of kcal

78% water

13 g/Mcal

What pulls it down

How scores work

Computed on the finished dish, not an average of the parts: 1161 kcal goes into the pot, 1184 g of ingredients comes out as ~1060 g of food → 109 kcal per 100 g. Cooking moves water, and energy density is the score's biggest lever — so we show the math. Full formula here.

Per

Calories: 109
Protein: (11%); 3 g
Fat: (39%); 5 g
Carbohydrates: (50%); 14 g
of which sugar: 1 g
Fiber: 1 g
Sodium: 184 mg

Percentages are the share of calories from each macronutrient.

Computed from the ingredients' USDA data — nothing typed by hand. Every number is traceable, every score recomputable.

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Photo: AI-generated. Nutrition and score are computed from the ingredients with the published formula — this recipe hasn't been kitchen-tested by us yet.