Description

This Creamy Grilled Smashed Potato Salad combines tender boiled baby potatoes with smoky charred grill marks, tossed in a zesty lemon-herb Greek yogurt sauce and topped with quick-pickled shallots and fresh herbs. It’s a refreshing, flavorful twist on a classic potato salad, perfect for summer cookouts or light meals.

Ingredients

Scale

Potatoes and Seasoning

2 lbs mixed baby potatoes or baby Yukon gold potatoes, washed
Water for boiling potatoes (enough to cover potatoes)
Sea salt for salting water (to taste)
2 bay leaves
Olive oil or avocado oil spray for grilling

Lemon-Herb Yogurt Sauce

¾ cups Greek yogurt or sour cream (or dairy-free yogurt to make dairy free)
1 large garlic clove, grated or finely chopped
1 medium lemon, zested
1 medium lemon, juiced
½ tbsp basil, finely chopped
½ tbsp cilantro, finely chopped
2 ½ tbsp chives, finely chopped, divided (reserve 1 tbsp for garnish)
½ tbsp smoked paprika

Pickled Shallots

1 large shallot or 2 smaller shallots, peeled, cut in half and finely sliced
1 cup warm water
3 tbsp rice vinegar
½ tbsp sea salt

Instructions

Pickle Shallots: Peel and halve the shallots, then slice very thinly into half circles. Separate the slices with your fingers and place them in a bowl with warm water, rice vinegar, and sea salt. Let them pickle quickly at room temperature while you prep the rest of the salad.
Boil Potatoes: Wash potatoes thoroughly. Place them in a pot and cover with water about an inch above. Add a generous pinch of sea salt and the bay leaves. Bring to a boil and cook for about 10 minutes after boiling or until the potatoes are fork-tender. Drain and transfer to a baking dish to cool slightly.
Slightly Smash Potatoes: Once the potatoes are cool enough to handle but still warm, gently smash each potato using the bottom of a glass. Ensure potatoes remain mostly intact but are flattened slightly to increase surface area for grilling. Spray both sides with olive or avocado oil spray.
Grill Potatoes: Preheat grill to medium-high heat. Place the smashed potatoes on the grill and cook until grill marks appear, about 3-5 minutes per side. Flip carefully to grill the other side, ensuring a nice char without breaking the potatoes.
Prepare Lemon-Herb Yogurt Sauce: While the potatoes cook, combine Greek yogurt or sour cream, grated garlic, lemon zest, lemon juice, basil, cilantro, 1 ½ tbsp chives (reserve 1 tbsp for garnish), and smoked paprika in a bowl. Mix well and allow the flavors to marinate together.
Assemble Potato Salad: Once grilled, transfer potatoes to a serving dish. Pour the lemon-herb yogurt sauce over the warm potatoes and gently toss to coat evenly. Drain the pickled shallots and distribute them over the salad along with the reserved chives for garnish.
Serve: Serve the creamy grilled smashed potato salad warm or at room temperature as a delicious side dish or light meal.

Notes

Use baby Yukon gold potatoes or a mix of baby potatoes for best texture and flavor.
To make the dish dairy-free, substitute Greek yogurt or sour cream with a dairy-free yogurt alternative.
Make sure to slice shallots very thinly for quick pickling at room temperature.
The smashing should flatten the potatoes without breaking them apart completely, helping them grill evenly.
Grilling adds a smoky flavor and attractive grill marks that elevate this classic salad.
Reserve some chives for garnish to add a fresh, bright finish.
This salad can be served warm or at room temperature, making it suitable for outdoor dining or picnics.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Salad
Method: Grilling
Cuisine: American

Keywords: creamy grilled potato salad, smashed potato salad, grilled smashed potatoes, lemon herb potato salad, pickled shallot salad, summer side dish