Crispy Smashed Potatoes with Smoked Salmon & Cucumbers
If a smoked salmon bagel and crispy smashed potatoes had a very delicious baby, this would be it. Golden, crackly potatoes get tossed with a creamy lemony dressing, silky smoked salmon, crunchy cucumbers, fresh herbs, and everything bagel seasoning for a potato salad that’s all about contrast. It’s crunchy, creamy, salty, and bright—and it just works. Serve it for brunch, bring it to a gathering, or make it once and find yourself thinking about it for days.
Servings: 4 -6 servings
Calories: 283kcal
Equipment
Ingredients
For the Potato Salad
- 1½-2 lbs Yukon gold potatoes, unpeeled
- 6 Tbsp (90ml) extra virgin olive oil, divided
- 1 tsp Kosher salt
- ¼ tsp freshly ground black pepper, plus more for serving
- 1 English cucumber, thinly sliced (just not too thin, or they’ll become mushy)
- 4 oz (115g) smoked salmon, roughly chopped
- 2-3 Tbsp chives, thinly sliced (or 2 sliced scallions)
- 2 Tbsp fresh dill, finely chopped
- 2 Tbsp (15g) capers
- 1-2 tsp Everything Bagel Seasoning blend or to taste
- Flaky sea salt
- Freshly ground black pepper
For the Dressing
- ½ cup (115g) Greek yogurt
- ½ cup (120g) sour cream
- 1 tsp fresh lemon zest, from ½ medium lemon
- 2 Tbsp (30ml) fresh lemon juice
- 1 Tbsp (15ml) extra virgin olive oil
- ½ tsp sweet paprika
Instructions
- Parboil the potatoes. Preheat an oven to 425°F / 220°C. Place potatoes in a large pot, then cover with cool water. Set over high heat, bring to a boil, then cook until tender, about 10 minutes. Drain, cool for 5-10 minutes, then transfer to a parchment lined baking sheet, leaving a few inches
- Smash the potatoes. Place a piece of parchment paper on top of the potatoes, then use a large cup to press down firmly, smashing each potato individually so they are about ¼-½-inch thick. It’s ok if small pieces break off, but in general you want them to remain intact. Remove the top piece of parchment paper, discard, then drizzle potatoes with 2 Tbsp olive oil, 1 tsp Kosher salt, and ¼ tsp black pepper.
- Roast the potatoes. Transfer to the preheated oven and roast for 20-30 minutes (this depends on the size and thickness of the potatoes), or until the edges are crispy, but the centers remain tender and fluffy.
- Make the dressing. In a mixing bowl, whisk together ½ cup (115g) Greek yogurt, ½ cup (120g) sour cream, 1 tsp lemon zest, 2 Tbsp (30ml) lemon juice, 1 Tbsp (15ml) extra virgin olive oil, and ½ tsp paprika. You can make the sauce thinner if you like by whisking in an additional teaspoon or two of olive oil (or water). It’s definitely meant to be thick enough to coat the potatoes well, though.
- Combine all ingredients. In a large mixing bowl, combine roasted smashed potatoes, sliced cucumber, 4oz (115g) smoked salmon, 2-3 Tbsp sliced chives, 2 Tbsp chopped dill, 2 Tbsp (15g) capers, and 1-2 tsp everything bagel seasoning blend. Toss thoroughly to coat, then taste and adjust seasoning, adding a little flaky sea salt or black pepper as wanted. Enjoy warm, room temperature, or chilled. If serving to a crowd, an extra sprinkle of fresh dill or chives is lovely on top.
Notes
- Nutrition facts assume 6 servings.
- Storage: Refrigerate leftovers up to 4–5 days (potatoes are crispiest day one). Potatoes can be roasted 1 day ahead; re-crisp in a hot oven before dressing.
- Make ahead: Dressing can be made up to 2 days ahead and refrigerated.
- Tip: Slice cucumber into rounds or chunks—your call.
Nutrition
Calories: 283kcal | Carbohydrates: 17g | Protein: 8g | Fat: 21g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 0.002g | Cholesterol: 16mg | Sodium: 677mg | Potassium: 488mg | Fiber: 2g | Sugar: 3g | Vitamin A: 331IU | Vitamin C: 20mg | Calcium: 61mg | Iron: 1mg
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