Smashed Potato Caesar Salad
We’re taking the savory goodness of golden, crispy smashed potatoes and turning them into the star of a fresh, zesty salad. This is a Smashed Potato Caesar Salad, and it’s about to become your new go-to.
This isn’t just a side dish; it’s a full-on flavor experience. Imagine perfectly tender potatoes, smashed and roasted to a glorious crisp, then tossed with cool, crunchy romaine lettuce. Top that with a creamy, tangy Caesar dressing, plenty of shaved Parmesan cheese, and maybe even some extra crispy toppings. Every bite is a perfect blend of hearty and fresh, satisfying your craving for a rich meal while still feeling light and vibrant.
Whether you’re looking for a standout dish for your next backyard barbecue or just a creative way to jazz up a weeknight dinner, this recipe delivers. It’s a fresh take on a classic.
Ready to try this flavor-packed twist? Let’s get smashing!
- Prep Time: 5 minutes
- Cook Time: 40 minutes
- Total Time: 45 minutes
- Yield: 4–6 servings 1x
- Category: Salad
Ingredients
For the Potatoes:
- 1 1/2 lbs baby Yukon Gold potatoes
- 2 Tbsp olive oil
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
For the Caesar Dressing:
- 1 small garlic clove, finely grated
- 2 Tbsp mayo
- 2 Tbsp Greek yogurt (or more mayo)
- 1 Tbsp lemon juice
- 1 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- 2 Tbsp finely grated Parmesan
- salt & pepper to taste
- Optional: 1 anchovy filet or 1/2 tsp anchovy paste (for classic flavor)
Salad Add-Ins:
- 1/4 cup shaved or grated Parmesan
- 2 Tbsp crispy capers or bacon bits (optional)
- 1 cup chopped romaine or little gem lettuce (optional, for added green)
- Extra lemon wedges for serving
Instructions
- Boil potatoes in salted water for 15-20 minutes until fork-tender. Drain and let cool slightly.
- Preheat oven to 425F (220C). Line a baking sheet with parchment paper.
- Smash potatoes: Place on the baking sheet and gently flatten each one with a cup or spatula to about 1/2-inch thick.
- Drizzle with oil, sprinkle with garlic powder, salt, and pepper. Roast for 25-30 minutes, flipping once, until golden and crispy.
- While potatoes roast, whisk together all dressing ingredients in a small bowl until smooth.
- Assemble salad: Toss warm smashed potatoes with Caesar dressing while still warm. Sprinkle with shaved Parmesan and crispy capers (or bacon). Add chopped romaine, if using, just before serving.
- Finish with cracked black pepper, extra Parm, and a squeeze of lemon.
Keywords: Salad, Side Dish, Main Dish, Potatoes, Caesar Salad
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