5 from 10 votes
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins

This Creamy Grilled Smashed Potato Salad is crispy on the outside and creamy inside. Topped with a tangy and herby creamy sauce.

Course: Salad, Side Dish
Cuisine: American
Keyword: 30 minute meal, 4th of july, grilled, grilled recipe, potato salad, salad, side dish
Servings: 6 servings
Author: Lena Gladstone
  • 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
  • ¾ cups Greek yogurt or sour cream or use dairy free yogurt to make it dairy free
  • 1 large garlic clove grated or chopped finely
  • 1 medium lemon zested
  • 1 medium lemon juice juiced
  • ½ tbsp basil finely chopped
  • ½ tbsp cilantro finely chopped
  • 2 ½ tbsp chives (divided, reserve 1 tbsp for garnish) finely chopped
  • ½ tbsp smoked paprika
  • 1 large shallot or 2 smaller peeled, cut in half and finely sliced
  • 1 cup warm water
  • 3 tbsp rice vinegar
  • ½ tbsp sea salt
  1. Peel the shallots, cut in half and slice really thinly into half circles. Separate with fingers and pickle on the counter with the pickling juices while salad is prepping. These should pickle quickly if cut really thinly.

  1. Wash the potatoes, add to a pot, cover with water with an inch above the potatoes, add a generous pinch of sea salt. Taste and adjust salt to taste. Add in the bay leaves and cook for about 10 minutes after they start boiling or check for fork tenderness. (once a fork can go through the potatoes they are done). Strain and place on a baking dish.

  2. Once cooled a bit, use the bottom of a glass and smash the potatoes, but make sure they are still intact. Spray with olive oil spray to coat both sides well.

  3. Grill potatoes on the grill until grill marks appear on Medium High heat, make sure to flip after about 3-5 minutes and grill the other side.

  1. While potatoes are cooking, combine all the sauce ingredients in a bowl and let it sit to marinate together. Reserve 1 tbsp of chopped chives for garnish.

Recipe Notes

Both the pickled shallots and sauce recipes makes a little extra. I like using the extra shallots on breakfast, others salads, to top tacos or fajitas, etc. The extra sauce can be used as a dip for sliced veggies or roasted sweet potatoes, I’ve also used it in chicken salad which was so good!