Regular potato salad is overrated so make this Crispy Smashed Potato Salad with Lemon Feta Dressing instead. This salad has the best combination of flavors and textures, the dressing is drinkable. It also has a fiber boost from the chickpeas making it the best side to your favorite protein. This is the salad you will crave all summer.
If you're a salad lover like my you need to try my crispy halloumi salad, green goddess chicken salad or my za'atar bean salad.
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Why you'll love this shaved cucumber salad
- Perfect for summer – This salad screams summer thanks to the seasonal produce and lemony dressing.
- High in fiber – Chickpeas and veggies pack this salad with fiber making it the perfect complement to any protein.
- Perfect for meal prep – The flavors get even better as they sit.
- Fresh and flavorful – Bright lemon, dill, feta, and za'atar create an irresistible combination.
Ingredients
- Baby potatoes – The base of the salad that become perfectly crispy on the outside and fluffy on the inside when smashed and roasted.
- Olive oil – Helps the potatoes and chickpeas crisp up while adding richness.
- Salt – Enhances the flavor of every component in the salad.
- Onion powder – Adds savory depth to the potatoes and chickpeas.
- Za'atar – A Middle Eastern spice blend that brings herbaceous, tangy flavor.
- Garlic powder – Adds a subtle garlic flavor to the crispy potatoes and chickpeas.
- Black pepper – Provides a touch of warmth and spice.
- Chickpeas – Add plant-based protein, fiber, and a satisfying crunch when roasted.
- Oil – Helps the chickpeas become crispy in the oven.
- Feta cheese – Creates a creamy, tangy dressing packed with flavor.
- Garlic – Adds bold, savory flavor to the whipped feta dressing.
- Lemon juice – Brightens the dressing and balances the richness of the feta.
- Mustard – Helps emulsify the dressing while adding a subtle tang.
- Honey – Balances the acidity of the lemon and feta with a touch of sweetness.
- Fresh dill – Adds bright, fresh flavor that pairs beautifully with the lemon dressing. Celery – Brings a refreshing crunch to the salad.
- Shallot – Adds mild sweetness and a delicate onion flavor.
See the recipe card for full information on ingredients and quantities.
Substitutions
- Dill: Mint, parsley or basil all work.
- Honey: Maple syrup can be used but will impart a different flavor.
- Celery: Shaved cucumbers also work.
- Shallot: Red onion also works.
- Za'atar: If you cant find za'atar, substitute with ¼ teaspoon dried thyme, ¼ teaspoon dried oregano, and ¼ teaspoon sesame seeds, plus a squeeze of lemon juice to mimic the brightness of the sumac.
Step-by-Step Instructions
- Boil the potatoes until fork tender, then smash, season, and roast until crispy.
- Season and roast the chickpeas until crispy.
- Blend all dressing ingredients until smooth.
- Toss the crispy potatoes and chickpeas with celery, dill, and shallot.
- Coat everything in the dressing, then serve and enjoy.
Storage instructions
Store leftovers in an airtight container in the fridge for up to 6 days.
Recipe Pro-Tips
Use a good quality olive oil for the best tasting dressing. I love brightland or kosterina.
Use baby white potatoes for the best crisp. Not all potatoes crisp up well, baby potatoes work best.
Use a good quality greek feta for the best tasting dressing. I love mt vikos feta.
Recipe FAQS
You can but the potatoes will lose their crisp as time goes on. The salad will still be delicious but if you value crisp make the salad when you plan on eating it.
This salad goes well with any protein including tofu, chicken, steak, salmon and even eggs.
Za'atar has a savory, herbaceous, slightly tangy flavor that often includes thyme, sesame seeds, and sumac.
Other salads to try
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Crispy Smashed Potato Salad with Lemon Feta Dressing
Equipment
Ingredients
Crispy Potatoes
- 2 lbs baby potatoes
- 1 tablespoon olive oil
- ½-1 teaspoon salt adjust to your saltiness preference
- ½ teaspoon onion powder
- ½ teaspoon za'atar
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper or to taste
Crispy Chickpeas
- 1 can chickpeas - drained and patted dry
- 1 tablespoon oil
- ¼-1/2 teaspoon salt adjust to your saltiness preference
- ½ teaspoon za'atar
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- black pepper to taste
Dressing
Other ingredients
- ½ cup finely chopped dill
- 4 stalks finely sliced celery
- 1 large shallot - finely sliced
Instructions
- Preheat oven to 425 degrees.
- Add potatoes to boiling water with a pinch of salt. Boil for 5-8 minutes until fork tender.
- Cool and dry and transfer to a baking sheet lined with parchment paper. Smash with the bottom of a glass or jar. Coat in oil and seasoning. Bake potatoes for 40-50 minutes, until crisp.
- Add chickpeas to a sheet pan lined with parchment paper. Coat in oil and seasonings. Bake for 30-35 minutes, until crisp.
- Add all dressing ingredients to a food processor and blend until smooth.
- Toss together celery, chickpeas, potatoes, dill and shallot with the dressing. Serve and enjoy.
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