Crispy Smashed Potato Salad with Charred Corn
Elevate your recipe game with this irresistible Crispy Smashed Potato Salad with Charred Corn. This salad dish marries the satisfying crunch of golden-brown smashed potatoes with the sweet, smoky notes of charred corn, and creamy yogurt based sauce creating a symphony of textures and flavors that will have everyone coming back for seconds.
Servings: 12
Calories: 106kcal
Equipment
Ingredients
- 2 lb baby potatoes note 1
- 3 corn on the cob note 2
- 1 tablespoon olive oil
- Salt and black pepper to taste
Yogurt Sauce/Dressing
- 1.5 cup plain Greek yogurt
- 1 teaspoon chaat masala
- ½ teaspoon garam masala
- 1 teaspoon roasted cumin powder
- ½ teaspoon cayenne powder
- 6-7 sprigs fresh cilantro
- ½ lime juiced, about ½ tablespoon juice
- Salt and pepper to taste
Instructions
- Cook potatoes: Set a sauce pan of water on high heat and bring to boil, add 1 tablespoon salt. Once boiling, add the potatoes and cook until soft. This will take around 20 to 25 minutes.
- Prep: While your potatoes are boiling, you can prep the corn by pulling the husks down and removing the silk. Strip the leaves of cilantro and finely chop them. Lightly drizzle 1 teaspoon olive oil on the cookie sheet and spread with a brush to grease it.
- Preheat the oven to 400 degrees F (200 degrees C).
- Drain and dry: drain the boiled potatoes and let them dry for 5 minutes before transferring them to a greased cookie sheet.
- Smash: Using the bottom of a small glass cup, gently smash the [potatoes so that they form a flat disc.
- Bake: Drizzle with remaining olive oil; season with salt and pepper and stick the cookie sheet in the oven for 30 minutes, flipping the potatoes at halfway mark.
- Char the corn: While the potatoes are baking, char the shucked corn on open flame or grill pan until charred spots appear on the corn kernels. Using a sharp knife, cut the kernels of the cobs and set aside.
Yogurt Sauce/dressing
- Whisk: After you are done with the corn and while the potatoes are still baking, add all the ingredients of yogurt sauce into a mixing bowl (save some cilantro for garnish) and whisk everything together. Give a taste check and adjust seasoning if needed.
Assemble the salad:
- Add about a cup of the yogurt sauce into a deep mixing bowl. Add the crispy smashed potatoes and charred corn kernels to it and gently mix. Garnish with remaining cilantro and serve with remaining sauce to drizzle on top if desired. Enjoy!
Notes
Note 1: I use starchy yellow baby potatoes for this recipe. If you cannot find bagged baby potatoes in your grocery store, you can choose small, golf ball size potatoes from the bulk section.
Note 2: If you cannot find corn on the cob or if it's not in season, you can use frozen corn and char it in a cast iron skillet to get the smoky flavor. Some stores sell charred corn kernels in their frozen vegetables section.
Nutrition
Calories: 106kcal | Carbohydrates: 19g | Protein: 5g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 1mg | Sodium: 18mg | Potassium: 428mg | Fiber: 2g | Sugar: 3g | Vitamin A: 158IU | Vitamin C: 18mg | Calcium: 41mg | Iron: 1mg
