Crispy Smashed Potato Salad Recipe

BySarah
Jump to Recipe· 4.8 from 17 reviews

If you love potatoes in every possible form, then you’re going to be head-over-heels for this Crispy Smashed Potato Salad Recipe. This isn’t your typical potato salad — we’re talking about potatoes that get boiled just right, smashed to crunchy perfection, then tossed in a tangy, herby dressing with a little pickle kick. Trust me, once you dive into this, you’ll want to make it your go-to side for any gathering or even as a hearty snack. Stick with me, and I’ll walk you through how to nail this fan-freaking-tastic recipe.

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Why This Recipe Works

  • Perfect Crunch: Boiling the potatoes just right and smashing them thin ensures crispy edges that stay golden when roasted.
  • Flavorful Creamy Dressing: The Greek yogurt, mayo, and tangy mustard combo balances the crispiness with a fresh, zesty touch.
  • Texture Contrast: Adding chopped pickles and shallots introduces a delightful crunch and bursts of flavor.
  • Versatility: This salad is great served warm or at room temperature, making it perfect for potlucks, picnics, or casual dinners.
Crispy Smashed Potato Salad, smashed potato salad, crispy potato salad, easy potato salad, tangy herby potato side - A white plate with crispy golden brown fried cauliflower pieces on top, layered over a creamy white sauce mixed with small bits of green herbs, garnished with bright green chopped scallions scattered throughout. The fried cauliflower has a crunchy texture with some areas a bit darker brown, and the sauce looks thick and smooth underneath. The plate sits on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

Each ingredient in this Crispy Smashed Potato Salad Recipe is carefully picked to add texture, flavor, and that perfect creamy crunch combo you crave. Shopping for baby potatoes? Pick ones that are firm and relatively uniform in size to make sure they cook evenly.

Crispy Smashed Potato Salad, smashed potato salad, crispy potato salad, easy potato salad, tangy herby potato side - Flat lay of fresh mini yellow baby potatoes, a small white ceramic bowl of golden olive oil, a small white bowl of creamy Greek yogurt, a small white bowl of pale kewpie mayonnaise, a small white bowl of smooth Dijon mustard, half a bright yellow lemon cut to show juicy pulp, a single whole garlic clove with white papery skin, a small bunch of fresh green parsley sprigs, one whole dill pickle with textured green skin, a single whole shallot with reddish-brown skin, two whole brown eggs with clean shells, and a few fresh green scallions with white bulbs, all arranged symmetrically and naturally on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • Baby potatoes: Their small size makes for easy roasting and a nice, tender bite without turning mushy.
  • Olive oil: A must for roasting to get that golden crispiness; split it between coating and dressing for balanced flavor.
  • Greek yogurt: Delivers creaminess with just a bit of tang to lighten the mayo and dress the potatoes beautifully.
  • Kewpie mayonnaise: Creamier and slightly sweeter than regular mayo, it elevates the dressing—but regular mayo works fine too.
  • Dijon mustard: Adds brightness and a subtle heat that wakes up the dressing.
  • Lemon juice: Fresh lemon juice provides acidity that cuts through the richness.
  • Garlic clove: Just a touch of minced garlic builds depth without overpowering the salad.
  • Fresh parsley: Offers fresh herbal notes and color contrast.
  • Dill pickle: Chopped finely, it brings a tangy, crunchy surprise in every bite.
  • Shallot: Its mild onion flavor complements the dressing perfectly.
  • Scallions (optional): Great for garnish, adding fresh sharpness and a pop of green.
  • Salt and pepper: Essential for seasoning every layer just right.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love making this Crispy Smashed Potato Salad Recipe my own by swapping out herbs or adding extras based on the season. Feel free to play around with the dressing or mix in your favorite add-ons to suit your mood or what’s in your fridge.

  • Variation: Sometimes, I swap the parsley for fresh dill or chives, which adds a lovely herbal twist that pairs nicely with the pickles.
  • Spicy Kick: Adding a pinch of cayenne or smoked paprika into the dressing gives the salad a subtle warmth I can’t resist.
  • Vegan Adaptation: Swap mayo and yogurt for vegan versions and keep it just as creamy and delicious.
  • Extra Crunch: Toasted sunflower seeds or chopped nuts tossed on top add an unexpected texture layer that’s delightful.

Step-by-Step: How I Make Crispy Smashed Potato Salad Recipe

Step 1: Get those potatoes fork-tender, not mushy

Start by placing your baby potatoes in cold, well-salted water — trust me, starting cold helps them cook evenly. Bring them to a boil over medium heat, then let them cook gently for about 7 to 8 minutes. The key here is to watch carefully: you want them just fork-tender, meaning a fork should slide in easily but they shouldn’t be falling apart. Overcooked potatoes make smashing tricky and will turn into a mushy mess later on.

Step 2: Smash ’em without breaking ’em

Drain the potatoes and let them cool a bit, then pat them totally dry with paper towels — moisture is the enemy of crispiness. Place them on a parchment-lined baking sheet and gently press each potato to about a quarter-inch thickness using a potato masher or even the bottom of a sturdy glass. Be gentle—if you smash too hard, they could fall apart. You’ll get nice, flattened rounds that roast to golden crunchy goodness.

Step 3: Oil, season, and roast to crispy perfection

Brush the smashed potatoes generously with 2 tablespoons of olive oil, then sprinkle with salt and pepper. Roast them in your 425°F oven for 45-60 minutes, flipping halfway through. Keep an eye at the 40-minute mark because ovens and potatoes vary, and you want these babies to be perfectly golden and crispy without burning.

Step 4: Whisk up the creamy herby dressing

While those potatoes roast, mix the remaining olive oil with Greek yogurt, kewpie mayo, Dijon mustard, lemon juice, garlic, and parsley until smooth. Stir in chopped pickles and shallots, then taste and tweak with salt and pepper. This dressing is where the magic happens, balancing creamy tang and a little crunch from all those fresh bits.

Step 5: Toss gently and garnish like a pro

When the potatoes come out of the oven, let them cool for about 10 minutes. Keep a handful of those extra crispy potato edges for topping—they make the perfect garnish! Then, place the potatoes in a big bowl and gently toss with the herbed yogurt dressing until everything is coated evenly but the potatoes remain crisp. Finish with chopped scallions and those crispy bits for a tantalizing crunch. Serve warm and watch everyone go back for seconds.

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Pro Tips for Making Crispy Smashed Potato Salad Recipe

  • Don’t Overboil: I’ve learned the hard way that boiling beyond fork-tender makes smashing a disaster—so keep an eye on the time.
  • Dry Well for Crispy Edges: After boiling, dry the potatoes completely—wet potatoes roast to soggy, no fun there.
  • Smash Extra Thin Potatoes: I like creating a few super-thin smashed potatoes to get an ultra-crispy topping that adds crunchy bursts.
  • Check Early for Doneness: Ovens can be tricky, so start peeking around 40 minutes to avoid burning crispy golden potatoes.

How to Serve Crispy Smashed Potato Salad Recipe

Crispy Smashed Potato Salad, smashed potato salad, crispy potato salad, easy potato salad, tangy herby potato side - A wooden bowl filled with three main layers: at the bottom, a creamy white sauce mixed with small green herbs; the middle layer is covered with golden-brown crispy pieces that have a rough texture; sprinkled on top are small bright green chopped vegetables and light tan seeds, adding different shapes and colors to the dish. The bowl sits on a white marbled surface with small bowls and scattered green vegetables nearby. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I’m all about keeping it bright and fresh, so chopped scallions are my go-to garnish because they add color and a little bite without overpowering the flavors. Sometimes I toss on a sprinkle of smoked paprika or fresh dill for a special touch, especially if I’m serving guests.

Side Dishes

This salad pairs beautifully with grilled chicken, burgers, or even alongside a smoky BBQ spread. When I make it for a picnic, I like adding a crisp green salad or some charred veggies for a well-rounded, satisfying meal.

Creative Ways to Present

For parties or potlucks, I sometimes arrange the crispy smashed potatoes in a pretty layered dish, alternating potato and dressing, then sprinkle crunchy bits and fresh herbs on top for a visual wow. Another fun idea I tried was serving portions in cute little mason jars—makes individual servings easy and super cute for guests.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container and keep them chilled in the fridge—this salad stays delicious for up to 3 days. The potatoes do soften a bit, but reheating gently helps revive some crispiness.

Freezing

I haven’t really frozen this Crispy Smashed Potato Salad Recipe because the texture doesn’t hold up well after freezing—the potatoes tend to get mushy. For best results, enjoy fresh or refrigerated only.

Reheating

To reheat, I pop the salad in the oven at 350°F for about 10-15 minutes to bring back some crispiness without drying it out. Microwave works in a pinch, but it softens the potatoes more than I like.

FAQs

  1. Can I use regular mayonnaise instead of kewpie mayo in the Crispy Smashed Potato Salad Recipe?

    Absolutely! While kewpie mayo lends a creamier and slightly sweeter flavor, regular mayonnaise works perfectly fine and won’t drastically change the overall taste. If you want that extra richness, try mixing in a little extra Greek yogurt to balance it out.

  2. What if I can’t find baby potatoes—can I use regular potatoes?

    You can! Just cut regular potatoes into uniform bite-sized chunks, boil and smash as instructed. Keep in mind that cooking times might vary slightly since larger potatoes take longer to cook through and crisp up.

  3. How do I make sure the potatoes get crispy and not soggy?

    Patting the potatoes dry after boiling is a game changer—any extra moisture will steam the potatoes in the oven instead of crisping them. Also, don’t overcrowd the baking sheet to ensure hot air circulates well around each potato.

  4. Can I make this salad ahead of time?

    You sure can! Just keep the potatoes and dressing separate initially, then toss them together right before serving to maintain maximum crispiness. If you’ve already combined them, serve at room temperature or gently reheat in the oven.

  5. What if I don’t like pickles—can I leave them out?

    Definitely! The pickles add a punch of tang and crunch, but if that’s not your thing, try swapping with chopped capers or cucumber for a different texture and flavor.

Final Thoughts

This Crispy Smashed Potato Salad Recipe is hands down one of my favorite ways to enjoy potatoes. It combines the best parts of crispy roasted rounds with a creamy, tangy dressing that feels both comforting and fresh. Whether you’re serving it at a family dinner or a weekend get-together, I’m confident you’ll love the burst of texture and flavor. Give it a try, tweak it how you like, and get ready for some serious compliments!

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Crispy Smashed Potato Salad Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 17 reviews
  • Author: Sarah
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 10 minutes
  • Total Time: 1 hour 25 minutes
  • Yield: 6 servings
  • Category: Side Dish
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Description

This Crispy Smashed Potato Salad combines tender baby potatoes roasted to golden perfection and topped with a creamy herbed yogurt dressing featuring Greek yogurt, mayonnaise, Dijon mustard, lemon, garlic, and fresh herbs. The potatoes are boiled until just tender, smashed, brushed with olive oil, and oven-roasted until crispy. Garnished with scallions and crunchy potato bits, this dish serves as a delicious warm side salad with a perfect balance of creaminess and texture.

Ingredients

Potatoes

  • 2 pounds baby potatoes (mini yellow potatoes)
  • 3 tablespoons olive oil, divided
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Dressing

  • 3/4 cup Greek yogurt
  • 1/2 cup kewpie mayonnaise (or regular mayo)
  • 2 teaspoons Dijon mustard
  • 1/2 lemon, juiced
  • 1 garlic clove, minced
  • 1/4 cup fresh parsley, chopped
  • salt and pepper, to taste
  • 1 dill pickle, finely chopped
  • 1 shallot, finely chopped

Garnish

  • 1-2 scallions, for garnish (optional)

Instructions

  1. Preheat Oven: Preheat the oven to 425°F and line a baking sheet with parchment paper. Use two sheets if the potatoes are small to avoid overcrowding.
  2. Boil Potatoes: Place the potatoes in a large pot of well-salted cold water. Bring to a boil over medium heat and cook for 8 minutes until just fork tender. Drain and let cool slightly to handle.
  3. Prepare Potatoes for Roasting: Pat the potatoes dry thoroughly with a paper towel to remove excess moisture. Transfer to the baking sheet and gently smash each potato to about 1/4 inch thickness using a potato masher or the bottom of a glass.
  4. Season and Roast: Brush the smashed potatoes with 2 tablespoons of olive oil and season generously with salt and pepper. Roast in the oven for 60 minutes, flipping halfway through to ensure even browning, until golden and crispy.
  5. Make Dressing: While the potatoes roast, whisk together the remaining 1 tablespoon olive oil, Greek yogurt, mayonnaise, Dijon mustard, lemon juice, minced garlic, and chopped parsley until smooth. Stir in the finely chopped dill pickle and shallot. Taste and adjust seasoning with salt and pepper as needed. Cover and refrigerate until ready to use.
  6. Toss Potatoes with Dressing: When the potatoes are done roasting, remove the baking sheet and let cool for 10 minutes. Reserve some crispy brown potato bits for garnish. Transfer the rest of the potatoes to a large bowl and gently toss with the herbed yogurt dressing until evenly coated.
  7. Garnish and Serve: Garnish the potato salad with chopped scallions and the reserved crispy potato bits. Serve warm for best flavor and texture.

Notes

  • Don’t over-boil the potatoes. They should be just fork tender to avoid falling apart during smashing.
  • Dry the potatoes thoroughly after boiling to ensure they crisp up well during roasting.
  • For extra crunch, lightly coat the smashed potatoes with cornstarch before roasting.
  • Smash a few potatoes thinner for ultra-crispy topping bits.
  • Start checking potatoes for doneness at 40 minutes since cooking times vary by oven and potato size.

Nutrition

  • Serving Size: 1 serving
  • Calories: 280 kcal
  • Sugar: 2 g
  • Sodium: 450 mg
  • Fat: 15 g
  • Saturated Fat: 3 g
  • Unsaturated Fat: 11 g
  • Trans Fat: 0 g
  • Carbohydrates: 30 g
  • Fiber: 3 g
  • Protein: 6 g
  • Cholesterol: 15 mg

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