Crispy Smashed Potato Salad Recipe

If you’re craving a potato salad that breaks all the rules and steals the show, I’ve got you covered with my Crispy Smashed Potato Salad Recipe. Imagine tender little potatoes, boiled just right, smashed flat, then roasted to golden, crispy perfection—tossed in a tangy, creamy dressing loaded with fresh herbs and a zing from pickles. It’s not just a potato salad; it’s a textural delight that’ll have you coming back for more. Stick with me, and I’ll guide you through every step to nail that perfect crispy-tender combo every time.

this …

Ingredients & Why They Work

The magic of this Crispy Smashed Potato Salad Recipe really starts with choosing the right potatoes and supporting ingredients. Each component plays its part in delivering that crispy crust, creamy tang, and fresh, bright notes that keep every forkful exciting.

• Baby Potatoes: Mini yellow potatoes are perfect because they hold their shape well and roast beautifully crispy when smashed.
• Olive Oil: Divided use helps both the potatoes roast crisp and the dressing get silky and rich without overwhelming flavor.
• Greek Yogurt: Adds creaminess with a tang that brightens the salad and keeps it lighter than mayo alone.
• Kewpie Mayonnaise: I love using kewpie for its umami richness, but plain mayo works great too.
• Dijon Mustard: Gives that subtle sharpness that cuts through the creaminess and enhances the dressing.
• Lemon Juice: Fresh juice balances flavors perfectly and gives a fresh lift you’ll notice every time.
• Garlic Clove: Minced for a gentle pungency that warms the dressing.
• Fresh Parsley: Chopped parsley refreshes the dish with herbal notes—don’t skip it.
• Dill Pickle: Provides crunch and tangy bursts that keep each bite interesting.
• Shallot: Mildly sweet and adds crunch and complexity.
• Scallions (optional): Garnish for fresh color and a gentle onion bite, especially when served warm.

Tweak to Your Taste

One of the best parts about my Crispy Smashed Potato Salad Recipe is how easy it is to adapt. I often swap out fresh herbs or play with the tang factor by adding more lemon or pickles depending on my mood. Don’t be shy to personalize it—this salad truly shines with your own twist.

• More Herbs: I love adding fresh dill or chives when I have them on hand, which adds even more brightness.
• Spicy Kick: Throw in a pinch of smoked paprika or cayenne pepper to amp up the flavor.
• Mayo Swap: For a dairy-free option, swap Greek yogurt with avocado or an extra scoop of mayo.
• Crunch Boost: Toasted nuts like walnuts or pecans can add an unexpected but delightful crunch.

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

Step 1: Boil the Potatoes Just Right

Start with your baby potatoes in well-salted cold water—this seasons them from the inside out. Bring to a boil and cook for 7-8 minutes until they’re just fork tender—not mushy. I learned the hard way that overcooking makes smashing a nightmare. Drain and let them cool a bit; this makes the rest easier and helps with crispiness later.

Step 2: Smash and Season with Love

Pat the potatoes dry thoroughly—don’t skip this step! Place them on a parchment-lined baking sheet and gently smash each to about a quarter-inch thick using a potato masher or even the bottom of a sturdy glass. This thinness is key to getting that irresistible crisp edge. Brush generously with olive oil, then season with salt and pepper. Trust me, the seasoning makes a big difference here.

Step 3: Roast to Golden Perfection

Pop your smashed potatoes into a preheated 425°F oven. Roast for about 45-60 minutes, flipping halfway through to get both sides to a perfect golden brown. I usually check at 40 minutes—ovens vary, so keep an eye on that beautiful crisp developing. It’s okay to roast a few potatoes extra thin for an ultra-crispy crunch to top the salad later.

Step 4: Whip Up the Creamy Dressing

While potatoes roast, whisk together Greek yogurt, kewpie mayo, Dijon mustard, lemon juice, minced garlic, and fresh parsley until smooth. Stir in the finely chopped dill pickle and shallot, then season with salt and pepper to taste. Pop it in the fridge to let the flavors marry while you finish your potatoes.

Step 5: Toss, Garnish, and Serve

Once roasted, let the potatoes cool for about 10 minutes—they’ll crisp up even more as they cool. Save a few crispy potato bits for garnish, then gently toss the rest in the herbed yogurt dressing until every bite is coated. Garnish with chopped scallions and those crunchy crispy bits you saved. Serve warm and watch the smiles appear around your table.

How to Serve Crispy Smashed Potato Salad Recipe

Garnishes

I always finish with chopped scallions for that fresh pop of green and mild onion flavor. Those crispy potato bits saved from roasting add the best crunch—you’ll want to sprinkle those generously! Sometimes, a pinch of smoked paprika on top adds a subtle warmth that’s just divine.

Side Dishes

This salad pairs beautifully with grilled chicken or fish for a light dinner. At summer barbecues, I serve it alongside smoky ribs or burgers, and it always gets rave reviews. I’ve even enjoyed it with crispy tofu or tempeh for a plant-based feast.

Creative Ways to Present

For parties, I like serving this potato salad in small mason jars or pretty bowls sprinkled with edible flowers for a pop of color. Layer it over a bed of baby arugula for a more composed salad look. It feels just a bit fancy but stays easy and approachable.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge for up to three days. Because of the crispy potatoes, the salad loses a bit of crunch, so I like to add fresh crispy bits when serving leftovers. It reheats nicely if you want it warm again.

Freezing

Freezing this potato salad isn’t ideal since the texture of the smashed potatoes and creamy dressing changes once thawed. I recommend enjoying it fresh or refrigerated leftovers instead to keep that perfect balance.

Reheating

To reheat, I gently warm the potatoes in a 350°F oven for about 10 minutes to revive some crispiness, then toss them again with chilled dressing just before serving. This combo really brings back the fresh, vibrant vibe of the original dish.

FAQs

Final Thoughts

This Crispy Smashed Potato Salad Recipe has become a favorite in my kitchen because it’s just so darn good—and surprisingly easy to make! The combo of crisp edges, creamy dressing, and fresh herbs really sets it apart from your typical potato salad. If you’re looking for a way to bring excitement to a classic side dish, give this one a try. I promise, once you taste it, it’ll be a new staple for your gatherings, weeknight dinners, and everything in between.

Print