Crispy Smashed Potato Salad Recipe

If you love potato salad but crave more crunch and flavor, this Crispy Smashed Potato Salad will be a new favorite for your table! Imagine creamy, tangy dressing and herby pops of freshness all coating golden, crunchy smashed potatoes—every bite is truly satisfying and far from ordinary.

this Recipe

Ingredients You’ll Need

The ingredient list for this Crispy Smashed Potato Salad is simple, but every component adds something special—crunch, flavor, or creamy goodness. Here’s what brings it all together and makes this dish unforgettable.

• Baby potatoes (mini yellow): Their petite size gets ultra-crispy and the texture stays perfectly creamy inside after roasting.
• Olive oil: Helps potatoes turn deeply golden and imparts a subtle, rich flavor to both the spuds and the herby yogurt dressing.
• Salt & pepper: Don’t skimp—seasoning is key for boosting those roasted potato and dressing flavors!
• Greek yogurt: Adds tang, protein, and a creamy body to the dressing without weighing it down.
• Kewpie mayonnaise (or regular mayo): Kewpie brings extra richness and umami, but regular mayo works perfectly in a pinch.
• Dijon mustard: Delivers zippy sharpness and keeps things lively in the dressing.
• Lemon juice: Half a lemon brightens the whole salad and balances the creamy elements.
• Garlic: Just one clove goes a long way for aromatic depth and warmth.
• Fresh parsley: A handful adds color, vibrance, and freshness.
• Dill pickle: Chopped finely for little bursts of briny, crunchy surprise in every bite.
• Shallot: Mild and slightly sweet, it weaves subtle onion flavor throughout the dressing.
• Scallions (optional): Perfect for a pop of color and herby bite on top.

Variations

This Crispy Smashed Potato Salad is wonderfully versatile—you can easily change up flavors, ingredients, or even make it vegetarian, vegan, or gluten-free to suit your mood and pantry.

• Vegan twist: Swap the Greek yogurt and mayonnaise for your favorite plant-based alternatives for a totally dairy-free salad with all the flavor.
• Add extra crunch: Toss in finely diced celery, radish, or sweet pickled onions for another layer of texture and zing.
• Spicy version: Mix a little sriracha or chopped pickled jalapeño into the dressing for a gentle kick.
• Herb swap: Try chives, dill, or tarragon instead of—or in addition to—parsley for your favorite flavor blend.

How to Make Crispy Smashed Potato Salad

Step 1: Boil the Baby Potatoes

Start by boiling your baby potatoes in a big pot of well-salted, cold water. This gentle boil for 7-8 minutes softens them just enough so you can easily smash them—don’t let them go too soft or they’ll fall apart later!

Step 2: Dry and Smash

Drain the cooked potatoes and let them cool just until you can handle them. Pat each potato thoroughly dry, then set them on a parchment-lined baking sheet. Use the bottom of a glass or a potato masher to press each one gently down to about 1/4-inch thick—this is what creates all those irresistible crispy edges.

Step 3: Oil, Season, and Roast

Brush your smashed potatoes with olive oil and sprinkle generously with salt and pepper. Slide them into a hot 425°F oven and roast for 45-60 minutes, flipping halfway so both sides crisp up beautifully. If you’re impatient (like me), peek at 40 minutes for that perfect golden crunch!

Step 4: Whip Up the Herby Yogurt Dressing

While the potatoes roast, whisk up your creamy dressing. Combine the Greek yogurt, mayo, Dijon mustard, fresh lemon juice, parsley, and garlic with a splash of olive oil until smooth. Stir in the dill pickle and shallot for those bright, tangy pops, season to taste, and tuck it in the fridge until showtime.

Step 5: Toss and Serve

Once the potatoes are deeply golden and shatteringly crisp, let them cool for about 10 minutes. Reserve a few crunchy potato bits for garnish. Toss the rest in a large bowl with the herby yogurt dressing until just coated. Top with your reserved crispy bits, sprinkle on scallions, and serve immediately for maximum contrast between creamy and crunchy!

How to Serve Crispy Smashed Potato Salad

Garnishes

I love finishing this salad with a shower of sliced scallions and an extra handful of those magical, crispy potato shards. If you’ve got a little fresh dill or additional chopped parsley on hand, sprinkle away for delicious color and flavor.

Side Dishes

This salad pairs dreamily with grilled meats (think chicken or steak), roast salmon, or as a standout side for a weekend brunch. Try it alongside burgers, sandwiches, or as the star of a backyard picnic spread—however you serve it, everyone will ask for seconds.

Creative Ways to Present

If you’re feeling festive, stack the dressed smashed potatoes on a platter in a big, beautiful mound and drizzle with extra herby dressing. For parties or potlucks, use mini cups for individual servings—each one topped with a crunchy chip of potato and a sprig of herbs for that wow-factor!

Make Ahead and Storage

Storing Leftovers

Keep any leftover Crispy Smashed Potato Salad in an airtight container in the fridge for up to 2 days. While the potatoes will lose a little crispiness, the salad will taste just as bright and delicious—sometimes even more so as the flavors meld.

Freezing

I wouldn’t recommend freezing this salad—the texture of the crispy potatoes won’t survive the freezer and thaw. It’s best to make and enjoy this salad fresh or from the fridge within a couple of days.

Reheating

If you want to revive a bit of crunch, spread leftovers on a sheet pan and warm them in a 400°F oven for a few minutes. Just keep in mind that the dressing may separate a little, but the flavors will still be wonderful.

FAQs

Final Thoughts

This Crispy Smashed Potato Salad is everything I love in a side—bold, bright, crunchy, and impossible to resist seconds. I hope you’ll bring it to your next gathering or dinner and experience the delicious twist for yourself. Happy cooking, and let me know if it becomes your new favorite too!

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