If you love classic potato salad but crave something with an extra crunch, this Crispy Smashed Potato Salad is the perfect recipe for you! By roasting baby potatoes until golden and crispy, then tossing them in a creamy, tangy dressing, this dish delivers a fantastic mix of textures and flavors. It’s the ultimate side dish for barbecues, picnics, or even weeknight dinners.
Why You’ll Love This Recipe
Crunchy & Creamy: The crispy roasted potatoes contrast beautifully with the smooth, flavorful dressing. Simple Ingredients: Made with pantry staples and fresh herbs for a homemade touch. Great for Any Occasion: Perfect as a side dish for grilled meats, sandwiches, or served as a standalone salad. Make-Ahead Friendly: Prepare the dressing in advance for easy assembly!
Ingredients You’ll Need
- 2 pounds baby potatoes (mini yellow potatoes)
- 3 tablespoons olive oil, divided
- ½ teaspoon salt
- ¼ teaspoon pepper
- ¾ cup Greek yogurt
- ½ cup Kewpie mayonnaise (or regular mayo)
- 2 teaspoons Dijon mustard
- ½ lemon, juiced
- 1 garlic clove, minced
- ¼ cup fresh parsley, chopped
- Salt and pepper to taste
- 1 dill pickle, finely chopped
- 1 shallot, finely chopped
- 1-2 scallions for garnish (optional)
Step-by-Step Instructions
Step 1: Preheat the Oven
Preheat your oven to 425°F (218°C) and line a baking sheet with parchment paper. If needed, use two sheets to ensure the potatoes have space to crisp up evenly.
Step 2: Boil the Potatoes
- Place the baby potatoes in a large pot of well-salted cold water.
- Bring to a boil over medium heat and cook for 7-8 minutes, or until just fork-tender.
- Drain the potatoes and let them cool slightly.
Step 3: Smash and Roast the Potatoes
- Pat the potatoes dry with a paper towel and transfer them to the baking sheet.
- Using a potato masher or the bottom of a glass, gently smash each potato to about ¼ inch thick.
- Brush the smashed potatoes with 2 tablespoons of olive oil and season generously with salt and pepper.
- Roast for 45-60 minutes, flipping halfway through, until golden brown and crispy.
Step 4: Make the Creamy Dressing
- While the potatoes are roasting, whisk together the remaining 1 tablespoon of olive oil, Greek yogurt, mayonnaise, Dijon mustard, lemon juice, minced garlic, and parsley in a bowl until smooth.
- Stir in the chopped pickle and shallot, then season with salt and pepper to taste.
- Cover the dressing and refrigerate until ready to use.
Step 5: Assemble the Potato Salad
- When the potatoes are done, remove the tray from the oven and let them cool for about 10 minutes.
- Save some crispy brown potato bits for topping, then transfer the rest to a large mixing bowl.
- Gently toss the potatoes with the herbed yogurt dressing until evenly coated.
Step 6: Garnish and Serve
- Sprinkle with chopped scallions and reserved crispy potato bits.
- Serve warm and enjoy!
Pro Tips for the Best Crispy Smashed Potato Salad
Use Baby Potatoes: Their thin skins crisp up perfectly while keeping a soft, creamy interior. Don’t Overcrowd the Baking Sheet: Giving the potatoes space ensures they get extra crispy instead of steaming. Add More Crunch: Garnish with crispy bacon bits or toasted breadcrumbs for an extra layer of texture. Make It Spicy: Add a pinch of cayenne pepper or drizzle with hot sauce for a kick. Let It Rest: Allowing the potatoes to cool slightly before mixing prevents them from getting too mushy.
How to Store and Reheat Leftovers
Refrigerate: Store leftovers in an airtight container for up to 3 days. Reheat: To maintain crispiness, warm leftovers in a 400°F (200°C) oven for 10 minutes. Make-Ahead Option: Prepare the dressing a day in advance and roast the potatoes just before serving.
What to Serve with Crispy Smashed Potato Salad
This salad pairs perfectly with a variety of dishes! Here are some ideas:
- Grilled meats: Serve alongside steak, chicken, or BBQ ribs.
- Sandwiches and burgers: A great side for burgers, hot dogs, or pulled pork sandwiches.
- Vegetarian meals: Enjoy with grilled veggies, falafel, or a hearty grain bowl.
- Picnic spreads: Add to a spread of deviled eggs, coleslaw, and pasta salad for a complete picnic meal.
Fun Variations to Try
Loaded Smashed Potato Salad: Add crispy bacon, cheddar cheese, and chives for a loaded baked potato feel. Mediterranean Style: Mix in chopped olives, feta cheese, and sun-dried tomatoes. Spicy Kick: Stir in chopped jalapeños and a dash of sriracha for heat lovers.
Print
Crispy Smashed Potato Salad
- Total Time: 1 hour 10 minutes
- Yield: 4 servings 1x
Description
If you love classic potato salad but crave something with an extra crunch, this Crispy Smashed Potato Salad is the perfect recipe for you! By roasting baby potatoes until golden and crispy, then tossing them in a creamy, tangy dressing, this dish delivers a fantastic mix of textures and flavors. It’s the ultimate side dish for barbecues, picnics, or even weeknight dinners.
Ingredients
- 2 pounds baby potatoes (mini yellow potatoes)
- 3 tablespoons olive oil, divided
- ½ teaspoon salt
- ¼ teaspoon pepper
- ¾ cup Greek yogurt
- ½ cup Kewpie mayonnaise (or regular mayo)
- 2 teaspoons Dijon mustard
- ½ lemon, juiced
- 1 garlic clove, minced
- ¼ cup fresh parsley, chopped
- Salt and pepper to taste
- 1 dill pickle, finely chopped
- 1 shallot, finely chopped
- 1–2 scallions for garnish (optional)
Instructions
Step 1: Preheat the Oven
Preheat your oven to 425°F (218°C) and line a baking sheet with parchment paper. If needed, use two sheets to ensure the potatoes have space to crisp up evenly.
Step 2: Boil the Potatoes
- Place the baby potatoes in a large pot of well-salted cold water.
- Bring to a boil over medium heat and cook for 7-8 minutes, or until just fork-tender.
- Drain the potatoes and let them cool slightly.
Step 3: Smash and Roast the Potatoes
- Pat the potatoes dry with a paper towel and transfer them to the baking sheet.
- Using a potato masher or the bottom of a glass, gently smash each potato to about ¼ inch thick.
- Brush the smashed potatoes with 2 tablespoons of olive oil and season generously with salt and pepper.
- Roast for 45-60 minutes, flipping halfway through, until golden brown and crispy.
Step 4: Make the Creamy Dressing
- While the potatoes are roasting, whisk together the remaining 1 tablespoon of olive oil, Greek yogurt, mayonnaise, Dijon mustard, lemon juice, minced garlic, and parsley in a bowl until smooth.
- Stir in the chopped pickle and shallot, then season with salt and pepper to taste.
- Cover the dressing and refrigerate until ready to use.
Step 5: Assemble the Potato Salad
- When the potatoes are done, remove the tray from the oven and let them cool for about 10 minutes.
- Save some crispy brown potato bits for topping, then transfer the rest to a large mixing bowl.
- Gently toss the potatoes with the herbed yogurt dressing until evenly coated.
Step 6: Garnish and Serve
- Sprinkle with chopped scallions and reserved crispy potato bits.
- Serve warm and enjoy!
- Prep Time: 10 minutes
- Cook Time: 60 minutes