Crispy Smashed Potato Salad Recipe

There's something magical about the way crispy potatoes crackle beneath your fork, especially when tossed in a creamy, tangy dressing. This Crispy Smashed Potato Salad is the ultimate side dish—golden on the outside, fluffy on the inside, and bursting with bold flavors.

this Recipe

The first time I made this salad was for a summer barbecue, hoping to bring something different to the table. Since then, it's become a go-to for picnics, potlucks, and lazy weekend dinners. It's easy to make, surprisingly elegant, and irresistibly addictive.

Let me show you exactly how to make it your new favorite.

Why You'll Love This Crispy Smashed Potato Salad

Get ready to rethink everything you know about potato salad. This version skips the usual soft-boiled chunks and instead turns baby potatoes into crispy, golden bites that hold up beautifully under a creamy dressing.

First, it’s ultra-crispy and flavorful. Unlike traditional potato salads, these smashed potatoes are roasted until golden and crunchy, adding texture in every bite. The contrast between the crisp edges and the creamy center is pure perfection.

Second, it’s a great make-ahead option. You can roast the potatoes and whip up the dressing in advance. Just store them separately and combine right before serving to keep the crispiness intact.

Third, this dish is diet-flexible and crowd-pleasing. It's naturally gluten-free, and the dressing can easily be adjusted to be dairy-free or vegan by swapping a few ingredients. It's a side dish that fits almost any gathering.

Finally, it’s bursting with flavor. A tangy Dijon and lemon dressing mingles with crunchy scallions, fresh herbs, and maybe a sprinkle of crumbled bacon or feta if you're feeling extra.

Once you try this, you may never go back to the classic version.

Ingredients Notes

This dish shines because of its straightforward but intentional ingredients. Each element plays a role in texture, flavor, and balance.

Baby Yukon Gold potatoes are the star of the show. Their creamy interior and thin skins make them ideal for smashing and crisping in the oven. You could use red potatoes in a pinch, but Yukons offer the best combination of texture and flavor.

Olive oil is essential for getting those crispy edges. Be generous when brushing it over the smashed potatoes—this helps them roast into crispy perfection instead of drying out.

Greek yogurt and mayonnaise form the base of the dressing. This combo gives a rich, creamy texture with a slight tang. For a lighter or dairy-free option, use a plant-based yogurt or even mashed avocado for creaminess.

Dijon mustard and lemon juice add brightness and punch to the salad. They cut through the richness of the potatoes and balance out the creamy dressing beautifully.

Fresh herbs like dill, parsley, or chives take this salad to the next level. Not only do they add color, but they also bring a refreshing finish to every bite. Don’t skip them—they make all the difference.

You won’t need any fancy tools here, but a sturdy sheet pan, a potato masher or flat-bottomed glass, and a mixing bowl will be your best friends.

How To Make This Crispy Smashed Potato Salad

Making this potato salad is simple, but it does involve a few steps to get the texture just right. Trust me—it’s worth it.

Start by boiling the baby potatoes until they're fork-tender. This usually takes about 15–20 minutes, depending on their size. You want them cooked through but not falling apart. Drain and let them steam-dry for a few minutes in the colander—this helps reduce moisture for better crisping.

Next, arrange the boiled potatoes on a large baking sheet lined with parchment paper. Use a flat-bottomed glass or a potato masher to gently press each potato until it's about ½ inch thick. Don’t press too hard—you want them flattened, not obliterated.

Brush the tops generously with olive oil and season with salt, pepper, and any dried herbs you like (garlic powder and paprika are great). Roast them in a preheated oven at 425°F (220°C) for 25–30 minutes, flipping halfway through. They should be deeply golden and crisp around the edges.

While the potatoes roast, whip up the dressing. In a bowl, combine Greek yogurt, mayo, Dijon mustard, lemon juice, and a pinch of salt. Stir until smooth and creamy. Add chopped scallions and fresh herbs to the mix.

Once the potatoes are done and slightly cooled (so they don’t wilt the herbs), gently toss them with the dressing. Some will break apart a bit—that’s okay! It adds to the texture and soaks up more dressing.

From start to finish, the process takes about 45 minutes. Expect a side dish that’s vibrant, crunchy, and truly unforgettable.

Storage Options

This salad is best enjoyed the same day it's made, especially if you're aiming for maximum crispiness. However, leftovers are still delicious, even if the potatoes soften slightly overnight.

To store, place the undressed roasted potatoes and the dressing in separate airtight containers. Both can be kept in the fridge for up to 3 days. Combine them just before serving for the best results.

If you’ve already mixed the salad, refrigerate it in a sealed container. Eat within 2 days for the best taste and texture.

To reheat, spread the dressed potatoes on a baking sheet and warm in the oven at 375°F for 8–10 minutes. This helps bring back a bit of the original crispiness.

Variations and Substitutions

One of the best things about this recipe is how adaptable it is. You can tweak it to match your tastes or dietary needs with ease.

Try adding crumbled bacon or pancetta for a smoky, savory boost. It’s a surefire way to turn this side dish into the star of the meal.

For a tangy twist, stir in capers or chopped pickles into the dressing. They add briny flavor that pairs beautifully with the roasted potatoes.

Make it vegan by using dairy-free yogurt and mayo. Add a spoonful of tahini or cashew cream for extra richness.

Switch up the herbs to suit your mood—basil, cilantro, or tarragon work well and bring different personalities to the salad.

You can even turn this into a full meal by topping it with a fried egg, grilled shrimp, or roasted chickpeas. Think of it as a canvas, not just a recipe.

However you customize it, don’t be afraid to experiment. This potato salad is one of those rare recipes that tastes amazing in dozens of different ways.

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