This Crispy Smashed Potato Salad delivers all the beloved flavors of classic potato salad, but with golden, crackly potato edges and a creamy, herb-packed yogurt dressing that will absolutely steal the show. If you love that irresistible combination of crispy, tangy, and fresh, this salad is about to become your new go-to for picnics, potlucks, or just a treat-yourself kind of lunch.
Why You’ll Love This Recipe
- Ultra-Crispy Texture: The smashed and roasted potatoes turn gloriously crunchy on the outside, making every bite a total delight.
- Fresh & Creamy Dressing: The herby yogurt-mayo sauce is cool, tangy, and loaded with little bites of pickle and shallot for an irresistible contrast.
- Crowd-Pleasing & Make-Ahead: This twist on potato salad is perfect for parties, easy to prep ahead, and holds up beautifully for lunches all week.
- Simple Ingredients, Gourmet Results: You only need basic ingredients but the final Crispy Smashed Potato Salad tastes like something from your favorite bistro.
Ingredients You’ll Need
One of the best things about Crispy Smashed Potato Salad is how it transforms a few humble ingredients into something you won’t be able to stop eating. Each item adds either crunch, creaminess, or herbaceous brightness—don’t skip any if you want the full flavor party in every forkful.
- Baby potatoes: Look for mini yellow potatoes that roast up sweet and tender while holding their shape when smashed.
- Olive oil: This helps get those coveted crispy edges during roasting and adds a fruity depth to the salad.
- Salt and pepper: Essential seasoning for maximum potato flavor—don’t be shy, potatoes love salt!
- Greek yogurt: The base of our dreamy dressing; it’s tangy, creamy, and makes the salad feel fresh rather than heavy.
- Kewpie mayonnaise: Japanese mayo is extra-rich and umami-packed, but regular mayo works if that’s what you have.
- Dijon mustard: For a gentle kick and zingy background note.
- Lemon juice: A bright squeeze balances the creaminess and brings the salad to life.
- Garlic: Just one clove, finely minced, delivers a subtle, savory backbone.
- Fresh parsley: Don’t skip the herbs! Parsley adds a springy, clean finish you’ll love.
- Dill pickle: Finely chopped, it adds tang, crunch, and that classic “potato salad” nostalgia.
- Shallot: This mild, sweet onion infuses the dressing with depth without overpowering anything.
- Scallions (optional): For an extra pop of color, crunch, and mild onion flavor on top.
Variations
The magic of Crispy Smashed Potato Salad is how customizable it is. Mix things up by swapping in your favorite flavors, switching out herbs, or making it suit your dietary needs—there’s truly a version for everyone.
- Make it vegan: Use vegan mayo and coconut yogurt, and the salad transforms into a plant-based showstopper.
- Add crunch: Toss in crispy fried capers, toasted seeds, or even a handful of bacon bits for texture fireworks.
- Herb swap: Try dill, chives, or cilantro instead of parsley for a totally different but equally delicious vibe.
- Spicy kick: Stir a little sriracha or chopped pickled jalapeño into the dressing if you love heat.
How to Make Crispy Smashed Potato Salad
Step 1: Boil and Prep the Potatoes
Add the baby potatoes to a large pot of cold, well-salted water and bring to a boil. Simmer just until fork-tender—about 7-8 minutes—then drain and let them steam dry (and cool off enough to handle). The key is to cook them through without letting them go mushy, so keep an eye on them!
Step 2: Smash and Roast Until Crispy
Once the potatoes have cooled slightly, pat them as dry as possible, then arrange them on a parchment-lined baking sheet. Use a potato masher or the bottom of a glass to flatten each to about 1/4-inch thick. Brush with olive oil, season generously, and roast at 425°F for 45-60 minutes, flipping halfway, until deeply golden and insanely crisp.
Step 3: Whisk the Herbed Yogurt Dressing
While the potatoes are working their crispy magic, whisk together Greek yogurt, mayo, Dijon, lemon juice, olive oil, garlic, and parsley. Stir in the finely chopped pickle and shallot, then adjust salt and pepper to taste. Chill until ready to dress—it only gets tastier as the flavors meld.
Step 4: Toss and Serve
Let the roasted potatoes cool for about 10 minutes, then transfer them to a big bowl. Set aside a handful of extra-crispy bits for garnishing, and gently toss the rest with the tangy dressing until every potato is lovingly coated. Mound onto a platter, top with scallions and crispy potato shards, and dive right in—or serve warm, if you can wait!
Pro Tips for Making Crispy Smashed Potato Salad
- Steam-Dry for Extra Crunch: Letting the potatoes air dry after draining helps them develop a shatteringly crisp crust in the oven.
- Smash Smart, Not Hard: Gently flatten potatoes until just 1/4-inch thick—too much pressure and they’ll fall apart, too little and they won’t get as crispy as possible.
- Double Down on Texture: Smash a few potatoes extra thin for ultra-crispy “crouton” pieces to sprinkle on top of your salad for irresistible bite.
- Make-Ahead Friendly: The dressing can be made up to 2 days in advance and the potatoes can be roasted a few hours ahead—just re-crisp them in a hot oven before tossing.
How to Serve Crispy Smashed Potato Salad
Garnishes
For that extra restaurant-worthy finish, top your Crispy Smashed Potato Salad with snipped scallions, more chopped parsley, and those coveted crispy potato shards you set aside. A little sprinkle of flaky sea salt or a crack of fresh black pepper can also make the colors and textures pop—even a handful of microgreens adds gorgeous flair!
Side Dishes
This salad is a knockout on its own, but it also plays beautifully with summery mains like grilled salmon, barbecued chicken, or juicy portobello mushroom steaks. For a fun picnic spread, set it alongside coleslaw, crunchy slaws, or grilled veggies—anything fresh and vibrant will pair deliciously with the creamy, crispy potato goodness.
Creative Ways to Present
For a casual family-style meal, serve the Crispy Smashed Potato Salad on a platter so everyone can admire those crispy edges. Entertaining? Portion it into little ramekins or jam jars for a portable, totally adorable appetizer. You can even make it picnic-ready by packing it into chilled lunchboxes—all those textures hold up, no matter what!
Make Ahead and Storage
Storing Leftovers
If you manage to have leftovers, store your Crispy Smashed Potato Salad in an airtight container in the refrigerator for up to 3 days. The flavors intensify over time and it’s just as delicious straight from the fridge—for best texture, eat within a couple days.
Freezing
I don’t recommend freezing this potato salad. The roasted potatoes can lose their signature crispness and the creamy dressing may separate once thawed. This is really a dish best enjoyed fresh or within a short time of making.
Reheating
If you’d like to revive some lost crispiness, spread the dressed potatoes out on a baking sheet and warm them in a hot oven (about 400°F) for a few minutes. Just keep in mind the dressing may loosen—honestly, it’s just as tasty at room temperature or chilled!
FAQs
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Can I make Crispy Smashed Potato Salad ahead of time?
Absolutely! You can roast the potatoes earlier in the day and store them at room temperature, or make the dressing up to two days ahead and keep it in the fridge. Toss everything together just before serving for the best crunch.
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What can I use instead of Greek yogurt?
If you don’t have Greek yogurt, try sour cream for a similar creamy tang, or use a plant-based yogurt for a dairy-free version. Either will keep your dressing thick and luscious.
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Can this salad be served cold?
Definitely! While some people love the potatoes warm, the flavors meld beautifully when served cold or at room temperature—plus, leftovers are fantastic straight from the fridge.
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How do I make my potatoes extra crispy?
Be sure to dry your potatoes thoroughly after boiling, use plenty of olive oil, and don’t overcrowd the baking sheet—you want lots of room for those edges to crisp up. For an even bigger crunch, dust the smashed potatoes with a little cornstarch before roasting!
Final Thoughts
If you’re looking for a showstopper of a side (or let’s be honest, a main), you simply have to try this Crispy Smashed Potato Salad. It’s the ultimate mashup of crunchy, creamy, tangy, and fresh—and I promise you, there won’t be leftovers for long. Give it a whirl and share it with the people you love, because there’s just nothing like homemade happy food.
Print
Crispy Smashed Potato Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 10 minutes
- Yield: 4 servings 1x
- Category: Baking
- Method: Baking
- Diet: Vegetarian
Description
This Crispy Smashed Potato Salad recipe combines tender baby potatoes with a creamy herbed yogurt dressing, creating a delightful dish with a crispy twist. Perfect for a side dish or a light meal.
Ingredients
Potatoes:
- 2 pounds baby potatoes (mini yellow potatoes)
- 3 tablespoons olive oil, divided
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Herbed Yogurt 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
- 1–2 scallions for garnish, optional
Instructions
- Preheat the oven: Preheat the oven to 425°F and line a baking sheet with parchment paper (you may need 2 sheets if they’re small).
- Cook the potatoes: Place the potatoes in a large pot of well-salted cold water. Bring to a boil over medium heat and cook for 7-8 minutes – until just fork tender. Drain and let cool slightly.
- Smash the potatoes: Pat the potatoes dry, then transfer them to the baking sheet. Gently smash each potato to 1/4 inch thick with a potato masher or glass.
- Roast the potatoes: Brush with olive oil, season with salt and pepper. Roast for 45-60 minutes, flipping halfway, until golden brown and crispy.
- Prepare the dressing: Whisk remaining olive oil with yogurt, mayo, Dijon, lemon juice, garlic, and parsley. Stir in pickle and shallot, season, and refrigerate.
- Combine and serve: Toss the roasted potatoes with the herbed yogurt dressing. Garnish with scallions and crispy bits. Serve warm.
Notes
- Don’t over-boil the spuds. They should be just fork-tender, but not soft.
- Dry thoroughly after boiling to maximize crispiness.
- Coat the potatoes with cornstarch before roasting for extra crunch.
- Smash a few extra flat for an ultra-crispy crunch.
- Check early for doneness as cooking times may vary.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 3g
- Sodium: 480mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 15mg
