If you’ve ever thought potato salad couldn’t get any better, wait until you try this Crispy Smashed Potato Salad Recipe. It takes tender boiled baby potatoes, smashes them into crispy golden bites, and dresses them with a zesty, creamy herb sauce that’s pure magic. This isn’t your usual creamy potato salad — it’s got the perfect balance of crunchy texture and fresh flavors that will have you reaching for seconds and thirds. Trust me, once you try this, it will become a staple for picnics, BBQs, or any meal that deserves a little extra love.
Ingredients You’ll Need
Keeping things simple with basic ingredients is the secret behind this Crispy Smashed Potato Salad Recipe. Each one plays a key role in building layers of flavor and texture — from the creamy dressing to the crispy potatoes that soak it all up beautifully.
- Baby Yukon Gold or red potatoes: Their natural buttery flavor and waxy texture make them perfect for boiling and smashing without falling apart.
- Extra virgin olive oil: Adds richness and helps the potatoes crisp up beautifully in the oven.
- Mayonnaise or Greek yogurt: Creates a creamy, tangy dressing that coats the potatoes just right. Greek yogurt adds a lighter, tangier twist.
- Dijon mustard: Brings a subtle sharpness and depth that balances the creaminess.
- Green onions: For a fresh, slightly pungent crunch and pop of color.
- Fresh herbs (parsley, dill, or chives): These brighten the dish with earthy and aromatic notes, making it taste vibrant and fresh.
- Kosher salt and freshly cracked black pepper: The essentials for seasoning that elevate every bite.
How to Make Crispy Smashed Potato Salad Recipe
Step 1: Prepare your potatoes
Start by preheating your oven to 425°F (220°C) and line a baking sheet with parchment paper so cleanup is a breeze. Next, boil the baby potatoes in salted water until they’re tender when pierced with a fork — about 15 minutes. This step cooks the potatoes perfectly, making them soft on the inside and ready to crisp up once smashed.
Step 2: Smash and season
Once the potatoes are cool enough to handle, gently smash each one on the baking sheet using a glass or potato masher. The goal is to flatten them but keep them intact enough to hold their shape. Drizzle the olive oil over the smashed potatoes and season generously with garlic powder, kosher salt, and freshly cracked black pepper. This seasoning step is where the crispy, flavorful crust begins to form when roasted.
Step 3: Roast to perfection
Place the baking sheet in the oven and roast the potatoes for 25 to 30 minutes. Keep an eye on them as they turn golden brown and beautifully crispy around the edges. This roasting step is what transforms simple boiled potatoes into irresistible crispy bites that are full of texture.
Step 4: Make the dressing
While the potatoes roast, mix together the mayonnaise or Greek yogurt, Dijon mustard, chopped green onions, and fresh herbs in a bowl. This creamy and herbaceous dressing is the perfect complement to the crisp potatoes, adding brightness and a little tang to every bite.
Step 5: Toss and serve
Once the potatoes are out of the oven and have cooled for a few minutes, toss them gently with the creamy dressing. You can serve this Crispy Smashed Potato Salad Recipe warm or at room temperature — either way, it’s packed with flavor and texture that will delight your taste buds.
How to Serve Crispy Smashed Potato Salad Recipe
Garnishes
Sprinkle a few additional fresh herbs like finely chopped parsley or chives on top just before serving for a beautiful, fresh look and extra flavor punch. A little cracked black pepper or a drizzle of olive oil also adds to the appeal.
Side Dishes
This potato salad pairs amazingly well with grilled meats like chicken or steak, smoked sausages, or even roasted vegetables. It makes an excellent side for casual BBQs or a cozy family meal.
Creative Ways to Present
For a party, serve the Crispy Smashed Potato Salad Recipe in a rustic wooden bowl or individual ramekins for a charming touch. You can also layer it over a bed of mixed greens to turn it into a vibrant, satisfying salad centerpiece.
Make Ahead and Storage
Storing Leftovers
Store the potato salad in an airtight container in the refrigerator for up to 3 days. The potatoes remain tasty and the dressing keeps its creamy texture, though the crispiness may soften over time.
Freezing
This potato salad isn’t ideal for freezing because the potatoes will lose their crisp texture and the dressing may separate. It’s best enjoyed fresh or within a few days of preparation.
Reheating
If you want to reheat leftovers, spread the potato salad on a baking sheet and warm in a 350°F (175°C) oven for a few minutes to help restore some of the crispiness. Then toss with a little extra dressing if needed before serving.
FAQs
Can I use other types of potatoes for this recipe?
Absolutely! Yukon Gold or red potatoes work best because of their texture, but baby new potatoes or fingerlings are great alternatives. Avoid starchy potatoes like Russets as they may fall apart when smashed.
Is it possible to make this recipe vegan?
Yes! Swap the mayonnaise for a vegan mayo or a creamy avocado-based dressing, and ensure your herbs and seasonings are fresh and robust for flavor.
Can I prepare the potatoes ahead of time?
You can boil and smash the potatoes a few hours ahead and keep them refrigerated. Just roast them fresh right before serving to maintain that irresistible crispiness.
What fresh herbs work best in the dressing?
Parsley, dill, or chives are all wonderful choices. You can even mix a couple of them to create a more complex herb flavor that brightens up the salad beautifully.
Can I add other mix-ins to the potato salad?
Definitely! Diced cucumbers, cherry tomatoes, or even some crispy bacon bits can add extra texture and flavor, making this recipe your own.
Final Thoughts
This Crispy Smashed Potato Salad Recipe is everything you want in a satisfying side dish — crispy, creamy, fresh, and utterly addictive. It’s fun to make, simple to customize, and perfect for bringing people together around the table. I can’t wait for you to try it and make it your own new favorite!
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Crispy Smashed Potato Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves approximately 6 people
- Category: Salad
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Crispy Smashed Potato Salad features tender baby Yukon Gold or red potatoes that are boiled, smashed, and oven-roasted to golden perfection. Tossed in a creamy dressing of mayonnaise or Greek yogurt, Dijon mustard, green onions, and fresh herbs, this salad is a deliciously crispy and flavorful side dish perfect for gatherings or casual meals.
Ingredients
Potatoes
- 2 pounds baby Yukon Gold or red potatoes
Dressing & Seasoning
- 2 tablespoons extra virgin olive oil
- ½ cup mayonnaise (or Greek yogurt)
- 1 tablespoon Dijon mustard
- ¼ cup chopped green onions
- 2 tablespoons chopped fresh herbs (parsley, dill, or chives)
- Kosher salt and freshly cracked black pepper, to taste
- Garlic powder, to taste
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper to prepare for roasting the potatoes.
- Boil Potatoes: Place the baby potatoes in salted boiling water and cook for about 15 minutes or until they are fork-tender. Drain the potatoes and let them cool slightly so they can be handled.
- Smash Potatoes: Arrange the potatoes on the prepared baking sheet and gently smash each one using a glass or potato masher, flattening them to around half an inch thickness.
- Season and Roast: Drizzle the smashed potatoes with extra virgin olive oil, then sprinkle garlic powder, kosher salt, and freshly cracked black pepper evenly over them. Roast in the oven for 25 to 30 minutes until they turn golden brown and develop a crispy texture.
- Prepare Dressing: While the potatoes roast, combine the mayonnaise or Greek yogurt, Dijon mustard, chopped green onions, and fresh herbs in a bowl. Mix thoroughly to create a creamy, flavorful dressing.
- Toss and Serve: When the potatoes are done roasting, allow them to cool slightly. Then gently toss them in the prepared dressing. Serve warm or at room temperature as a tasty and satisfying salad.
Notes
- You can substitute mayonnaise with Greek yogurt for a lighter, tangier dressing.
- Fresh herbs like parsley, dill, or chives can be mixed or used individually based on your preference.
- Adjust seasoning with garlic powder, salt, and pepper to taste for best flavor balance.
- For crispier potatoes, make sure they are smashed evenly and spaced out on the baking sheet.
- This salad is best served the same day but can be stored covered in the fridge for up to 2 days.
