If you’re craving a potato salad that knocks every picnic classic out of the park, let me introduce you to my absolute favorite: Crispy Smashed Potato Salad. This dish brings together golden, crackly potatoes tossed in a tangy, herby dressing—imagine all the comfort of classic potato salad, but with irresistible crunch in every bite!
Why You’ll Love This Recipe
- Crispy Texture: Every potato is roasted until golden and crunchy, transforming the usual potato salad into something completely exciting and new.
- Bright, Tangy Dressing: A creamy mix of Greek yogurt, Kewpie mayo, Dijon, and lemon brings serious zip without being heavy.
- Perfect for Make-Ahead: The dressing can be mixed in advance and the potatoes hold up beautifully—even after a quick reheat—so it’s perfect for entertaining.
- Crowd-Pleasing Flavors: Bits of pickle, fresh herbs, and crispy garnishes mean everyone finds something to love in this modern take on a classic.
Ingredients You’ll Need
This Crispy Smashed Potato Salad is proof that a few high-quality, straightforward ingredients can deliver a world of flavor. Here’s what makes each element shine in every forkful.
- Baby potatoes (2 pounds, mini yellow potatoes): Their thin skins turn ultra-crispy, while the insides stay soft and fluffy—choose similarly sized ones for even roasting.
- Olive oil (3 tablespoons): Essential for that deeply golden, crunchy exterior on the potatoes, plus a touch for the creamy dressing.
- Salt & pepper: Don’t be bashful—these season the potatoes before roasting and fine-tune the final dressing.
- Greek yogurt (¾ cup): Adds tang and creamy richness to the dressing, lightening it up so you can enjoy an extra scoop (or three!).
- Kewpie mayonnaise (½ cup): Wonderfully umami and extra silky, though regular mayo works just as well if that’s what you have on hand.
- Dijon mustard (2 teaspoons): Gives the dressing a subtle kick that ties all the flavors together.
- Lemon juice (from ½ lemon): A squeeze of fresh lemon brightens and balances the creamy elements.
- Garlic clove (1, minced): Transforms the dressing from good to unforgettable with a gentle pop of savoriness.
- Fresh parsley (¼ cup, chopped): A shower of chopped herbs adds color, freshness, and just the right grassy bite.
- Dill pickle (1, finely chopped): This is your secret ingredient; it adds zesty, crunchy bursts throughout.
- Shallot (1, finely chopped): Brings a mild, sweet onion flavor that’s so lovely in creamy dressings.
- Scallions (1-2, optional for garnish): For a pretty finish and a delicate onion lift on top.
Variations
One of the joys of Crispy Smashed Potato Salad is how it begs to be tweaked for any craving or need. Don’t be shy about swapping in favorites or making it your own—here are just a few ideas to get you started!
- Make it dairy-free: Swap in your favorite plant-based yogurt and mayo—coconut yogurt with vegan mayo is lovely and keeps it creamy.
- Add bacon or smoked paprika: Sprinkle crisped bacon bits or a dusting of smoked paprika right before serving for a smoky, savory upgrade.
- Try different herbs: Sub out parsley for dill, chives, or tarragon—or go wild and use your garden’s best herb medley.
- Spice it up: Stir a pinch of chili flakes or a spoonful of pickled jalapeños into the dressing for extra zing.
How to Make Crispy Smashed Potato Salad
Step 1: Boil and Prep the Potatoes
Start by giving your baby potatoes a quick boil in salted water—just 7-8 minutes is all it takes to make them perfectly tender while keeping their shape. Drain thoroughly, then let them cool slightly so they’re easy to handle when it’s smashing time.
Step 2: Smash and Roast Until Super Crispy
Pat the potatoes dry and spread them out on a parchment-lined baking sheet. Gently smash each one down to about ¼-inch using a potato masher or the bottom of a glass—don’t worry if the skins crack! Brush with olive oil, season generously, then roast at 425°F (flipping halfway through) until they’re deeply golden and shatteringly crisp. Set a timer—the aroma alone is intoxicating!
Step 3: Mix Up That Creamy, Herby Dressing
While the potatoes transform in the oven, whisk together Greek yogurt, Kewpie mayo, Dijon mustard, lemon juice, a minced garlic clove, and that last hit of olive oil. Stir in plenty of fresh parsley, finely chopped pickle, and shallot for crunch and brightness. Taste and adjust the salt and pepper so it’s just-right for your palate.
Step 4: Toss It All Together and Garnish
Once your potatoes are out of the oven and have cooled for a few minutes, save a handful of the brownest, crispiest bits for topping. Gently toss the rest with the creamy dressing in a large bowl—try not to break them up too much. Finish with scallions and the reserved crispy pieces. Your Crispy Smashed Potato Salad is ready for its close-up!
Pro Tips for Making Crispy Smashed Potato Salad
- Dry Those Potatoes Well: The drier your potatoes before roasting, the crispier the finished salad will be—give them a thorough pat-down before smashing.
- Don’t Crowd the Pan: Space the potatoes out on their tray; overcrowding leads to steaming, not roasting, so use two sheets if needed.
- Flip for Even Crispiness: Flipping the potatoes halfway through gives you maximum golden edges and irresistible texture on every side.
- Save the Crispy Bits: Set aside those super-browned edges and sprinkle them over the top—they add a next-level crunch that’s absolutely craveworthy!
How to Serve Crispy Smashed Potato Salad
Garnishes
The finishing flourish truly sets this salad apart! I love showering my Crispy Smashed Potato Salad with plenty of sliced scallions, extra chopped fresh herbs, and the reserved crispy potato bits. If you’re feeling bold, a dash of flaky sea salt and a sprinkle of smoked paprika add that final touch—your guests will swoon before their first bite.
Side Dishes
This potato salad is as versatile as they come. Try it alongside grilled chicken, barbecued ribs, veggie kebabs, or even a piece of simple baked fish—the tangy dressing and crunchy potatoes work wonders as a counterpoint to anything smoky or savory.
Creative Ways to Present
For a pretty presentation, pile the potato salad onto a big platter and scatter the garnishes liberally. Serve in individual ramekins for a fancy brunch or layer into mason jars for picnic-perfect portions. You could even top with a freshly poached egg for a decadent twist!
Make Ahead and Storage
Storing Leftovers
Transfer any leftovers to an airtight container and keep them in the fridge for up to three days. The salad tastes just as lively the next day—sometimes even better, as the flavors meld and deepen.
Freezing
Because the dressing is yogurt- and mayo-based and the potatoes are roasted for crispiness, I don’t recommend freezing this salad; it’s best enjoyed fresh or chilled from the fridge for the most delightful texture.
Reheating
If you prefer your Crispy Smashed Potato Salad warm, simply spread leftovers on a baking sheet and reheat in a 400°F oven for 10-12 minutes—just until warmed through and crisped up again. Wait to toss with any extra dressing until after reheating for peak flavor and texture.
FAQs
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Can I use regular-sized potatoes instead of baby potatoes?
Yes, you can! Simply cut larger potatoes into even 2-inch chunks and proceed as directed. The key is to keep the pieces similar in size for even cooking and crisping.
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What’s the difference between Kewpie mayo and regular mayo in this salad?
Kewpie mayo is a Japanese-style mayonnaise that’s extra creamy and has a subtle sweetness and umami kick. It adds more depth to the dressing, but regular mayo still makes a delicious salad if that’s what you have on hand.
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How long does Crispy Smashed Potato Salad stay crispy?
The potatoes are crispiest right after roasting, but they’ll retain a lovely crunch for a couple of hours after tossing. For extra-crispy bits, reserve some to sprinkle on top just before serving!
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Is there a way to make Crispy Smashed Potato Salad ahead for a party?
Absolutely! Prep and roast your potatoes in advance, and mix the dressing ahead of time. Just before serving, re-crisp the potatoes in the oven, toss with the dressing, and garnish as desired for the freshest taste and texture.
Final Thoughts
If you’re ready to surprise everyone at your next meal, I can’t recommend this Crispy Smashed Potato Salad enough. It’s a dish that turns humble ingredients into a celebration—crackly, creamy, herby, and downright irresistible. I hope you love it as much as I do!
PrintCrispy Smashed Potato Salad Recipe
This Crispy Smashed Potato Salad recipe combines tender baby potatoes smashed and roasted to a golden crisp, then tossed in a creamy herbed yogurt dressing for a flavorful side dish that’s perfect for any meal.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 10 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
Potatoes:
- 2 pounds baby potatoes
- 3 tablespoons olive oil, divided
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
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.
- Cook the potatoes: Boil the baby potatoes until fork-tender, then smash them on the baking sheet.
- Roast the potatoes: Brush with olive oil, season, and roast until crispy and golden brown.
- Make the dressing: Whisk together yogurt, mayo, Dijon, lemon juice, garlic, and parsley. Stir in pickle and shallot.
- Combine and serve: Toss the roasted potatoes with the dressing, garnish with scallions and crispy bits, and serve warm.
Notes
- You can customize the dressing by adding herbs like dill or chives.
- For extra tanginess, add a splash of apple cider vinegar to the dressing.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 15mg
