Crispy Smashed Potato Salad Recipe

If you’ve ever wished for a potato salad that blends crunch and creaminess into every single bite, meet your new obsession: Crispy Smashed Potato Salad! This is no ordinary side dish—it’s a vibrant, crowd-pleasing update that delivers golden roasted potato edges, a tangy herby dressing, and irresistible texture in every forkful.

Ingredients You’ll Need

This recipe is a champion of everyday ingredients—each brings something special to the table, from rich creaminess to pops of acidity and irresistible crunch. Here’s why you shouldn’t skip a single one.

• Baby Potatoes: Their thin skins crisp up beautifully, and their tender interiors soak up all that zesty dressing.
• Olive Oil: The not-so-secret weapon for ultra-crunchy, golden edges when roasting those smashed potatoes.
• Salt & Pepper: Simple, but essential to draw out the potato flavor and season both the salad and the dressing.
• Greek Yogurt: Gives the dressing a light tang and creamy body without being heavy.
• Kewpie Mayonnaise (or regular mayo): Adds rich umami depth; Kewpie’s extra-tangy flavor is a bonus, but regular will do the trick.
• Dijon Mustard: Lends a subtle bite that brightens the whole salad.
• Lemon Juice: Fresh acidity lifts the creamy flavors and makes everything pop.
• Garlic Clove: Just enough for savory warmth—don’t skip this for depth of flavor.
• Fresh Parsley: Chopped parsley brings herbaceous color and freshness.
• Dill Pickle: Finely chopped for those tiny vibrant bursts of crunch and tang in every bite!
• Shallot: A mild allium hit that’s less overpowering than raw onion—so you just get gentle zing.
• Scallions (optional, for garnish): Sprinkle these on top for a pop of color and subtle oniony bite.

Variations

The beauty of Crispy Smashed Potato Salad is how easily it adapts—play with flavors, textures, or make it perfectly fit your dietary needs! Here are some delicious twists to try next time the mood strikes.

• Make It Vegan: Swap Greek yogurt and mayo for plant-based versions; you’ll still get creamy, dreamy results.
• Extra Herby: Toss in fresh dill, chives, or tarragon for bigger garden flavor.
• Smoky Addition: Add a pinch of smoked paprika or crispy crumbled bacon to the potatoes for a fun smoky kick.
• Pickle Swap: Try capers or chopped giardiniera in place of the dill pickle for a zingy Italian riff.

How to Make Crispy Smashed Potato Salad

Step 1: Boil the Potatoes

Start by placing your baby potatoes in a large pot of well-salted cold water. Bring it to a steady boil over medium heat, and cook for 7-8 minutes until they’re just fork-tender. You want them soft enough to smash, but not so mushy they fall apart—think al dente for potatoes!

Step 2: Smash & Season

Once drained and slightly cooled, spread your potatoes on a parchment-lined baking sheet, then gently smash each one to about ¼ inch thick—either with a potato masher or the bottom of a glass. This creates more surface area for getting those coveted crispy edges! Brush generously with olive oil and season with salt and pepper.

Step 3: Roast to Golden Perfection

Slide the tray into a hot, preheated oven (425°F is key here) and roast for 45–60 minutes. Flip halfway through for even browning, and prepare your senses—your kitchen will smell downright irresistible as the potatoes get gorgeously crispy and golden.

Step 4: Make the Herby Yogurt Dressing

While the potatoes roast, whisk together the remaining olive oil, Greek yogurt, mayo, Dijon, lemon juice, minced garlic, and parsley until smooth. Stir in the pickle and shallot, then taste for salt and pepper. The goal: creamy, tangy, fresh, and just a little sharp. Pop it in the fridge until you’re ready to toss.

Step 5: Toss and Serve

Let the potatoes cool for about 10 minutes after roasting. Save a few crispy bits for topping, then gently toss the potatoes with your herby yogurt dressing in a large bowl until evenly coated. Finish with extra scallions and those reserved crispy pieces for contrast. Serve your Crispy Smashed Potato Salad warm for maximum satisfaction!

How to Serve Crispy Smashed Potato Salad

Garnishes

A final flourish can take this side dish over the top: sprinkle with extra chopped parsley, scallions, or a dusting of smoked paprika for a hint of color. Those reserved ultra-crispy potato bits on top give you extra crunch with every scoop—don’t skip them!

Side Dishes

Crispy Smashed Potato Salad pairs beautifully with grilled proteins like steak, salmon, or juicy chicken thighs. It’s also right at home next to veggie burgers, summer sausages, or as part of a picnic spread with other chilled salads and fresh greens.

Creative Ways to Present

For a showstopping presentation, try serving the salad piled high on a rustic platter, then scatter those garnishes generously right before serving. Or, for a party or buffet, arrange the crispy potatoes on a tray and drizzle the dressing over in ribbons just before guests arrive for a modern, deconstructed vibe.

Make Ahead and Storage

Storing Leftovers

Store leftover Crispy Smashed Potato Salad in an airtight container in the fridge for up to two days. The potatoes will naturally lose some crunch, but the flavors continue to meld and intensify, making day-two bites almost as irresistible as the first!

Freezing

Freezing is not ideal for this potato salad—the dressing and potato texture just aren’t quite as dreamy after thawing. For best results, enjoy this dish fresh or from the fridge within a couple of days.

Reheating

If you want to revive some lost crispness, spread leftover potatoes on a baking sheet and reheat in a 400°F oven for 8-10 minutes. Add the dressing and garnishes after reheating to maintain the dreamiest texture!

FAQs

Final Thoughts

If you’re looking for a potato salad that brings both comfort and character to your table, you can’t go wrong with this Crispy Smashed Potato Salad. Give it a try the next time you want to wow a crowd—or simply treat yourself to a bowl of ultimate potato goodness. Trust me, you’ll be coming back for seconds!

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