If you are on the hunt for a fresh, satisfying twist on a classic side dish, this Crispy Smashed Potato Salad Recipe is going to steal your heart. Imagine tender baby potatoes, boiled just right, smashed to perfection, and roasted until gloriously crispy on the edges. Then, they get tossed in a creamy, tangy dressing bursting with fresh herbs, dill pickle, and a hint of garlic. Every bite delivers a perfect balance of texture and flavor that feels both comforting and exciting. Whether you bring it to a potluck, serve it alongside your favorite grilled meats, or enjoy it as a hearty snack, this recipe turns humble potatoes into a star attraction at any table.
Ingredients You’ll Need
This recipe shines because of its simple, quality ingredients that each add a unique layer of flavor, texture, and color to the dish. These basics come together effortlessly to form an unforgettable Crispy Smashed Potato Salad Recipe.
- Baby potatoes (2 pounds): Mini yellow potatoes work best for their creamy texture and ability to crisp beautifully.
- Olive oil (3 tablespoons, divided): Essential for roasting and dressing, it lends a rich, fruity flavor and helps create that crispy exterior.
- Salt (½ teaspoon plus to taste): Brings out the natural flavors of the potatoes and balances the dressing perfectly.
- Pepper (¼ teaspoon plus to taste): Adds a subtle, aromatic kick without overpowering the dish.
- Greek yogurt (¾ cup): Provides a tangy creaminess for the dressing while keeping it light and refreshing.
- Kewpie mayonnaise (½ cup): Adds smooth richness; you can substitute with regular mayo if needed.
- Dijon mustard (2 teaspoons): Introduces a gentle heat and depth that brightens the flavor of the dressing.
- Lemon juice (½ lemon): Gives a zesty freshness that balances the creamy elements beautifully.
- Garlic clove (1, minced): Adds savory depth that complements the herbs and tang.
- Fresh parsley (¼ cup, chopped): Brings a burst of color and a lively herbal note.
- Dill pickle (1, finely chopped): Adds delightful crunch and tang to the dressing, creating a nice contrast to the potatoes.
- Shallot (1, finely chopped): Provides mild sweetness and a bit of texture within the dressing.
- Scallions (1–2, chopped, optional): For garnish, they add a fresh, crisp bite and a pop of green to finish.
How to Make Crispy Smashed Potato Salad Recipe
Step 1: Prep & Boil the Potatoes
Start by preheating your oven to 425°F (220°C) and lining a baking sheet with parchment paper to prevent sticking. Fill a large pot with water and salt it generously—this is your first chance to flavor the potatoes internally. Add the baby potatoes and boil them for about 7 to 8 minutes, just until they become fork-tender but not falling apart. Drain them well and let them cool just enough so they’re safe to handle for the smashing stage.
Step 2: Smash & Roast the Potatoes
Lay the boiled potatoes out on your prepared baking sheet, spacing them evenly. Now comes the fun part—use the bottom of a glass to gently press each potato until it’s about half an inch thick. This smashing not only creates more crispy surface area but also gives the salad its signature texture. Brush each potato generously with 2 tablespoons of olive oil, sprinkle salt and pepper atop, and slide the sheet into the oven. Roast for 45 to 60 minutes, flipping halfway through so every side crisps up nicely and turns a gorgeous golden brown color.
Step 3: Make the Dressing
While your potatoes roast to perfection, whip up the dressing by combining Greek yogurt, kewpie mayonnaise, Dijon mustard, lemon juice, and minced garlic in a bowl. Stir in the fresh parsley, finely chopped dill pickle, and shallot. Give it a good taste and add salt and pepper to your liking. This dressing is creamy with a lovely tang and just the right crunch from the pickle bits—an excellent complement to the crispy potatoes.
Step 4: Assemble the Salad
Once the potatoes come out of the oven, allow them to cool just enough that you can handle them without burning yourself. Reserve a few ultra-crispy smashed potato pieces for a crunchy topping later. Toss the remaining potatoes gently in the herbed yogurt dressing until every piece is well coated. Transfer the dressed potatoes to a serving dish, pile the reserved crispy pieces on top, and sprinkle with chopped scallions for a burst of freshness and color. Serve this crispy smashed potato salad warm for the best experience.
How to Serve Crispy Smashed Potato Salad Recipe
Garnishes
Adding fresh scallions or even a sprinkle of chopped chives can elevate the presentation while adding a mild onion flavor. A light dusting of smoked paprika or a few fresh dill sprigs also adds a lovely aroma and visual appeal. The reserved crispy potato pieces act as a fantastic garnish, bringing texture contrast and that irresistible golden crunch right to the top of your salad.
Side Dishes
This Crispy Smashed Potato Salad Recipe pairs wonderfully with grilled chicken, juicy burgers, or even seafood like grilled salmon or shrimp. It’s a flexible side that complements both casual backyard BBQs and elegant dinner spreads. The balance of creamy, tangy dressing and crispy potatoes also makes it a great companion to roasted vegetables or fresh green salads.
Creative Ways to Present
For a fun twist, serve your salad in individual mason jars layered with the herbs and dressing at the bottom and topped with crispy potatoes for an eye-catching portable option. Alternatively, spread the salad on a large platter and sprinkle edible flowers for an elegant touch if hosting a spring or summer gathering. You could even add crumbled bacon or toasted nuts on top for added crunch and depth if you want to customize the recipe further.
Make Ahead and Storage
Storing Leftovers
If you have leftovers from your Crispy Smashed Potato Salad Recipe, store them in an airtight container in the refrigerator. The salad will keep well for 2 to 3 days, but keep in mind the crispy texture might soften after chilling. To rejuvenate the crispiness, you can briefly reheat the potatoes in a hot oven before serving.
Freezing
This salad is best enjoyed fresh or refrigerated since freezing can alter the texture of the potatoes and the creamy dressing. If you want to freeze potatoes in advance, it’s better to freeze them before tossing in the dressing. However, the salad itself is not recommended for freezing as the yogurt-based dressing may separate upon thawing.
Reheating
To bring the crispy smashed potatoes back to life, spread them out on a baking sheet and warm them in a 400°F oven for about 10 minutes until they regain their crunch. Avoid microwaving if possible, as this tends to make the potatoes soggy. After reheating, toss them lightly with any remaining dressing or add fresh herbs to refresh the flavors.
FAQs
Can I use regular mayonnaise instead of Kewpie?
Absolutely! Regular mayonnaise will work just fine. Kewpie mayo offers a slightly sweeter and richer flavor, but substituting it won’t drastically change the outcome of your Crispy Smashed Potato Salad Recipe.
What type of potatoes work best?
Baby yellow potatoes or fingerlings are ideal because they have a creamy interior and thin skins that crisp up nicely. Russets or red potatoes can be used too, but you might need to adjust boiling time.
Can I make this salad vegan?
For a vegan version, swap Greek yogurt and mayonnaise with plant-based alternatives like coconut yogurt and vegan mayo. The texture and tang will be slightly different but still delicious.
How do I get the potatoes extra crispy?
Make sure to smash the potatoes evenly to about half an inch thickness, and don’t overcrowd the baking sheet. Flip the potatoes halfway through roasting to crisp both sides evenly. Using enough olive oil also helps achieve that perfect golden crust.
Is this salad better served warm or cold?
This Crispy Smashed Potato Salad Recipe is best served warm or at room temperature to enjoy the contrast of crispy edges with tangy creamy dressing. It can be chilled, but the texture may not be as crisp.
Final Thoughts
This Crispy Smashed Potato Salad Recipe is one of those dishes that feels like a warm hug and a party all at once. It’s incredibly easy to make, features pantry-friendly ingredients, and delivers incredible flavor and texture with every bite. I hope you try it soon and discover just how irresistible a potato salad can be when given that crispy, smashed twist. You might just find it becoming your new go-to side for any occasion.
Print
Crispy Smashed Potato Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 4 servings
- Category: Salad
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Crispy Smashed Potato Salad combines tender boiled baby potatoes with a golden, crispy roast that’s perfectly coated in a tangy, herbed Greek yogurt and mayonnaise dressing. Enhanced with fresh parsley, dill pickle, shallot, and scallions, this salad serves as a delightful warm side dish or appetizer with a satisfying crunch and refreshing zest.
Ingredients
Potatoes
- 2 pounds baby potatoes (mini yellow potatoes)
- 3 tablespoons olive oil, divided
- ½ teaspoon salt
- ¼ teaspoon pepper
Dressing
- ¾ cup Greek yogurt
- ½ cup kewpie mayonnaise (or regular mayo)
- 2 teaspoons Dijon mustard
- ½ lemon, juiced
- 1 garlic clove, minced
Herbs & Veggies
- ¼ cup fresh parsley, chopped
- 1 dill pickle, finely chopped
- 1 shallot, finely chopped
- Salt and pepper, to taste
- 1–2 scallions, chopped (for garnish)
Instructions
- Prep & Boil the Potatoes: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. Bring a large pot of salted water to a boil, then add the baby potatoes. Cook them for 7–8 minutes until just fork-tender. Drain and allow them to cool slightly.
- Smash & Roast the Potatoes: Arrange the boiled potatoes on the prepared baking sheet. Using the bottom of a glass, gently press each potato down to about ½-inch thickness. Brush the potatoes with 2 tablespoons of olive oil, then season with salt and pepper. Roast in the preheated oven for 45–60 minutes, flipping halfway through, until they’re crispy and golden brown.
- Make the Dressing: In a mixing bowl, combine Greek yogurt, kewpie mayonnaise, Dijon mustard, lemon juice, and minced garlic. Stir in chopped parsley, dill pickle, and shallot. Season with salt and pepper to taste, adjusting the flavors as you like.
- Assemble the Salad: Let the roasted potatoes cool slightly. Reserve a few extra-crispy pieces for garnish. Toss the remaining potatoes gently in the herbed yogurt dressing until well coated. Transfer the dressed potatoes to a serving dish, top with the reserved crispy potato pieces, and garnish with chopped scallions. Serve the salad warm for the best flavor and texture.
Notes
- Use baby yellow potatoes for the best texture that holds up well to smashing and roasting.
- Adjust roasting time based on your oven; potatoes should be crisp and golden but not burnt.
- Kewpie mayonnaise adds a subtle umami flavor, but regular mayo works as a good substitute.
- For a dairy-free version, substitute Greek yogurt with a non-dairy alternative and replace mayonnaise with vegan mayo.
- This salad is best enjoyed warm but can be served at room temperature as well.
- Make sure to season the dressing well to balance the tanginess and creaminess.
