If you’re craving a potato salad that breaks beautifully from tradition, this Crispy Smashed Potato Salad Recipe is about to become your new go-to. Imagine tender, fluffy potatoes that get boiled to perfection and then smashed slightly before roasting until golden and irresistibly crispy. Tossed in a tangy, creamy dressing with fresh herbs, this salad delivers a delightful contrast of textures and vibrant flavors that will brighten any meal. It’s comfort food with an exciting twist, perfect for summer picnics or cozy dinners alike.
Ingredients You’ll Need
This Crispy Smashed Potato Salad Recipe shines because of its simple, essential ingredients. Each one is carefully chosen to build a palette of textures and tastes — from the creamy sour cream to the fresh herbs, everything works together in perfect harmony.
- 2 lbs small Yukon Gold or red potatoes: These variety of potatoes have the perfect balance of waxy texture and flavor for boiling and roasting.
- 3 tbsp extra virgin olive oil: Adds a beautiful richness and helps create that irresistible crispy crust.
- 1/4 cup fresh parsley or dill, chopped: Brings a bright, fresh aroma and a burst of vibrant green color.
- 1/2 cup full-fat sour cream (or Greek yogurt): Provides creaminess and a tangy undertone that complements the potatoes perfectly.
- 2 tbsp Dijon mustard: Adds a subtle kick and depth without overpowering the other ingredients.
- Salt and pepper to taste: Essential for balancing flavors and enhancing all the ingredients.
How to Make Crispy Smashed Potato Salad Recipe
Step 1: Prep and Boil the Potatoes
Start by washing your potatoes thoroughly and cutting them in half to ensure even cooking. Place them in a pot of salted boiling water and cook until fork-tender, which usually takes about 15-20 minutes. This step ensures your potatoes are perfectly soft inside, ready for that smashing magic to come.
Step 2: Smash and Season
After draining and letting the potatoes cool slightly, place them on a parchment-lined baking sheet. Using the back of a fork or a potato masher, gently smash each half just enough to break the surface but keep them mostly intact. This creates more surface area for crispiness while maintaining that satisfying potato bite.
Step 3: Add Olive Oil and Bake
Brush each smashed potato generously with extra virgin olive oil, then sprinkle with salt and pepper. This simple touch transforms the humble potato into a crunchy delight. Bake them in a preheated oven at 425°F (220°C) for 25 to 30 minutes until the edges turn beautifully golden and crisp.
Step 4: Prepare the Dressing
While the potatoes are roasting, whisk together the full-fat sour cream (or Greek yogurt), Dijon mustard, and freshly chopped herbs in a bowl. Season with salt and pepper to taste. This dressing is creamy and bright, perfectly complementing the crispy potatoes.
Step 5: Toss and Serve
Once the potatoes come out of the oven, immediately toss them gently in the creamy dressing while they’re still warm. This lets the flavors meld beautifully and ensures every crispy piece gets coated. Your Crispy Smashed Potato Salad Recipe is ready to enjoy!
How to Serve Crispy Smashed Potato Salad Recipe
Garnishes
For a finishing touch, sprinkle extra freshly chopped parsley or dill on top. If you love a little texture contrast, toasted sunflower seeds or chopped toasted almonds add a welcome crunch. A dusting of smoked paprika or a squeeze of fresh lemon juice can also brighten the flavors wonderfully.
Side Dishes
This salad pairs beautifully with grilled meats like chicken or steak, fresh seafood, or alongside roasted vegetables. Consider serving it with a crisp, refreshing green salad or tangy pickled vegetables to balance the richness of the dressing and the crispy potatoes.
Creative Ways to Present
For a casual party, serve the Crispy Smashed Potato Salad Recipe family-style in a large, rustic bowl or on a wooden platter for charm. You can also plate individual portions on small plates with a drizzle of extra olive oil and herb sprigs artfully arranged. For picnics, pack it in a mason jar and let the guests toss it themselves just before eating for a fun interactive experience.
Make Ahead and Storage
Storing Leftovers
You can keep leftover salad in an airtight container in the refrigerator for up to three days. The potatoes do soften over time, so for best texture, store the dressing separately and toss right before serving if possible.
Freezing
This Crispy Smashed Potato Salad Recipe doesn’t freeze well because the potatoes lose their crispy texture and the dressing can separate. It’s best enjoyed fresh or refrigerated for a short while.
Reheating
If you want to enjoy leftovers warm, skip adding the creamy dressing and reheat the smashed potatoes in the oven at 400°F (200°C) for 10 minutes or until crispy again. Then toss with fresh dressing just before serving to revive all those lovely flavors.
FAQs
Can I use regular large potatoes instead of small Yukon Gold or red potatoes?
While small Yukon Gold or red potatoes work best because of their size and texture, you can use larger potatoes. Just cut them into smaller chunks so they cook evenly and smash nicely for crispiness.
What if I don’t have fresh herbs like parsley or dill?
You can substitute with dried herbs, but fresh herbs provide a much brighter, livelier flavor and beautiful color. If you only have dried, use about one-third of the amount and add them directly to the dressing mixture.
Can I make this salad vegan?
Absolutely! Swap out sour cream for a plant-based yogurt or vegan mayonnaise and ensure your mustard and oil are vegan-friendly. The recipe will still deliver great flavor and texture.
Is it important to use extra virgin olive oil?
Extra virgin olive oil adds a lovely fruity richness and helps the potatoes crisp up beautifully, making it a great choice. However, if you don’t have it on hand, other neutral oils like avocado or sunflower oil can work as substitutes.
How crispy will the potatoes stay if I prepare the salad ahead of time?
The crispy texture tends to soften over time due to moisture from the dressing. For the crispiest experience, prepare the potatoes in advance but add the dressing right before serving.
Final Thoughts
There’s something truly special about this Crispy Smashed Potato Salad Recipe that makes it stand out from any regular potato salad. The combination of roasting and smashing creates a texture that’s both crispy and tender, perfectly complemented by that fresh, creamy dressing. I hope you’ll give it a try soon because it’s one of those dishes that brings joy to any table and keeps everyone coming back for more.
Print
Crispy Smashed Potato Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 8 servings
- Category: Salad
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Crispy Smashed Potato Salad combines tender boiled potatoes with a crunchy roasted exterior, tossed in a creamy Dijon mustard and herb dressing. Perfect as a flavorful side dish, this recipe balances crispy textures with fresh herbs and tangy creaminess, making it a delicious and satisfying addition to any meal.
Ingredients
Potatoes
- 2 lbs small Yukon Gold or red potatoes
For Roasting
- 3 tbsp extra virgin olive oil
- Salt and pepper to taste
Dressing
- 1/2 cup full-fat sour cream or Greek yogurt
- 2 tbsp Dijon mustard
- 1/4 cup fresh parsley or dill, chopped
- Salt and pepper to taste
Instructions
- Preheat Oven: Preheat the oven to 425°F (220°C) to prepare for baking the potatoes until crispy.
- Boil Potatoes: Wash and halve the potatoes. Boil them in salted water until they are fork-tender, which takes about 15-20 minutes.
- Drain and Smash: Drain the potatoes and let them cool slightly. Place them on a parchment-lined baking sheet and gently smash each potato half with a fork to flatten slightly without breaking them apart.
- Season: Brush the smashed potatoes generously with olive oil and sprinkle salt and pepper over them to enhance flavor.
- Bake: Bake the potatoes in the preheated oven for 25-30 minutes or until they turn golden and crispy on the edges.
- Prepare Dressing: While the potatoes bake, mix the sour cream, Dijon mustard, chopped herbs, salt, and pepper in a bowl to create a creamy dressing.
- Toss and Serve: Once the potatoes are baked and still warm, gently toss them in the dressing to coat. Serve immediately for best texture and flavor.
Notes
- Yukon Gold or red potatoes hold their shape well during boiling and baking.
- Using Greek yogurt instead of sour cream reduces fat slightly while maintaining creaminess.
- Adjust herbs based on preference; dill provides a fresh note, parsley is milder.
- Serve warm for optimal crispy texture; leftovers can be reheated in the oven.
- To make this dish dairy-free, substitute sour cream with a plant-based yogurt alternative.
