Crispy Smashed Potato Salad Recipe

If you’ve been searching for a salad that’s anything but boring, let me introduce you to my absolute favorite game-changer: Crispy Smashed Potato Salad. This isn’t your average mayo-laden potato salad from the picnic table; we’re talking crispy, oven-roasted potatoes tossed in a tangy, creamy dressing with herby hits and crunchy, briny add-ins. Every bite is a joyful mix of textures and flavors that’ll win over even the most devoted potato purists.

Ingredients You’ll Need

With just a handful of simple, honest ingredients, each one pulling its weight for crunch, flavor, and color, you’re on your way to making a show-stopping Crispy Smashed Potato Salad. There’s nothing fancy here—just carefully chosen items working together to make every bite memorable.

• Baby Potatoes: Mini yellow potatoes have the perfect balance of creaminess and structure for smashing and roasting.
• Olive Oil: Ensures golden, crispy edges and lends richness to both the roasted potatoes and the dressing.
• Salt: Essential for seasoning both your boiling water and the potatoes for maximum flavor in every layer.
• Pepper: Adds just the right touch of heat and sharpness against the creamy dressing.
• Greek Yogurt: Brings creamy tanginess and lightness to the dressing, balancing the richness of mayo.
• Kewpie Mayonnaise: Japanese mayo elevates the sauce with its signature creamy umami, but regular mayo works great too.
• Dijon Mustard: Wakes up the palate with a subtle bite and complexity in the dressing.
• Lemon Juice: Brightens the salad and ties all the flavors together with zingy freshness.
• Garlic: Just one clove, finely minced, gives that background savory punch.
• Fresh Parsley: Chopped parsley adds garden-bright color and freshness.
• Dill Pickle: Adds crunchiness and a subtle tang that surprises with every forkful.
• Shallot: Offers delicate onion flavor that’s never overpowering.
• Scallions (optional): For garnish—these add color and a pop of fresh flavor at the very end.

How to Make Crispy Smashed Potato Salad

Step 1: Parboil the Potatoes

Start by gathering your baby potatoes and placing them in a large pot of well-salted cold water. Turning up the heat to medium, bring it to a steady boil and let them cook for about 7 to 8 minutes. The trick is to cook them until they’re just fork-tender—soft enough to smash, but not so soft they fall apart. This initial cooking makes sure the inside is silky and ready for roasting magic.

Step 2: Smash and Prep for Roasting

After draining the cooked potatoes, let them cool slightly so you can handle them. Then, pat them dry very well with a paper towel—dry potatoes equal crispier results! Arrange them on a parchment-lined baking sheet (or two if needed) and then, using a potato masher or the bottom of a sturdy glass, gently press each potato until it’s about 1/4 inch thick. Don’t worry if they look a bit rustic—that’s exactly what you want for maximum surface area and crunch.

Step 3: Roast to Crispy Perfection

Brush your smashed spuds generously with olive oil, making sure every nook and cranny gets covered, then give them a good sprinkle of salt and pepper. Roast in a preheated 425°F oven for a glorious 45 to 60 minutes, flipping them halfway through. Watch in excitement as they transform into golden brown, crunchy beauties—those crispy edges are what set this Crispy Smashed Potato Salad apart from the crowd!

Step 4: Whip Up the Creamy Herbed Dressing

While your kitchen fills with the irresistible aroma of roasting potatoes, combine Greek yogurt, kewpie or regular mayo, Dijon mustard, lemon juice, the remaining olive oil, minced garlic, and fresh parsley in a bowl. Whisk until smooth and luscious. Stir in the finely chopped pickle and shallot for a tangy, punchy finish. Take a quick taste and adjust the salt and pepper to your liking. Pop the dressing in the fridge to chill and let the flavors mingle.

Step 5: Toss and Assemble Your Salad

Once the potatoes are deeply golden and wonderfully crisp, remove them from the oven and let them cool for about 10 minutes. Reserve a few of those extra-crispy potato shards for topping later. Gently toss the warm potatoes in a large bowl with your herby, creamy dressing until everything is beautifully coated. The warmth will soak in some of the flavors without making the dressing runny. Finish with scallions and those reserved crispy bits to make it irresistible!

How to Serve Crispy Smashed Potato Salad

Garnishes

The finishing touches make all the difference—think a flurry of finely sliced scallions, a handful of extra parsley, and those golden, extra-crispy potato shards you saved. Fresh cracked pepper and a light pinch of flaked sea salt over the top will also add amazing flavor and an inviting look that makes everyone want to dig in.

Side Dishes

Pair the Crispy Smashed Potato Salad with simple grilled chicken, tender fish, or a juicy burger for an easy weeknight dinner or summer barbecue. It also works wonderfully with a park picnic spread, especially when set alongside some leafy green salads, charcuterie, or grilled vegetables. The crispy, creamy qualities of the salad are a standout next to anything smoky and savory.

Creative Ways to Present

If you want to truly wow your guests, try serving the salad slightly warm in a big, rustic bowl with additional garnishes in small dishes on the side—let everyone customize their plate! You can also turn it into an eye-catching appetizer by loading scoops onto endive leaves or little toast rounds. The vivid colors and bold textures make this dish an ideal candidate for casual, family-style sharing or elegant entertaining.

Make Ahead and Storage

Storing Leftovers

If you have leftover Crispy Smashed Potato Salad (I’m always secretly hoping I do), store it in an airtight container in the fridge. It will keep well for about 2 to 3 days. The potatoes lose a touch of their initial crispiness, but the flavor only gets better as everything melds together overnight.

Freezing

Freezing isn’t recommended for this salad, as both the texture of the crispy potatoes and the creamy dressing suffer when thawed. The potatoes can become mushy, and the dressing can separate. It’s best to make this recipe fresh or enjoy leftovers within a couple of days.

Reheating

If you’d like to revive some of the crispy texture, spread leftover potato salad on a sheet pan and pop it in a hot oven (about 400°F) for 8 to 10 minutes until warmed and slightly crisped. Then, re-toss with a bit of fresh dressing and garnishes. Keep in mind the salad is also delicious served cold or at room temperature!

FAQs

Can I use a different type of potato for Crispy Smashed Potato Salad?

Absolutely! While mini yellow potatoes are ideal for their creaminess and size, you can swap in baby red potatoes or even fingerlings. Just try to keep the pieces uniform so they roast evenly and crisp up nicely.

What’s the difference between kewpie mayo and regular mayo?

Kewpie mayonnaise is a Japanese-style mayo that’s extra creamy, slightly sweet, and full of umami thanks to its use of yolks only and a bit of rice vinegar. If you can’t find it, regular mayo is a great substitute, but the kewpie does add a subtle richness to the dressing.

Is this salad gluten-free?

Yes! All ingredients in this Crispy Smashed Potato Salad are naturally gluten-free, making it a perfect choice for those with gluten sensitivities or anyone looking for a tasty, wheat-free side.

Can I make the dressing ahead of time?

Yes, the herby yogurt mayo dressing can absolutely be made up to two days in advance. Just store it in the fridge in an airtight container and give it a quick stir before tossing with the potatoes.

How can I add protein to make it a main course?

Turn your salad into a hearty meal by adding grilled chicken, canned tuna, hard-boiled eggs, or some crispy chickpeas. The flavors and textures pair well with all sorts of proteins, so feel free to get creative!

Final Thoughts

If you’re ready to shake up your side dish routine, Crispy Smashed Potato Salad truly delivers on flavor, texture, and pure kitchen joy. Throw it together for your next gathering, or simply treat yourself to an irresistible update on a classic. I can’t wait for you to taste just how crave-worthy potatoes can be!

Print