Crispy Smashed Potato Salad Recipe

There's just something magical about the contrast of textures in this Crispy Smashed Potato Salad. Imagine tender baby potatoes smashed and roasted until golden and crunchy, then tossed with a creamy, tangy dressing and crisp vegetables for the ultimate summer side dish.

this Recipe

I first made this for a backyard cookout when I was craving the comfort of potato salad, but with a little more flair. The result? A crunchy-creamy masterpiece that now makes an appearance at every picnic, potluck, and Sunday dinner.

The combination of rustic potatoes and fresh herbs with a punchy dressing hits every note—salty, creamy, crispy, and herby—in one irresistible bite. Let's dive into what makes this dish such a standout.

Why You'll Love This Crispy Smashed Potato Salad

Get ready to upgrade your side dish game. This isn't your typical soggy potato salad—this one brings the crunch.

It’s the perfect mix of creamy and crispy. The smashed potatoes develop golden, crackly edges in the oven that contrast beautifully with the silky dressing. Every bite is satisfying.

It’s surprisingly easy to make. There’s no peeling involved, and the oven does most of the heavy lifting. If you can boil and smash, you can make this.

It’s ideal for making ahead. Roast the potatoes ahead of time and toss everything together just before serving. It holds up better than traditional mayo-based salads in the summer heat.

It’s endlessly customizable. Toss in chopped bacon, swap the herbs, or add pickled onions—this salad is as flexible as it is flavorful.

This dish is everything you love about classic potato salad, made modern and exciting. Let’s take a closer look at what you’ll need.

Ingredients Notes

The beauty of this crispy smashed potato salad is how simple ingredients come together in such an elevated way. Here’s how each one plays its part:

Baby potatoes are the star of the show. Their thin skins get beautifully crisp in the oven while the insides stay fluffy and tender. I recommend using yellow or red baby potatoes for the best texture and flavor.

Olive oil is key to getting those crispy edges. Don’t be shy with it—you want each smashed potato generously coated so it crisps up rather than dries out. Use a good quality oil for added flavor.

Greek yogurt and mayonnaise form the creamy base of the dressing. The yogurt adds a light tanginess that balances the richness of the mayo. You can tweak the ratio to your preference, or go full Greek yogurt for a lighter version.

Dijon mustard and apple cider vinegar give the dressing its bold kick. They cut through the richness and bring brightness to the whole dish. A small splash goes a long way.

Fresh herbs like dill, chives, or parsley tie everything together with a burst of freshness. I love dill for that classic potato salad flavor, but feel free to mix and match.

You’ll also need a baking sheet, parchment paper, and a large bowl for tossing everything together. A potato masher or the bottom of a glass works perfectly for smashing the potatoes.

How To Make This Crispy Smashed Potato Salad

Creating this crispy smashed potato salad is easier than it looks—and incredibly satisfying to make from start to finish.

Start by boiling your baby potatoes in salted water until fork-tender, about 15–20 minutes depending on size. Don’t overcook them—they should be soft but not falling apart.

Once drained, lay the potatoes out on a parchment-lined baking sheet. Give them a few minutes to steam dry, which helps them crisp better. Then, gently smash each one with a glass or potato masher until about ½-inch thick.

Drizzle with olive oil, sprinkle with salt and pepper, and roast at 425°F (220°C) for 25–30 minutes. Flip halfway through for even browning. You’ll know they’re ready when the edges are deep golden and irresistibly crispy.

While the potatoes roast, whisk together your dressing: Greek yogurt, mayo, Dijon mustard, apple cider vinegar, salt, and a dash of pepper. Taste and adjust—some like it tangier, others creamier.

Once the potatoes are crisp and slightly cooled (but still warm), toss them in a large bowl with the dressing. Add chopped celery, red onion, and your favorite herbs. The warm potatoes will soak up some of the dressing, making it even more flavorful.

Serve warm or at room temperature. It’s at its best freshly tossed, but still delicious as leftovers.

Storage Options

This crispy smashed potato salad stores well, though the potatoes lose a bit of their crispness over time.

Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors meld beautifully overnight, but for the best texture, try to eat it within 24 hours.

If you plan to make it ahead, store the roasted potatoes separately from the dressing and mix just before serving. This preserves that all-important crunch.

To reheat, spread the potatoes on a baking sheet and warm in a 375°F oven for 10 minutes. Then, toss with freshly made dressing and herbs.

Variations and Substitutions

This potato salad is endlessly adaptable, making it perfect for customizing to your taste or pantry.

Add protein for a complete meal. Chopped crispy bacon, flaked salmon, or grilled chicken all turn this side into a hearty main dish.

Try different herbs. Not a fan of dill? Use basil, tarragon, or cilantro for a fresh twist. Just be sure to use fresh herbs for the best flavor impact.

Swap the dressing. Instead of a creamy base, try a vinaigrette-style version with lemon juice, olive oil, and whole grain mustard for a lighter take.

Toss in extra veggies. Finely chopped pickles, roasted red peppers, or charred corn add texture and color. This is a great way to clean out the fridge.

Make it dairy-free. Use a vegan mayo or a blend of mashed avocado and lemon juice in place of the yogurt and mayo for a plant-based version.

Don’t be afraid to play around. This dish is forgiving, flexible, and always delicious—no matter how you spin it.

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