Crispy Smashed Potato Salad Recipe

I absolutely love this Crispy Smashed Potato Salad Recipe because it takes the humble potato salad up a notch with perfectly crispy edges and a creamy, tangy dressing that just sings. When I first tried smashing the potatoes before roasting, I was hooked—the texture contrast is incredible, making every bite so satisfying and fun to eat. Whether you’re bringing it to a summer barbecue or enjoying it as a side for weeknight dinners, this salad never disappoints.

What makes this Crispy Smashed Potato Salad Recipe worth trying is how easy it comes together despite feeling a little fancy. You’ll find that roasting the smashed potatoes creates these golden, crunchy bits that hold up beautifully under the cool, refreshing dressing. Plus, the addition of dill pickle and shallots gives a nice zing that sets this salad apart from the usual creamy potato salads you might skip over.

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Ingredients You’ll Need

Each ingredient in this Crispy Smashed Potato Salad Recipe was chosen to work together for that perfect balance of crispy, creamy, and fresh flavors. Keep an eye out for baby potatoes that are uniform in size so they cook evenly.

• Baby potatoes: Mini yellow potatoes hold their shape well and develop great crispiness when smashed.
• Olive oil: Use a good quality oil for roasting to boost flavor and help create that golden crust.
• Salt & pepper: Essential for seasoning both potatoes and dressing to bring all flavors together.
• Greek yogurt: Adds creaminess with a little tang and cuts back on heaviness compared to mayo alone.
• Kewpie mayonnaise: For richness and creaminess; you can sub regular mayo but Kewpie gives a subtle sweetness I love.
• Dijon mustard: Lends a sharp, slightly spicy kick that brightens the dressing.
• Lemon juice: Fresh lemon juice keeps the salad lively and balances out the creaminess.
• Garlic clove: Minced garlic adds depth and savory warmth to the dressing.
• Fresh parsley: Chopped parsley brings a fresh herbal note for brightness and color.
• Dill pickle: The finely chopped pickle is my secret to adding that pleasing crunch and briny punch.
• Shallot: Adds a gentle onion flavor with a touch of sweetness, elevating the overall taste.
• Scallions (optional): For garnish, adding a pop of color and mild onion freshness.

Variations

I like to tweak this Crispy Smashed Potato Salad Recipe now and then depending on the season or what I have on hand — it’s a pretty flexible base! Don’t be afraid to make it your own by adding or swapping ingredients to suit your tastes or dietary needs.

• Herb swaps: I often use cilantro or dill instead of parsley for a slightly different fresh twist that my family loves.
• Dairy-free option: Replace Greek yogurt with a plant-based yogurt and use vegan mayo to make it dairy-free without sacrificing creaminess.
• Spice it up: Add a pinch of smoked paprika or a drizzle of hot sauce to give the dressing a subtle kick that surprises guests.
• Extra crunch: Toasted pumpkin seeds or crispy bacon bits add a fun texture contrast when sprinkled on top.

How to Make Crispy Smashed Potato Salad Recipe

Step 1: Boil Potatoes Until Just Tender

Start by boiling your baby potatoes in salted water until you can easily pierce them with a fork but they’re not falling apart—this usually takes about 15-20 minutes. This step is crucial because overcooked potatoes will turn mushy after smashing, and undercooked will be too firm to smash properly. Once done, drain and give them a moment to cool slightly.

Step 2: Smash and Season the Potatoes

Line your baking sheet with parchment paper and preheat your oven to 425°F. Lay the potatoes out and gently smash each one with the bottom of a glass or a sturdy spatula until they’re about half an inch thick—don’t worry about them being perfectly even, that unevenness is what creates crispy edges. Then drizzle with olive oil, sprinkle salt and pepper, and give them a gentle toss to coat evenly.

Step 3: Roast to Crispy Perfection

Pop the baking sheet in the oven and roast the potatoes for about 25-30 minutes, or until the edges are gorgeously golden and crisp. I like to flip them halfway through baking to get even crispiness on both sides. Your kitchen will smell amazing, and I promise they’re worth the wait!

Step 4: Mix Up the Dressing

While the potatoes roast, whisk together Greek yogurt, kewpie mayo, Dijon mustard, lemon juice, minced garlic, chopped parsley, finely chopped dill pickle, and shallot in a bowl. Taste and season with salt and pepper until it’s just right — the tang and creaminess should strike a nice balance.

Step 5: Combine and Serve Warm

Toss the warm, crispy potatoes with the dressing gently so you don’t lose that crunch but everything gets coated. Garnish with sliced scallions if you like, and serve immediately. You’ll notice how the warm potatoes soak just a hint of the dressing without becoming soggy — it’s magic!

How to Serve Crispy Smashed Potato Salad Recipe

Garnishes

I always finish this salad with a sprinkle of thinly sliced scallions for a fresh bite and pop of color. If I’m feeling fancy, a little sprinkle of smoked paprika or some crispy fried shallots on top adds an extra layer of flavor and texture.

Side Dishes

This Crispy Smashed Potato Salad pairs beautifully with grilled meats like chicken or steak, and it’s equally delicious alongside a fresh green salad or roasted veggies for an easy, balanced meal. It’s perfect for outdoor picnics or as a comforting side on chilly nights.

Creative Ways to Present

For special occasions, I like to serve this salad in cute individual mason jars or beautiful ceramic bowls. Layering some microgreens on top or adding edible flowers can make it look extra festive and inviting — your guests will think you ordered it from a fancy café!

Make Ahead and Storage

Storing Leftovers

I store leftover Crispy Smashed Potato Salad in an airtight container in the fridge for up to 3 days. Because the potatoes are roasted and smashed, they do soften a bit overnight, but reheating gently helps bring back some crispiness. Just avoid tossing with dressing until right before serving if you want to keep them crisper longer.

Freezing

Freezing isn’t my favorite with this recipe since the texture changes quite a bit after thawing—potatoes become a little watery and lose some crispiness. If you do freeze it, freeze the potatoes and dressing separately and reheat the potatoes in the oven to revive crispness before tossing with chilled dressing.

Reheating

I reheat leftover potatoes in a single layer on a baking sheet at 375°F for about 10 minutes until hot and crisp again. Then I add freshly whisked dressing so the salad feels fresh and vibrant rather than soggy or dull.

FAQs

Final Thoughts

This Crispy Smashed Potato Salad Recipe has become a favorite in my home because it feels both comforting and exciting at the same time — the crispy potatoes with creamy, tangy dressing are a winning combo every time. I hope you give it a try and enjoy it as much as my family does; once you taste those crispy edges, you won’t want to go back to ordinary potato salad again!

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