If you’re searching for the perfect balance of crispy texture and creamy tang, this Crispy Smashed Potato Salad Recipe is going to be your new obsession. These baby potatoes get boiled until tender, smashed to create those craggy surfaces, and roasted until golden and irresistibly crispy. Topped with a luscious homemade dressing bursting with fresh herbs, zesty lemon, and a hint of garlic, this salad is comfort and sophistication on a plate. It’s simple to make yet sophisticated in flavor, making it a standout side or even a light main dish for any occasion.
Ingredients You’ll Need
Gathering the right ingredients is key, but don’t worry—this recipe keeps things straightforward with pantry staples and fresh additions that bring vibrant flavors and textures. Each component plays an essential role, from crispiness to creaminess and the perfect hint of acidity that brightens the dish.
- 2 lbs baby (mini yellow) potatoes: These small potatoes are perfect for boiling and smashing, offering a tender inside and ideal shape for crisping up.
- 3 tbsp olive oil, divided: Olive oil adds depth and helps achieve that glorious golden crispiness on the potatoes.
- ½ tsp salt: Enhances the natural flavors of the potatoes and dressing.
- ¼ tsp black pepper: Provides a gentle kick to balance the creaminess.
- ¾ cup Greek yogurt: Adds tangy creaminess with a healthful touch.
- ½ cup Kewpie mayo (or regular mayo): Brings smooth richness to perfectly bind flavors together.
- 2 tsp Dijon mustard: Provides a subtle sharpness that cuts through the creamy dressing.
- Juice of ½ lemon: Injects fresh acidity that lightens and enlivens the dish.
- 1 garlic clove, minced: Offers savory depth and warmth.
- ¼ cup fresh parsley, chopped: Brightens the salad with vibrant herbal notes.
- Salt and pepper, to taste: For fine-tuning seasoning to your preference.
- 1 dill pickle, finely chopped: Adds a crunchy burst of tangy complexity.
- 1 shallot, finely chopped: Offers subtle onion sweetness without overpowering.
- 1–2 scallions, sliced (for garnish, optional): Adds a fresh, mild crunch on top for color and flavor contrast.
How to Make Crispy Smashed Potato Salad Recipe
Step 1: Prepare the oven and potatoes
Start by preheating the oven to 425°F (220°C) and lining a baking sheet with parchment paper. This setup is crucial as the hot oven helps turn those smashed potatoes beautifully crispy, creating the texture contrast that makes this salad so memorable.
Step 2: Boil the baby potatoes
Next, boil the potatoes in salted water for 15 to 20 minutes until they’re fork-tender. Cooking them just right ensures a fluffy interior that contrasts wonderfully with the crunchy outside once roasted.
Step 3: Smash and season the potatoes
Drain the potatoes and allow them to cool just enough to handle. Place them on your baking sheet and gently smash each potato with the bottom of a cup—don’t be shy here, the more surface area you create, the crispier the result! Drizzle with 2 tablespoons of olive oil, sprinkle salt and black pepper, and prepare for roasting.
Step 4: Roast to crispy perfection
Pop the smashed potatoes into the oven and roast for 25 to 30 minutes until they look irresistibly golden and crunchy on the edges. This roasting step is where that signature crispiness develops, turning simple boiled potatoes into a texture sensation.
Step 5: Whip up the creamy dressing
In a bowl, combine Greek yogurt, Kewpie mayo, Dijon mustard, lemon juice, minced garlic, chopped parsley, the remaining 1 tablespoon of olive oil, and season with salt and pepper. Mixing these ingredients together creates a rich, tangy dressing that perfectly complements the roasted potatoes.
Step 6: Add pickles and shallots
Stir diced dill pickle and finely chopped shallot into your dressing. These elements introduce wonderful crunchy pops of acidity and a mild onion bite that elevate the salad’s flavor profile to something extraordinary.
Step 7: Combine and toss carefully
Once your potatoes are golden and crisp, let them cool slightly before gently tossing them in the dressing. If you prefer, serve the dressing on the side to keep every bite crunchy. The key is to coat the potatoes without losing that delightful texture.
Step 8: Garnish and serve
Finish your Crispy Smashed Potato Salad Recipe with a sprinkle of sliced scallions for a colorful, fresh touch. Serve this salad warm or chilled, depending on your mood or occasion—it’s absolutely delicious either way!
How to Serve Crispy Smashed Potato Salad Recipe
Garnishes
A lightly scattered handful of fresh scallions, chopped parsley, or even a sprinkle of crispy bacon bits can add an extra layer of flavor and visual appeal. These simple garnishes amp up both the taste and the wow factor when presenting your salad.
Side Dishes
This salad pairs beautifully with grilled meats, roasted chicken, or even as a hearty side to your favorite BBQ spread. The creamy, crispy texture provides a nice counterpoint to smoky or juicy dishes, making it a versatile addition to any meal.
Creative Ways to Present
For parties or casual gatherings, consider serving your Crispy Smashed Potato Salad Recipe in individual mason jars or small bowls to make it easy to grab and go. You could also layer it with fresh greens and a drizzle of extra dressing for a vibrant layered potato salad parfait.
Make Ahead and Storage
Storing Leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days. The potatoes may lose some crispness but will still hold their delicious flavor—the dressing helps keep everything moist and tasty.
Freezing
This recipe is best enjoyed fresh, so freezing is not recommended. The creamy dressing and roasted potatoes can separate or become mushy once thawed, affecting texture and taste.
Reheating
If you want to enjoy your leftovers warm, reheat the potatoes in an oven or toaster oven at 375°F for about 10 minutes to help regain some crispiness. Avoid microwaving to prevent sogginess. Add fresh dressing afterward or serve it on the side to keep the salad fresh.
FAQs
Can I use regular mayonnaise instead of Kewpie mayo?
Absolutely! Regular mayonnaise works perfectly well in this Crispy Smashed Potato Salad Recipe and provides a similar creamy richness. Kewpie mayo adds a slightly tangier note, but both will deliver delicious results.
What type of potatoes work best for smashing?
Baby yellow potatoes are ideal due to their tender, buttery texture and size, but small red potatoes or fingerlings can also work well. Look for potatoes that hold their shape but cook tender.
Can I make this salad vegan?
To make a vegan version, substitute Greek yogurt and mayo with plant-based alternatives like coconut or cashew yogurt and vegan mayo. The flavor will be a bit different but still creamy and enjoyable.
How can I make this salad ahead of time for a party?
Prepare the potatoes and dressing separately, then store each in the fridge. Toss them together shortly before serving to keep the potatoes crispy and fresh for your guests.
Is this Crispy Smashed Potato Salad Recipe better served warm or cold?
Both temperatures work wonderfully. Warm enhances the crispy textures and aromas, while chilled makes for a refreshing, creamy salad perfect for warmer days. Choose based on your preference or occasion.
Final Thoughts
There is something truly magical about the combination of crispy, golden smashed potatoes paired with a creamy, tangy dressing that makes this Crispy Smashed Potato Salad Recipe an absolute crowd-pleaser. Whether you’re serving it for a family dinner, picnic, or special occasion, this dish promises smiles with every bite. I can’t wait for you to try it and make it one of your favorites, just like I have!
Print
Crispy Smashed Potato Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Salad
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Description
This Crispy Smashed Potato Salad combines tender boiled baby potatoes smashed and roasted to golden perfection, then tossed in a tangy and creamy yogurt-mayo dressing with fresh herbs, garlic, and pickles. It’s a delightful twist on traditional potato salad with a satisfying crispy texture, perfect for warm or chilled serving.
Ingredients
Potatoes
- 2 lbs baby (mini yellow) potatoes
- 3 tbsp olive oil, divided
- ½ tsp salt
- ¼ tsp black pepper
Dressing
- ¾ cup Greek yogurt
- ½ cup Kewpie mayo (or regular mayo)
- 2 tsp Dijon mustard
- Juice of ½ lemon
- 1 garlic clove, minced
- ¼ cup fresh parsley, chopped
- Salt and pepper, to taste
Add-ins and Garnish
- 1 dill pickle, finely chopped
- 1 shallot, finely chopped
- 1–2 scallions, sliced (for garnish, optional)
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper to prepare for roasting the potatoes.
- Boil Potatoes: Place the baby potatoes in salted water and boil for 15–20 minutes until they are fork-tender, ensuring they cook through thoroughly.
- Cool and Smash Potatoes: Drain the potatoes and let them cool slightly. Transfer them to the prepared baking sheet and gently smash each potato using the bottom of a cup to flatten them while keeping them in one piece.
- Season and Roast: Drizzle the smashed potatoes with 2 tablespoons of olive oil, then sprinkle with salt and black pepper. Roast in the oven for 25–30 minutes until they turn crispy and golden brown on the edges.
- Prepare Dressing: In a mixing bowl, combine the Greek yogurt, Kewpie mayo, Dijon mustard, lemon juice, minced garlic, chopped parsley, the remaining 1 tablespoon of olive oil, and season with salt and pepper to taste. Mix well until creamy and smooth.
- Add Pickle and Shallot: Stir the finely chopped dill pickle and shallot into the dressing to add tanginess and crunch.
- Toss or Serve: Once the potatoes are crisp and slightly cooled, gently toss them in the dressing or serve the dressing on the side, depending on your preference.
- Garnish and Serve: Top the potato salad with sliced scallions if using. Serve the salad warm or chilled as a delicious side dish.
Notes
- For extra crispiness, you can broil the potatoes for the last 2-3 minutes but watch carefully to avoid burning.
- Use Kewpie mayo for a richer flavor, but regular mayo works perfectly fine.
- The salad can be served immediately warm or refrigerated and served chilled for a refreshing option.
- Make sure not to over-smash the potatoes to keep some chunks intact for texture.
- This recipe is easily doubled or halved depending on your crowd size.
