Crispy Smashed Potato Salad Recipe

If you are craving a hearty, flavorful salad that gives you the best of both worlds—crispy, golden potatoes paired with a creamy, tangy dressing—you have stumbled upon a gem. This Crispy Smashed Potato Salad Recipe will rapidly become your go-to for gatherings, potlucks, or a cozy dinner side. The combination of tender smashed potatoes, roasted to perfection until delightfully crisp, alongside a zesty, herb-packed dressing just elevates this dish into something truly special. Trust me when I say, once you try it, you will want to make it again and again!

Ingredients You’ll Need

This recipe keeps things simple but shows how each ingredient shines through in texture, color, and flavor. From the tender baby potatoes to the bright parsley and punchy pickles, every element contributes to making this salad unforgettable.

• 2 pounds baby potatoes (mini yellow potatoes): Small potatoes roast beautifully and hold their shape when smashed.
• 3 tablespoons olive oil, divided: Adds crispness on the potatoes and richness in the dressing.
• 1⁄2 teaspoon salt: Enhances overall flavor and seasons the potatoes.
• 1⁄4 teaspoon pepper: Offers a gentle kick without overpowering the dish.
• 3⁄4 cup Greek yogurt: Gives the dressing a creamy tang and healthy protein boost.
• 1⁄2 cup kewpie mayonnaise (or regular mayo): Brings lushness and silky texture to the dressing.
• 2 teaspoons Dijon mustard: Infuses a subtle sharpness into the creamy dressing.
• 1⁄2 lemon, juiced: Adds fresh acidity to balance richness beautifully.
• 1 garlic clove, minced: Pungent and aromatic, it wakes up all the flavors.
• 1⁄4 cup fresh parsley, chopped: A burst of color and freshness.
• Salt and pepper, to taste: Final seasoning precision.
• 1 dill pickle, finely chopped: Provides crunchy texture and a briny pop that stands out.
• 1 shallot, finely chopped: Adds mild sweetness and crisp bite to the dressing.
• 1-2 scallions for garnish, optional: A delicate onion flavor and pretty green finish.

How to Make Crispy Smashed Potato Salad Recipe

Step 1: Boil the Potatoes

Start by placing the baby potatoes in a large pot of well-salted cold water. Bring the water to a boil over medium heat, then cook the potatoes for 7 to 8 minutes until they are just fork tender. This timing is key—overcooked potatoes will become too soft and won’t hold up well when smashed. Once done, drain the potatoes and allow them to cool slightly.

Step 2: Prepare for Roasting

Dry your potatoes thoroughly using paper towels. Moisture is the enemy of crispiness, so this step ensures the potatoes roast up golden and crunchy. Transfer the potatoes onto a parchment-lined baking sheet and gently smash each one down to about a quarter-inch thickness using a potato masher or the bottom of a glass. This smashing creates the perfect surface area for crisp edges.

Step 3: Roast Until Crispy

Brush the smashed potatoes generously with 2 tablespoons of olive oil and season well with salt and pepper. Roast in a preheated 425°F oven for 45 to 60 minutes, flipping them halfway through. Keep an eye starting around 40 minutes in case they crisp earlier—the timing can vary depending on your oven and potato size. You’re aiming for beautifully golden, crispy edges with tender centers.

Step 4: Mix the Dressing

While the potatoes roast, whisk together the remaining tablespoon of olive oil with Greek yogurt, kewpie mayo, Dijon mustard, lemon juice, minced garlic, and fresh parsley until smooth. Fold in the finely chopped dill pickle and shallot, then season with salt and pepper to taste. This herby dressing packs so much flavor and perfectly complements the crispy potatoes.

Step 5: Combine and Serve

Once the potatoes are done, let them cool for about 10 minutes. Take out some of the extra crispy browned potato bits from the tray – these make fantastic crunchy toppings! Gently toss the smashed potatoes and crispy bits in the dressing until evenly coated. Garnish with finely chopped scallions and a scattering of the reserved crispy bits for texture and color.

How to Serve Crispy Smashed Potato Salad Recipe

Garnishes

Adding fresh scallions on top not only lends a mild onion flavor but also adds a burst of vibrant green that brightens the dish. For a touch of extra crunch, sprinkle those crispy potato bits you reserved during roasting. These little morsels make every bite exciting and texturally dynamic.

Side Dishes

This salad pairs beautifully with grilled meats like chicken or steak, and it is equally delightful alongside roasted vegetables for a full vegetarian meal. Serve with crusty bread to scoop up any leftover dressing—there’s no reason to waste that flavor!

Creative Ways to Present

For a fun twist, layer the crispy smashed potatoes and dressing in individual jars or small bowls for elegant party bites. Alternatively, serve the salad warm on a rustic wooden board alongside charcuterie and pickled veggies for an inviting, casual spread.

Make Ahead and Storage

Storing Leftovers

Store any leftover Crispy Smashed Potato Salad Recipe in an airtight container in the refrigerator for up to 3 days. Keep the salad chilled to preserve the freshness of the dressing and the texture of the potatoes as much as possible.

Freezing

Because of the creamy dressing and texture of the roasted potatoes, this salad is not ideal for freezing. Freezing can make the potatoes mushy and the dressing separate, so it’s best enjoyed fresh or refrigerated only.

Reheating

If you want to enjoy leftovers warm, gently reheat the potatoes in a hot oven or air fryer at 375°F for a few minutes to help regain some crispiness before tossing with freshly made or chilled dressing.

FAQs

Can I use a different type of potato for this recipe?

Absolutely! While mini yellow potatoes are ideal due to their size and texture, you can use baby red potatoes or new potatoes. Just be careful not to overcook them so they hold up well when smashed.

Is there a substitute for kewpie mayonnaise?

You can use regular mayonnaise if you don’t have kewpie on hand. Kewpie has a slight sweetness and creaminess, but regular mayo will still work wonderfully in this recipe.

Can this salad be served cold?

Yes! This Crispy Smashed Potato Salad Recipe is delicious served warm or chilled. Just be mindful that chilling might soften the crispy edges slightly, so enjoy it fresh for maximum crunch.

How do I make the potatoes extra crispy?

Drying the potatoes very well after boiling and brushing with enough olive oil before roasting are key steps. You can also try tossing the smashed potatoes lightly in cornstarch for an even crunchier exterior.

Can I prepare the dressing in advance?

Definitely! The dressing can be made a day ahead and stored in the refrigerator. This actually helps deepen the flavors, making the salad even more flavorful when combined.

Final Thoughts

This Crispy Smashed Potato Salad Recipe is one of those dishes that feels both comforting and exciting at the same time. Its beautiful blend of creamy, tangy dressing with warmly roasted, crispy potatoes is just pure joy to eat. Whether you’re cooking for friends, family, or just treating yourself, this salad delivers on every front. Give it a try soon—you might just have a new favorite in your recipe collection!

Print