Crispy Smashed Potato Salad Recipe

If you’re looking to take your love for potatoes to thrilling new heights, Crispy Smashed Potato Salad is about to become your new obsession! This dish is a joyful mashup of ultra-crunchy roasted baby potatoes, a creamy herbed dressing, and punchy pops of flavor from pickles and shallot. It’s definitely not your grandma’s potato salad — think of it as what happens when crispy roasted potatoes and classic picnic fare fall hopelessly in love. Whether you’re hosting a backyard BBQ or craving something extra special for weeknight dinners, this showstopper will have everyone asking for seconds (and the recipe!).

Ingredients You’ll Need

The magic of Crispy Smashed Potato Salad lies in a handful of humble, well-chosen ingredients. Each one has a starring role — from crisp-tender potatoes to creamy, zesty dressing, and just the right amount of brightness and crunch for total flavor harmony.

• Baby potatoes: Their small size roasts up beautiful and crisp, and their creamy centers make every bite irresistible.
• Olive oil: Helps those potatoes get gloriously golden and adds richness to the dressing.
• Salt and pepper: The not-so-secret essentials for dialing up the flavor in every step.
• Greek yogurt: Brings a lovely tang and luscious creaminess to the herby dressing.
• Kewpie or regular mayonnaise: Japanese Kewpie mayo adds a punch of umami, but classic mayo absolutely shines here too.
• Dijon mustard: For a quiet, peppery heat and extra dimension in the dressing.
• Lemon juice: Lifts everything with a blast of brightness — always use fresh if you can!
• Garlic: A single clove is all you need for aromatic depth and savory backbone.
• Fresh parsley: Cuts the richness and gives the salad a pop of color and fresh flavor.
• Dill pickle: Brings crunch and just the right amount of briny punch — the secret weapon!
• Shallot: A bit milder than onion, shallots blend perfectly into the dressing.
• Scallions (optional): For a fresh, onion-y bite and a final green flourish on top.

How to Make Crispy Smashed Potato Salad

Step 1: Boil the Potatoes

Start by placing your baby potatoes in a pot of well-salted cold water. Bring them to a gentle boil and cook for about 7-8 minutes. You want them just fork tender — not falling apart — so they’ll smash nicely. Drain and let them cool enough to handle comfortably.

Step 2: Smash and Prep for Roasting

Once they’re cool, pat the potatoes dry with a paper towel for maximum crispiness later. Arrange them on a parchment-lined baking sheet (or two, if needed). With the bottom of a sturdy glass or a potato masher, gently press down on each spud until it’s about 1/4 inch thick. Don’t worry if a few break apart — those craggy edges will get extra crispy!

Step 3: Oil, Season, and Roast

Brush the smashed potatoes generously with olive oil and sprinkle with salt and pepper. Slide them into a preheated 425°F oven and roast for 45 to 60 minutes, flipping once halfway through. You’ll know they’re done when they’re golden and ultra-crispy on the edges — pure potato chip bliss.

Step 4: Whip Up the Dressing

While the potatoes roast, whisk together Greek yogurt, mayo, Dijon mustard, fresh lemon juice, minced garlic, olive oil, and parsley in a bowl until silky and smooth. Stir in the chopped dill pickle and shallot, then taste and adjust the seasoning with salt and pepper. Pop the dressing into the fridge to chill while you wait.

Step 5: Toss and Dress

After your potatoes are beautifully crisp, let them cool about 10 minutes (this prevents soggy salad and helps the dressing coat evenly). Set aside a handful of the crispiest potato bits for a finishing flourish. Gently toss the rest with your herby yogurt dressing in a large bowl, being careful not to break them up too much — you want plenty of crispy chunks!

Step 6: Garnish and Serve

Spoon your dressed potatoes onto a platter or into a bowl. Scatter over the reserved crispy bits and add a handful of chopped scallions for extra color and zing. Serve warm and watch as this Crispy Smashed Potato Salad becomes the first dish to disappear!

How to Serve Crispy Smashed Potato Salad

Garnishes

Don’t skip the finishing touches! A shower of sliced green onions or scallions adds a bright, tangy crunch, while those reserved crispy potato shards up the irresistible factor. For an herby boost, add extra fresh parsley or a sprinkle of chopped dill. You can even toss on a pinch of flaky sea salt for a final touch that makes every bite pop.

Side Dishes

This Crispy Smashed Potato Salad pairs perfectly with summertime classics and cozy comfort food alike. Try it alongside BBQ ribs, juicy grilled sausages, fried chicken, or tangy baked beans. For a vibrant cookout plate, add buttery corn on the cob, coleslaw, or even a crisp green salad — it plays nicely with almost anything!

Creative Ways to Present

For a casual picnic, pile your potato salad high in a wooden salad bowl and garnish with heaps of fresh herbs. Hosting a special brunch? Serve individual portions in mason jars or on small appetizer plates with extra pickles. Or, go family style and let everyone dig right in to the platter, crispy bits and all. However you present it, this salad is sure to steal the spotlight.

Make Ahead and Storage

Storing Leftovers

If you find yourself with extra Crispy Smashed Potato Salad (unlikely, but miracles do happen!), store it in an airtight container in the refrigerator for up to four days. Just remember: the potatoes can lose a bit of their signature crunch as they sit, but the flavors actually deepen and develop overnight, making for one crave-worthy lunch the next day.

Freezing

Freezing isn’t ideal for this salad. The crispy potatoes will get soft when thawed and the creamy dressing might separate. If you want to prep ahead, it’s best to freeze just the baked, un-dressed potatoes separately, reheating and tossing them with fresh dressing before serving for best texture and flavor.

Reheating

To recapture some of that irresistible crispiness, spread the leftover potatoes out on a baking sheet and warm in a 400°F oven for about 12-15 minutes. Don’t microwave, as it’ll make everything soggy. Add a touch more fresh dressing and garnish just before serving to revive its just-made magic.

FAQs

Can I use different types of potatoes?

Absolutely! While baby yellow or gold potatoes offer creamy insides and crackly outsides, baby red potatoes or small fingerlings also work beautifully. Just aim for potatoes that are roughly the same size so they cook evenly.

Is there a dairy-free option?

You can swap in plant-based Greek yogurt and a vegan mayo for the dressing to keep things dairy-free. The salad is still delightfully tangy and creamy, with all that crispy texture.

Do I have to use Kewpie mayonnaise?

Not at all — regular mayo is a classic for a reason and tastes fantastic. Kewpie mayo, if you have it, adds a touch of umami and richer flavor, but don’t stress if it’s not on hand.

Can I make Crispy Smashed Potato Salad in advance?

Yes! Make the dressing and roast the potatoes up to a day ahead, then keep them separate in the fridge. Warm the potatoes before serving and toss with the dressing for the crispiest, freshest results.

How do I make the potatoes extra crispy?

The drier your potatoes are before roasting, the crispier they’ll become! Patting them dry and giving them plenty of olive oil is key. You can even sprinkle a thin layer of cornstarch on the potatoes before oiling to amp up the crunch factor.

Final Thoughts

Give yourself — and your taste buds — the total delight of Crispy Smashed Potato Salad. With its bold textures, summery flavors, and that addictive, creamy dressing, this side will have everyone smiling around your table. Try it once, and you’ll be dreaming up new excuses to make it again and again!

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