Crispy Smashed Potato Salad Recipe

If you love potatoes but want to shake up your usual salad routine, you’re going to adore this Crispy Smashed Potato Salad Recipe. It’s the perfect marriage of crispy edges and creamy, tangy dressing, and honestly, it feels like potato salad got a glorious upgrade. I’ve made this a dozen times now, and every bite is just that satisfying crunch followed by smooth richness—this is one recipe that’ll have you hooked from the first dish to the last crumb.

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Ingredients & Why They Work

Each ingredient in this Crispy Smashed Potato Salad Recipe is chosen to create layers of flavor and texture that complement each other perfectly. Plus, I’ll share little shopping tips so you know how to pick the best potatoes and fresh herbs for maximum taste.

• Baby potatoes: I like mini yellow potatoes for their creamy interior and thin skins, which crisp up nicely when smashed.
• Olive oil: Helps create that golden crust—don’t skimp here, it’s key for crisping.
• Salt and pepper: Simple but essential for seasoning at every step.
• Greek yogurt: Adds creaminess with a bit of tang, keeping the dressing refreshing.
• Kewpie mayonnaise: This Japanese mayo is richer and less tangy than regular mayo, enhancing the dressing’s silkiness. If you don’t have it, regular mayo works fine too.
• Dijon mustard: Adds just the right sharp, slightly spicy note to wake up the dressing.
• Lemon juice: Brightens the dressing and balances out the richness.
• Garlic clove: Fresh minced garlic gives a subtle kick that harmonizes with the creamy ingredients.
• Fresh parsley: Chopped parsley brings a fresh, herbaceous pop that lightens things up.
• Dill pickle: The chopped pickle adds crunch and a tangy surprise that really elevates the salad.
• Shallot: Mild and sweet, it blends seamlessly into the dressing, adding gentle onion aroma.
• Scallions (optional): For garnish, they bring color and a mild onion flavor that complements the salad beautifully.

Make It Your Way

What I love about this Crispy Smashed Potato Salad Recipe is how easy it is to customize. Whether you want it dairy-free, spicier, or even add a smoky twist, you can make it truly your own. Don’t be afraid to experiment—once you nail down the basics, feel free to mix it up and make it a signature dish for your family or friends.

• Variation: One time, I swapped in avocado mayo to keep it creamy without dairy—worked wonderfully for a slightly different texture and a bit of healthy fat.
• Spice it up: Add a pinch of smoked paprika or cayenne to the dressing for a little warmth. I love this especially when I’m serving the salad at BBQs.
• Herb swap: If you don’t have fresh parsley, dill works great too. Or try chopped chives for a slightly oniony note.
• Make it vegan: Use vegan mayo and a plant-based yogurt alternative. The key is balancing creaminess with acidity to keep it lively and fresh.

Step-by-Step: How I Make Crispy Smashed Potato Salad Recipe

Step 1: Gently cook those potatoes

Start by placing your baby potatoes in plenty of salted cold water—this is key because it seasons them from the inside out. Bring to a boil and then cook for about 7-8 minutes, until they’re just fork tender. You want them soft enough to smash, but definitely not mushy, so keep a close eye here. Overcooking makes for potato mush instead of beautifully smashed crispy gems.

Step 2: Smash and season thoughtfully

Drain and let the potatoes cool slightly, then pat them dry with paper towels—the drier they are, the crispier they get in the oven, trust me! Lay them out on a parchment-lined baking sheet, and gently press each one down to about a quarter inch thick using a masher or a sturdy glass bottom. Brush them with olive oil, sprinkle generously with salt and pepper, and get ready to roast.

Step 3: Roast until golden and crisp

Slide your pan into a 425°F oven and roast the potatoes for 45-60 minutes. Halfway through, flip them carefully so both sides get that gorgeous golden-brown crust. The timing can vary depending on your oven and potato size, so check around 40 minutes to make sure nothing’s overcooking. I like to smash a couple extra potatoes thinner for ultra-crispy bits to sprinkle on top later.

Step 4: Whip up the herbed dressing

While the potatoes roast, whisk together the remaining olive oil, Greek yogurt, kewpie mayo, Dijon mustard, fresh lemon juice, and minced garlic until smooth. Then stir in the chopped dill pickle and shallot, tasting and adjusting salt and pepper as you go. This dressing brings brightness and creaminess that pairs beautifully with the crispy potatoes.

Step 5: Toss and serve with flair

Once the potatoes are done, let them cool for about 10 minutes so they hold their crispiness. Save some of those ultra-crispy brown bits to top your salad later. Then gently toss the smashed potatoes in the herbed dressing until well coated. Garnish with sliced scallions and the crispy potato bits for that extra wow factor. Serve warm and get ready for all the compliments.

How to Serve Crispy Smashed Potato Salad Recipe

Garnishes

I always finish this salad with freshly chopped scallions—their mild oniony crunch is such a perfect contrast to the creamy dressing and crispy spuds. Sometimes I sprinkle a little extra parsley for a fresh green touch, or even a dash of smoked paprika if I’m feeling fancy. These simple garnishes brighten up the dish and make it look as good as it tastes.

Side Dishes

This potato salad is so versatile. At my house, it pairs beautifully with grilled chicken or salmon, or alongside a simple green salad for a light summer lunch. I’ve also served it with homemade burgers or even a roasted veggie platter for a hearty vegetarian meal. Whatever you pair it with, it’s always the star of the table.

Creative Ways to Present

For holiday dinners or special occasions, I like to serve this Crispy Smashed Potato Salad Recipe in a large shallow bowl, garnished beautifully with fresh herbs and those crispy topping bits piled high. Sometimes I even make mini portions in small mason jars or individual ramekins—it makes serving and portion control super easy and feels a bit more festive.

Make Ahead and Storage

Storing Leftovers

Leftover Crispy Smashed Potato Salad keeps nicely in an airtight container in the fridge for up to 3 days. The potatoes will soften a bit as they soak up the dressing, so I like to save some extra crispy bits to sprinkle on top again before serving to keep that crunch alive.

Freezing

I haven’t had great luck freezing this salad because the crispy texture and creamy dressing don’t hold up well; if you want to freeze potatoes separately, roast and freeze them un-dressed and add the dressing fresh after thawing and reheating.

Reheating

To bring leftover potatoes back to life, I gently reheat them in a single layer on a baking sheet in a 375°F oven for about 10-15 minutes. This revives the crispiness a little before tossing with fresh dressing or whatever you have left. Microwaving tends to make them soggy, so I avoid that.

FAQs

Final Thoughts

This Crispy Smashed Potato Salad Recipe is one of those dishes that feels both comforting and a little fancy, which makes it my go-to when I want something special but simple. It’s perfect for casual dinners, picnics, or even to impress guests without much fuss. Seriously, once you try it, I guarantee you’ll be making it over and over, just like me. Go ahead, grab those baby potatoes and get cooking—you’re in for a treat!

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