Crispy Smashed Potato Salad Recipe

Get ready to fall in love with the Crispy Smashed Potato Salad Recipe! Imagine perfectly golden, crunch-edged baby potatoes, lovingly tossed in a creamy, zesty yogurt dressing that packs a punch of herbs, brightness, and just a hint of tang. This salad is a side dish that will steal the show at any table: it’s part crispy, part creamy, all-around irresistible, and guaranteed to surprise and delight anyone who thinks they’ve tried every potato salad out there.

Ingredients You’ll Need

You’ll be amazed at how such simple ingredients come together to create a side dish with layers of flavor and contrasting textures. Each addition has a unique role: the potatoes bring comfort, the dressing adds zest and creaminess, and the garnishes lift everything to a new level of freshness.

• Baby potatoes: Tiny yellow potatoes roast up tender inside and gorgeously crisp outside, making them perfect for smashing.
• Olive oil: Ensures those smashed potatoes become beautifully golden and crunchy in the oven.
• Salt: Enhances every bite, especially the crispy bits.
• Pepper: Adds a subtle kick to balance the creaminess of the dressing.
• Greek yogurt: Brings tang and silkiness to the dressing, while keeping it light.
• Kewpie mayonnaise: The rich, umami-packed Japanese mayo deepens flavor (regular mayo works, too!).
• Dijon mustard: Punches up the salad’s flavor with a gentle heat.
• Lemon juice: Freshly squeezed for bright, lively acidity.
• Garlic: Adds a mild, aromatic bite to the dressing.
• Fresh parsley: Chopped parsley sprinkles color and herbal freshness into every serving.
• Salt and pepper, to taste: Fine-tune the seasoning at the end to make it absolutely perfect for you.
• Dill pickle: Finely chopped, for a fun crunch and tang in every forkful.
• Shallot: Brings sweet, gentle onion flavor to the party—a beautiful balance for the piquant dressing.
• Scallions (optional): For garnish, offering pops of color and mild oniony brightness.

How to Make Crispy Smashed Potato Salad Recipe

Step 1: Preheat and Prepare

First things first: crank your oven up to 425°F and get your baking sheet lined with parchment paper. This high heat is the secret for turning humble potatoes into ultra-crispy flavor bombs—and the parchment makes sure nothing sticks, keeping cleanup a breeze!

Step 2: Boil Baby Potatoes

Drop your baby potatoes into a large pot of salted water and bring it to a boil. Let them simmer until just fork tender—check them early, since over-boiling leads to mush, not crispiness! Drain thoroughly; excess water is the enemy of good crunch, so give those potatoes a moment to steam dry in the colander.

Step 3: Smash and Roast

Transfer your dry potatoes to the lined baking sheet, then gently press each potato with the bottom of a glass or potato masher until flattened but still in one piece. Drizzle with olive oil, then sprinkle with salt and pepper. For maximum crispy edges, don’t hesitate to smash some potatoes a bit extra thin. Slide the tray into the oven and roast for 40-45 minutes, flipping halfway through, until the potatoes are crisp and deeply golden brown.

Step 4: Make the Creamy Dressing

While your potatoes crisp up, whisk together the Greek yogurt, mayo, Dijon mustard, lemon juice, minced garlic, and parsley in a bowl. Fold in finely chopped dill pickle and shallot, then season to taste with salt and pepper. This dressing should be tangy, herby, and bright—a mouthwatering contrast to those warm, roasted spuds.

Step 5: Toss and Serve

Once your potatoes are crisped to perfection, let them cool for five minutes. Then, gently toss them in a large bowl with the creamy dressing. Scatter chopped scallions and any leftover crispy potato bits on top for irresistible color and crunch. The result: your very own Crispy Smashed Potato Salad Recipe, ready to steal the side dish spotlight!

How to Serve Crispy Smashed Potato Salad Recipe

Garnishes

Take your presentation up a notch by piling a mountain of bright, freshly sliced scallions and a shower of extra chopped parsley over the salad. If you want added texture, a little sprinkle of flaky sea salt or a pinch of chili flakes does the trick. For next-level crunch, reserve a few crispy potato shards to scatter right before serving.

Side Dishes

This Crispy Smashed Potato Salad Recipe pairs beautifully with summer classics: serve it alongside grilled chicken, juicy burgers, or roasted veggies for a color-packed plate. It’s just as fabulous next to a piece of poached salmon or as part of a hearty, plant-based picnic spread.

Creative Ways to Present

For a fun twist, try serving the salad on individual plates layered with leafy greens underneath. Or, turn it into cute finger food by skewering crispy potatoes with a dab of dressing and a shower of herbs—perfect for parties and potlucks. It also shines as part of a DIY salad bar, where everyone builds their own plate just the way they like.

Make Ahead and Storage

Storing Leftovers

Leftover Crispy Smashed Potato Salad Recipe stores well in an airtight container in the fridge for up to three days. The flavors deepen overnight, but the potatoes will lose a bit of their signature crispiness. If you plan for leftovers, you might want to reserve some un-tossed crispy potatoes to add freshness the next day.

Freezing

While many potato salads don’t freeze well due to their creamy dressings, you can freeze the roasted smashed potatoes on their own (before tossing in the sauce). Simply reheat them in the oven to bring back some crunch, then dress and serve. Avoid freezing the creamy dressing as dairy can separate and lose its smooth texture.

Reheating

To recapture that signature crunch, reheat the potatoes on a baking tray in a hot oven (425°F) for 8-10 minutes before re-tossing with fresh dressing. Microwaving will warm them, but for best results, let the oven work its magic. If the dressing thickens in the fridge, thin it with a splash of lemon juice before serving.

FAQs

Can I use a different type of potato?

Absolutely! While baby yellow potatoes are ideal for this Crispy Smashed Potato Salad Recipe, small red potatoes or even fingerlings work beautifully. The goal is to use a variety that holds its shape and crisps nicely after smashing.

Is there a dairy-free or vegan option?

Definitely! Swap the Greek yogurt and mayo with your favorite plant-based alternatives (think coconut yogurt and vegan mayo), and your salad will be just as creamy and flavorful. Check your Dijon mustard label for vegan-friendliness, too.

Can I make this ahead for a party?

Yes! For parties, roast and store your smashed potatoes separately, and mix the dressing in advance. Right before serving, re-crisp the potatoes in the oven, toss them with the dressing, and garnish. This keeps everything fresh and crunchy.

What’s the best way to smash potatoes without breaking them apart?

Let your potatoes cool just slightly after boiling—this helps them hold together when you press down. Use the bottom of a sturdy glass or potato masher, applying gentle, steady pressure. If a few break, don’t stress—those crispy edges end up being the best bites!

Can I add other mix-ins to the salad?

Go wild! Crispy bacon bits, chopped chives, roasted red peppers, or capers make fabulous mix-ins to give your Crispy Smashed Potato Salad Recipe fun personal twists. Just keep the balance: you want every forkful to have crunch, cream, and a pop of flavor.

Final Thoughts

Give this Crispy Smashed Potato Salad Recipe a spot at your next gathering, and watch it quickly disappear! Its mix of crunchy texture, vibrant dressing, and cozy potato goodness will have friends asking for seconds and the recipe. I can’t wait for you to share this irresistible side—it’s destined to become a favorite in your kitchen, too.

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