Crispy Smashed Potato Salad Recipe

If you love potatoes and crave that perfect balance between soft, creamy insides and crispy golden edges, you’re in for a treat with this Crispy Smashed Potato Salad Recipe. It’s honestly one of my favorite comfort food mash-ups—imagine crispy smashed potatoes tossed in a tangy, herby yogurt dressing dotted with pickles and shallots. Keep reading, because I’m sharing all my tips to get those perfect crunchy bites every time, and trust me, you’ll want to make this again and again.

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Ingredients & Why They Work

This Crispy Smashed Potato Salad recipe is a beautiful harmony of textures and flavors, using baby potatoes for their creamy insides and manageable size, plus a dressing that’s cool and bright. Shopping tip: grab fresh herbs and quality mayo or kewpie for authentic flavor.

• Baby potatoes: Mini yellow potatoes are perfect because they hold shape well and roast up extra crispy when smashed.
• Olive oil: Divided use ensures crispiness and flavor in both the roasting and the dressing.
• Salt and pepper: Essential seasoning that brings everything to life.
• Greek yogurt: Adds creaminess with a nice tang, keeping the dressing light and fresh.
• Kewpie mayonnaise: Creamier and richer than regular mayo; if unavailable, classic mayo works too.
• Dijon mustard: Provides a subtle tang and complexity to the dressing.
• Lemon juice: Brightens the dressing and cuts through the richness.
• Garlic clove: Fresh garlic amps up savory depth—just a little goes a long way.
• Fresh parsley: Adds herbaceous freshness and a splash of color.
• Dill pickle: Finely chopped, it introduces a delightful crunch and tangy pop.
• Shallot: Mellow onion flavor that balances the rich dressing.
• Scallions (optional): A fresh garnish that adds vibrant color and subtle bite.

Tweak to Your Taste

One of the best parts about this Crispy Smashed Potato Salad Recipe is how easy it is to customize. Whether you want more tang, some heat, or even a little crunch swap, I’ve played around with a few variations that really shine.

• Variation: I’ve swapped dill pickles for sweet pickled beets for a playful, colorful twist that brightens the dish.
• Add heat: Stir in a pinch of cayenne or red pepper flakes into the dressing for a subtle kick I personally love on cooler days.
• Herbs: Swap fresh parsley for cilantro or chives to change the flavor profile depending on what you have on hand.
• Mayonnaise alternative: For a lighter option, I sometimes use avocado mayo which adds creaminess without heaviness.

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

Step 1: Boil until just fork-tender

Start by placing the baby potatoes into a large pot of cold, well-salted water. Bring to a boil and cook for about 7-8 minutes—here’s the trick: don’t overcook them! I learned this the hard way. If they get too soft, they’ll break apart when you smash them, which is no fun. You want them soft enough to poke with a fork but still holding their shape. Drain and allow to cool slightly before moving on.

Step 2: Smash and season the potatoes

Next, pat those potatoes dry thoroughly with paper towels—this little extra step is key for getting maximum crispiness when roasting. Transfer them to a parchment-lined baking sheet and gently smash each one to about 1/4 inch thick, using either a potato masher or the bottom of a sturdy glass. I like to smash a few extra thin so they become ultra-crispy bits perfect for garnishing later. Brush generously with 2 tablespoons of olive oil, sprinkle them with salt and pepper, and be generous here to build flavor.

Step 3: Roast until golden and crispy

Pop those babies into a preheated 425°F oven and roast for 45-60 minutes, flipping halfway through so both sides get evenly crisp. Timings vary, so start checking around 40 minutes—when they’re golden brown with some crispy edges, you know you’ve hit the jackpot. Save those extra crispy brown bits for the topping, they add incredible texture.

Step 4: Whisk up the herby yogurt dressing

While the potatoes roast, mix together the remaining olive oil, Greek yogurt, kewpie mayo, Dijon mustard, lemon juice, minced garlic, and chopped parsley. This dressing is the star that brings everything together with freshness and tang. Stir in the chopped dill pickle and shallot last, then taste and adjust with salt and pepper. Cover and pop it in the fridge so it’s ready when the potatoes come out.

Step 5: Toss and serve

Once your crispy smashed potatoes have cooled just a bit, gently toss them in the dressing until each piece is coated. Top with the reserved crispy bits and a sprinkle of scallions if you want that added hint of sharpness and color. Serve warm and enjoy the beautiful combination of textures and flavors!

How to Serve Crispy Smashed Potato Salad Recipe

Garnishes

I usually go with a generous handful of chopped scallions because their gentle onion flavor elevates the salad without overpowering. Crispy smashed potato bits reserved from roasting also make the perfect crunchy topping—I promise, those are little bursts of joy!

Side Dishes

This salad pairs brilliantly with grilled chicken or salmon for a weeknight dinner, or alongside your favorite BBQ meats during summer cookouts. It’s also fantastic with a fresh green salad or roasted veggies if you’re keeping things veggie-forward.

Creative Ways to Present

For a crowd-pleasing presentation, I’ve layered the crispy smashed potato salad in a clear glass trifle bowl topped with extra crispy bits and fresh herbs. It looks stunning and everyone loves helping themselves buffet-style at parties! You could also serve it in small mason jars for individual portions.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge for up to 3 days. To keep the potatoes from getting soggy, I sometimes store the crispy bits separately and add them as a topping just before serving.

Freezing

Freezing this isn’t my favorite option because the potatoes lose their crisp texture when thawed. If you want to freeze, I recommend saving it only if you don’t mind a creamier, softer potato dish afterwards.

Reheating

To revive leftover crispy smashed potato salad, I gently reheat the potatoes in a 375°F oven for 10 minutes to regain some crunch and serve with fresh or leftover dressing tossed just before eating.

FAQs

Final Thoughts

This Crispy Smashed Potato Salad Recipe holds a special place in my kitchen because it strikes the perfect balance between crispy comfort food and refreshing salad vibes. It’s the kind of dish that makes people smile—warm, crispy, creamy, and tangy all at once. I can’t wait for you to try it out and, honestly, once you do, it’ll probably become your new go-to side dish or even a main on busy nights. Give it a go—you’ll thank me later!

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