Looking for a potato salad that’s not your grandma’s recipe?
Say hello to the Crispy Smashed Potato Salad — the ultimate side dish that delivers both crunch and creaminess in every bite.
Whether you’re prepping for a summer BBQ, a cozy holiday dinner, or just want to upgrade your weeknight meals, this recipe is sure to steal the show.
Let’s walk through how to make the best crispy smashed potato salad — guaranteed to become a new favorite on your table.
Why You’ll Love Crispy Smashed Potato Salad
- Combines the satisfying crunch of roasted potatoes with the creaminess of classic potato salad
- Unique texture contrast keeps every bite interesting
- Easily customizable with different herbs, dressings, and add-ins
- Ideal for barbecues, potlucks, or as a weeknight side dish
- Naturally gluten-free and can be made dairy-free or vegan
Ingredients for Maximum Crispiness and Flavor
To achieve that signature crispy texture and bold flavor, here’s what you’ll need:
- Baby potatoes (Yukon gold or red work best)
- Olive oil – for roasting to crispy perfection
- Kosher salt and cracked black pepper
- Garlic powder or fresh minced garlic
- Fresh herbs – dill, parsley, or chives
- Dressing – choose between:
- Creamy: Greek yogurt or mayo with mustard and lemon juice
- Light: olive oil, red wine vinegar, Dijon, and herbs
- Optional toppings: crispy bacon, feta, pickled onions, scallions, or capers
How to Make Crispy Smashed Potato Salad Step-by-Step
- Boil the potatoes
Place potatoes in a pot of salted water and boil until fork-tender, about 15–20 minutes. - Drain and cool slightly
Let the potatoes rest for a few minutes until they’re safe to handle but still warm. - Smash gently
Using the bottom of a glass or a potato masher, press each potato flat on a baking sheet lined with parchment paper. Don’t over-smash; keep them mostly intact. - Season and roast
Drizzle with olive oil and sprinkle with garlic, salt, and pepper. Roast at 425°F for 25–30 minutes, flipping halfway through, until edges are crispy and golden. - Prepare the dressing
While the potatoes roast, whisk together your chosen dressing ingredients in a bowl. - Toss and garnish
Once potatoes are slightly cooled but still warm, toss gently with the dressing. Add herbs and any toppings you like. - Serve
Best enjoyed warm or at room temperature to preserve the crispiness.
Pro Tips for Ultimate Crisp and Flavor
- Use parchment paper to prevent sticking and help crisp the bottoms
- Don’t overcrowd the pan – give potatoes room to brown evenly
- Chill the boiled potatoes briefly before smashing for a firmer texture
- Dress lightly – too much dressing can soften the crisp edges
- Finish with a flaky sea salt or herby topping for restaurant-style flavor
Variations and Creative Twists
- Mediterranean-Style: Add olives, cherry tomatoes, crumbled feta, and a lemon-oregano vinaigrette
- Loaded Smashed Potato Salad: Mix in sharp cheddar, crispy bacon, scallions, and a sour cream dressing
- Vegan Version: Use a cashew-based dressing or tahini lemon sauce
- Spicy Twist: Toss with sriracha mayo, chipotle aioli, or add pickled jalapeños
What to Serve with Crispy Smashed Potato Salad
This potato salad plays well with just about anything:
- Grilled proteins: steak, chicken thighs, sausages
- Plant-based mains: grilled portobello mushrooms or marinated tofu
- BBQ classics: pulled pork, burgers, hot dogs
- Other sides: coleslaw, roasted veggies, corn on the cob
Storage and Make-Ahead Tips
- Store leftovers in an airtight container in the fridge for up to 3 days
- Reheat in an air fryer or oven at 375°F for 10 minutes to bring back the crisp
- Make dressing and boil potatoes in advance, but roast fresh for best texture
- Avoid freezing — the texture will suffer
Recipe FAQ’s
Can I make this ahead of time?
Yes! Boil and smash the potatoes in advance, then roast and dress right before serving for best texture.
Can I use an air fryer?
Absolutely. Air fry the smashed potatoes at 400°F for 15–18 minutes until crispy.
Can I add protein?
Sure! Add hard-boiled eggs, chickpeas, or grilled chicken for a heartier version.
Crispy Smashed Potato Salad Recipe
This Crispy Smashed Potato Salad is a fresh twist on a classic dish, combining golden roasted baby potatoes with a creamy, herb-infused dressing. It’s the perfect side for BBQs, potlucks, or weeknight dinners, offering irresistible crunch and big flavor in every bite.Simple to prepare and endlessly customizable, this recipe will become a staple in your rotation.
Ingredients
- 1.5 lbs baby potatoes Yukon gold or red
- 3 tbsp olive oil
- 1 tsp kosher salt
- ½ tsp freshly ground black pepper
- ½ tsp garlic powder or 2 cloves minced garlic
- ¼ cup Greek yogurt or mayonnaise
- 1 tbsp Dijon mustard
- 1 tbsp lemon juice or white wine vinegar
- 2 tbsp chopped fresh herbs dill, parsley, or chives
Optional Toppings:
- crumbled feta, chopped scallions, crispy bacon, pickled onions, capers
Instructions
Step 1: Boil the Potatoes
- Place 1.5 lbs baby potatoes in a large pot and cover with cold water.
- Add a generous pinch of salt.
- Bring to a boil, then reduce to a simmer.
- Cook for 15–18 minutes, or until potatoes are fork-tender.
- Drain and let them cool slightly.
Step 2: Smash the Potatoes
- Preheat your oven to 425°F (220°C).
- Line a baking sheet with parchment paper or lightly grease it.
- Transfer the cooked potatoes onto the baking sheet.
- Using the bottom of a glass, measuring cup, or potato masher, gently press down on each potato until it’s flattened but still intact.
Step 3: Season and Roast
- Drizzle smashed potatoes with 3 tbsp olive oil.
- Sprinkle evenly with 1 tsp salt, ½ tsp pepper, and ½ tsp garlic powder (or minced garlic).
- Roast for 25–30 minutes, flipping halfway, until crispy and golden brown on the edges.
Step 4: Make the Dressing
- In a small bowl, whisk together:
- ¼ cup Greek yogurt or mayo
- 1 tbsp Dijon mustard
- 1 tbsp lemon juice or vinegar
- 2 tbsp chopped fresh herbs (like dill, parsley, or chives)
- Taste and adjust seasoning if needed.
Step 5: Assemble the Salad
- Let the roasted potatoes cool slightly, about 5–10 minutes (they should still be warm).
- In a large bowl, gently toss the crispy potatoes with the dressing until lightly coated.
- Top with optional add-ins like feta, bacon, scallions, or pickled onions.
Step 6: Serve
- Serve immediately while warm and crispy.
- Garnish with extra herbs for freshness.