Crispy Smashed Potato Salad

I still remember the first time I made this crispy smashed potato salad. It was during a small Sunday lunch I hosted for close friends. I wanted to serve something familiar yet surprising. So instead of the usual soft and creamy potato salad, I decided to add some crunch – and that’s how this dish came to life. The moment I saw my guests dig in and smile after that first bite, I knew I had found a new favorite. Ever since then, this salad has become my go-to for potlucks, picnics, and even weeknight dinners. It’s simple, comforting, and always gets people talking.

Why You’ll Love This Recipe

There’s something magical about the contrast of textures in this salad. You get golden, crispy edges from the roasted smashed potatoes, balanced by a creamy, herby dressing that clings to every bite. The tang from the mustard, the freshness from the herbs, and the crunch from optional pickles or relish – it all comes together beautifully. Plus, the fact that you can enjoy it warm or chilled makes it a flexible dish for any season.

Versatile

One of the best things about this recipe is how easily you can customize it. Want it lighter? Use Greek yogurt instead of mayo. Prefer it spicy? Add a dash of chili flakes. You can even play with the herbs – parsley, dill, or chives all work well. And if you’re serving a crowd, just double the batch. It pairs perfectly with grilled beef, roasted chicken, or even plant-based mains.

Budget-Friendly

This salad won’t stretch your wallet. Baby potatoes are affordable and easy to find. Most of the dressing ingredients are pantry staples, and fresh herbs can often be found growing right in your kitchen garden or picked up fresh and cheap from the market. It’s a great way to make something that feels fancy, without spending a lot.

Ingredients for Recipe

• 1 lb baby potatoes (Yukon Gold or red potatoes work well)

• 2 tbsp olive oil (extra virgin)

• 1 tsp garlic powder

• Salt and pepper to taste

• 2 tbsp chopped parsley, dill, or chives

• ½ cup mayonnaise (or Greek yogurt for a lighter option)

• 1 tbsp Dijon mustard

• 2 green onions, chopped

• Optional: diced pickles, relish

  How to Make This Recipe

  The process starts simply – with a pot of boiling water. I like to use baby potatoes because they cook quickly and hold their shape well. After boiling them until tender, the real fun begins. You get to smash them! I use the bottom of a glass, but a potato masher works just as well. The goal is to flatten each potato without breaking it apart. That way, you get a mix of crispy edges and soft centers after roasting.

  Step-by-Step Instructions for Making

  Step 1: Prepare the Potatoes
  Start by washing and scrubbing your baby potatoes. There’s no need to peel them – the skins add texture and flavor. Place them in a large pot and cover with cold water. Add a pinch of salt and bring the water to a boil. Once boiling, reduce the heat and simmer the potatoes for 15 to 20 minutes, until fork-tender. Then drain the water and let the potatoes cool slightly.

  Step 2: Smash the Potatoes
  Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper to prevent sticking. Arrange the cooked potatoes in a single layer. Using a glass or potato masher, press down gently on each potato until it’s about half an inch thick. Be careful not to break them apart completely – you want them to hold together while developing those delicious crispy edges.

  Step 3: Season and Roast
  Drizzle the smashed potatoes generously with extra virgin olive oil. Sprinkle them with garlic powder, salt, and pepper. Then place the tray in the oven and roast the potatoes for 25 to 30 minutes. Flip them halfway through roasting to ensure even browning. The result should be golden, crispy potatoes with crackling edges and soft, fluffy centers.

  Step 4: Make the Dressing
  While the potatoes are roasting, prepare your dressing. In a mixing bowl, combine mayonnaise (or Greek yogurt), Dijon mustard, chopped green onions, and your choice of herbs – I love using dill or parsley. Stir everything well and taste. You can add salt and pepper if needed, or even a little diced pickle or relish for an extra tangy kick.

  Step 5: Combine and Serve
  Once the potatoes are done roasting, transfer them to a large bowl while still warm. Pour the dressing over the crispy potatoes and gently toss to coat them. You can serve the salad immediately for a warm version or let it chill in the fridge for at least 30 minutes. This helps the flavors blend and makes it easier to serve as a cold side dish.

  Quick and Easy

  This recipe fits right into a busy day. Boiling and roasting the potatoes takes minimal hands-on effort. While they cook, you can prep the dressing. Altogether, it’s ready in under an hour. Plus, cleanup is a breeze with parchment paper and one mixing bowl.

  Customizable

  You’re not locked into one version here. You can swap the mayo with yogurt or even a vegan option. Add crushed chili flakes for heat or throw in some capers for an extra briny note. Not a fan of dill? Use fresh chives or parsley instead. This salad adapts to your taste and whatever’s in your fridge.

  Crowd-Pleasing

  Whether you’re hosting a BBQ, packing for a picnic, or just looking for a hearty side, this salad fits the bill. It’s always one of the first dishes to disappear from the table. The crispy texture combined with the creamy dressing wins everyone over – even those who usually pass on potato salad.

  FAQs

  Can I make this salad ahead of time?
  Yes, absolutely. This salad tastes great both warm and chilled. You can roast the potatoes and prepare the dressing a few hours in advance. Combine them just before serving, or mix everything and let it chill in the fridge. The flavors meld beautifully over time.

  What’s the best way to smash the potatoes without breaking them?
  Use the bottom of a sturdy glass or a flat potato masher. Press gently and evenly. If a few potatoes fall apart, don’t worry – they’ll still crisp up nicely and add texture to the dish.

  Can I use large potatoes instead of baby potatoes?
  Yes, you can. Just cut them into smaller chunks after boiling so they’re easier to smash. Baby potatoes work best because of their size and tenderness, but other types will work in a pinch.

  How do I store leftovers?
  Store leftovers in an airtight container in the fridge. They’ll keep well for up to three days. Reheat in the oven to restore crispiness or enjoy cold straight from the fridge.

  Is there a vegan version?
  Yes! Use vegan mayonnaise and vegan yogurt, and make sure your mustard and dressing ingredients are all plant-based. The result will be just as creamy and satisfying.

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  Crispy Smashed Potato Salad

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  This Crispy Smashed Potato Salad offers the best of both worlds – golden, crunchy potatoes and a creamy, herby dressing. It’s perfect for BBQs, picnics, or as a hearty side dish that impresses every time.

  • Total Time: 40 minutes
  • Yield: 4–6 servings 1x

  Ingredients

  Scale 1x2x3x

  • 1 lb baby potatoes (Yukon Gold or red potatoes)

  • 2 tbsp olive oil (extra virgin)

  • 1 tsp garlic powder

  • Salt and pepper to taste

  • 2 tbsp chopped parsley, dill, or chives

  • ½ cup mayonnaise (or Greek yogurt for a lighter option)

  • 1 tbsp Dijon mustard

  • 2 green onions, chopped

  • Optional: diced pickles or relish

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  Instructions

  • Wash and scrub the baby potatoes. Place them in a large pot, cover with cold water, add a pinch of salt, and bring to a boil. Reduce heat and simmer for 15–20 minutes until tender. Drain and let cool slightly.

  • Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper. Place potatoes on the sheet and gently smash each one to about half an inch thick.

  • Drizzle with olive oil and sprinkle garlic powder, salt, and pepper. Roast for 25–30 minutes, flipping halfway, until crispy and golden brown.

  • While the potatoes roast, mix mayonnaise (or yogurt), Dijon mustard, herbs, and green onions in a bowl. Add optional pickles or relish if desired.

  • Toss the warm crispy potatoes with the dressing. Serve immediately or chill for 30 minutes for deeper flavor.

  Notes

  • For a lighter version, use Greek yogurt.

  • Add chili flakes or capers for extra flavor.

  • Use vegan mayo and yogurt for a plant-based variation.

  • Author: Mohamed
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes