This Crispy Smashed Potato Salad takes your traditional potato salad to the next level. Imagine crispy, golden smashed potatoes combined with a creamy, tangy dressing—every bite is a crunchy, creamy explosion of flavor. It’s the ultimate comfort side dish, perfect for barbecues, parties, or just because. You’ll never look at potato salad the same way again!
Why You’ll Love This Recipe
If you’re a fan of classic potato salad, you’ll absolutely love this crispy version. The combination of crispy smashed potatoes and a rich, creamy dressing is simply irresistible. The tangy pickle and shallot add a fresh bite, while the creamy dressing ties everything together. It’s the perfect balance of textures and flavors. Plus, it’s easy to make and will quickly become your go-to side dish for any occasion.
Ingredients
Tip: you’ll find full ingredients and measurements in the recipe card below
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For the Potatoes:
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2 pounds baby potatoes
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3 tablespoons olive oil
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1/2 teaspoon salt
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1/4 teaspoon black pepper
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For the Dressing:
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3/4 cup Greek yogurt
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1/2 cup Kewpie mayonnaise (or regular mayonnaise)
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2 teaspoons Dijon mustard
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Juice of 1/2 lemon (about 1 tablespoon)
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1 garlic clove, minced
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1/4 cup fresh parsley, chopped
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1 dill pickle, finely chopped
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1 shallot, finely chopped
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Salt and pepper to taste
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Optional: Scallions or fresh herbs for garnish
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Instructions
Step 1: Preheat the Oven and Prepare the Potatoes
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper to prevent the potatoes from sticking and make cleanup easier. Place the baby potatoes in a large pot, cover with cold salted water, and bring to a boil. Cook for 7-8 minutes, or until fork-tender. Be careful not to overcook them, or they’ll fall apart when smashed. Drain and let cool for a few minutes.
Step 2: Smash the Potatoes and Prepare for Roasting
Once the potatoes have cooled slightly, pat them dry with a paper towel to remove excess moisture. Transfer the potatoes to the prepared baking sheet. Use the bottom of a glass or a flat surface to gently smash each potato, making sure they flatten but retain their shape. Drizzle with 2 tablespoons of olive oil and season with salt and pepper. Toss the potatoes to coat evenly in oil and seasoning, then roast in the oven for 45-60 minutes, flipping halfway, until golden brown and crispy on the edges.
Step 3: Prepare the Creamy Dressing
While the potatoes are roasting, make the creamy dressing. In a medium-sized bowl, whisk together the remaining 1 tablespoon of olive oil, Greek yogurt, Kewpie mayonnaise, Dijon mustard, lemon juice, garlic, and parsley. Stir in the chopped dill pickle and shallot, adjusting the seasoning with salt and pepper. Refrigerate until the potatoes are done roasting.
Step 4: Toss the Potatoes and Garnish
Once the potatoes are roasted and crispy, remove them from the oven and allow them to cool for about 5 minutes. Transfer the warm potatoes to a large bowl and gently toss with the creamy dressing until evenly coated. Garnish with additional parsley, scallions, or fresh herbs for a burst of color and flavor. Serve immediately or refrigerate for later.
Variations
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Spicy Kick: Add a pinch of red pepper flakes or chopped jalapeños to the dressing for some heat.
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Vegan Version: Swap out the Greek yogurt and mayonnaise for dairy-free alternatives to make this recipe vegan.
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Herb Variations: Try adding fresh dill, chives, or tarragon to the dressing for a different flavor profile.
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Cheese Addition: For a creamy twist, sprinkle shredded cheddar or Parmesan cheese over the top before serving.
Heating and Storage
This salad can be served warm or cold. If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F (175°C) for 10-15 minutes to keep the potatoes crispy. The dressing can be stored separately for best texture.
Frequently Asked Questions
Can I use regular potatoes instead of baby potatoes?
Yes, you can use regular potatoes. Just cut them into smaller chunks so they cook evenly and are easier to smash.
Can I make this salad ahead of time?
Yes, you can roast the potatoes ahead of time and store them in the refrigerator. Toss them with the dressing just before serving to keep them crispy.
How can I make the potatoes extra crispy?
Make sure to pat the potatoes dry before smashing them, and ensure they are evenly coated in oil. Flipping them halfway through roasting will also help get them evenly crispy.
Can I make this salad without mayonnaise?
Yes, you can replace mayonnaise with a dairy-free version or use more Greek yogurt for a lighter dressing.
Can I add other vegetables to this salad?
Absolutely! Roasted bell peppers, zucchini, or even roasted carrots would be delicious additions to this salad.
How do I keep the salad creamy without making it too heavy?
Greek yogurt provides a creamy texture without being too heavy. You can also adjust the ratio of yogurt and mayonnaise to fit your preference.
Can I freeze this potato salad?
It’s best served fresh, but you can freeze the roasted potatoes without the dressing. Reheat and then toss with the dressing when ready to serve.
Can I add protein to this salad?
Yes! Grilled chicken, tofu, or even chickpeas can be added to make it a more filling meal.
What’s the best way to store the leftovers?
Store the leftovers in an airtight container in the fridge for up to 3 days. Keep the dressing separate if possible to preserve the texture of the potatoes.
Can I use store-bought dressing instead of making my own?
Yes, you can use any store-bought creamy dressing you prefer, but homemade will provide a fresher taste.
Conclusion
This Crispy Smashed Potato Salad is a perfect balance of crispy, creamy, tangy, and savory flavors. It’s a fun twist on the traditional potato salad, with an irresistible crunchy exterior and a rich, flavorful dressing. Whether you’re serving it at a barbecue, a family dinner, or as a delicious side to any meal, it’s sure to be a crowd-pleaser. Once you try it, you’ll never go back to regular potato salad!
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Crispy Smashed Potato Salad
- Total Time: 1 hour 15 minutes
- Yield: 6 servings
- Diet: Gluten Free
Description
Crispy Smashed Potato Salad brings a delightful twist to the classic potato salad. With golden, crispy smashed potatoes, tangy creamy dressing, and fresh herbs, this dish is the perfect balance of textures and flavors. Perfect for barbecues, parties, or a comforting side dish, this recipe will quickly become your new go-to!
Ingredients
For the Potatoes:
2 pounds baby potatoes
3 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
For the Dressing:
3/4 cup Greek yogurt
1/2 cup Kewpie mayonnaise (or regular mayonnaise)
2 teaspoons Dijon mustard
Juice of 1/2 lemon (about 1 tablespoon)
1 garlic clove, minced
1/4 cup fresh parsley, chopped
1 dill pickle, finely chopped
1 shallot, finely chopped
Salt and pepper to taste
Optional Garnishes:
Scallions or fresh herbs
Instructions
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper. In a large pot, cover baby potatoes with cold salted water and bring to a boil. Cook for 7–8 minutes until fork-tender, then drain and let cool slightly.
Pat the cooled potatoes dry with a paper towel. Transfer them to the baking sheet and gently smash each potato with the bottom of a glass or a flat surface. Drizzle with 2 tablespoons olive oil, season with salt and pepper, and toss to coat. Roast for 45–60 minutes, flipping halfway through, until golden and crispy.
While the potatoes are roasting, whisk together the remaining 1 tablespoon olive oil, Greek yogurt, mayonnaise, Dijon mustard, lemon juice, garlic, and parsley. Stir in the chopped dill pickle and shallot. Refrigerate until ready to use.
Once the potatoes are roasted and crispy, remove from the oven and let cool for 5 minutes. Transfer them to a large bowl, and gently toss with the creamy dressing. Garnish with parsley, scallions, or other fresh herbs.
Serve the potato salad warm or chilled. It pairs wonderfully with grilled meats, fresh salads, or on its own as a hearty side dish.
Notes
- Spicy Kick: Add a pinch of red pepper flakes or chopped jalapeños to the dressing for heat.
- Vegan Version: Replace the Greek yogurt and mayonnaise with dairy-free alternatives for a vegan version.
- Herb Variations: Add fresh dill, chives, or tarragon to the dressing for different flavors.
- Cheese Addition: Sprinkle shredded cheddar or Parmesan over the top before serving for a cheesy twist.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Side Dish
- Method: Baking
- Cuisine: : American / Comfort Food
