If you are searching for a salad that brings incredible texture and bold flavor to your table, this Crispy Smashed Potato Salad Recipe is going to be your new favorite. It combines the irresistibly crispy edges of roasted baby potatoes with a creamy, tangy herbed yogurt dressing, creating a perfect harmony of crunch and softness. This dish is not just a salad; it’s an experience full of color, freshness, and satisfying bite that is easy to make yet impressive enough for any occasion.
Ingredients You’ll Need
Gathering a handful of simple and fresh ingredients is all it takes to bring this Crispy Smashed Potato Salad Recipe to life. Each component plays a vital role in delivering the contrasting textures and balanced flavors that make this salad stand out on every plate.
- 2 pounds baby potatoes (mini yellow potatoes): These tiny spuds are perfect for roasting and smashing, giving you creamy centers with crisp outsides.
- 3 tablespoons olive oil, divided: Used to roast the potatoes to golden perfection and add richness to the dressing.
- ½ teaspoon salt: Enhances flavor and seasons the potatoes to bring out their natural earthiness.
- ¼ teaspoon pepper: Adds a subtle kick that complements the tangy dressing beautifully.
- ¾ cup Greek yogurt: Brings creaminess and slight tang to the dressing while keeping it light and fresh.
- ½ cup kewpie mayonnaise (or regular mayo): Adds smoothness and depth to the salad’s dressing.
- 2 teaspoons Dijon mustard: Introduces a mild zing and complexity to tie all the dressing flavors together.
- ½ lemon, juiced: Lifts the entire salad with a burst of citrus brightness.
- 1 garlic clove, minced: Gives a gentle savory note that complements the creamy dressing.
- ¼ cup fresh parsley, chopped: Adds vibrant green color and a fresh herbaceous flavor.
- 1 dill pickle, finely chopped: Provides a delightful crunch and a tangy punch to contrast the creamy elements.
- 1 shallot, finely chopped: Brings a subtle onion sweetness and texture to the salad.
- 1 tablespoon olive oil: Incorporated into the dressing to enhance smoothness and flavor melding.
- Salt and pepper, to taste: Essential for balancing flavors in the final salad.
- 1–2 scallions, chopped: A fresh garnish that adds crunch and a mild oniony brightness to finish off the dish.
How to Make Crispy Smashed Potato Salad Recipe
Step 1: Prep & Boil the Potatoes
First, preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper to prevent sticking. Bring a large pot of salted water to a rolling boil. Add the baby potatoes and cook them just until tender, about 7 to 8 minutes. They should be soft enough to smash but still hold their shape. Drain the potatoes and let them cool slightly so they’re easier to handle in the next steps.
Step 2: Smash & Roast the Potatoes
Spread the boiled potatoes evenly on your prepared baking sheet. Now comes the fun part: using the bottom of a glass, gently press down on each potato until it’s flattened to about half an inch thick—this creates more crispy surface area when roasted. Brush the smashed potatoes generously with 2 tablespoons of olive oil and sprinkle them with salt and pepper for seasoning. Roast them in your preheated oven for 45 to 60 minutes, flipping halfway through, until they turn irresistibly crispy and golden brown on the edges while remaining fluffy inside.
Step 3: Make the Dressing
While the potatoes roast, combine the Greek yogurt, kewpie mayonnaise, Dijon mustard, lemon juice, and minced garlic in a bowl. Stir in chopped parsley, finely chopped dill pickle, and shallot, making sure everything is mixed well. Season the dressing with salt and pepper to taste, then drizzle in a tablespoon of olive oil to bring it all together into a rich and creamy dressing bursting with flavors.
Step 4: Assemble the Salad
Once the potatoes have cooled just enough to handle, keep a few of the crispiest pieces aside for garnish. Toss the remaining warm smashed potatoes with the herbed yogurt dressing until each piece is well coated. Transfer everything to a serving dish, top with the reserved crispy potatoes for a perfect textural contrast, and sprinkle chopped scallions across the top for a fresh bite. Serve this salad warm to really enjoy the crispy edges alongside the creamy, tangy dressing.
How to Serve Crispy Smashed Potato Salad Recipe
Garnishes
Adding the reserved crispy potato pieces back on top not only gives a stunning presentation but reminds you of that addictive crunch with every bite. Finishing the salad with bright green scallions adds freshness and a pop of vibrant color that makes the dish immediately more inviting.
Side Dishes
This Crispy Smashed Potato Salad Recipe pairs wonderfully with grilled meats, roasted chicken, or even a hearty veggie burger for a casual meal. It’s also fantastic alongside steamed green beans or a simple mixed leaf salad to complete a balanced and colorful plate.
Creative Ways to Present
For a more festive twist, serve the salad in individual clear cups layered with the dressing at the bottom and potatoes piled on top. Alternatively, create a composed salad on a platter, arranging the smashed potatoes in a beautiful mound with herbs scattered over the top, and drizzle extra dressing just before serving for an elegant look.
Make Ahead and Storage
Storing Leftovers
Leftover Crispy Smashed Potato Salad Recipe will keep well in an airtight container in the refrigerator for up to 3 days. Keep the crispy potato bits separate if possible to maintain their crunch, then add them at serving time.
Freezing
Due to the dressing and texture of the potatoes, freezing this salad is not recommended. The creamy elements may separate and the potatoes can become mushy upon thawing.
Reheating
To reheat, warm the potatoes gently in a preheated oven at 350°F (175°C) for about 10 minutes to restore their crispiness before tossing them with fresh dressing. Avoid microwaving as this will soften the crispy edges.
FAQs
Can I use regular mayonnaise instead of kewpie mayo?
Absolutely! While kewpie mayo adds a subtle sweetness and creaminess, regular mayonnaise works perfectly fine and will still give you a luscious dressing.
What type of potatoes work best for this salad?
Baby yellow potatoes are ideal because of their creamy texture and natural sweetness, but you can also use baby red or new potatoes as alternatives.
Is it necessary to roast the potatoes after boiling?
Yes, roasting creates those irresistible crispy edges that give this salad its unique texture, making it truly special compared to a typical potato salad.
Can I make this salad vegan?
To make it vegan, substitute Greek yogurt and mayonnaise with plant-based alternatives and ensure your mustard and other ingredients are vegan-friendly. The texture and flavor will still be delicious!
What if I want a spicier dressing?
Feel free to add a pinch of red pepper flakes or a dash of hot sauce to the dressing to give your Crispy Smashed Potato Salad Recipe an exciting spicy kick.
Final Thoughts
There is something incredibly satisfying about this Crispy Smashed Potato Salad Recipe that keeps me coming back for more—a perfect balance of creamy dressing, herby brightness, and crunchy potato edges that makes every bite a joy. Whether you’re serving it at a weekend gathering or simply craving a cozy side for dinner, I wholeheartedly encourage you to give this recipe a try. It’s a guaranteed crowd-pleaser that never fails to impress!
Print
Crispy Smashed Potato Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 4 servings
- Category: Salad
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Description
This Crispy Smashed Potato Salad features tender baby potatoes boiled and smashed, then roasted to golden crispiness. Tossed in a tangy, creamy Greek yogurt and mayonnaise dressing with fresh herbs, dill pickle, and shallots, it makes a delightful warm salad perfect as a side or light meal.
Ingredients
Potatoes
- 2 pounds baby potatoes (mini yellow potatoes)
- 3 tablespoons olive oil, divided
- ½ teaspoon salt
- ¼ teaspoon pepper
Dressing
- ¾ cup Greek yogurt
- ½ cup kewpie mayonnaise (or regular mayo)
- 2 teaspoons Dijon mustard
- ½ lemon, juiced
- 1 garlic clove, minced
- ¼ cup fresh parsley, chopped
- 1 dill pickle, finely chopped
- 1 shallot, finely chopped
- 1 tablespoon olive oil
- Salt and pepper, to taste
Garnish
- 1–2 scallions, chopped
Instructions
- Prep & Boil the Potatoes: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. Bring a large pot of salted water to a boil, then add the baby potatoes. Cook them for 7–8 minutes until just fork-tender, then drain and allow them to cool slightly.
- Splash & Roast the Potatoes: Arrange the boiled potatoes on the prepared baking sheet. Using the bottom of a glass, gently press each potato to flatten it to about ½-inch thickness. Brush the smashed potatoes with 2 tablespoons of olive oil and season with salt and pepper. Roast in the oven for 45–60 minutes, flipping halfway through until the potatoes are crispy and golden brown.
- Make the Dressing: In a bowl, mix the Greek yogurt, kewpie mayonnaise, Dijon mustard, lemon juice, and minced garlic. Stir in the chopped parsley, finely chopped dill pickle, and shallot. Season the dressing with salt and pepper to taste, and add 1 tablespoon olive oil to finish.
- Assemble the Salad: Let the roasted potatoes cool slightly. Reserve a few extra-crispy potato pieces for topping. Toss the remaining crispy potatoes gently in the herbed yogurt dressing until well coated. Transfer to a serving dish, top with the reserved crispy potato pieces, and garnish with chopped scallions if desired. Serve warm for best flavor and texture.
Notes
- Use baby potatoes for best texture and easier smashing.
- The salad is best served warm to enjoy the crisp edges and creamy dressing combo.
- Kewpie mayonnaise adds a subtle sweetness but regular mayonnaise works well too.
- If you prefer, add extra herbs like chives or dill for additional freshness.
- Leftovers can be refrigerated and gently reheated to maintain crispiness.
