Name: Crispy Smashed Potato Salad
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: American
Ingredients: 2 lbs baby potatoes (Yukon gold or red); 2 tbsp olive oil; Salt & pepper, to taste; Optional: garlic powder or smoked paprika; ⅓ cup mayonnaise; 2 tbsp Greek yogurt or sour cream; 1 tbsp Dijon mustard; 1 tbsp apple cider vinegar or lemon juice; 1 clove garlic, minced; Salt & pepper to taste; 2–3 green onions, chopped; 2 tbsp fresh dill or parsley, chopped; 2 tbsp chopped chives (optional); Optional: crumbled bacon, capers, or shredded cheddar

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This crispy smashed potato salad combines tender, golden potatoes with a creamy, tangy dressing and fresh herbs. It’s a delicious twist on classic potato salad, offering a perfect balance of crunch and creaminess. I love serving it warm or chilled alongside grilled meats or as a satisfying side for any meal.

Ingredients

For the Potatoes:

2 lbs baby potatoes (Yukon gold or red)

2 tbsp olive oil

Salt & pepper, to taste

Optional: garlic powder or smoked paprika

For the Dressing:

⅓ cup mayonnaise

2 tbsp Greek yogurt or sour cream

1 tbsp Dijon mustard

1 tbsp apple cider vinegar or lemon juice

1 clove garlic, minced

Salt & pepper to taste

Add-Ins:

2–3 green onions, chopped

2 tbsp fresh dill or parsley, chopped

2 tbsp chopped chives (optional)

Optional: crumbled bacon, capers, or shredded cheddar

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

Boil the Potatoes:

Place potatoes in a pot, cover with water, add salt, and bring to a boil. Cook until fork-tender, about 15–20 minutes. Drain and let cool slightly.

Smash & Crisp:

Preheat the oven to 425°F (220°C). Place the potatoes on a parchment-lined baking sheet. Gently smash each potato with the bottom of a glass or a potato masher. Drizzle with olive oil and season with salt, pepper, and optional spices like garlic powder or smoked paprika. Roast for 25–30 minutes until golden and crispy.

Make the Dressing:

In a bowl, whisk together mayonnaise, Greek yogurt, Dijon mustard, apple cider vinegar, minced garlic, salt, and pepper until smooth.

Assemble the Salad:

Let the crispy potatoes cool for 5–10 minutes so they remain warm but not hot. Toss them gently with the dressing and herbs. Add chopped green onions and any optional mix-ins like bacon, capers, or cheddar.

Serve warm, at room temperature, or chilled depending on preference.

Servings and Timing

This recipe serves about 4 to 6 people as a side dish.

Preparation time: 10 minutes

Cooking time: 45 minutes (including boiling and roasting)

Total time: Approximately 55 minutes

Variations

I like to customize this salad based on what I have on hand. Some variations include:

Adding crispy crumbled bacon for extra savory flavor

Mixing in capers for a briny kick

Using shredded cheddar or Parmesan for a cheesy twist

Swapping fresh dill for basil or cilantro for a different herb profile

Using vegan mayo and yogurt alternatives for a dairy-free version

Storage/Reheating

I store leftover smashed potato salad in an airtight container in the refrigerator for up to 3 days. The potatoes may soften slightly but still taste delicious. I usually enjoy it cold or bring it to room temperature before serving. Reheating in the oven at 350°F for 10 minutes can help crisp them back up if desired.

FAQs

How do I prevent the potatoes from falling apart when smashing?

I make sure the potatoes are cooked just until fork-tender—not too soft—so they hold their shape when smashed gently.

Can I use regular potatoes instead of baby potatoes?

Yes! Just cut regular potatoes into evenly sized chunks and boil until tender before smashing.

What if I don’t have Greek yogurt or sour cream?

You can simply use extra mayonnaise or swap with a bit of plain yogurt if you prefer.

Can I make this salad ahead of time?

Yes, but I recommend roasting the potatoes fresh before serving to keep them crispy. You can prepare the dressing and herbs ahead.

Is this recipe gluten-free?

Absolutely! All the ingredients are naturally gluten-free.

Conclusion

This crispy smashed potato salad is one of my favorite side dishes because it’s simple yet packed with texture and flavor. Whether I serve it warm or chilled, it always gets compliments and pairs perfectly with so many meals. I hope you enjoy making and sharing this easy, delicious recipe as much as I do.

Recipe:

Crispy Smashed Potato Salad

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Author: Cheryl
Total Time: 55 minutes
Yield: 4 to 6 servings
Diet: Gluten Free

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Description

A crispy smashed potato salad combining tender golden potatoes with a creamy, tangy dressing and fresh herbs, perfect warm or chilled as a flavorful side dish.

Instructions

Place potatoes in a pot, cover with water, add salt, and bring to a boil. Cook until fork-tender, about 15–20 minutes. Drain and let cool slightly.
Preheat oven to 425°F (220°C). Place potatoes on a parchment-lined baking sheet. Gently smash each potato with the bottom of a glass or potato masher.
Drizzle with olive oil and season with salt, pepper, and optional garlic powder or smoked paprika. Roast for 25–30 minutes until golden and crispy.
In a bowl, whisk together mayonnaise, Greek yogurt, Dijon mustard, apple cider vinegar, minced garlic, salt, and pepper until smooth.
Let the crispy potatoes cool for 5–10 minutes. Toss gently with dressing and herbs, adding green onions and any optional mix-ins like bacon, capers, or cheddar.
Serve warm, at room temperature, or chilled as preferred.