Crispy Smashed Potato Salad Recipe
Get ready to meet your new favorite side dish. Crispy Smashed Potato Salad takes everything you love about classic potato salad—the creamy dressing, the refreshing crunch of fresh herbs, and that soul-soothing comfort factor—and gives it an irresistible twist: golden, roasted smashed potatoes with delightfully crisp edges. Each bite is a flavor adventure, striking that gorgeous balance between rich and tangy, creamy and crunchy. Whether you’re serving it warm for a cozy family dinner or bringing it out at your next barbecue, Crispy Smashed Potato Salad is sure to become the star of your table.
Ingredients You’ll Need
This recipe keeps things approachable but relies on a well-chosen cast of ingredients. Every single item here plays a starring role, creating layers of flavor, texture, and vibrant color in your finished salad. Don’t skip the garnish options—they take this dish from everyday to unforgettable!
- Baby or small potatoes: These roast up beautifully and are the perfect size for smashing. Their thin skins get ultra-crispy while the insides stay creamy.
- Olive oil: Helps the potatoes brown deeply, adds a fruity note, and carries all those spices straight to the palate.
- Garlic powder: Adds a mellow, savory pop without the harshness of raw garlic—perfect for a crowd-pleaser salad.
- Smoked paprika: Brings a gentle smokiness that makes the flavors in this dish soar above the ordinary.
- Salt: Essential to draw out the earthy potato flavor and make every bite seasoned just right.
- Black pepper: Adds a hint of heat that wakes up the taste buds without overpowering the dish.
- Mayonnaise: The creamy base for the dressing, balancing richness and tanginess.
- Sour cream or Greek yogurt: Delivers a tangy lift and even more creaminess—use whichever you love most!
- Dijon mustard: Offers complexity and a punch of sharpness that brings the dressing together.
- Apple cider vinegar: Provides acidity and brightness, keeping everything light and lively.
- Green onions: Give you a fresh, peppery bite and a pop of green color.
- Fresh parsley or dill: These herbs make the salad taste summery and bright, so don’t hold back!
- Optional crispy bacon bits: For an extra smoky crunch, use these as a topping—totally optional, but highly recommended.
How to Make Crispy Smashed Potato Salad
Step 1: Boil the Potatoes Until Tender
Start by placing your baby potatoes in a large pot of salted water. Bring the water to a boil and let them simmer for about 15 to 20 minutes. You want them fork-tender but not falling apart—think “mashable with a gentle press.” Salting the water upfront seasons the potatoes from the inside out and ensures every bite is flavorful.
Step 2: Smash and Season the Potatoes
Once you’ve drained the potatoes and they’re cool enough to handle, arrange them on a parchment-lined baking sheet. Grab a sturdy glass or potato masher and gently press each one until it’s about half an inch thick. Now, drizzle generously with olive oil and sprinkle with garlic powder, smoked paprika, salt, and black pepper. The seasoning will coat all those rough, craggy surfaces, which is exactly what you want for ultimate crispiness.
Step 3: Roast to Crispy Perfection
Roast the smashed potatoes in a hot 425°F (220°C) oven. Let them cook for 20 to 25 minutes, flipping once halfway through so both sides get that gorgeous golden crunch. Those jagged edges and exposed insides are your secret weapon for maximum crisp factor!
Step 4: Whisk Together the Creamy Dressing
While the potatoes transform in the oven, make your dreamy dressing. In a large bowl, whisk together mayonnaise, your choice of sour cream or Greek yogurt, Dijon mustard, and apple cider vinegar. The combination is creamy, tangy, and a touch sharp—it will coat the potatoes beautifully without weighing them down.
Step 5: Toss and Finish Your Crispy Smashed Potato Salad
When your potatoes emerge crispy and deeply golden, let them cool just slightly (so they don’t wilt the herbs). Toss them in the large bowl with that luscious dressing, then fold in green onions and chopped fresh parsley or dill. Be gentle—you want to keep those crunchy edges intact! If you’re a bacon fan, sprinkle some crispy bacon bits on top for an irresistible final flourish. Serve warm or at room temperature and watch everyone come back for seconds.
How to Serve Crispy Smashed Potato Salad
Garnishes
Give your Crispy Smashed Potato Salad the royal treatment with a handful of chopped parsley, dill, or even extra green onions. If you want it to feel extra fancy or crave extra crunch, toss on those optional crispy bacon bits. For a tangy kick, sprinkle a few pickled red onions or a pinch of flaky sea salt right before serving.
Side Dishes
Crispy Smashed Potato Salad is a dream companion for everything from grilled salmon and roasted chicken to veggie burgers or barbecue favorites. Its crispy, creamy personality fits right in at potlucks, picnics, or cozy Sunday suppers. Add a big green salad and a loaf of crusty bread to round things out.
Creative Ways to Present
Pile your salad onto a pretty platter, nestling extra herbs and a scattering of bacon bits or microgreens on top. For individual servings, consider setting out lettuce cups and spooning the salad inside, or try serving it in small mason jars for a fun, portable twist—perfect for parties or picnics.
Make Ahead and Storage
Storing Leftovers
Leftover Crispy Smashed Potato Salad can be stored in an airtight container in the fridge for up to three days. The dressing helps keep the potatoes moist, though the exterior will soften a bit over time. It’s still delicious—especially as a quick lunch or snack!
Freezing
Potato salads in general don’t freeze well thanks to the creamy dressing and tender potatoes, which can turn watery or mushy when thawed. For best texture and flavor, stick to refrigerating this salad and enjoy it fresh—or plan for happy leftovers during the week instead of freezing.
Reheating
If you’d like to revive some of that crispy magic, spread the leftover salad on a baking sheet and pop it into a hot oven (about 400°F) for 5 to 10 minutes until warmed through. The edges will perk up and you’ll love the contrast of warm potatoes with cool dressing.
FAQs
Can I make this salad ahead of time?
Absolutely! You can boil and roast the potatoes a day ahead, then store them in the fridge. When you’re ready to serve, toss them with the dressing and herbs—this keeps everything tasting fresh and keeps the potatoes as crisp as possible.
Is this recipe vegetarian?
Yes! Just omit the optional bacon bits for a fully vegetarian dish. The salad is still super flavorful and satisfying, thanks to those smoky spices and fresh herbs.
Can I use regular potatoes instead of baby potatoes?
You can swap in regular Yukon Gold or red potatoes—just cut them into roughly 2-inch pieces before boiling and smashing so they cook evenly and are easy to handle. The results will be just as delicious!
Will the crispy potatoes lose their crunch in the dressing?
Some of that glorious crispiness will soften as the salad sits, but that’s part of the charm—creamy on the inside with a hint of crunch on the edges. For maximum crunch, serve the salad soon after tossing or keep the dressing and potatoes separate until just before eating.
What other mix-ins work well in Crispy Smashed Potato Salad?
Feel free to get creative! Try tossing in chopped roasted red peppers, capers, chives, or a handful of grated Parmesan cheese for a unique twist. You can also switch up the herbs depending on your mood or what’s in your fridge.
Final Thoughts
If you’re craving a salad that’s impossible to resist, Crispy Smashed Potato Salad is calling your name. Once you try it, you’ll want to make it for every gathering—big or small. Don’t be surprised if it disappears fast, so consider making a double batch for good measure. Happy cooking!
Print
Crispy Smashed Potato Salad Recipe
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
This Crispy Smashed Potato Salad is a delightful twist on classic potato salad. Crispy roasted smashed potatoes are coated in a creamy, tangy dressing, making it a perfect side dish for any occasion.
Ingredients
Potatoes:
- 2 pounds baby or small potatoes
Seasonings:
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Dressing:
- 1/3 cup mayonnaise
- 2 tablespoons sour cream or Greek yogurt
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
Additional:
- 2 green onions, sliced
- 2 tablespoons fresh parsley or dill, chopped
- Optional: crispy bacon bits for garnish
Instructions
- Preheat oven: Preheat oven to 425°F (220°C) and line a large baking sheet with parchment paper.
- Cook Potatoes: Boil potatoes until fork-tender, then smash them on the baking sheet.
- Season Potatoes: Drizzle with olive oil, sprinkle with seasonings, and roast until crispy.
- Make Dressing: Whisk together mayonnaise, sour cream, Dijon mustard, and vinegar.
- Combine: Toss crispy smashed potatoes with dressing, green onions, and parsley.
- Serve: Garnish with bacon bits if desired and serve warm or at room temperature.
Notes
- For a tangier flavor, add extra vinegar or pickle juice.
- Sprinkle Parmesan cheese on the potatoes before roasting for a cheesy crust.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Boiling + Roasting + Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 230
- Sugar: 2 g
- Sodium: 310 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 10 mg
