Crispy Smashed Potato Salad Recipe
If you are looking for a delightful salad that combines crunchy textures with creamy, tangy flavors, you have found the perfect match in this Crispy Smashed Potato Salad Recipe. This dish elevates humble baby potatoes to a whole new level by roasting them until golden and crispy, then tossing them in a luscious herbed yogurt and mayo dressing that bursts with fresh parsley, dill pickle, and shallot. Every bite offers a satisfying crispness balanced by a rich, creamy coating, making it an irresistible side or light main that always impresses guests and family alike. It’s comfort food with a gourmet twist, and you’re going to love how easy it is to prepare too.
Ingredients You’ll Need
These ingredients are simple yet essential to achieving the perfect harmony of texture and flavor in this salad. Each one plays a key role, from the crispy potatoes to the zingy dressing that brings everything together with freshness and depth.
- 2 pounds baby potatoes (mini yellow potatoes): Their small size and thin skin make them perfect for boiling and smashing without falling apart.
- 3 tablespoons olive oil, divided: Used for roasting to achieve that irresistible crispiness and to enhance the dressing.
- ½ teaspoon salt: Essential for seasoning the potatoes during boiling and roasting to bring out their natural flavors.
- ¼ teaspoon pepper: Adds a gentle heat and complexity to the potatoes.
- ¾ cup Greek yogurt: Offers creamy tanginess that balances the richness of the potatoes beautifully.
- ½ cup kewpie mayonnaise (or regular mayo): Gives the dressing a luscious texture and subtle sweetness.
- 2 teaspoons Dijon mustard: Adds a hint of sharpness that cuts through the creaminess.
- ½ lemon, juiced: Brightens the dressing with fresh acidity.
- 1 garlic clove, minced: Provides a savory punch that elevates the overall flavor.
- ¼ cup fresh parsley, chopped: Imparts a vibrant herby note that keeps the salad lively.
- 1 dill pickle, finely chopped: Brings a crunchy tang that contrasts perfectly with the creamy dressing.
- 1 shallot, finely chopped: Adds a subtle sweetness and delicate bite.
- Salt and pepper, to taste: For adjusting seasoning in the dressing and final salad.
- 1–2 scallions, chopped: Optional garnish that adds color and a fresh onion aroma.
How to Make Crispy Smashed Potato Salad Recipe
Step 1: Prep & Boil the Potatoes
Start by preheating your oven to 425°F (220°C) and lining a baking sheet with parchment paper to prevent sticking. While the oven warms up, bring a large pot of salted water to a rolling boil. This initial seasoning infuses the potatoes with flavor as they cook. Add the baby potatoes and cook for 7 to 8 minutes, just until a fork can pierce them with slight resistance. The goal is to soften them enough to smash without them falling apart completely. Drain the potatoes well and allow them to cool just a bit so they’re easier to handle for the next step.
Step 2: Smash & Roast the Potatoes
Place the cooled potatoes spaced evenly on your prepared baking sheet. Using the bottom of a sturdy glass or a flat kitchen tool, gently press down on each potato until it flattens to about half an inch thickness. This smashing step creates more surface area that will crisp up beautifully in the oven. Brush the smashed potatoes generously with 2 tablespoons of olive oil, then sprinkle them with salt and pepper to taste. Roast for 45 to 60 minutes, making sure to flip them carefully halfway through the cooking time. When done, your potatoes will have golden brown, crunchy edges that are pure heaven.
Step 3: Make the Dressing
While the potatoes are crisping up, mix together the creamy dressing. Combine the Greek yogurt, kewpie mayonnaise, Dijon mustard, lemon juice, and minced garlic in a small bowl. Fold in the chopped parsley, dill pickle, and shallot, which add bursts of freshness and tang to the creamy base. Season with salt and pepper to your preference. This dressing will coat the potatoes with flavor and moisture, balancing their crispy texture perfectly.
Step 4: Assemble the Crispy Smashed Potato Salad Recipe
Once your potatoes are roasted and cooled just enough to handle, reserve a few of the crispiest pieces to use as a crunchy topping. Toss the rest of the potatoes gently in the herbed yogurt dressing until every piece is well coated. Transfer everything to a serving dish, then sprinkle your reserved crispy potato pieces on top for added texture and visual appeal. Garnish with chopped scallions if you like a fresh, mild oniony note. Serve this dish warm so the contrast between the crispy edges and the cool tangy dressing can shine through.
How to Serve Crispy Smashed Potato Salad Recipe
Garnishes
For a bright and fresh presentation, sprinkle chopped scallions or thinly sliced chives on top. They add a pop of color and a gentle crunch that complements the creamy dressing and crispy potatoes. You can also try a few sprigs of fresh parsley or dill for an elevated herbaceous aroma that matches the flavors in the salad perfectly.
Side Dishes
This Crispy Smashed Potato Salad Recipe pairs wonderfully with a wide range of dishes. Serve it alongside grilled chicken or fish for an easy summer meal, or enjoy it next to burgers and veggie skewers at your next backyard barbecue. It also works beautifully as part of a brunch spread with eggs and fresh tomatoes, offering a textural contrast to softer dishes.
Creative Ways to Present
For a unique serving idea, try layering the salad in clear glass jars for a picnic or potluck presentation. You can also spread it over a bed of mixed greens or baby arugula to add color and freshness. If you want to turn it into a main course, toss in some crispy bacon bits or crumbled feta cheese for extra indulgence and flavor depth.
Make Ahead and Storage
Storing Leftovers
Leftover Crispy Smashed Potato Salad should be stored in an airtight container in the refrigerator. It is best enjoyed within 2 to 3 days since the potatoes are crisp, and extended storage can soften them. Keep the salad covered tightly to prevent the fresh herbs and dressing from wilting or absorbing fridge odors.
Freezing
While the potatoes themselves freeze well, the creamy dressing with yogurt and mayo is not ideal for freezing as it may separate upon thawing. For best results, freeze only the roasted potatoes on a baking sheet until solid, then transfer them to a freezer-safe bag. Reheat and dress the potatoes fresh when ready to enjoy.
Reheating
To revive the crispiness of leftover potatoes, reheat them in a hot oven at 400°F (200°C) for about 10 minutes until warmed through and crisp again. Avoid microwaving as it can make the potatoes soggy. Add the dressing just before serving to keep the textures bright and balanced.
FAQs
Can I use other types of potatoes in this Crispy Smashed Potato Salad Recipe?
Yes! While baby yellow potatoes are ideal for their texture and size, you can substitute with baby red potatoes or small new potatoes. Just be sure they are firm and not too starchy to maintain that crispy smash texture.
What can I use instead of kewpie mayonnaise?
If you don’t have kewpie mayo, regular mayonnaise works perfectly fine. Kewpie has a slight sweetness and umami flavor, but regular mayo will still provide the creamy base you need for the dressing.
Is this salad served warm or cold?
This salad is best served warm or at room temperature to enjoy the full contrast between the crispy potatoes and the creamy dressing. However, it can be served chilled if preferred, just know the potatoes won’t be as crispy.
Can I make this recipe vegan?
You can adapt this recipe for a vegan diet by swapping Greek yogurt for a plant-based yogurt and using vegan mayonnaise. Keep the lemon, mustard, and herbs the same to retain the bright flavors.
How do I get the potatoes extra crispy?
The key to incredible crispiness is roasting the smashed potatoes long enough at a high temperature and flipping them halfway through. Using enough oil and making sure the potatoes are not overcrowded on the baking sheet also helps them crisp up nicely.
Final Thoughts
Trying out this Crispy Smashed Potato Salad Recipe will quickly make it one of your go-to dishes to impress friends and family with something both comforting and exciting. The combination of crispy, golden potatoes with a fresh, flavorful dressing is simply irresistible and easy to whip up anytime. Whether for a casual weeknight dinner or a festive gathering, this salad guarantees smiles and satisfied appetites. So grab those baby potatoes and get ready to enjoy a dish that’s as fun to make as it is to eat!
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Crispy Smashed Potato Salad Recipe
- Total Time: 1 hour 15 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
This Crispy Smashed Potato Salad combines golden, crispy roasted baby potatoes with a creamy, tangy Greek yogurt and mayo dressing enhanced with fresh herbs, dill pickle, and shallots. Perfect as a hearty side dish or a unique twist on classic potato salad, this recipe delivers a delicious contrast of textures and flavors served warm.
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, add the baby potatoes, and cook them for 7–8 minutes until just fork-tender. Drain the potatoes and allow them to cool slightly so they are easier to handle.
- Smash & Roast the Potatoes: Place the boiled potatoes on the prepared baking sheet. Using the bottom of a glass, gently press down each potato to flatten it to about ½-inch thickness without breaking them apart. Brush the potatoes with 2 tablespoons of olive oil and sprinkle with salt and pepper. Roast in the oven for 45–60 minutes, flipping halfway through, until they are crispy and golden brown on the outside.
- Make the Dressing: In a medium bowl, combine Greek yogurt, kewpie mayonnaise, Dijon mustard, lemon juice, minced garlic, and 1 tablespoon of olive oil. Stir in fresh parsley, finely chopped dill pickle, and shallot. Season the dressing with salt and pepper according to your taste and mix well.
- Assemble the Salad: Let the roasted potatoes cool slightly. Reserve a few of the extra crispy pieces for topping. Toss the remaining potatoes gently with the herbed yogurt dressing until they are all well coated. Transfer the dressed potatoes to a serving dish, top with the reserved crispy potatoes, and garnish with chopped scallions if desired. Serve the salad warm for the best texture and flavor experience.
Notes
- Use baby potatoes such as mini yellow potatoes for the best texture; larger potatoes may not crisp as well after smashing.
- If you cannot find kewpie mayonnaise, regular mayonnaise works just fine.
- For extra crispiness, ensure the potatoes are well dried before smashing and roasting.
- The salad is best served warm but can be enjoyed at room temperature.
- Feel free to adjust the herbs and pickles to your preference for added flavor variations.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
