If you’re craving a new twist on an old favorite, this Crispy Smashed Potato Salad is about to become your go-to dish. Imagine golden, craggy potatoes smashed and roasted until they’re shatteringly crisp, then tossed in a creamy, tangy dressing brimming with fresh herbs, dill pickles, and zesty lemon. It’s hearty, vibrant, and just the right balance of comforting and refreshing—the kind of salad people reach for seconds (and thirds) at any gathering.

Ingredients You’ll Need

This Crispy Smashed Potato Salad works its magic with ingredients that are easy to find but thoughtfully chosen for maximum flavor and fabulous crunch. Each component adds something special—whether it’s bold color, a punchy tang, or irresistible texture.

Baby potatoes: Mini yellow potatoes roast up beautifully and are just the right size for smashing.
Olive oil: Helps the potatoes turn deeply golden and adds richness to the dressing.
Salt: Essential for seasoning both your boiling water and those crispy potato edges.
Pepper: Adds a hint of warmth, bringing out the flavors of the entire salad.
Greek yogurt: Delivers tart creaminess and lightens up the dressing.
Kewpie mayonnaise (or regular mayo): Kewpie gives a luscious, eggy flavor, but any mayo will make the dressing satisfyingly smooth.
Dijon mustard: Infuses a sharp, zippy note that cuts through the richness.
Lemon juice: Offers a fresh, sunny acidity that brightens up the salad.
Garlic: Brings a subtle savory kick to the dressing.
Fresh parsley: Adds a pop of color and grassy freshness.
Salt and pepper (for seasoning): Taste and adjust to ensure every bite sings.
Dill pickle: Gives crunch and an irresistible briny bite.
Shallot: Provides mild oniony flavor without overpowering the dressing.
Scallions for garnish (optional): Sprinkle over the top for an extra layer of flavor and greenery.

How to Make Crispy Smashed Potato Salad

Step 1: Prep and Boil the Potatoes

Start by preheating your oven to 425°F and lining a baking sheet with parchment paper. Don’t skip this—it keeps the potatoes from sticking and makes cleanup so much easier. Next, pile your baby potatoes into a large pot of cold, salted water. Bring it all to a boil over medium heat and cook the potatoes just until they’re fork-tender, usually about 7-8 minutes. You’re aiming for potatoes that hold their shape but are ready to flatten.

Step 2: Smash and Roast for Ultimate Crispiness

Once boiled, drain the potatoes and let them cool off for a few minutes. Now comes the fun part: Pat each potato dry, lay them out on your baking sheet, and gently smash each one to about 1/4 inch thick using a potato masher or the bottom of a sturdy glass. Brush generously with olive oil and season well with salt and pepper. The secret to the best Crispy Smashed Potato Salad? Let those potatoes roast for 45–60 minutes (flipping them over halfway through) until every edge is golden, bubbly, and crisp.

Step 3: Mix Up the Creamy Herb Dressing

While your potatoes are crackling away in the oven, you can whip together the dreamy dressing. In a bowl, whisk together the remaining tablespoon of olive oil, Greek yogurt, mayo, Dijon mustard, lemon juice, garlic, and parsley until smooth and creamy. Stir in your chopped dill pickle and finely diced shallot. Taste, then season with a pinch more salt and pepper if you like. Pop the bowl into the refrigerator to chill until you’re ready to assemble.

Step 4: Toss and Combine for the Perfect Salad

When your potatoes are gloriously crisp, let them cool for about 10 minutes—just enough that they won’t melt your beautiful dressing. Save a few of the crispiest bits as a topper, then gently toss the warm potatoes with the herby yogurt dressing in a large bowl until every piece is glossy and coated. This is that satisfying moment when everything comes together!

Step 5: Finish and Serve

To finish, shower your Crispy Smashed Potato Salad with chopped scallions and the extra crispy potato bits you reserved. Serve it warm for ultimate satisfaction, and watch how quickly it disappears from the table. The contrast of hot, crunchy potatoes and cool, creamy dressing is pure magic.

How to Serve Crispy Smashed Potato Salad

Crispy Smashed Potato Salad Recipe - Recipe Image

Garnishes

No great potato salad is complete without a finishing touch. For this one, freshly sliced scallions and a generous sprinkle of reserved crispy potato bits really make it special. If you’re a fan of herbs, additional chopped parsley or a light dusting of dill is also lovely.

Side Dishes

This Crispy Smashed Potato Salad is a natural at picnics, barbecues, or potlucks. It pairs beautifully with grilled meats like chicken or steak, and it’s equally crowd-pleasing alongside burgers, veggie skewers, or even roasted salmon for a more elegant twist.

Creative Ways to Present

For a charming presentation, try plating the potatoes in a large shallow dish and drizzling the dressing artfully on top. You can also serve it in individual bowls for easy portioning, or use it as a hearty base for a DIY salad bar at your next party. Don’t forget to scatter extra herbs and crunchy bits at the last minute—the more texture and color, the better.

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers (which is a rare event!), store the Crispy Smashed Potato Salad in an airtight container in the refrigerator. The salad will lose some of its crispness, but the flavor becomes even more pronounced the next day. It’s perfect for an easy lunch or a quick snack straight from the fridge.

Freezing

Freezing isn’t recommended for this salad, as both the crispy potatoes and creamy dressing suffer in texture after thawing. Potatoes can become a little grainy, and the dressing might separate. For best results, enjoy your salad fresh or within a couple of days.

Reheating

If you’d like to reheat your potato salad for a slightly warm experience, simply pop the potatoes (without dressing) on a baking sheet and toast them at 400°F for about 10 minutes. Once warmed and re-crisped, toss them again with any reserved dressing just before serving. This quick tip revives that magical texture!

FAQs

Can I use regular potatoes instead of baby potatoes?

You can! Just cut them into large chunks and follow the same boiling, smashing, and roasting method. Baby potatoes, however, offer the best texture and are much easier to smash evenly.

Is there a dairy-free option for the dressing?

Absolutely. You can substitute the Greek yogurt with a high-quality dairy-free yogurt and use vegan mayo instead of Kewpie or regular mayo. The dressing still comes out creamy, bright, and every bit as flavorful.

Can I make Crispy Smashed Potato Salad ahead of time?

Yes, you can prepare both the potatoes and the dressing separately up to a day in advance. Keep them chilled, then combine just before serving to keep everything at peak crispness and vibrancy.

What’s the best way to smash the potatoes?

A potato masher works beautifully for smashing, but if you don’t have one, the flat bottom of a sturdy glass does the trick. Press down gently so the potato flattens but still holds together for roasting.

Can I add extra veggies or mix-ins?

Of course! Crispy Smashed Potato Salad is a fabulous canvas for creativity. Try adding chopped dill, thinly sliced radishes, or even some crispy bacon or capers for different flavors and textures.

Final Thoughts

This Crispy Smashed Potato Salad is the sort of dish people remember—crunchy, creamy, tangy, and just plain fun to eat. I can’t wait for you to try it and make it your own family favorite. Give it a go, and prepare yourself for rave reviews at your next meal or gathering!