Crispy Smashed Potato Salad Recipe

There’s something irresistible about the contrast of crispy, golden potatoes mingling with a creamy, herb-flecked dressing. This Crispy Smashed Potato Salad delivers all that and more—a textural dream that turns a humble side dish into the star of the table.

this Recipe

I first created this recipe on a whim, looking to jazz up leftover baby potatoes. One bite in, and I was hooked. It’s now my go-to dish for BBQs, potlucks, and lazy Sunday dinners. With its crowd-pleasing flavor and crunch, this salad never lasts long.

If you're tired of mushy, mayonnaise-laden potato salads, this version is about to change your mind.

Why You’ll Love This Crispy Smashed Potato Salad

Get ready to elevate your summer side dish game. This Crispy Smashed Potato Salad combines the best of both worlds—roasted texture and tangy creaminess.

First off, it’s crunchy and creamy in every bite. The crispy edges of smashed roasted potatoes soak up a zesty, herby dressing without turning soggy. The contrast is absolute perfection.

It’s also incredibly simple to prepare. There’s no peeling or complicated steps. Just boil, smash, roast, and toss. If you can boil water and use a baking sheet, you’re golden.

This salad is surprisingly budget-friendly. It uses pantry staples like baby potatoes, Dijon mustard, and a few fresh herbs, keeping costs low and flavors high.

And let’s not forget versatility. This recipe plays well with a variety of meals. Pair it with grilled chicken, burgers, or serve it solo as a vegetarian dish. It holds its own at any table.

Trust me, once you make this, your regular potato salad won’t stand a chance.

Ingredient Notes

The magic of this Crispy Smashed Potato Salad lies in its contrast of flavors and textures—all thanks to a handful of key ingredients working together in harmony.

Baby potatoes are the heart of this recipe. Their waxy texture holds up beautifully to boiling and roasting, giving you a soft interior with maximum crisp on the outside. Red, yellow, or a mix of both work great. If you only have fingerlings or small Yukon Golds, they’re a great substitute.

Olive oil is essential for achieving those crispy, golden-brown edges. Don’t skimp here—a generous drizzle before roasting ensures your smashed potatoes get that crave-worthy crunch.

Greek yogurt forms the creamy base of the dressing, replacing heavier mayo while keeping things tangy and rich. If you're dairy-free, feel free to sub in a plant-based yogurt.

Dijon mustard and red wine vinegar add punch and acidity to the dressing. They cut through the richness of the potatoes and yogurt, adding that signature zing you want in a great salad.

Fresh herbs like parsley and dill bring brightness and complexity. You can also use chives or green onions if that’s what you have on hand. The herbs truly make this salad sing.

As for equipment, all you need is a pot for boiling, a baking sheet for roasting, and a sturdy fork or potato masher to smash. A mixing bowl and whisk for the dressing complete the setup.

How To Make This Crispy Smashed Potato Salad

Making this dish is as satisfying as eating it. You’ll start with tender baby potatoes and end with a salad that’s crisp, creamy, and loaded with flavor.

Start by boiling the baby potatoes in salted water until fork-tender—usually about 15–20 minutes depending on their size. You want them soft but not falling apart. Drain and let them cool for a few minutes until they're safe to handle.

Preheat your oven to 425°F (220°C). Place the potatoes on a large, oiled baking sheet. Use the bottom of a glass, a fork, or a potato masher to gently smash each potato to about ½-inch thickness. Don’t worry if they break apart a little—that adds more crispy surface area.

Drizzle the smashed potatoes generously with olive oil, sprinkle with salt and pepper, and roast them for 25–30 minutes. Flip halfway through if you want both sides ultra-crispy, but one side works fine too. You'll know they’re ready when the edges are deep golden brown and crunchy.

While the potatoes roast, whisk together your dressing. In a medium bowl, combine Greek yogurt, Dijon mustard, red wine vinegar, minced garlic, and chopped fresh herbs. Taste and adjust seasoning with salt and pepper.

Once the potatoes are crisped to perfection, let them cool slightly, then toss gently with the dressing. You want to coat them without losing the crispy texture, so go light with the toss and let the residual heat meld everything together.

From start to finish, the whole recipe takes about 45 minutes, including boiling, roasting, and assembly. It’s worth every second.

Storage Options

This Crispy Smashed Potato Salad holds up surprisingly well in the fridge. Store any leftovers in an airtight container for up to 3 days. The potatoes will lose a bit of their crispness but still taste fantastic.

If you’re making it ahead for a party or picnic, keep the roasted potatoes and dressing separate. Combine them just before serving for maximum texture.

Avoid freezing this salad—it changes the texture of the potatoes and dressing. It’s definitely a dish best enjoyed fresh or within a couple days.

To reheat leftovers, pop them in the oven at 375°F for 10–15 minutes to restore some crispiness. You can also eat it cold or at room temp—it’s delicious either way.

Variations and Substitutions

One of the best things about this recipe is how adaptable it is. Whether you’re working with dietary restrictions or just cleaning out your fridge, there’s a version for you.

If you want a richer flavor, try swapping Greek yogurt for full-fat sour cream. It adds a slightly tangier profile and complements the potatoes beautifully.

For a vegan version, use a plant-based yogurt and skip the dairy entirely. Just make sure your substitute has a thick consistency to coat the potatoes properly.

Add a crunchy element like crumbled bacon or toasted walnuts for extra texture. Both pair surprisingly well with the creamy-herby dressing.

Switch up the herbs based on what’s in season. Basil, tarragon, or cilantro can add different flavor notes and keep the salad feeling fresh every time you make it.

And if you're feeling bold, toss in some pickled onions or capers for a punch of acidity. It adds a briny contrast that really wakes up the dish.

Don’t be afraid to get creative—the base is solid, and there’s plenty of room to make it your own.

Print