If you are searching for a salad that is bursting with flavor and texture, this Crispy Smashed Potato Salad Recipe is an absolute game-changer. Combining tender baby potatoes with a satisfyingly crispy exterior and a creamy, herbed dressing, this dish offers a delightful contrast in every bite. It’s comforting, fresh, and irresistibly delicious, perfect as a side or a light meal that everyone will reach for again and again.
Ingredients You’ll Need
The magic of this Crispy Smashed Potato Salad Recipe lies in its simple, thoughtfully selected ingredients. Each one brings something important to the table — from the tender-yet-crisp potatoes to the tangy, creamy dressing with fresh herbs and a hint of pickle for brightness.
- 2 pounds baby potatoes (mini yellow potatoes): These small potatoes are ideal for smashing and roasting to crispy perfection.
- 3 tablespoons olive oil, divided: Used for roasting and flavor, olive oil helps create that golden crust and adds richness.
- ½ teaspoon salt: Enhances the natural flavors in every component of the salad.
- ¼ teaspoon pepper: Adds a subtle kick without overpowering the delicate potatoes.
- ¾ cup Greek yogurt: Creamy and tangy, Greek yogurt forms the base of the refreshing dressing.
- ½ cup kewpie mayonnaise (or regular mayo): Adds a silky richness and complements the yogurt perfectly.
- 2 teaspoons Dijon mustard: Offers a gentle sharpness that wakes up the dressing.
- ½ lemon, juiced: Brightens the dressing with fresh acidity and balances the richness.
- 1 garlic clove, minced: Infuses a savory depth to the flavor profile.
- ¼ cup fresh parsley, chopped: Brings a burst of herbaceous freshness.
- 1 dill pickle, finely chopped: Adds a delightful crunch and a tangy zing that elevates the salad.
- 1 shallot, finely chopped: Provides a mild onion flavor without overpowering the dish.
- 1 tablespoon olive oil: Drizzled into the dressing for smoothness and taste.
- Salt and pepper, to taste: To perfectly season and balance the dressing and salad.
- 1–2 scallions, chopped: Used as a fresh garnish with a mild onion bite.
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. Then, bring a large pot of salted water to a boil, adding the baby potatoes. Boil them just until they’re fork-tender, about 7 to 8 minutes. This ensures they’re cooked through but still firm enough to hold their shape when smashed.
Step 2: Smash & Roast the Potatoes
Once the potatoes are cooled slightly, spread them out on the prepared baking sheet. Use the bottom of a glass to gently press each potato, flattening it about half an inch thick. This smashing process is key to getting that perfect crispy exterior with a fluffy interior. Brush them generously with 2 tablespoons of olive oil, then sprinkle with salt and pepper. Roast the potatoes for 45 to 60 minutes, flipping halfway through, until they achieve a beautiful golden brown and crispy texture.
Step 3: Make the Dressing
While the potatoes are roasting, mix together the creamy dressing. Combine Greek yogurt, kewpie mayonnaise, Dijon mustard, minced garlic, and fresh lemon juice in a bowl. Stir in the chopped parsley, finely chopped dill pickle, and shallot, which impart fresh and tangy notes. Add the remaining tablespoon of olive oil, and season with salt and pepper to taste. This dressing will beautifully coat the potatoes, infusing every bite with vibrant flavor.
Step 4: Assemble the Salad
Allow the potatoes to cool just enough to handle without losing their warmth. Set aside a few of the crispiest potato pieces as a crunchy topping. Toss the remaining potatoes gently with the herbed yogurt dressing until evenly coated. Transfer the dressed potatoes to a serving dish, top with the reserved crispy bits, and garnish with chopped scallions for a pop of color and mild sharpness. Serve warm and enjoy the wonderful textures and flavors.
How to Serve Crispy Smashed Potato Salad Recipe
Garnishes
Finishing touches like chopped scallions, a sprinkle of fresh parsley, or even a pinch of smoked paprika elevate the salad visually and add subtle layers of flavor. Adding extra crispy potato bits on top provides the perfect contrast to the creamy dressing and tender potato base, making each mouthful a delightful experience.
Side Dishes
This Crispy Smashed Potato Salad Recipe pairs beautifully with grilled meats like chicken or steak, as well as lighter options such as fresh green salads or roasted vegetables. The creamy, crispy potatoes bring a satisfying element to any meal, making it a versatile accompaniment whether for a casual barbecue or an elegant dinner party.
Creative Ways to Present
Think outside the bowl by serving this salad in mini mason jars for lovely individual portions or layering it in a glass dish with alternating layers of dressing and potato for an eye-catching presentation. Adding edible flowers or fresh herbs on top can also transform it into a festive centerpiece that draws everyone’s attention before they dive in.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, store them in an airtight container in the refrigerator for up to 3 days. The potatoes will retain a good amount of their crispiness, and the dressing keeps everything moist and flavorful. Just give the salad a gentle stir before serving again.
Freezing
Freezing this salad is not recommended because the creamy yogurt-based dressing and roasted potatoes can change texture and separate once thawed. For best taste and texture, enjoy this dish fresh or refrigerated.
Reheating
To warm up leftovers without losing the crispy texture, spread the salad on a baking sheet and heat in a preheated oven at 350°F (175°C) for about 10 minutes. This method gently reheats the potatoes and revives the crispiness on the edges without drying out the salad.
FAQs
Can I use regular mayonnaise instead of kewpie mayo?
Absolutely! Regular mayonnaise works perfectly in this Crispy Smashed Potato Salad Recipe. Kewpie mayo adds a slightly sweeter and richer flavor, but traditional mayo will still create a creamy, delicious dressing.
What type of potatoes work best?
Baby yellow potatoes are ideal because they have a thin skin and a waxy texture that holds up well during boiling and roasting. You can also use baby red or fingerling potatoes if you prefer, as long as they’re small and can be easily smashed.
Can I make the salad entirely vegan?
Yes! Simply swap the Greek yogurt for a plant-based alternative and use vegan mayonnaise instead of kewpie mayo. The flavors will still shine through, and you’ll have a tasty vegan version of this Crispy Smashed Potato Salad Recipe.
How do I get the potatoes crispy?
The key is smashing the boiled potatoes to about half an inch thick and roasting them at a high temperature with plenty of olive oil. Flipping halfway through ensures even crispness. Using a baking sheet lined with parchment also helps prevent sticking and promotes browning.
Can this salad be served cold?
While this salad is best served warm to enjoy the contrast between creamy and crispy textures, it can be served chilled. The crispy potatoes will soften a bit in the fridge, but the flavor remains delicious and refreshing.
Final Thoughts
This Crispy Smashed Potato Salad Recipe has quickly become one of my absolute favorites because it combines that addictive crunch with creamy, tangy dressing and fresh herbs that brighten every bite. It’s incredibly comforting yet light enough to enjoy throughout the year. I truly hope you give it a try soon and find it as delightful as I do — it’s a real crowd-pleaser!
Print
Crispy Smashed Potato Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 4 servings
- Category: Salad
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Description
This Crispy Smashed Potato Salad is a delightful twist on a classic favorite, featuring golden, crunchy baby potatoes roasted to perfection and tossed in a creamy, tangy herb-infused Greek yogurt dressing. With vibrant fresh parsley, dill pickle, shallots, and subtle hints of garlic and Dijon mustard, this salad is perfect as a hearty side or a satisfying light meal. Serve warm for the best flavor and texture.
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
- 1–2 scallions, chopped (optional, for garnish)
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 to 8 minutes until they are just fork-tender. Drain the potatoes and allow them to cool slightly.
- Splash & Roast the Potatoes: Arrange the potatoes on the prepared baking sheet. Using the bottom of a glass, gently press each potato to flatten it to about half an inch thick. Brush the potatoes with 2 tablespoons of olive oil and season with salt and pepper. Roast them in the oven for 45 to 60 minutes, flipping halfway through, until they are crispy and golden brown.
- Make the Dressing: In a mixing bowl, combine Greek yogurt, kewpie mayonnaise, Dijon mustard, lemon juice, and minced garlic. Stir in freshly chopped parsley, finely chopped dill pickle, and shallot. Add the remaining 1 tablespoon of olive oil, and season with salt and pepper to taste. Mix thoroughly until well combined.
- Assemble the Salad: Allow the roasted potatoes to cool slightly. Reserve a few crispy potato pieces for garnish. Toss the remaining potatoes gently in the herbed yogurt dressing until they are well coated. Transfer the coated potatoes to a serving dish. Top with the reserved crispy potatoes and garnish with chopped scallions if desired. Serve warm for the best flavor and texture.
Notes
- You can substitute regular mayonnaise if kewpie is unavailable.
- For extra crispiness, make sure to flip the potatoes halfway through roasting.
- Leftover salad can be refrigerated and served cold or reheated gently.
- If baby potatoes are unavailable, small Yukon gold potatoes can be used.
- Adjust salt and pepper according to personal preference.
- The salad is best served warm to enjoy the contrast between crispy potatoes and creamy dressing.
