If there’s one picnic-ready dish guaranteed to steal the spotlight, it’s a Crispy Smashed Potato Salad. Forget the mushy stuff of potlucks past — this is all about crunchy, golden-edged baby potatoes tossed while still warm in a zesty, creamy yogurt dressing studded with crisp pickles, fresh herbs, and tangy shallots. Every bite is a symphony of textures: shatteringly crisp potatoes, velvety dressing, and a tangle of fresh garnishes. It’s that rare salad that feels familiar but still totally new, and after you’ve tasted it, you’ll understand why I recommend making a double batch. Welcome to your new favorite side!

Crispy Smashed Potato Salad Recipe - Recipe Image

Ingredients You’ll Need

The magic of this Crispy Smashed Potato Salad starts with simple, honest ingredients, each playing a starring role. The combination results in a riot of flavors and textures that deliver way more excitement than your average potato salad.

Baby potatoes: These mini yellow potatoes turn delectably crisp on the outside and stay creamy inside — perfect for smashing and roasting.
Olive oil: Helps the potatoes become beautifully golden and infuses the salad with richness.
Salt: Essential for drawing out flavor from the potatoes and the dressing — don’t be shy.
Pepper: Adds just the right amount of kick and balance to both the potatoes and the creamy dressing.
Greek yogurt: Gives the dressing a tangy lift and light, creamy texture without heaviness.
Kewpie or regular mayonnaise: For a silky, lush dressing that’s utterly craveable — Kewpie gives an extra umami punch.
Dijon mustard: Brings sharpness and depth to the herby dressing, enhancing every bite.
Lemon juice: A squeeze of fresh citrus brightens the entire salad and balances the richness.
Garlic: Just a single clove, minced, permeates the dressing with savory warmth.
Fresh parsley: Adds a pop of bright, herbal flavor and beautiful color throughout.
Dill pickle: Chopped fine for bursts of tang and crunch in the creamy dressing.
Shallot: Finely minced shallots bring a mild, sweet onion flavor that’s never harsh.
Scallions (optional for garnish): Sprinkle on top for fresh green color and a gentle bite.

How to Make Crispy Smashed Potato Salad

Step 1: Prep and Parboil the Potatoes

Start by preheating your oven to 425°F and lining a baking sheet (or two, if needed) with parchment paper. Place your baby potatoes into a large pot of cold, well-salted water. Bring them to a boil and let them cook for 7 to 8 minutes, just until fork-tender. Don’t overcook — you want them to smash, not crumble! Drain and let cool slightly, just enough so you can handle them.

Step 2: Smash and Season

Pat your warm potatoes dry with a paper towel, then transfer them to your prepared baking sheet. The fun part: gently smash each potato with the bottom of a glass or a potato masher until they’re about 1/4-inch thick. Don’t worry about perfection — those rugged edges are what get irresistibly crisp. Brush the smashed potatoes generously with 2 tablespoons of olive oil, and season with plenty of salt and pepper for flavor-packed crunch.

Step 3: Roast Until Crispy

Slide your tray into the hot oven and roast the potatoes for 45 to 60 minutes, flipping halfway through. You’re looking for golden-brown, crisp edges and soft, fluffy centers. The transformation is magical — the longer bake ensures each potato is lacy and deeply caramelized.

Step 4: Make the Herby Yogurt Dressing

While the potatoes roast, whisk together the remaining tablespoon of olive oil, Greek yogurt, mayonnaise, Dijon mustard, lemon juice, minced garlic, and chopped parsley. Stir in the finely chopped dill pickle and shallot for extra zip and texture. Give it a taste and adjust with more salt and pepper if you need a little extra zing. Cover and pop the dressing in the fridge to chill until it’s time to assemble.

Step 5: Assemble the Crispy Smashed Potato Salad

Once the potatoes are done, let them cool on the tray for about 10 minutes. This brief rest helps them set and stay crisp. Reserve a handful of the darkest, crispiest potato bits for topping. Transfer the remaining warm potatoes to a large bowl and gently toss with the herbed yogurt dressing until each potato is thoroughly coated but still intact.

Step 6: Garnish and Serve

Turn your assembled salad onto a serving platter or bowl. Top with the reserved crispy potato bits and a generous sprinkle of sliced scallions for punchy flavor and color. The result: a showstopping Crispy Smashed Potato Salad that tastes as delicious as it looks!

How to Serve Crispy Smashed Potato Salad

Garnishes

Garnishing isn’t just for looks — those extra touches of scallion, crispy potato shards, or even a little extra chopped pickle add big flavor pops and make your Crispy Smashed Potato Salad truly unforgettable. If you love fresh herbs, a scatter of more parsley or even dill will add a vibrant finish. Let your creativity and crisper drawer be your guide!

Side Dishes

This salad is a natural with any kind of grilled or roasted main. Think barbecue chicken, sizzling steak, or crisp-edged fish. For a lighter spread, pair with crunchy green vegetables, a simple tomato salad, or even just a basket of warm crusty bread to soak up any extra dressing. The possibilities are endless when you have this crave-worthy side in the mix.

Creative Ways to Present

Serve your Crispy Smashed Potato Salad family-style in a big, rustic bowl, or get fancy and plate individual portions for dinner parties. For a picnic, pack into mason jars with garnishes separated for a portable treat. A platter layered with warm salad, fresh herbs, and lemon wedges is always a crowd-pleaser on a buffet table. Want extra wow? Drizzle with a little extra olive oil just before serving for a glossy, decadent finish.

Make Ahead and Storage

Storing Leftovers

If you somehow find yourself with leftovers, store your Crispy Smashed Potato Salad in an airtight container in the refrigerator. The potatoes will stay crisp for a day, though over time they’ll absorb more dressing and soften — still delicious, just a tad less crunchy. It’s best enjoyed fresh, but don’t hesitate to snack on cold, tangy bites straight from the fridge.

Freezing

Freezing isn’t recommended for this particular salad, as the yogurt-based dressing and crispy potatoes don’t thaw well and can become watery or mushy. If you need to prepare ahead, make the crispy potatoes and dressing separately, then combine just before serving for the best results.

Reheating

To revive the crispness, spread the leftover potatoes on a baking sheet and warm in a 400°F oven for about 10 minutes. Add the dressing and garnishes after reheating so everything stays fresh and snappy. Microwaving is easy but won’t bring back that signature crunch.

FAQs

Can I use regular potatoes instead of baby potatoes?

Absolutely! Just cut larger potatoes into smaller chunks so they cook evenly and are easy to smash. Baby potatoes are ideal for their creamy texture and presentation, but the technique works with just about any thin-skinned potato variety.

How do I get my smashed potatoes extra crispy?

The key is starting with thoroughly dry potatoes and using enough olive oil. Don’t overcrowd the pan, and let them bake until deeply golden and crunchy at the edges. Flipping once during roasting helps every side crisp up perfectly.

Is there a substitute for Greek yogurt?

If Greek yogurt isn’t your style, try sour cream or skyr for a similar tangy richness. Crème fraîche offers a luxe, ultra-creamy texture if you want to turn things up a notch.

Can I make this potato salad dairy-free?

Certainly! Use a thick, unsweetened plain non-dairy yogurt and vegan mayonnaise in the dressing. Check your Dijon mustard ingredients, and the rest of the components are naturally dairy-free for a plant-based treat.

What makes this Crispy Smashed Potato Salad different from classic potato salad?

It’s all about the texture and flavor contrast! Crispy Smashed Potato Salad features crunchy, roasted potatoes instead of the usual boiled cubes, plus a bold, herby yogurt dressing in place of the classic heavy mayo-based sauce. Every forkful is a delightfully crispy, tangy adventure.

Final Thoughts

I can’t say enough good things about Crispy Smashed Potato Salad — it’s one of those dishes that people remember and request again and again. Whether you’re cooking for a crowd or whipping up a weeknight treat for your family, trust me: this sensational salad will quickly become your go-to. Give it a try, and watch it disappear!

Crispy Smashed Potato Salad Recipe

★★★★★

5 from 24 reviews

Author: lina
Total Time: 1 hour 15 minutes
Yield: 6 servings 1x
Diet: Vegetarian

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Description

A delightful twist on traditional potato salad, this Crispy Smashed Potato Salad features golden, crispy baby potatoes tossed in a creamy herbed yogurt dressing. It’s the perfect blend of crispy, creamy, and tangy flavors in every bite.

Instructions

Preheat the oven: Preheat the oven to 425°F and line a baking sheet with parchment paper.
Cook the potatoes: Boil the baby potatoes until fork-tender, then smash them to 1/4 inch thickness on a baking sheet.
Roast the potatoes: Brush with olive oil, season, and roast for 45-60 minutes until crispy.
Prepare the dressing: Whisk together yogurt, mayo, Dijon, lemon juice, garlic, and parsley. Add pickle and shallot.
Combine and serve: Toss roasted potatoes with dressing, garnish, and enjoy warm.