Crispy Smashed Potato Salad Recipe

If you are on the lookout for a fresh twist on a classic comfort food staple, then this Crispy Smashed Potato Salad Recipe is about to become your new go-to. Imagine baby potatoes boiled just until tender, then smashed flat and roasted to golden crisp perfection — each bite delivers a delightful crunch paired with a creamy, tangy dressing that’s packed with fresh herbs and a touch of zesty pickle. This salad brings together the best of warm and cool textures topped with savory bursts that will have you reaching for seconds without hesitation. It’s comfort food, elevated and made vibrant enough for any gathering or a satisfying weeknight side.

Ingredients You’ll Need

What makes this Crispy Smashed Potato Salad Recipe truly shine is its simplicity. Each ingredient plays a vital role, whether it’s adding crispiness, creaminess, or brightness to the dish. From the tender baby potatoes to the punchy Dijon mustard and fresh herbs, this lineup creates a well-balanced salad that is both comforting and exciting.

• 2 pounds baby potatoes (mini yellow potatoes): These provide the ideal size and texture for smashing and roasting to crispy perfection.
• 3 tablespoons olive oil, divided: Essential for roasting the potatoes crisp and also adds a silky texture to the dressing.
• 1/2 teaspoon salt: Enhances every flavor, seasoning the potatoes just right before roasting.
• 1/4 teaspoon pepper: Adds a subtle hint of spice to balance the dish.
• 3/4 cup Greek yogurt: Offers a creamy tartness that brightens up the salad.
• 1/2 cup kewpie mayonnaise (or regular mayo): Brings smoothness and richness to the dressing.
• 2 teaspoons Dijon mustard: Adds a sharp, tangy depth that wakes up the palate.
• 1/2 lemon, juiced: Provides fresh acidity to cut through the richness.
• 1 garlic clove, minced: Gives a gentle savory punch, rounding out the flavors.
• 1/4 cup fresh parsley, chopped: Adds a bright herbaceous note and fresh color.
• Salt and pepper, to taste: For final seasoning adjustments in the dressing.
• 1 dill pickle, finely chopped: Introduces a delightful tang and crunch in the creamy dressing.
• 1 shallot, finely chopped: Delivers a mild onion flavor that enhances the salad’s complexity.
• 1–2 scallions for garnish, optional: Adds fresh color and a mild sharpness as a finishing touch.

How to Make Crispy Smashed Potato Salad Recipe

Step 1: Boil the Potatoes Just Right

Start by preheating your oven to 425°F and prepare your baking sheets with parchment paper to prevent sticking. Place the baby potatoes in a pot filled with well-salted cold water. Bring to a gentle boil and cook them for about 7 to 8 minutes—just until they’re fork tender but still hold their shape. This ensures the perfect texture for smashing without them falling apart later.

Step 2: Smash and Season for Crispy Goodness

Once the potatoes have cooled slightly, pat them dry carefully to remove excess moisture. Transfer them onto the prepared baking sheets and gently press each potato down to about a quarter-inch thickness using a potato masher or the bottom of a sturdy glass. This smashing creates more surface area to crisp up beautifully. Brush them generously with 2 tablespoons of olive oil and season with salt and pepper to taste.

Step 3: Roast Until Golden and Crispy

Slide the baking sheets into your hot oven and roast the smashed potatoes for 45 to 60 minutes. Make sure to flip them halfway through the cooking time to ensure even browning. You’re looking for that perfect golden crust with crispy edges that contrast wonderfully against the soft potato interior.

Step 4: Whisk Together the Creamy Herbed Dressing

While the potatoes roast, combine the remaining tablespoon of olive oil with Greek yogurt, kewpie mayonnaise, Dijon mustard, lemon juice, minced garlic, and chopped parsley in a bowl. Whisk everything until smooth and well incorporated. Then fold in the finely chopped dill pickle and shallot, seasoning with salt and pepper to balance the flavors perfectly. Chill this dressing until the potatoes are ready.

Step 5: Toss and Combine for Maximum Flavor

Once roasted, remove the potatoes from the oven and let them cool for about 10 minutes. Reserve some of the extra crispy browned bits for garnish because they add an irresistible crunch. Gently toss the potatoes in a large bowl with the creamy dressing, coating them evenly but carefully to keep that lovely crispy texture where possible.

How to Serve Crispy Smashed Potato Salad Recipe

Garnishes

To elevate your presentation and add a fresh pop of flavor, sprinkle chopped scallions over the top as a vibrant garnish. The green burst also brings a gentle sharpness that contrasts the creamy dressing and crispy potatoes beautifully. Don’t forget those crispy brown bits you reserved—they make a deliciously addictive topping that adds extra textural interest and flavor with every bite.

Side Dishes

This Crispy Smashed Potato Salad Recipe pairs wonderfully with grilled meats, roasted chicken, or even as a hearty side alongside a simple green salad. Imagine serving it next to juicy burgers or flavorful BBQ — it’s a crowd-pleaser that complements a wide variety of main courses. Its mix of creamy, crunchy, and tangy elements helps balance richer proteins perfectly.

Creative Ways to Present

For a fun and elegant way to serve, consider plating the salad in individual bowls with a drizzle of extra dressing and a light sprinkle of fresh herbs. You can also try layering the salad in a glass trifle bowl for a stunning visual effect at your next gathering. Another great idea is to serve it atop toasted baguette slices for a crunchy, delectable appetizer twist.

Make Ahead and Storage

Storing Leftovers

This salad can be stored in an airtight container in the refrigerator for up to 3 days. Keep in mind that the potatoes may soften a bit as they soak in the dressing overnight. To help maintain some of the original crunch, you can store the crispy bits separately and add them just before serving.

Freezing

Because of the creamy dressing and texture of the roasted potatoes, freezing this salad is not recommended. Freezing can cause the potatoes to become mushy and the dressing to separate, which will affect the overall delicious quality of the dish.

Reheating

If you’d like to warm up your leftovers, it’s best to gently reheat the potatoes in a skillet or oven to revive some crispiness before tossing them with fresh or chilled dressing. Avoid microwaving if possible as it tends to steam the potatoes and makes them soggy.

FAQs

Can I use regular mayonnaise instead of kewpie mayo?

Absolutely! Kewpie mayonnaise adds a slight sweetness and richness, but regular mayo works just fine and keeps the dressing creamy and delicious.

What type of potatoes are best for this recipe?

Mini yellow potatoes are excellent because they have a thin skin and creamy texture that crisps beautifully. However, baby red potatoes are also a great alternative if you want a slightly different flavor and appearance.

Is this recipe suitable for meal prep?

Yes, you can prepare most elements in advance, but I recommend roasting the potatoes the day you plan to serve to keep that crispy texture. The dressing and chopped garnishes can be made ahead to save time.

Can I make this recipe vegan?

You can swap Greek yogurt and mayonnaise for plant-based alternatives and ensure the mustard and other condiments are vegan-friendly. The result will still be creamy and flavorful without the dairy.

How do I get the potatoes extra crispy?

Dry the potatoes thoroughly before smashing and roasting, brush them with plenty of olive oil, and roast them long enough at a high temperature, flipping once. Reserving and adding the crispy edges on top also boosts that wonderful crunch.

Final Thoughts

This Crispy Smashed Potato Salad Recipe is a fantastic way to enjoy potatoes with an exciting twist that’s sure to impress. Between the satisfying crunch, creamy herby dressing, and tangy pickle accents, every forkful feels like a little celebration of flavor and texture. I truly encourage you to give it a try for your next meal—it’s simple, satisfying, and downright delicious in every sense. Trust me, once you do, it might just become a beloved favorite in your recipe collection!

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