Crispy Smashed Potato Salad Recipe

I absolutely love sharing this Crispy Smashed Potato Salad Recipe because it’s a fresh take on something we all adore: crispy potatoes married with a creamy, tangy dressing. When I first tried this, I was hooked by how each bite offered that perfect crunch on the outside while staying tender inside—truly a texture party. This salad works great for casual dinners or potlucks where you want a side dish that feels special without a ton of fuss.

One of the best things about this Crispy Smashed Potato Salad Recipe is how versatile it is. You’ll find that it pairs beautifully with grilled meats or even on its own as a hearty lunch. Plus, it’s made with everyday ingredients but feels like a dish you’d order at a trendy bistro. I’m excited to walk you through everything so you can nail it right in your kitchen, too!

Ingredients You’ll Need

These ingredients come together to create that signature combination of crispiness and creamy tang. When shopping, look for firm baby potatoes and fresh herbs to really elevate the flavors.

• Baby potatoes: Mini yellow potatoes work best since they’re small, tender, and get super crispy when smashed.
• Olive oil: I always use a good quality extra-virgin olive oil for roasting—it adds a lovely depth without overpowering.
• Salt and pepper: Simple seasoning lets the potatoes and dressing shine, but don’t skimp here!
• Greek yogurt: Adds creaminess and tang without the heaviness of sour cream.
• Kewpie mayonnaise: This Japanese mayo is my secret weapon; it’s richer and less tangy than regular mayo, but you can substitute.
• Dijon mustard: Brings that subtle heat and sharpness that pairs beautifully with creamy mayo and yogurt.
• Lemon juice: Fresh-squeezed juice brightens the dressing perfectly.
• Garlic: Minced fresh garlic adds a nice punch of flavor.
• Fresh parsley: Chopped parsley adds a bright herby note and lovely green flecks.
• Dill pickle: Finely chopped for a hint of tangy crunch in each bite.
• Shallot: Gives a mild onion flavor without overwhelming the dressing.
• Scallions: Optional garnish that provides crispness and fresh color.

Variations

I love how this Crispy Smashed Potato Salad Recipe lends itself to tweaks. You can customize the dressing or herbs easily, so don’t hesitate to make it your own with what you have on hand.

• Make it vegan: I’ve swapped out the Greek yogurt and mayo with vegan mayo and coconut yogurt, and it still tastes amazing!
• Add heat: I sometimes mix in a pinch of smoked paprika or a dash of hot sauce into the dressing for a smoky kick.
• Herbs: Trying dill instead of parsley can give a fresh twist, or even fresh chives if you want a sharper onion flavor.
• Extra crunch: Toasted pine nuts or chopped crispy bacon bits give a fabulous textural contrast.

How to Make Crispy Smashed Potato Salad Recipe

Step 1: Boil the Potatoes Just Right

Start by boiling your baby potatoes until they’re just fork-tender but not falling apart—this usually takes about 15 minutes. I learned the hard way that overboiling makes the potatoes mushy and hard to get that crisp finish. To test, gently stab a potato with a fork; it should slide in easily but the potato still holds its shape.

Step 2: Smash and Season for Maximum Crispy Edges

After draining and drying your potatoes thoroughly (this step keeps oil from splattering and helps crispiness), place them on a parchment-lined baking sheet. Using the bottom of a glass or a sturdy spatula, gently press down to flatten each potato—try pressing some extra thin for more crispy edges. Drizzle with olive oil, and sprinkle salt and pepper evenly.

Step 3: Roast to Golden Perfection

Pop your tray into a preheated 425°F oven and roast for about 25-30 minutes. Around the halfway mark, flip the potatoes to ensure even browning. Keep an eye out—the potatoes are done when the edges turn golden and ultra-crispy. This is the moment you’ll hear that satisfying crunch!

Step 4: Whisk Up the Creamy Dressing

While the potatoes are roasting, combine Greek yogurt, kewpie mayonnaise, Dijon mustard, lemon juice, minced garlic, chopped parsley, dill pickle, and finely chopped shallot in a bowl. Whisk it all together until smooth, then season with salt and pepper to taste. This dressing is where the salad really gets its vibrant flavor, so taste as you go.

Step 5: Toss and Serve Warm

Once your potatoes are perfectly crispy, transfer them to a large bowl and gently toss with the dressing while still warm. The warmth helps the potatoes soak up some of the delicious dressing. Finish with a sprinkle of chopped scallions for freshness and a bit of color. Serve immediately and watch your family go crazy for it!

How to Serve Crispy Smashed Potato Salad Recipe

Garnishes

I always finish with fresh scallions because they add a pop of green and a mild onion crunch that complements the creamy dressing. Sometimes I add a sprinkle of smoked paprika or chopped chives to brighten it up visually and flavor-wise.

Side Dishes

This salad pairs beautifully with grilled chicken, steak, or even fish. When I make it for dinners, I often add a simple green salad with a vinaigrette and some roasted veggies for a full comforting meal. It’s also great alongside barbecue for a bit of creamy contrast.

Creative Ways to Present

For a special occasion, I like serving this Crispy Smashed Potato Salad Recipe in individual mini bowls, garnished with edible flowers and a drizzle of herb oil. It feels festive and turns a humble dish into a centerpiece. You can also arrange the potato halves in a fan shape on a platter and spoon the dressing artistically over the top for an elegant touch.

Make Ahead and Storage

Storing Leftovers

I recommend storing leftovers in an airtight container in the fridge for up to 2 days. When stored, the potatoes may lose some crispiness but taste fantastic nonetheless. To help keep the texture, I usually store the potatoes and dressing separately and toss them together right before serving again.

Freezing

I’ve found that freezing this potato salad isn’t ideal because the creamy dressing can separate and potatoes get mushy. If you want to freeze, do so without the dressing and reheat the potatoes alone, then toss with fresh dressing.

Reheating

Reheat leftover potatoes in a preheated oven at 400°F for about 10-15 minutes to regain some crispiness. Avoid the microwave if you want to keep that crunch. Add the dressing after reheating to keep it fresh and tasty.

FAQs

Final Thoughts

This Crispy Smashed Potato Salad Recipe quickly earned a top spot in my kitchen because it’s just so satisfying and approachable. I love how it brings a fun twist to traditional potato salad with that irresistible crispy edge and creamy dressing. Give it a try—I’m confident you’ll keep it in your regular rotation just like I do, perfect for feeding family or impressing guests without stress.

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