If you are looking for a vibrant, delightful twist on classic potato salad, this Crispy Smashed Potato Salad Recipe is exactly what you need. It combines the best of crispy, golden edges with fluffy tender centers, tossed in a luscious herbaceous dressing that brings a refreshing punch to every bite. This salad is simple yet elegant, perfect for summer gatherings, weeknight dinners, or as a crowd-pleasing side dish any time of the year. The magic lies in smashing the boiled potatoes before roasting, which creates a texture that’s irresistibly crunchy on the outside and soft inside, making this salad a memorable crowd favorite.
Ingredients You’ll Need
The beauty of this Crispy Smashed Potato Salad Recipe is in its straightforward ingredients, each playing an essential role in building harmony of flavor, texture, and color. Fresh herbs add brightness, while the creamy dressing brings everything together with a tangy zing. Here’s what you’ll want to gather before heading to the kitchen:
- 2 pounds baby Yukon Gold or red potatoes: These small potatoes are perfect for boiling and smashing, providing a creamy inside and thin skin that crisps beautifully.
- 2 tablespoons extra virgin olive oil: Adds rich flavor and helps create that crave-worthy golden crisp on the smashed potatoes.
- ½ cup mayonnaise (or Greek yogurt): Acts as the creamy base of the dressing, with Greek yogurt offering a tangier, lighter option.
- 1 tablespoon Dijon mustard: Gives the dressing a subtle kick and depth of flavor.
- ¼ cup chopped green onions: Offers a fresh, mild onion flavor and a pop of green color.
- 2 tablespoons chopped fresh herbs (parsley, dill, or chives): Herbs elevate the salad with vibrant, aromatic notes that brighten up each bite.
- Kosher salt and freshly cracked black pepper: Essential seasoning that enhances all the flavors beautifully.
How to Make Crispy Smashed Potato Salad Recipe
Step 1: Preheat the Oven and Prepare the Baking Sheet
Start by setting your oven to 425°F (220°C) and lining a baking sheet with parchment paper. This ensures your potatoes roast evenly and don’t stick, giving you those perfect golden edges we’re after.
Step 2: Boil the Potatoes Until Fork-Tender
Place the baby potatoes in a pot of salted water and bring to a boil. Allow them to cook until you can easily pierce them with a fork, about 15 minutes. This step guarantees the potatoes will be cooked through but still firm enough to hold shape when smashed.
Step 3: Smash the Potatoes on the Baking Sheet
Once slightly cooled but still warm, gently smash each potato using the bottom of a glass or a potato masher. The goal is to flatten them just enough to provide ample surface area for crispiness but not so much that they fall apart.
Step 4: Dress and Roast Until Golden and Crispy
Drizzle the olive oil generously over the smashed potatoes. Season with garlic powder, kosher salt, and cracked black pepper. Roast in the preheated oven for 25 to 30 minutes. During this time, the edges will turn beautifully crisp and golden brown, adding a satisfying crunch that contrasts the tender insides.
Step 5: Mix the Creamy Herb Dressing
While the potatoes roast, combine mayonnaise or Greek yogurt with Dijon mustard, chopped green onions, and fresh herbs in a bowl. This dressing is the heart of the salad, balancing creaminess with tang and fresh herbal notes.
Step 6: Toss and Serve Warm or Room Temperature
After roasting, let the potatoes cool slightly, then gently toss them with the prepared dressing. The warmth of the potatoes helps the flavors meld beautifully without wilting the herbs. Serve this incredible Crispy Smashed Potato Salad Recipe warm or at room temperature for the best texture and taste experience.
How to Serve Crispy Smashed Potato Salad Recipe
Garnishes
To elevate your Crispy Smashed Potato Salad Recipe, consider sprinkling extra fresh herbs like parsley or chives on top right before serving. A pinch of smoked paprika or crispy fried shallots can add another delicious layer of flavor and a lovely visual flair.
Side Dishes
This potato salad pairs tremendously well with grilled proteins such as chicken, steak, or fish. It’s also fantastic alongside a fresh green salad to balance the meal or as part of a vibrant picnic spread with assorted cheeses and cold cuts.
Creative Ways to Present
For a stunning presentation, serve the salad on a large platter, arranging potatoes artistically and drizzling extra dressing on top. You can also place individual portions in small bowls garnished with extra herbs and a wedge of lemon for a bright, fresh touch that invites people to dig in.
Make Ahead and Storage
Storing Leftovers
Refrigerate any leftover Crispy Smashed Potato Salad Recipe in an airtight container for up to 3 days. The flavors develop even more after resting, but keep in mind the crispy texture will soften with time.
Freezing
Because of the mayonnaise or yogurt dressing and the crispiness of the potatoes, freezing this salad is not recommended. The texture and taste tend to degrade when thawed, so it’s best enjoyed fresh or within a few days refrigerated.
Reheating
If you prefer to eat the salad warm, gently reheat leftovers in a low oven (about 300°F/150°C) for 10 minutes to help regain some crunch. Avoid microwaving as it can make the potatoes mushy and the dressing separate.
FAQs
Can I use other types of potatoes?
Absolutely! While baby Yukon Gold or red potatoes are ideal for their texture and flavor, you can also use small fingerlings or baby new potatoes. Just make sure they hold their shape when boiled and smashed.
Is there a dairy-free alternative for the dressing?
Yes, you can substitute mayonnaise with a dairy-free mayo or use mashed avocado to achieve a creamy, delicious dressing without dairy.
Can I prepare this salad fully in advance?
It’s best to roast the potatoes and toss with dressing close to serving time to maintain crispiness. You can prepare the dressing and boiled potatoes a day ahead, then combine just before serving.
What can I add to make the salad more filling?
Adding chopped hard-boiled eggs, crispy bacon bits, or even some crumbled feta cheese can turn this side salad into a hearty, satisfying dish.
How crispy do the potatoes get after roasting?
The roasting yields wonderfully crispy edges with soft, fluffy centers. The smashing technique maximizes the crunchy surface area, giving you a perfect contrast of textures that make this Crispy Smashed Potato Salad Recipe stand out.
Final Thoughts
This Crispy Smashed Potato Salad Recipe is one of those dishes that feels like a warm hug on a plate—comforting, fresh, and full of flavor. Whether you’re hosting friends, looking for a unique side, or craving something satisfying yet light, this salad ticks all the boxes. Don’t hesitate to try it out and watch it become an instant favorite in your recipe rotation!
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Crispy Smashed Potato Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves approximately 6 people
- Category: Salad
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A delightful Crispy Smashed Potato Salad that combines tender boiled baby potatoes smashed and roasted to a golden crisp, tossed in a creamy and tangy herb-infused dressing. Perfect as a comforting side dish for any meal.
Ingredients
Potatoes
- 2 pounds baby Yukon Gold or red potatoes
Roasting & Seasoning
- 2 tablespoons extra virgin olive oil
- Garlic powder, to taste
- Kosher salt, to taste
- Freshly cracked black pepper, to taste
Dressing
- ½ cup mayonnaise (or Greek yogurt)
- 1 tablespoon Dijon mustard
- ¼ cup chopped green onions
- 2 tablespoons chopped fresh herbs (parsley, dill, or chives)
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper to prepare for roasting the potatoes.
- Boil Potatoes: Place the baby Yukon Gold or red potatoes in a pot of salted water and boil them for about 15 minutes until they become fork-tender. Drain the potatoes and let them cool slightly.
- Smash Potatoes: Transfer the boiled potatoes onto the prepared baking sheet. Using a glass or potato masher, gently smash each potato to flatten slightly, increasing the surface area for crisping.
- Season and Roast: Drizzle the smashed potatoes evenly with extra virgin olive oil. Season them with garlic powder, kosher salt, and freshly cracked black pepper to taste. Roast the potatoes in the oven for 25–30 minutes until they turn golden brown and crispy on the edges.
- Prepare Dressing: While the potatoes roast, combine mayonnaise (or Greek yogurt), Dijon mustard, chopped green onions, and fresh herbs such as parsley, dill, or chives in a bowl. Mix thoroughly to create the creamy dressing.
- Toss and Serve: After roasting, allow the potatoes to cool slightly. Toss them gently with the prepared dressing so each piece is well coated. Serve the crispy smashed potato salad warm or at room temperature for the best flavor.
Notes
- You can substitute mayonnaise with Greek yogurt for a lighter and tangier dressing.
- Feel free to customize the fresh herbs based on your preference, such as using cilantro or basil.
- Garlic powder can be adjusted or omitted depending on taste or dietary restrictions.
- This dish is ideal served warm but is also delicious at room temperature, making it great for potlucks or picnics.
- To make this recipe vegan, use a plant-based mayonnaise or yogurt substitute.
