This Smashed Potato Salad will quickly become a family favorite! It’s the perfect blend of creamy and crispy, bringing a delicious twist to a classic dish. The smashed potatoes are roasted to perfection, and then mixed with a tangy, herby dressing that will have everyone coming back for more. Ready in just 30 minutes, it’s the ideal side for any meal.
Crispy smashed potatoes have been all the rage, so when I saw this viral TikTok variation of the traditional potato salad, I knew I had to try it. Let me tell you, I was beyond impressed.
This is now my go-to potato salad, and I know it will be yours as well. It’s perfect for barbecues, potlucks, or as a side dish for your weeknight dinners. The fresh herbs and zesty dressing elevate the flavors, making it a standout dish.
I love serving this crispy smashed potato salad alongside my Smoked Chicken, Smoked Hot Dogs, or Grilled Salmon. It really is the perfect side dish!
If you are looking for more potato salad recipes, check out my Potato Salad With Spring Onions, Classic Potato Salad, and my No-Mayo Potato Salad.
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Why you'll love this recipe
- Quick and Easy: This smashed potato salad recipe is ready in just 30 minutes. It's perfect for a quick side dish. You also probably already have all of the ingredients on hand!
- Texture and Flavor: The smashed potatoes offer a crispy texture that traditional potato salads lack, and the herb-infused creamy dressing adds a burst of flavor. Seriously, it's so good!
- Customizable: Get creative! This recipe is easily adaptable. You can add in bacon for extra crunch or add in your favorite herbs.
Ingredients
- Baby Potatoes: Yukon Gold or yellow baby potatoes are my favorite. They are super creamy and work perfectly in this recipe.
- Extra Virgin Olive Oil: My friend makes the best Olive Oil! Check out TDC Mercantile for the goods. I used the unflavored oil, but the lemon or garlic flavors would be delicious in this recipe.
- Flakey Sea Salt: Potatoes love salt. You will want to season the potatoes with flakey sea salt.
- Mayonnaise: The quality of mayonnaise matters! Most brands of mayo contain seed oils which create inflammation the body. Look for brands made from avocado oil. Chosen Foods avocado oil mayo is my go-to!
- Greek Yogurt: Look for grass-fed, full-fat Greek yogurt.
- Dijon Mustard: Dijon mustard delivers a nice kick! If you don't have dijon, regular mustard will be fine.
- Apple Cider Vinegar: The ACV adds a little extra zing! You could also use lemon juice if you wanted to.
- Parsley: Fresh organic parsley adds a lot of flavor to this dish.
- Green Onions: Fresh organic green onions also contribute to the freshness of this salad.
- Dill: Personally, I like using fresh dill, but I don't always have it on hand. You can use dried dill if you need to.
- Sea Salt: Get yourself a good quality pink Himalayan sea salt. Quality sea salt is backed with minerals that your body needs to function.
- Black Pepper: The pepper adds a little kick.
See the recipe card for full information on ingredients and quantities.
Substitutions and variations
- Vegan: Substitute the mayonnaise and Greek yogurt with vegan alternatives.
- Mix Up The Herbs: Try using basil, or tarragon for a different flavor profile.
- Add-ins: Try adding in bacon bits or red bell peppers for an extra crunch, or shredded sharp cheddar cheese for additional flavor.
- Bring The Heat: Add a dash of hot sauce or some red pepper flakes to the dressing for a little kick!
Instructions
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
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Step 1. Prepare the potatoes and preheat the oven.
Wash the potatoes and place them in a large pot, covering them with cold water. Add a good pinch of salt to the water, bring to a boil, and cook until fork-tender. This will take about 15-20 minutes.
Preheat your oven to 425 degrees f.
Step 2. Smash Potatoes.
Drain the potatoes and place them on a baking sheet lined with parchment paper. Use the bottom of a glass to gently smash each potato until slightly flattened but still intact.
Step 3. Season and Roast.
Drizzle the smashed potatoes with olive oil, and use a brush to distribute the oil all over the potatoes. Season them with flakey sea salt. Roast the potatoes in the oven for 30-35 minutes, or until golden brown and crispy.
Step 4. Prepare Dressing.
In a large mixing bowl, whisk together the mayonnaise, Greek yogurt, Dijon mustard, apple cider vinegar, parsley, green onions, dill, sea salt, and pepper.
Step 5. Combine & Serve.
Once the potatoes are done, allow them to cool slightly, then chop them into bite-size pieces. I like to leave some larger and some smaller. Add the crispy potatoes to the dressing and toss gently to coat.
Place the salad in the fridge for at least 30 minutes to allow the flavors to combine. When ready to serve transfer to a serving dish and garnish with additional herbs, if desired. Serve at room temperature.
Hint: This recipe makes a lot of dressing so start by adding ¾ of the dressing to the potatoes, then add more to taste.
Serving suggestions
- Grilled Meats: Perfect with grilled chicken, steak, or fish.
- Vegetables: Serve alongside roasted or steamed veggies.
- Barbecue: This is probably my favorite option. This potato salad is the perfect addition to your BBQ line-up!
- Sandwiches: A great side dish for your favorite sandwich.
Storage and reheating
Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat: Remove the smashed potato salad set it on the countertop and allow it to come up to room temperature before serving.
Top Tip
Don’t overcook your potatoes! You want to cook them until they are just fork-tender so they don’t fall apart when you smash them.
Recipe FAQs
Absolutely! In fact, I think this salad tastes even better the next day! Making the smashed potato salad a day in advance allows the flavors of the dressing to really develop. Just be sure to store it in an airtight container in the refrigerator until you're ready to serve.
Small, waxy potatoes like Yukon Gold or baby red potatoes are ideal because they hold their shape well when smashed. They are also creamier and are less likely to dry out when baked.
Fresh herbs give the best flavor, but you can use dried herbs in a pinch. Use half the amount called for in the recipe.
To boost the protein content, try adding hard-boiled eggs, crumbled bacon, or even some diced chicken breast.
It’s important that you cook your potatoes until they are just fork-tender. If you overcook them they are more likely to fall apart when smashing them. Also, be gentle when smashing the potatoes. If they start to fall apart, it's okay as you are going to chop them up before you add them to the dressing.
More BBQ Side Dish Recipes
Looking for other side dishes? Check these out!
If you tried this Crispy Smashed Potato Salad or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting today!
Crispy Smashed Potato Salad Recipe
Ingredients
- 3 lbs Yukon Gold Baby Potatoes
- 1 pinch Sea Salt
- 2 tablespoon Extra Virgin Olive Oil
- ⅓ cup Mayonnaise
- ⅓ cup Greek Yogurt grass-fed
- ¼ cup Parsley chopped
- ⅓ cup Green Onions chopped
- 1 tablespoon Dill
- 1 tablespoon Apple Cider Vinegar
- 1 tablespoon Dijon Mustard
- ½ teaspoon Flakey Sea Salt
- ⅓ teaspoon Pepper
Instructions
- Wash the potatoes and place them in a large pot, covering them with cold water. Add a good pinch of salt to the water, bring to a boil, and cook until fork-tender. This will take about 15-20 minutes.
- Preheat your oven to 425 degrees f.
- Drain the potatoes and place them on a baking sheet lined with parchment paper. Use the bottom of a glass to gently smash each potato until slightly flattened but still intact.
- Drizzle the smashed potatoes with olive oil, and use a brush to distribute the oil all over the potatoes. Season them with flakey sea salt. Roast the potatoes in the oven for 30-35 minutes, or until golden brown and crispy.
- In a large mixing bowl, whisk together the mayonnaise, Greek yogurt, Dijon mustard, apple cider vinegar, parsley, green onions, dill, sea salt, and pepper.
- Once the potatoes are done, allow them to cool slightly, then chop them into bite-size pieces. I like to leave some larger and some smaller. Add the crispy potatoes to the dressing and toss gently to coat.
- Place the salad in the fridge for at least 30 minutes to allow the flavors to combine. When ready to serve transfer to a serving dish and garnish with additional herbs, if desired. Serve at room temperature.
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