This crispy smashed potato salad is a fun and flavorful twist on the classic! The warm, roasted potatoes get golden and crispy on the outside but stay creamy in the middle. Tossed with a tangy herb-packed dressing, it's like your favorite roasted potato salad and crispy smashed potatoes had a baby. This warm, flavorful side dish is ready in just 30 minutes.
Okay, confession time: I'm obsessed with both smashed potatoes and potato salad. So when I first saw a version of this mash-up floating around TikTok, I had to try it, and of course, I tweaked it until it became my go-to.
These days, I make this roasted smashed potato salad several times a year. It always makes an appearance for Memorial Day weekend next to our Traeger Smoked Brisket, and honestly? It's one of my all-time favorite BBQ potato salad recipes, especially when I want something lighter than the usual mayo-heavy side.
I've got a few potato salads on the site already, like my Potato Salad With Spring Onions, Classic Potato Salad, and my No-Mayo Potato Salad, but this crispy, herb-packed version wins every time. It's warm, it's tangy, and it's exactly the kind of dish that steals the show at cookouts and picnics.
Jump to:
- Why You'll Love This Recipe
- Ingredients You'll Need
- Substitutions And Variations
- How To Make Crispy Smashed Potato Salad
- Nadia's Expert Tips And Tricks
- What To Serve With Roasted Smashed Potato Salad
- Storage And Reheating
- Recipe FAQs
- More BBQ Side Dish Recipes You'll Love
- Crispy Smashed Potato Salad (Easy Side Dish for BBQs)
Why You'll Love This Recipe
- Warm or Cold: This salad works perfectly served warm or chilled the next day, making it a flexible warm potato salad or refreshing summer dish.
- 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 You'll Need
- Baby Yukon Gold Potatoes: These get ultra creamy inside and crispy outside. Their smaller size is perfect for smashing.
- Extra Virgin Olive Oil: I use a high-quality unflavored oil from my friend's shop, TDC Mercantile. Garlic or lemon-infused would be amazing too.
- Flaky Sea Salt: Don't skip this! The salt adds crunch and boosts every bite. Perfect for crispy roasted potatoes.
- Avocado Oil Mayonnaise: Traditional mayo often has seed oils, avocado oil mayo (like Chosen Foods) keeps it cleaner and richer.
- Greek Yogurt (Full-Fat): Adds tang and protein while cutting the heaviness. Look for grass-fed when possible.
- Dijon Mustard: Brings a sharp, peppery punch to the dressing. You can also use stone-ground mustard.
- Apple Cider Vinegar: Adds acidity and brightness. Lemon juice works in a pinch.
- Fresh Herbs (Parsley, Dill, Green Onions): Essential for that fresh flavor. If you only have dried, use less, but fresh is best.
- Sea Salt & Black Pepper: Balance and depth.
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!
How To Make Crispy Smashed Potato Salad
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Step 1. Boil Potatoes
Place the baby potatoes in a pot, cover with cold salted water, and boil until just fork-tender (about 15-20 minutes). Preheat the oven to 425°F while they cook.
Step 2. Smash Potatoes
Drain and transfer the potatoes to a parchment-lined sheet pan. Use a glass to gently smash each one until flattened but still intact.
Step 3. Season and Roast
Brush each potato with olive oil and sprinkle with flaky sea salt. Roast for 20-25 minutes until golden and crisp.
Step 4. Make the Dressing
Whisk together the mayo, Greek yogurt, Dijon, vinegar, chopped herbs, salt, and pepper in a medium bowl.
Step 5. Toss and Chill
Let potatoes cool slightly, then chop (some larger, some smaller) and add them to a large mixing bowl. Add ¾ of the dressing and toss gently. Chill for at least 30 minutes, then add more dressing to taste and garnish with herbs.
Quick Tip: This recipe makes a lot of dressing, so start by adding ¾ of the dressing to the potatoes, then add more to taste.
Nadia's Expert Tips And Tricks
- Don't overboil-stop once potatoes are just fork-tender.
- Use a wide-bottom glass or mason jar to smash easily.
- Roast the potatoes directly on parchment for max crisp.
- Start with less dressing, and add more to your taste.
- Make it ahead! It's even better the next day.
What To Serve With Roasted Smashed Potato Salad
This crispy potato side dish is perfect for everything from backyard BBQs to weekday dinners. It's versatile enough to stand in for traditional mayo-based potato salads.
- Grilled Meats: Perfect with smoked chicken thighs, steak, or Traeger grilled salmon.
- Vegetables: Serve alongside smoked asparagus, smoked green beans, or steamed veggies.
- Barbecue: This is probably my favorite option. This potato salad is the perfect addition to your BBQ line-up! Serve it alongside dairy free deviled eggs, elote pasta salad, high protein pasta salad, smoked hot dogs, smoked ribs, or smoked burgers.
- 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: Let it come to room temperature before serving. The crispy texture will soften slightly, but still taste amazing.
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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.
Yes! This recipe is amazing when served warm, right after roasting. It also tastes great chilled, which makes it perfect for a variety of meals or potlucks. Think of it as a cross between warm roasted potatoes and classic herb potato salad.
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 You'll Love
Looking for more easy side dishes? Check these out!
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Crispy Smashed Potato Salad (Easy Side Dish for BBQs)
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.3 lbs Yukon Gold Baby Potatoes, 1 pinch Sea Salt
- 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 15-20 minutes, or until golden brown and crispy.2 tablespoon Extra Virgin Olive Oil, ½ teaspoon Flakey Sea Salt
- In a large mixing bowl, whisk together the mayonnaise, Greek yogurt, Dijon mustard, apple cider vinegar, parsley, green onions, dill, sea salt, and pepper.⅓ cup Mayonnaise, ⅓ cup Greek Yogurt, ¼ cup Parsley, ⅓ cup Green Onions, 1 tablespoon Dill, 1 tablespoon Apple Cider Vinegar, 1 tablespoon Dijon Mustard, ⅓ teaspoon Pepper, 1 pinch Sea Salt
- 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.
Notes
- Don't overboil-stop once potatoes are just fork-tender.
- Use a wide-bottom glass or mason jar to smash easily.
- Roast the potatoes directly on parchment for max crisp.
- Start with less dressing, and add more to your taste.
- Make it ahead! It's even better the next day.
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