Crispy Smashed Potato Salad (Easy Side Dish for BBQs)

Smashed Potato Salad in a white bowl topped with herbs.

5 from 1 vote

Crispy Smashed Potato Salad (Easy Side Dish for BBQs)

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.

Prep Time5

Cook Time30

Total Time35

Course: BBQ, Side Dish

Cuisine: American, BBQ

Servings:

Calories: 138kcal

Author: Nadia

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

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.

Nutrition