Crispy Smashed Potato Salad Recipe

There's something magical about the contrast of crispy potatoes and creamy dressing in a potato salad. This Crispy Smashed Potato Salad is everything you love about comfort food—golden, crunchy edges, a soft and fluffy interior, and a tangy, herb-packed sauce that brings it all together.

I first made this dish after a backyard BBQ, looking to elevate a simple side into something crave-worthy. Now, it’s a staple at every cookout and potluck. The combination of roasted textures and bold flavors makes this salad an unforgettable crowd-pleaser.

Whether you're serving it warm or at room temperature, this recipe is quick to throw together, endlessly riffable, and just fancy enough to impress your guests. Let’s dive into why this one deserves a permanent place in your recipe rotation.

Why You’ll Love This Crispy Smashed Potato Salad

Get ready to fall in love with your new favorite twist on a classic side dish. This Crispy Smashed Potato Salad brings unbeatable flavor and texture to the table.

First off, it’s incredibly easy to make. Boil, smash, roast, and toss—this four-step process is straightforward, even for beginner cooks. No fussy ingredients or complicated techniques here.

The texture is out of this world. Each potato is boiled until tender, smashed just enough to create craggy edges, then roasted to crispy perfection. Paired with a creamy, zesty dressing, every bite is a little crunchy, a little creamy, and totally satisfying.

This recipe is also budget-friendly and uses pantry staples like baby potatoes, mayo, mustard, and vinegar. You don’t need anything fancy to make something absolutely delicious.

And let’s not forget how versatile it is. You can add bacon, chopped eggs, fresh herbs, or even grilled veggies. It works equally well as a side dish or a light lunch on its own.

Ready to stock up on potatoes? Let’s break down the ingredients that make this dish shine.

Ingredients Notes

The magic of this Crispy Smashed Potato Salad lies in its balance of bold flavors and contrasting textures. The ingredients are simple, but each one plays a key role in building the salad's flavor and personality.

Baby potatoes are the star of the show. Their naturally creamy texture and thin skins make them ideal for smashing and roasting. I prefer a mix of yellow and red potatoes for color and flavor, but you can use just one type if that’s what you have on hand.

Olive oil is essential for getting those crispy edges during the roasting step. Don’t skimp here—generously coating the smashed potatoes helps them crisp up beautifully in the oven and adds a rich, slightly peppery flavor.

Mayonnaise and Dijon mustard form the creamy base of the dressing. Mayo gives it that luscious mouthfeel, while Dijon cuts through with tang and depth. If you prefer a lighter version, try using Greek yogurt or sour cream in place of some (or all) of the mayo.

Apple cider vinegar adds the acid that balances the richness of the potatoes and mayo. It brightens the entire dish and gives the dressing that subtle tangy bite. You can substitute with white wine vinegar or lemon juice in a pinch.

Fresh herbs like parsley, dill, or chives really bring this salad to life. They add freshness and a hint of brightness that contrasts beautifully with the savory potatoes. Use whatever combination you like—or whatever’s growing in your windowsill!

For equipment, you’ll need a large pot, a sheet pan, a mixing bowl, and something sturdy to smash the potatoes (like the bottom of a mug or a potato masher). A silicone baking mat or parchment paper helps minimize sticking and cleanup.

How To Make This Crispy Smashed Potato Salad

Creating this mouthwatering Crispy Smashed Potato Salad is simpler than you might think. Let me walk you through it, step by step.

Start by boiling your baby potatoes in a large pot of salted water. You want them fork-tender, but not falling apart—usually about 15–20 minutes depending on size. Drain them well and let them steam off for a few minutes to dry the surface.

Once cooled slightly, spread the potatoes out on a parchment-lined baking sheet. Use the bottom of a mug or glass to gently press each potato until it cracks and flattens, but still holds together. You’re looking for lots of jagged edges—that’s where the crispiness happens.

Drizzle the smashed potatoes generously with olive oil and a sprinkle of salt and pepper. Roast them in a preheated 425°F oven for 25–30 minutes, flipping halfway through, until deeply golden and crispy around the edges.

While the potatoes roast, prepare your dressing. In a large bowl, whisk together mayo, Dijon mustard, apple cider vinegar, minced garlic, and chopped fresh herbs. Season with salt and pepper to taste. The dressing should be creamy, tangy, and herbaceous.

Once the potatoes are out of the oven, let them cool for a few minutes, then gently toss them in the dressing while they’re still warm. This helps the flavors meld beautifully. Serve warm, or let it rest for 15–20 minutes for a more classic salad experience.

From start to finish, the process takes about 45 minutes, most of which is hands-off time. You’ll be amazed how much flavor you can coax from such humble ingredients.

Storage Options

This salad stores surprisingly well, making it great for meal prep or leftovers. Keep any extras in an airtight container in the refrigerator for up to 4 days.

Because the potatoes are roasted, they tend to hold their shape better than traditional boiled potato salad. However, the crispiness will fade after refrigeration. If you’re serving leftovers and want to revive that texture, pop the potatoes in a 375°F oven for about 10 minutes before tossing them with fresh dressing.

Avoid freezing this salad—the dressing can separate and the potatoes may become mealy when thawed. It’s best enjoyed fresh or refrigerated for a few days.

To reheat, scoop out the portion you need and warm it gently in the oven or microwave. Add a small splash of vinegar or fresh herbs to brighten the flavor if needed.

Variations and Substitutions

This recipe is wonderfully adaptable to whatever you have in your kitchen. Think of it as a base for endless experimentation.

For extra protein, consider adding crispy bacon crumbles or chopped hard-boiled eggs. They add richness and a hearty feel that makes this salad more substantial.

Want a punchier flavor? Add some pickled red onions or capers to the mix. The acidity and saltiness contrast beautifully with the creamy dressing and crispy potatoes.

Swap the herbs depending on the season or your preferences. Tarragon, basil, or cilantro all bring unique twists. Fresh mint can even work for a more Mediterranean vibe.

Not a fan of mayo? You can use Greek yogurt or a mix of yogurt and sour cream for a lighter dressing with a tangier finish. Just taste and adjust the seasoning as you go.

And don’t limit yourself to baby potatoes. If you only have Yukon golds or red potatoes, cut them into chunks before boiling and proceed as usual. Just aim for uniform sizes so they cook evenly.

The beauty of this salad is in its flexibility. Use it as a canvas to showcase your favorite ingredients—or to clean out the fridge in the most delicious way possible.

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