Crispy Smashed Potato Salad Recipe

There's something downright irresistible about the combination of crispy potatoes and a tangy, creamy dressing. This Crispy Smashed Potato Salad delivers all the nostalgic comfort of classic potato salad—with a bold, crunchy twist that will have your taste buds dancing.

I first made this recipe on a whim after overcooking baby potatoes for dinner. Instead of tossing them, I smashed and roasted them—and a new family favorite was born. It’s now my go-to for summer BBQs, potlucks, or anytime I want a side dish that wows without the fuss.

Why You’ll Love This Crispy Smashed Potato Salad

Get ready to rethink everything you know about potato salad. This elevated version combines the crispy edges of smashed roasted potatoes with the creamy comfort of a classic dressing.

It’s satisfyingly crunchy and creamy. Every bite gives you that golden, crispy exterior paired with a velvety dressing. It’s the best of both worlds—comfort food with a gourmet twist.

It’s simple, yet show-stopping. You only need a few pantry staples to make it, but the texture and flavor make it feel special enough for guests.

Naturally gluten-free and easy to modify. This recipe is naturally gluten-free, and can easily be made dairy-free or vegan with just a few tweaks—perfect for serving a crowd with dietary needs.

Great for make-ahead and meal prep. While the potatoes are best enjoyed fresh from the oven, the dressing and mix-ins can be prepped ahead of time to save you work later.

From backyard barbecues to weeknight dinners, this potato salad brings major flavor without stress. Let’s take a closer look at what goes into it.

Ingredients Notes

This crispy smashed potato salad leans on fresh, whole ingredients that you may already have in your kitchen. Each component brings its own texture and flavor to the party.

Baby potatoes are the star of this dish. Look for small yellow or red potatoes, which roast beautifully and offer a naturally creamy interior. Boil them just until fork-tender, then smash and roast until gloriously golden and crisp.

Olive oil is key for getting those crispy edges on the potatoes. Don’t skimp here—use enough to lightly coat the potatoes, and go for a good-quality oil for the best flavor.

Mayonnaise and sour cream make up the creamy base of the dressing. You can use Greek yogurt for a tangier twist, or go full vegan with plant-based mayo and sour cream alternatives.

Dijon mustard and apple cider vinegar add that essential tang. They cut through the richness of the dressing and give it a zippy punch that balances the crispy potatoes perfectly.

Chopped herbs like dill, chives, and parsley bring a fresh, vibrant note. Don’t be shy—this is where the salad really comes alive. Fresh herbs are ideal, but dried will work in a pinch.

You won’t need any special equipment beyond a baking sheet, parchment paper, and a large pot. A potato masher or the bottom of a glass works great for smashing the potatoes evenly.

How To Make This Crispy Smashed Potato Salad

Making this irresistible side dish is easier than you might expect. Here’s how it comes together, step by step.

Start by boiling your baby potatoes in salted water until they’re fork-tender. This usually takes about 15–20 minutes. Be careful not to overcook—they should be soft enough to smash, but not falling apart.

While the potatoes are boiling, preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper. Once the potatoes are cooked, drain them and let them cool for a few minutes.

Now comes the fun part—smashing! Arrange the cooled potatoes on the baking sheet and use the bottom of a glass or a sturdy mug to gently flatten them. Aim for about ½ inch thickness. Don’t worry if the edges crack—those jagged bits crisp up beautifully.

Drizzle the smashed potatoes with olive oil, sprinkle with salt and pepper, and roast for 25–30 minutes, flipping halfway through. They should be deeply golden and crispy on both sides.

While the potatoes roast, make your dressing. In a bowl, mix together mayonnaise, sour cream, Dijon mustard, apple cider vinegar, salt, and pepper. Stir in your chopped herbs, reserving a few for garnish.

Once the potatoes are out of the oven, let them cool slightly before assembling. Then gently toss them with the dressing. Don’t overmix—you want to keep some of that crunch intact.

In total, you’re looking at about 45 minutes from start to finish. The result? A show-stopping side dish with irresistible crunch and tang.

Storage Options

Crispy smashed potato salad is best enjoyed the day it's made, while the potatoes are still crispy. However, leftovers are still tasty the next day—even if the texture changes a bit.

Store any leftovers in an airtight container in the refrigerator for up to 3 days. The dressing will absorb into the potatoes over time, giving them even more flavor.

If you want to prep ahead, roast the potatoes and store them separately from the dressing. Reheat the potatoes in a hot oven to re-crisp them, then toss with the dressing just before serving.

To reheat, place the potatoes on a baking sheet and warm in a 400°F oven for about 10–15 minutes. Avoid microwaving, as this will soften the crispy texture.

Variations and Substitutions

This recipe is wonderfully versatile, so feel free to make it your own based on what you have or your dietary needs.

For a vegan version, use vegan mayo and sour cream. The tangy flavors and herbs will still shine through beautifully.

Want more flavor? Try adding crispy bacon bits or grated parmesan just before serving for a savory, umami-packed boost.

If you're looking for heat, stir a spoonful of sriracha or hot sauce into the dressing for a spicy kick that contrasts nicely with the cool creaminess.

Swap out herbs based on what’s in season. Basil, tarragon, or green onions all work well if you don’t have dill or chives on hand.

Feel free to play with the base as well—sweet potatoes or even fingerling potatoes work beautifully using the same smash-and-roast technique.

Don’t be afraid to experiment. This crispy smashed potato salad is endlessly customizable, and once you make it your own, you’ll find yourself coming back to it again and again.

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