Smashed Potato Salad

If you’re craving a potato salad that’s anything but ordinary, this smashed potato salad is exactly what you need. It’s crispy, creamy, and full of bold, zesty flavor—everything a great side dish should be. Unlike traditional potato salad, this version starts by roasting baby potatoes until their edges turn golden and crispy, then smashing them for that perfect bite-sized crunch.

This crispy smashed potato salad combines the best parts of two comfort food classics: the rich creaminess of a classic potato salad and the irresistible texture of crispy smashed potatoes. It’s a smart twist on the classic potato side dish that delivers maximum flavor with minimal fuss.

Whether you’re preparing a weeknight dinner or a dish for your next potluck, this smashed potato salad recipe is guaranteed to stand out. It’s bold, craveable, and unexpectedly satisfying—with a balance of crisp edges, creamy dressing, and fresh herbs that takes each bite to the next level.

Why You’ll Love This Recipe

This smashed potato salad isn’t your average side dish—it’s the kind of recipe that surprises you with how simple, yet incredibly satisfying, it can be. This is exactly why it should be part of your regular rotation:

1. Crispy texture meets creamy comfort.
You get the best of both worlds. The roasted baby potatoes develop crispy edges in the oven, adding crunch and contrast to the creamy potato salad dressing. It’s a combination that hits every texture craving.

2. Big flavor from basic ingredients.
With staples like olive oil, Dijon mustard, mayo, dill pickles, and fresh herbs, this salad packs a punch. The zesty dressing brings a tangy, savory kick that makes each bite pop.

3. A modern twist on a classic.
This isn’t your grandma’s traditional potato salad—it’s better. By roasting and smashing the potatoes, you create a salad that’s visually striking and more flavorful than the boiled version.

4. Versatile and crowd-pleasing.
Serve it warm, cold, or at room temperature. It holds up beautifully at cookouts, dinner parties, or family meals. Whether it’s a side dish for grilled meats or a star at a potluck, it always gets attention.

5. Easy enough for beginners.
No fancy tools or complicated steps. Just boil, smash each potato, roast, and toss with a simple homemade dressing. If you can preheat the oven and bring a large pot of water to a boil, you’ve got this.

6. Naturally gluten-free and adaptable.
Looking for a healthy potato salad option? This one’s flexible. Swap the mayo for Greek yogurt or go light on the oil—it still delivers big flavor. Add cucumbers, red onions, or chives to make it your own.

Ingredients

Here’s everything you need to make this shockingly delicious smashed potato salad. The ingredients are simple, but each one plays a role in building that perfect balance of crispy texture, creamy dressing, and bold, fresh flavor.

For the smashed potatoes:

• 2 pounds baby potatoes (Yukon Gold or red work well – tender and perfect for smashing)
  
• 2–3 tablespoons olive oil (for that golden, crispy potato finish)
  
• 1 teaspoon salt
  
• ½ teaspoon black pepper
  
• 1 teaspoon garlic powder (optional, adds depth to the roasted flavor)
  

For the creamy salad dressing:

• ½ cup mayonnaise
  
• 2 tablespoons Greek yogurt (adds tang and creaminess)
  
• 1 tablespoon Dijon mustard (for a zesty, savory kick)
  
• 1 teaspoon yellow mustard (balances the Dijon with a bit of sweetness)
  
• 1 tablespoon olive oil (to smooth out the dressing)
  
• 1 tablespoon pickle juice (from the dill pickles – adds brightness)
  
• ½ teaspoon salt, or to taste
  
• ¼ teaspoon black pepper
  

Mix-ins for crunch and flavor:

• ½ cup finely chopped dill pickles (adds crunchy texture and classic flavor)
  
• ¼ cup diced red onion (or green onions for a milder bite)
  
• 1–2 tablespoons chopped fresh dill (essential for that herby finish)
  
• 2 tablespoons chopped parsley (for freshness and color)
  
• Optional: ½ cup diced cucumber (for extra crunch and coolness)
  

Optional Garnish (for serving):

• Chopped chives
  
• Extra dill or parsley
  
• Drizzle of olive oil over the top
  
• Cracked black pepper
  

Tip: Want super crispy edges? Don’t skip the olive oil—and don’t crowd the baking sheet. Let each potato get plenty of space to roast and crisp.

Instructions

This smashed potato salad recipe is straightforward and fun to make. You’ll boil, smash, roast, and mix—and each step builds flavor and texture. Follow these simple instructions to make your salad crispy, creamy, and absolutely unforgettable.

Step 1: Preheat and prep

• Preheat the oven to 425°F (220°C).
  
• Cover a large baking tray with parchment to make cleanup simple.
  

Step 2: Boil the potatoes

• Fill a big pot with salted water and bring it to a rolling boil.
  
• Add the baby potatoes and cook for 15–20 minutes, or until fork tender.
  
• Drain well and let them cool slightly.
  

Tip: Don’t overboil. They should be tender enough to press down without breaking apart.

Step 3: Smash the potatoes

• Place the cooked potatoes on the baking sheet.
  
• Use a flat-bottomed cup, jar, or potato masher to gently smash each potato to about ½ inch thick.
  
• Avoid smashing too hard—you want them to hold shape while developing crispy edges.
  

Step 4: Oil and season

• Drizzle the smashed potatoes with olive oil and season with salt, black pepper, and optional garlic powder.
  
• Toss or brush lightly to ensure each piece is evenly coated.
  

Step 5: Roast until golden and crispy

• Place in the oven and roast for 25–35 minutes, flipping halfway through for even crisping.
  
• Potatoes should be golden brown and crispy on the outside, soft inside.
  

Tip: For super crispy results, avoid overcrowding. Use two baking sheets if necessary.

Step 6: Make the dressing

• In a mixing bowl, whisk together:
  
  • Mayonnaise, Greek yogurt, Dijon mustard, yellow mustard, olive oil, pickle juice, salt, and black pepper until smooth and creamy.
    

Step 7: Mix it all together

• Transfer the roasted potatoes to a large bowl.
  
• Add dill pickles, red onion, cucumber (if using), fresh dill, and parsley.
  
• Gently toss with the creamy potato salad dressing until well coated.
  

Optional: For best flavor, chill for 15–30 minutes before serving—but it’s also great served warm!

Step 8: Garnish and serve

• Sprinkle with chopped chives or more fresh herbs.
  
• Add a final drizzle of olive oil and a dash of black pepper before serving.
  

This combination of crispy smashed potatoes, zesty dressing, and herby freshness delivers serious flavor in every bite. It’s a twist on the classic potato salad that you’ll want to make again and again.

Pro Tips and Variations

Want to make your smashed potato salad even better? These pro tips and variations help you customize it for any taste or occasion—without losing that irresistible crispy and creamy balance.

Pro Tips for Perfect Smashed Potato Salad

1. Choose the right potatoes.
Choose baby or Yukon Gold potatoes—their delicate skins and rich texture work best. Once smashed, they brown up nicely and stay intact during roasting.

2. Don’t skip the drying step.
After boiling, let the potatoes steam dry for a few minutes. Moisture is the enemy of crispiness—dry potatoes roast better and get those crispy edges.

3. Give them space.
Use a large baking sheet and space out the potatoes to avoid steaming. Overcrowding leads to soft spots instead of that golden and crispy finish.

4. Use enough oil.
Olive oil is key for creating crispy smashed potatoes. Be generous—especially around the edges.

5. Toss gently.
Once roasted, be careful when mixing in the dressing. Smashed potatoes are delicate, and gentle tossing keeps them intact while still absorbing all the flavor.

6. Serve warm or cold.
This dish is great at room temperature, freshly made, or chilled for later. The flavor deepens over time, so it’s a perfect make-ahead side dish.

Tasty Variations to Try

• Add crispy bacon.
Crumble cooked bacon over the top before serving for a smoky, salty twist.

• Try roasted garlic.
Toss a few garlic cloves onto the baking sheet and roast alongside the potatoes. Blend the roasted garlic into the dressing to add a smooth, subtle sweetness.

• Mix up the herbs.
Don’t have fresh dill or parsley? Use chives, basil, or tarragon for different flavor profiles.

• Make it spicy.
Add chopped pickled jalapeños, a dash of cayenne, or a swirl of hot mustard to the dressing for heat.

• Go dairy-free.
Skip the Greek yogurt and use all mayonnaise or a plant-based alternative to make it vegan-friendly.

• Add a crunch element.
Thinly sliced cucumber or diced celery gives an extra crunchy contrast to the soft potatoes.

This smashed potato salad recipe is flexible enough to match your mood or the ingredients in your fridge. Just keep the balance of crispy texture and creamy dressing, and you can’t go wrong.

Serving Suggestions

This shockingly delicious smashed potato salad is more than just a side dish—it’s a showstopper that fits a wide variety of meals and occasions. Whether you’re serving it warm from the oven or chilled straight from the fridge, here’s how to make it shine on your table.

Serve It Warm for Comfort Food Vibes

Right out of the oven, the crispy smashed potatoes are golden, warm, and perfectly textured. Toss them gently with the creamy dressing and serve immediately. This makes an excellent companion to:

• Grilled or roasted chicken
  
• Pan-seared salmon or cod
  
• Steak or burgers

The warm version works especially well in cooler weather or as a hearty weekend dinner side.

Chill It for a Classic Picnic Dish

Let the salad cool completely, then refrigerate for at least 30 minutes. Cold smashed potato salad develops even more flavor over time and is ideal for:

• Summer BBQs and cookouts
  
• Picnics or potlucks
  
• Meal prep lunches
  
• Cold buffet spreads
  

It pairs well with cold fried chicken, grilled veggies, or a turkey sandwich.

Serve in Individual Portions

Make it feel special by plating it in small bowls or ramekins with a drizzle of olive oil and a sprinkle of fresh herbs. This works well for:

• Dinner parties
  
• Tasting menus
  
• Tapas-style spreads
  

Garnish with extra dill, chives, or even a few dill pickle slices for a bold visual pop.

Add Texture at the Table

Right before serving, top the salad with a handful of:

• Toasted breadcrumbs
  
• Chopped toasted nuts (like almonds or walnuts)
  

These little touches add a final crispy and crunchy layer that takes your smashed potato salad from great to unforgettable.

This dish is endlessly adaptable, equally at home with casual dinners or holiday feasts. However you choose to serve it, one thing’s for sure—it’ll disappear fast.

Conclusion

This smashed potato salad proves that with just a few simple ingredients and a little extra love in the kitchen, you can transform a basic potato recipe into something unforgettable. With its crispy edges, creamy dressing, and bright, herby flavor, it’s a twist on the classic potato salad that feels both comforting and exciting.

Whether you serve it warm with dinner or chilled at a summer gathering, this salad is guaranteed to stand out. It’s approachable enough for everyday meals but bold enough to impress guests. And the best part? It’s easy to make, easy to customize, and always satisfying.

So the next time you’re in the mood to smash expectations—skip the boiled potatoes and whip up this crispy smashed potato salad. It’s a crave-worthy side dish that’s sure to become a regular on your table.

Smashed Potato Salad

Emily

Crispy, creamy, and packed with flavor, this smashed potato salad is the perfect side dish for any meal—easy to make and impossible to resist.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Course Side Dish

Cuisine American

Servings 6 servings

Calories 260 kcal

Ingredients

  

For the smashed potatoes:

• 2 pounds baby potatoes Yukon Gold or red work well – tender and perfect for smashing
• 2 –3 tablespoons olive oil for that golden, crispy potato finish
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon garlic powder optional, adds depth to the roasted flavor

For the creamy salad dressing:

• ½ cup mayonnaise
• 2 tablespoons Greek yogurt adds tang and creaminess
• 1 tablespoon Dijon mustard for a zesty, savory kick
• 1 teaspoon yellow mustard balances the Dijon with a bit of sweetness
• 1 tablespoon olive oil to smooth out the dressing
• 1 tablespoon pickle juice from the dill pickles – adds brightness
• ½ teaspoon salt or to taste
• ¼ teaspoon black pepper

Mix-ins for crunch and flavor:

• ½ cup finely chopped dill pickles adds crunchy texture and classic flavor
• ¼ cup diced red onion or green onions for a milder bite
• 1 –2 tablespoons chopped fresh dill essential for that herby finish
• 2 tablespoons chopped parsley for freshness and color
• Optional: ½ cup diced cucumber for extra crunch and coolness

Optional Garnish (for serving):

• Chopped chives
• Extra dill or parsley
• Drizzle of olive oil over the top
• Cracked black pepper

Instructions

 

Step 1: Preheat and prep

• Preheat the oven to 425°F (220°C).
• Cover a large baking tray with parchment to make cleanup simple.

Step 2: Boil the potatoes

• Fill a big pot with salted water and bring it to a rolling boil.
• Add the baby potatoes and cook for 15–20 minutes, or until fork tender.
• Drain well and let them cool slightly.
• Tip: Don’t overboil. They should be tender enough to press down without breaking apart.

Step 3: Smash the potatoes

• Place the cooked potatoes on the baking sheet.
• Use a flat-bottomed cup, jar, or potato masher to gently smash each potato to about ½ inch thick.
• Avoid smashing too hard—you want them to hold shape while developing crispy edges.

Step 4: Oil and season

• Drizzle the smashed potatoes with olive oil and season with salt, black pepper, and optional garlic powder.
• Toss or brush lightly to ensure each piece is evenly coated.

Step 5: Roast until golden and crispy

• Place in the oven and roast for 25–35 minutes, flipping halfway through for even crisping.
• Potatoes should be golden brown and crispy on the outside, soft inside.
• Tip: For super crispy results, avoid overcrowding. Use two baking sheets if necessary.

Step 6: Make the dressing

• In a mixing bowl, whisk together:
• Mayonnaise, Greek yogurt, Dijon mustard, yellow mustard, olive oil, pickle juice, salt, and black pepper until smooth and creamy.

Step 7: Mix it all together

• Transfer the roasted potatoes to a large bowl.
• Add dill pickles, red onion, cucumber (if using), fresh dill, and parsley.
• Gently toss with the creamy potato salad dressing until well coated.
• Optional: For best flavor, chill for 15–30 minutes before serving—but it’s also great served warm!

Step 8: Garnish and serve

• Sprinkle with chopped chives or more fresh herbs.
• Add a final drizzle of olive oil and a dash of black pepper before serving.

Notes

Nutrition Information

Calories: 260 kcal

Total Fat: 16g

Saturated Fat: 2.5g

Cholesterol: 10mg

Sodium: 410mg

Total Carbohydrates: 26g

Dietary Fiber: 3g

Sugars: 2g

Protein: 3g

Vitamin C: 20% DV

Potassium: 620mg

Keyword crispy potato salad, potato side dish, Smashed potato salad

FAQs

Here are answers to some common questions about smashed potato salad, covering everything from serving ideas to storage tips and health benefits.