Let’s be honest — potato salad is one of those dishes everyone loves, but it can start to feel a little predictable. Enter Crispy Smashed Potato Salad — a fun, flavor-packed twist on the classic side dish. Imagine tender baby potatoes, smashed flat, roasted until irresistibly crisp, then tossed in a tangy, creamy dressing loaded with fresh herbs, garlic, and a hint of lemon.
I first tried this version at a backyard barbecue, and it completely stole the show. It’s got everything — crispy edges, fluffy centers, and that cool, creamy potato salad vibe — all in one irresistible bowl.
Why You’ll Love This Crispy Smashed Potato Salad
- Crispy and Creamy: The perfect combo of textures.
- Easy and Versatile: Serve warm or cold.
- Crowd-Pleasing: A guaranteed hit at picnics, BBQs, or family dinners.
Table of Contents
Ingredients
For the Crispy Potatoes:
- 2 lbs baby potatoes (Yukon Gold or red)
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika (optional)
- Salt and black pepper, to taste
For the Creamy Dressing:
- 1/2 cup mayonnaise
- 1/4 cup sour cream or Greek yogurt
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 2 tablespoons chopped fresh dill (or parsley)
- 1 clove garlic, minced
- Salt and pepper, to taste
Optional Add-Ins:
- Chopped green onions
- Crispy bacon bits
- Crumbled feta or goat cheese
Instructions
Step 1: Boil the Potatoes
Place the baby potatoes in a large pot of salted water. Bring to a boil and cook until fork-tender, about 15–20 minutes. Drain and let cool slightly.
Step 2: Smash the Potatoes
Preheat your oven to 425°F (220°C). Lightly grease a baking sheet. Place the potatoes on the sheet and gently smash them with the bottom of a glass or measuring cup, keeping them mostly intact but flattened.
Step 3: Season and Roast
Drizzle the olive oil over the smashed potatoes. Sprinkle with garlic powder, smoked paprika, salt, and pepper. Roast for 25–30 minutes, flipping halfway, until crispy and golden.
Step 4: Make the Dressing
While the potatoes roast, whisk together the mayonnaise, sour cream, Dijon mustard, lemon juice, dill, garlic, salt, and pepper in a bowl. Taste and adjust seasoning as needed.
Step 5: Toss the Salad
Let the crispy potatoes cool for 5 minutes. Toss them gently in the dressing or drizzle the dressing over the top, depending on your texture preference. Top with optional add-ins like green onions, bacon bits, or cheese.
Serving Suggestions
- Perfect with grilled chicken, steak, or burgers.
- Great with BBQ ribs or pulled pork sandwiches.
- Serve warm, room temp, or chilled — it’s good every way.
Tips for Perfect Smashed Potato Salad
- Choose small, waxy potatoes for the best texture.
- Don’t over-smash — you want some texture and fluff.
- Add the dressing while the potatoes are warm for a richer flavor.
Flavor Variations
- Spicy Kick: Add sriracha or hot sauce to the dressing.
- Herb Swap: Try chives, basil, or parsley if dill isn’t your favorite.
- Add Crunch: Toss in crispy shallots, fried onions, or toasted seeds.
Make-Ahead & Storage
- Make-Ahead: Boil and smash the potatoes a day ahead, then roast and dress before serving.
- Leftovers: Store in an airtight container in the fridge for up to 3 days.
- Reheat: Crisp leftovers in the oven or air fryer for a few minutes.
Crispy Smashed Potato Salad
- Prep Time: 15
- Cook Time: 45
- Total Time: 1 hour
- Yield: 5 servings
- Category: Side Dish, Salad
- Method: Boiling, Roasting
- Cuisine: American, BBQ, Comfort Food
Description
Crispy Smashed Potato Salad is a crunchy, golden twist on a classic favorite—tossed with fresh herbs and a zesty dressing you’ll crave!
Ingredients
For the Crispy Potatoes:
- 2 lbs baby potatoes (Yukon Gold or red)
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika (optional)
- Salt and black pepper, to taste
For the Creamy Dressing:
- 1/2 cup mayonnaise
- 1/4 cup sour cream or Greek yogurt
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 2 tablespoons chopped fresh dill (or parsley)
- 1 clove garlic, minced
- Salt and pepper, to taste
Optional Add-Ins:
- Chopped green onions
- Crispy bacon bits
- Crumbled feta or goat cheese
Instructions
Step 1: Boil the Potatoes
- Place the baby potatoes in a large pot of salted water. Bring to a boil and cook until fork-tender, about 15–20 minutes. Drain and let cool slightly.
Step 2: Smash the Potatoes
- Preheat your oven to 425°F (220°C). Lightly grease a baking sheet. Place the potatoes on the sheet and gently smash them with the bottom of a glass or measuring cup, keeping them mostly intact but flattened.
Step 3: Season and Roast
- Drizzle the olive oil over the smashed potatoes. Sprinkle with garlic powder, smoked paprika, salt, and pepper. Roast for 25–30 minutes, flipping halfway, until crispy and golden.
Step 4: Make the Dressing
- While the potatoes roast, whisk together the mayonnaise, sour cream, Dijon mustard, lemon juice, dill, garlic, salt, and pepper in a bowl. Taste and adjust seasoning as needed.
Step 5: Toss the Salad
- Let the crispy potatoes cool for 5 minutes. Toss them gently in the dressing or drizzle the dressing over the top, depending on your texture preference. Top with optional add-ins like green onions, bacon bits, or cheese.
Notes
- Choose small, waxy potatoes for the best texture.
- Don’t over-smash — you want some texture and fluff.
- Add the dressing while the potatoes are warm for a richer flavor.
Keywords: mashed potato salad, crispy potato salad, creamy potato salad, smashed potatoes, BBQ side dish, roasted potato salad, herbed potato salad, easy picnic recipes
Frequently Asked Questions (FAQ)
1. Can I use larger potatoes?
You can, but it’s best to cut them into smaller chunks so they cook evenly and crisp up well.
2. Can I make it dairy-free?
Yes! Use dairy-free mayo and swap Greek yogurt for a plant-based alternative.
3. What’s the best potato for this recipe?
Baby Yukon Golds or red potatoes are perfect because they hold their shape but stay fluffy inside.
4. Can I grill the smashed potatoes?
Absolutely — grill them on a flat pan or grill-safe tray for 5–7 minutes per side.
5. How long does it last in the fridge?
It’s best within 3 days, though the crispy texture softens slightly after chilling.
