Crispy Smashed Potato Salad brings a delightful twist to your traditional potato salad. It features tender, crispy potatoes coated in a creamy, herby dressing. This dish is perfect for family gatherings, barbecues, or cozy weeknight meals. Plus, it’s simple to make, which is always a bonus for busy weeknights!

Why You Will Love This Crispy Smashed Potato Salad

This recipe is a true crowd-pleaser. It combines familiar flavors in a whole new way, making it fun and exciting. The crispy potatoes contrast beautifully with the creamy dressing. It’s easy to prepare, using everyday ingredients you likely have on hand. This dish is not just delicious; it’s family-friendly and a great way to make everyone happy at the table.

How to Make Crispy Smashed Potato Salad

Making this potato salad is quite straightforward. Begin by boiling the potatoes until they’re just tender, then smash them gently. A quick roast in the oven delivers that irresistible crispy texture. While the potatoes roast, whip up a creamy dressing that’s bursting with flavor. It’s as simple as mixing everything together!

What You Need

2 pounds baby potatoes (mini yellow potatoes)
3 tablespoons olive oil, divided
1/2 teaspoon salt
1/4 teaspoon pepper
3/4 cup Greek yogurt
1/2 cup kewpie mayonnaise (or regular mayo)
2 teaspoons Dijon mustard
1/2 lemon, juiced
1 garlic clove, minced
1/4 cup fresh parsley, chopped
Salt and pepper, to taste
1 dill pickle, finely chopped
1 shallot, finely chopped
1-2 scallions for garnish, optional

Step-by-Step

Preheat the oven to 425°F and line a baking sheet with parchment paper (you may need 2 sheets if they’re small).
Place the potatoes in a large pot of well-salted cold water. Bring to a boil over medium heat and cook for 7-8 minutes until just fork-tender. Drain and let cool slightly.
Pat the potatoes dry with a paper towel, then transfer them to the baking sheet. Gently smash each potato to 1/4 inch thick with a potato masher or the bottom of a glass.
Brush with 2 tablespoons of olive oil and season generously with salt and pepper. Roast for 45-60 minutes, flipping halfway, until golden brown and crispy.
While the potatoes cook, whisk the remaining 1 tablespoon of olive oil with the yogurt, mayo, Dijon, lemon juice, garlic, and parsley until smooth. Stir in the chopped pickle and shallot, taste, and season with salt and pepper, as needed. Cover and refrigerate.
When the potatoes are done, remove the tray from the oven and let cool for 10 minutes. Save some crispy brown potato bits for the topping, then transfer them to a large bowl and gently toss them with the herbed yogurt dressing until evenly coated.
Garnish with chopped scallions and crispy potato bits. Serve warm and enjoy!

How to Serve Crispy Smashed Potato Salad

This dish pairs beautifully with a variety of meals. Try it alongside grilled chicken or burgers for a delicious barbecue treat. It also works great as a side for a casual weeknight dinner. For a playful twist, serve it with fresh vegetables on the side or as part of a picnic spread. It’s versatile enough for any occasion!

How to Store Crispy Smashed Potato Salad

To keep leftovers fresh, store any uneaten potato salad in an airtight container in the fridge for up to three days. If you’d like to freeze it, keep in mind that freezing may change the texture of the dressing. To reheat, simply warm the potatoes in the oven until heated through and enjoy.

Recipe Tips

Make sure to boil the potatoes just until fork-tender for the best texture.
Don’t skip the smashing step; it’s key to achieving that crispy exterior!
Feel free to adjust the seasoning in the dressing to your taste.
For a lighter option, you can substitute low-fat yogurt or mayo.
Save some crispy potato bits to sprinkle on top for an extra crunch!

Variations & Swaps

For a tangier flavor, add capers or a splash of pickle juice to your dressing.
Replace Greek yogurt with sour cream for a different creamy texture.
Add crumbled bacon or roasted garlic to the dressing for extra flavor!

FAQs

Can I make this ahead of time?
Yes, you can prepare the crispy smashed potatoes a day in advance and store them in the fridge. Just roast them before serving. The dressing can also be made ahead and stored separately.

Can I freeze the salad?
It’s best not to freeze the entire salad since the dressing and cooked potatoes can change texture. However, you can freeze the crispy potatoes on their own for up to a month.

How do I reheat leftovers?
Reheat the potatoes in the oven at 350°F until warmed through. You can also enjoy them cold as a refreshing salad option!

What can I substitute for Greek yogurt?
If you don’t have Greek yogurt, regular yogurt or sour cream would work well as a creamy alternative.

What are some good serving suggestions?
Serve this salad with grilled meats, sandwiches, or fresh greens. It’s perfect for picnics, potlucks, and casual gatherings.

Enjoy making this Crispy Smashed Potato Salad and savor the smiles around your table!