Crispy Smashed Potato Salad Recipe

There’s something undeniably irresistible about the golden crunch of smashed potatoes. When you combine that crispy texture with the tang and creaminess of a classic potato salad, you get a side dish that steals the spotlight every time.

this Recipe

This crispy smashed potato salad was born from a craving for something both nostalgic and excitingly new. It takes the best parts of roasted potatoes and gives them a vibrant, flavor-packed twist perfect for cookouts, potlucks, or lazy weekend dinners.

Let's dive into the magic behind this crunchy, creamy favorite.

Why You'll Love This Crispy Smashed Potato Salad

Get ready to upgrade your usual potato salad game. This version isn’t just another side dish – it’s a scene-stealer with major texture and flavor.

First of all, the crispy factor is unmatched. Boiling the potatoes just until fork-tender, then smashing and roasting them until golden brown, creates those glorious jagged edges that crisp up beautifully in the oven. It’s like potato chips met potato salad – and we all win.

Next, the dressing brings the tang. Instead of a heavy mayonnaise base, this one features a zingy combo of Dijon mustard, vinegar, and a touch of sour cream or Greek yogurt. It’s lighter, brighter, and doesn’t overpower the star of the show – the potatoes themselves.

You’ll also love how make-ahead friendly this recipe is. Roast the smashed potatoes earlier in the day, and just toss them in the dressing before serving. No need to stress about last-minute prep when guests arrive.

Finally, it’s wildly versatile. Want to go smoky? Toss in some chopped bacon. Craving something herbal? Add fresh dill or parsley. You can make it your own with whatever you have on hand.

This isn’t your grandma’s potato salad – it’s the crunchy, punchy version you didn’t know you needed.

Ingredients Notes

The brilliance of this crispy smashed potato salad lies in a handful of ingredients that work hard to deliver flavor, texture, and freshness in every bite.

Baby Yukon Gold or red potatoes are ideal for this recipe. Their thin skins get wonderfully crispy when roasted, and their creamy centers stay soft and flavorful. Avoid starchy varieties like Russets, which don’t hold their shape as well and can become mealy.

Olive oil is key for that crisp exterior. Don’t skimp here – a generous drizzle over the smashed potatoes before roasting ensures even browning and a deep, satisfying crunch.

For the dressing, we use a tangy blend of Dijon mustard, red wine vinegar, and sour cream or Greek yogurt. The mustard adds a sharp bite, while the vinegar brings brightness. The creamy base ties it all together without weighing the dish down.

Thinly sliced scallions or red onions bring that gentle oniony kick without overpowering the dish. For something milder, soak your red onion slices in cold water for 10 minutes to mellow their flavor.

No special equipment is required here – just a sheet pan, a fork or bottom of a glass for smashing, and a large mixing bowl for tossing everything together. If you’ve got parchment paper, it’ll make cleanup even easier.

How To Make This Crispy Smashed Potato Salad

Bringing this dish together is easier than you'd expect, and it’s so satisfying to watch humble potatoes transform into crispy golden bites.

Start by boiling your baby potatoes in salted water until they’re just fork-tender – about 15 minutes should do the trick. You want them soft enough to smash but not falling apart. Drain them and let them dry out for a few minutes to get rid of excess moisture.

Next comes the fun part – smashing! Arrange the boiled potatoes on a baking sheet and gently press each one flat with the bottom of a glass or a large spoon. Don’t worry if they split or crack – those uneven edges are exactly what you want for extra crispiness.

Drizzle the smashed potatoes generously with olive oil and season with salt and pepper. Roast them in a hot oven (425°F) for 30–40 minutes, flipping halfway through, until they’re golden brown and crisp on the edges.

While the potatoes roast, whisk together your dressing. In a bowl, combine Dijon mustard, red wine vinegar, sour cream (or Greek yogurt), a touch of olive oil, salt, and pepper. Stir until smooth and set aside.

Once the potatoes are golden and crispy, let them cool for a few minutes before tossing with the dressing and sliced scallions or red onions. Gently mix to coat every crispy surface – some potatoes will break up more, creating a delightful mix of textures.

From boiling to smashing to roasting, the whole process takes about an hour, but it’s mostly hands-off. The final dish is warm, zesty, and irresistibly crunchy.

Storage Options

Leftovers of this crispy smashed potato salad are a rare thing, but if you do have some, here’s how to keep them tasting great.

Store any leftover salad in an airtight container in the fridge. It will keep well for up to 3 days, though the potatoes will naturally lose a bit of their crispiness over time. That said, the flavors deepen beautifully, making for a tasty next-day lunch.

If you'd like to restore a bit of crunch, pop the salad under the broiler or in a hot skillet for a few minutes before eating. Just avoid microwaving, as it tends to steam the potatoes and turn them mushy.

You can also store the roasted smashed potatoes separately and combine them with the dressing just before serving. This is a great option if you’re planning ahead for a gathering or picnic.

For best results, serve at room temperature or slightly warm – straight-from-the-fridge potato salad can taste dull by comparison.

Variations and Substitutions

One of the best things about this recipe is how easily it can adapt to different flavor profiles and dietary needs. Think of it as a template ready for your creativity.

For a smoky twist, try adding crispy chopped bacon or a sprinkle of smoked paprika. Both bring depth and richness that pair beautifully with the tangy dressing.

Need it dairy-free? Swap out the sour cream or Greek yogurt with a plant-based alternative or just add more olive oil for a vinaigrette-style finish.

Add extra brightness with fresh herbs like dill, parsley, or chives. Their freshness balances the roasted flavor of the potatoes and elevates the whole dish.

Looking for heat? Mix in a little horseradish, sriracha, or finely chopped jalapeño to the dressing. A touch of spice wakes up the whole salad and adds another layer of intrigue.

You can also experiment with mix-ins like capers, olives, or chopped pickles for a briny punch, or even toss in some crumbled feta or blue cheese for a richer variation.

However you tweak it, this crispy smashed potato salad is endlessly customizable – a true chameleon of the side dish world.

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