Disgustingly Delicious Crispy Smashed Potato Salad

July 8, 2025

Crispy Smashed Potato Salad is my love letter to summer picnics! I’ve spent years perfecting this recipe for our family’s annual barbecue, and trust me, it’s always the first dish to disappear. What sets this apart from your average potato salad? It’s all about that crispy-on-the-outside, creamy-on-the-inside texture, plus a tangy, pickle-packed punch that’ll wake up your taste buds. I can almost smell it now: golden-brown potatoes mingling with the sharp, fresh aroma of dill and a creamy dressing that just begs to be devoured. This creamy Crispy Smashed Potato Salad for summer barbecues is a guaranteed crowd-pleaser, and I can’t wait to share my secrets with you. Here’s how to make it.

Why You’ll Love This Crispy Smashed Potato Salad

Those golden, crispy potatoes are seriously addictive! You get the best of both worlds—creamy inside and crunchy outside.
The tangy and flavorful dressing? It’s a total game-changer. Trust me; it’s the perfect blend of creamy, zesty, and savory.
It’s surprisingly easy to prepare. Seriously, you can whip up this incredible potato side dish without spending hours in the kitchen.
We’re talking budget-friendly ingredients here. No need to break the bank for a delicious and impressive side.
It’s the perfect side dish for any occasion. From casual weeknight dinners to fancy weekend barbecues, this potato salad shines.
Tired of the same old potato salad? This is a unique twist that will have everyone asking for the recipe.
Great for meal prep! Make a batch on Sunday, and you’ve got a delicious side ready to go for lunches or dinners all week long.

Ingredients for Crispy Smashed Potato Salad

2 pounds baby potatoes (mini yellow potatoes): These are the perfect size for smashing and roasting. You could use other small potatoes, but I find these get the crispiest.
3 tablespoons olive oil, divided: We’ll use this for roasting the potatoes and making the dressing. It adds a lovely richness, but avocado oil works great too!
½ teaspoon salt: To season the potatoes and bring out their natural flavor.
¼ teaspoon pepper: Freshly ground is always best, but pre-ground works in a pinch.
¾ cup Greek yogurt: This adds a tangy creaminess to the dressing. I prefer full-fat for richness, but you can use low-fat if you like!
½ cup kewpie mayonnaise (or regular mayo): Kewpie has a richer flavor, but regular mayo is perfectly fine.
2 teaspoons Dijon mustard: Adds a little zing and helps emulsify the dressing. I always have a jar on hand!
½ lemon, juiced: Fresh lemon juice brightens the whole dish. Trust me, it’s worth squeezing your own!
1 garlic clove, minced: For that classic garlic flavor that goes so well with potatoes.
¼ cup fresh parsley, chopped: Adds freshness and a pop of color.
Salt and pepper, to taste: Because everyone’s taste buds are different.
1 dill pickle, finely chopped: This is my secret ingredient! It adds a delicious tang and crunch.
1 shallot, finely chopped: Adds a mild onion flavor that’s not too overpowering.
1-2 scallions for garnish, optional: For a pretty finishing touch and a little extra oniony bite.

How to Make Crispy Smashed Potato Salad

Step 1: First things first, preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper—this is key for easy cleanup and prevents the potatoes from sticking. Trust me, you don’t want to skip this!
Step 2: Place the baby potatoes in a large pot and cover them with cold, well-salted water. Bring to a boil over medium heat and cook for about 7-8 minutes, or until they’re just fork-tender. You want them soft enough to smash, but not falling apart.
Step 3: Drain the potatoes in a colander. Now, this is important: pat them *completely* dry with paper towels. The drier they are, the crispier they’ll get in the oven.
Step 4: Transfer the potatoes to your prepared baking sheet. Using a potato masher, the bottom of a glass, or even a large spoon, gently smash each potato to about 1/4 inch thick. Don’t worry if they look a little rough around the edges—that’s part of the charm!
Step 5: Brush the smashed potatoes with 2 tablespoons of olive oil, making sure they’re evenly coated. Season generously with salt and pepper. Don’t be shy—this is where a lot of the flavor comes from!
Step 6: Roast in the preheated oven for 45-60 minutes, flipping halfway through, until they’re beautifully golden brown and irresistibly crispy. Keep an eye on them – every oven is different! The edges should be lacy and crunchy.
Step 7: While the potatoes are roasting, it’s dressing time! In a medium bowl, whisk together the Greek yogurt, mayonnaise, Dijon mustard, lemon juice, minced garlic, and chopped parsley. Stir in the finely chopped dill pickle and shallot. Taste and season with salt and pepper as needed. Cover the bowl and pop it in the fridge to chill until the potatoes are ready.
Step 8: Once the potatoes are done, carefully remove the baking sheet from the oven and let them cool slightly for about 10 minutes. This helps them firm up a bit.
Step 9: Before tossing, save a few of the crispiest, browned potato bits for topping! Transfer the rest of the golden smashed potatoes to a large bowl. Gently toss with the herbed yogurt dressing until they’re evenly coated.
Step 10: Garnish with the reserved crispy potato bits and chopped scallions (if using). Serve your crispy potato salad warm and enjoy every single bite!

Pro Tips for the Best Crispy Smashed Potato Salad

Want to take your crispy smashed potato salad to the next level? Here are my go-to tricks for achieving potato perfection:

Smash strategically! I like to smash some potatoes thinner than others for maximum crispiness. Those ultra-thin ones are perfect for crumbling on top as a garnish.
Don’t overcrowd the pan. If your baking sheet is too full, the potatoes will steam instead of roast. Use two baking sheets if needed!
Taste and adjust the dressing. The beauty of this recipe is how customizable it is. Add more lemon juice for extra tang, or a pinch of red pepper flakes for a little heat.

What’s the secret to perfect Crispy Smashed Potato Salad?

It’s all about getting those potatoes *super* crispy! Don’t be afraid to let them get nice and golden brown in the oven. That extra roasting time is what gives them that irresistible crunch. Trust me, it’s worth the wait!

Can I make Crispy Smashed Potato Salad ahead of time?

Absolutely! The potato salad is fantastic if you make it a few hours ahead of time. The flavors meld together beautifully as it sits. I recommend tossing the potatoes with the dressing shortly before serving to keep them as crispy as possible. You can even roast the potatoes a day in advance and store them in an airtight container at room temperature.

How do I avoid common mistakes with Crispy Smashed Potato Salad?

The biggest mistake is not drying the potatoes thoroughly after boiling. Excess moisture will prevent them from getting crispy in the oven. Also, be careful not to over-boil the potatoes—they should be fork-tender, but not mushy. Nobody wants smashed potatoes that fall apart!

Best Ways to Serve Crispy Smashed Potato Salad

This crispy smashed potato salad is so versatile, it goes with just about anything! For a classic summer vibe, serve it alongside grilled burgers or hot dogs at your next barbecue. The tangy dressing cuts through the richness of the meat perfectly. I also love pairing it with grilled chicken or fish for a lighter meal. The crispy potatoes add a satisfying crunch and make it feel extra special. Try topping with a sprinkle of fresh herbs for a pretty presentation!

Crispy Smashed Potato Salad - detail 2

Nutrition Facts for Crispy Smashed Potato Salad

Here’s a quick look at the estimated nutrition per serving of this delicious crispy smashed potato salad:

Calories: 493kcal
Fat: 32g
Saturated Fat: 2g
Carbohydrates: 43g
Fiber: 5g
Sugar: 2g
Protein: 9g
Sodium: 658mg

Keep in mind, this is an estimate and may vary depending on the specific ingredients you use.

How to Store and Reheat Crispy Smashed Potato Salad

Got leftovers of this irresistible crispy smashed potato salad? Here’s how to keep it tasting its best! Store the potato salad in an airtight container in the refrigerator. It’ll stay good for about 3-4 days. The potatoes might lose a *little* of their crispiness, but the flavor will still be fantastic! I don’t recommend freezing it, as the texture of the potatoes and dressing will change. To reheat, gently warm it in a skillet over low heat, or pop it in the microwave for a minute or two. Add a drizzle of olive oil to help revive the potatoes and keep them from drying out. For the crispiest results, try broiling the potatoes for a minute or two until lightly browned!

Frequently Asked Questions About Crispy Smashed Potato Salad

Got questions about making the perfect crispy smashed potato salad? I’ve got answers! Here are a few of the most common questions I get asked, plus some extra tips to help you nail this recipe.

Can I use different types of potatoes?

Absolutely! While I love using baby yellow potatoes for their creamy texture and slightly sweet flavor, you can definitely experiment with other varieties. Red potatoes will give you a slightly firmer texture, while Yukon Golds are another great all-purpose option. Just keep in mind that different potatoes may require slightly different cooking times. Do I need to adjust the cooking time for larger potatoes? Yes, larger potatoes will require a longer boiling and roasting time. What about sweet potatoes? While I haven’t tried it myself, I bet sweet potatoes would be delicious! Just be sure to keep a close eye on them as they tend to cook more quickly.

Is it possible to make this vegan?

Yes, you can easily adapt this recipe to be vegan! Simply substitute the Greek yogurt and mayonnaise with your favorite plant-based alternatives. There are tons of great vegan mayo options available now, and many plant-based yogurts work well in dressings. What kind of vegan yogurt works best? I recommend using a thick, unsweetened vegan yogurt, like cashew or soy-based. Can I use a different oil instead of olive oil? Definitely! Avocado oil, grapeseed oil, or even melted coconut oil would all work well.

What else can I add to the dressing?

The possibilities are endless! If you want to add even more flavor to the herbed yogurt dressing, try stirring in some chopped fresh dill, chives, or even a pinch of red pepper flakes for a little kick. Some people also like to add a spoonful of pickle relish for extra tang. Can I use dried herbs instead of fresh? Yes, but keep in mind that dried herbs are more potent than fresh, so you’ll want to use about half the amount. What if I don’t like pickles? No problem! You can leave them out altogether, or substitute them with something else tangy, like capers or olives.

Variations of Crispy Smashed Potato Salad You Can Try

Want to mix things up? This crispy smashed potato salad is super adaptable! Here are a few ideas to get you started:

Vegan: Swap the Greek yogurt and mayo for your favorite plant-based alternatives. There are tons of great vegan options out there!
Gluten-Free: Good news – this recipe is naturally gluten-free! Just double-check that your Dijon mustard and any other ingredients you use are certified gluten-free to be safe.
Grilled: For a smoky flavor, try grilling the smashed potatoes instead of roasting them! Simply brush them with olive oil and grill over medium heat until they’re crispy and slightly charred.
Spicy: Add a pinch of red pepper flakes to the dressing, or toss the potatoes with a drizzle of hot sauce before serving. A little heat takes this homemade potato dessert to the next level!

Disgustingly Delicious Crispy Smashed Potato Salad

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Author: zaha man
Total Time: 1 hour 10 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

This Crispy Smashed Potato Salad is a tasty twist on a classic! Roasted golden potatoes, tangy dressing, and crunchy pickles deliver a crave-worthy side dish.

Ingredients

Scale

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

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Instructions

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 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 with the herbed yogurt dressing until evenly coated.
Garnish with chopped scallions and crispy potato bits. Serve warm and enjoy.

Notes

Don’t over-boil the spuds. They should be just fork tender, but not soft. If they’re too soft, they’ll fall apart when smashing.
Dry thoroughly. After boiling, let the potatoes cool slightly, and then dry them well with paper towels. This ensures maximum crispiness.
Coat the potatoes with cornstarch. A light coating before roasting will make them extra crunchy.
Smash a few extra flat! I like to smash a few potatoes extra thin for an ultra-crispy crunch. These are perfect for topping.
Check early for doneness. Cooking time varies based on your oven and potato size. I recommend checking the potatoes at 40 minutes.

Prep Time: 10 minutes
Cook Time: 1 hour
Category: Side Dish
Method: Roasting
Cuisine: American