Hey y'all! If you love creamy potato salads but crave something with a golden crunch and loads of personality, this Crispy Smashed Potato Salad will be your new go-to dish. With crispy edges, fluffy centers, and a zesty dressing, it's a total crowd-pleaser for BBQs, picnics, or cozy weeknight dinners. Let’s get cooking!
Why You’ll Love This Crispy Smashed Potato Salad
- Each bite marries crispy potato edges with a creamy, tangy dressing.
- No mayo needed—this recipe is lighter yet still incredibly satisfying.
- Perfect as a make-ahead side for gatherings or meal prep.
- Customizable with your favorite herbs, toppings, or dressings.
- Gluten-free, vegetarian, and made from simple pantry staples.
Ingredients for Crispy Smashed Potato Salad
- 2 lbs baby Yukon Gold potatoes
- 2 tablespoon olive oil
- 1 teaspoon kosher salt, divided
- ½ teaspoon freshly cracked black pepper
- ¼ cup sliced green onions
- 2 tablespoon chopped fresh parsley
- 2 tablespoon chopped fresh dill
- ⅓ cup Greek yogurt
- 2 tablespoon mayonnaise
- 2 teaspoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 1 small garlic clove, minced
- ¼ cup thinly sliced radishes (optional, for crunch)
Directions: How to Make Crispy Smashed Potato Salad
Step 1: Prep & Boil the Potatoes
- Preheat your oven to 450°F (232°C). Line a large baking sheet with parchment paper.
- Add baby Yukon Gold potatoes to a large pot and cover with cold water. Add ½ teaspoon salt. Bring to a boil, then simmer for 15-18 minutes, until fork-tender. Drain well.
Step 2: Smash & Roast for Crispy Goodness
- Arrange potatoes on the prepared baking sheet. Using the bottom of a glass or potato masher, gently smash each potato to about ½-inch thick.
- Drizzle with olive oil, sprinkle with ½ teaspoon salt and black pepper. Roast in the oven for 28-32 minutes, flipping once halfway, until golden brown and crisp.
Step 3: Whip Up the Tangy Dressing
- In a bowl, whisk together Greek yogurt, mayonnaise, Dijon mustard, lemon juice, and minced garlic until smooth.
Step 4: Assemble the Crispy Smashed Potato Salad
- Let the roasted potatoes cool 5 minutes. Gently toss with green onions, parsley, dill, and radishes (if using).
- Drizzle with the yogurt dressing and toss to coat. Taste and adjust seasoning as needed. Serve warm or at room temperature.
Notes & Helpful Cooking Tips for Crispy Smashed Potato Salad
- For extra crispy potatoes, let them air-dry a few minutes after draining before smashing and roasting.
- Don’t overcrowd the baking sheet—spread potatoes out for even browning (Serious Eats: Crispy Smash Potatoes).
- Greek yogurt keeps the dressing light—swap in sour cream for a tangier kick.
Variations: Switch Up Your Crispy Smashed Potato Salad
- Loaded Smashed Potato Salad: Sprinkle with crumbled bacon, cheddar, and chives for a loaded baked potato vibe.
- Spicy Chipotle: Add 1-2 teaspoon chipotle in adobo to the dressing for a smoky, spicy kick.
- Vegan Crispy Smashed Potato Salad: Use vegan mayo and plant-based yogurt for a fully vegan option.
Required Equipment for Crispy Smashed Potato Salad
- Large pot for boiling potatoes
- Baking sheet
- Parchment paper
- Potato masher or sturdy glass
- Mixing bowls
- Whisk
Storage Instructions for Crispy Smashed Potato Salad
Store leftovers in an airtight container in the refrigerator for up to 3 days. To re-crisp, spread on a baking sheet and warm in a 400°F oven for 8-10 minutes. Note: the salad loses some crispness once dressed, so keep potatoes and dressing separate if making ahead.
Serving Recommendations for Crispy Smashed Potato Salad
This salad pairs beautifully with grilled chicken, burgers, or veggie skewers. Serve as a main for lunch with a leafy green salad or alongside your favorite BBQ mains. For more pairing ideas, check out BBQ Side Dishes at Bon Appétit.
Pro Tips for the Best Crispy Smashed Potato Salad
- Always start potatoes in cold water for even cooking.
- For ultra-crispy skins, use Yukon Golds or red potatoes—russets tend to fall apart.
- Finish with a sprinkle of flaky sea salt and extra herbs for a restaurant-quality touch (How to Cook Potatoes – Love & Lemons).
FAQ: Crispy Smashed Potato Salad
- Can I use regular potatoes instead of baby Yukon Golds?
- Yes, just cut them into 2-inch chunks before boiling and be gentle when smashing.
- Can I make this Crispy Smashed Potato Salad ahead?
- Absolutely! Roast the potatoes and store separately from the dressing; toss together just before serving.
- Is this recipe gluten-free?
- Yes, all the ingredients are naturally gluten-free—just double-check labels to be safe.
Prep time: 15 minutes | Cook time: 45 minutes | Total time: 1 hour
