Crispy Smashed Potato Salad

This hearty Crispy Smashed Potato Salad has completely transformed how I think about potato salads with its perfect combination of textures and flavors. The crunchy exterior of roasted potatoes paired with a creamy tangy dressing creates a side dish that everyone will request again and again.

I first discovered this recipe trending on TikTok and was skeptical that it could really be that much better than classic potato salad. After my first batch, my family declared it our new official potato salad replacing the recipe we'd used for decades.

Ingredients

• Baby Potatoes: preferably sweet baby gold for their buttery interior and ability to crisp beautifully
• Olive Oil: use extra virgin for the best flavor development during roasting
• Greek Yogurt: adds creaminess with a tangy kick that balances the richness
• Kewpie or Regular Mayonnaise: Japanese mayo offers subtle sweetness and umami flavor
• Dijon Mustard: provides essential tanginess that cuts through the creaminess
• Fresh Lemon Juice: brightens all the flavors and balances the rich ingredients
• Garlic and Shallot: create an aromatic base that infuses throughout the dressing
• Fresh Parsley: adds color and herbaceous notes that lighten the dish
• Dill Pickle: my secret ingredient that adds unexpected crunch and briny flavor
• Scallions: finish the dish with mild onion flavor and vibrant color

Step-by-Step Instructions

Boil the Potatoes:

Add potatoes to well salted cold water and bring to a boil. Cook for precisely 7-8 minutes until just fork tender but not soft. The timing is crucial here as overcooked potatoes will fall apart when smashed while undercooked ones won't crisp properly.

Smash and Season:

After drying the potatoes thoroughly place them on a parchment lined baking sheet with enough space between each. Use a potato masher or the bottom of a drinking glass to press each potato to about 1/4 inch thickness. The edges should crack slightly but the potato should stay mostly intact. Brush generously with olive oil ensuring the edges are coated as these will become the crispiest parts. Season with salt and pepper.

Roast to Perfection:

Place in a preheated 425°F oven and roast for 45-60 minutes flipping halfway through. Look for deeply golden brown edges and a crispy exterior. Some parts will become extra crispy save these bits for garnishing later.

Create the Dressing:

While potatoes roast whisk together Greek yogurt mayonnaise Dijon mustard lemon juice olive oil minced garlic and chopped parsley until completely smooth. Fold in the finely chopped pickle and shallot. Season to taste with salt and pepper. The dressing should be thick enough to coat a spoon but not too stiff.

Combine and Assemble:

Let the potatoes cool for about 10 minutes after roasting so they maintain some structure. Reserve the crispiest bits for garnish then gently fold the potatoes into the dressing. The slightly warm potatoes will absorb some of the dressing flavors.

Garnish and Serve:

Top the finished salad with the reserved crispy potato bits and freshly chopped scallions. Serve while the potatoes still maintain their contrast between crispy exterior and creamy interior.

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I became obsessed with perfecting this recipe after serving it at a summer barbecue where everyone kept coming back for more. The dill pickle might seem like an unusual addition but it offers that perfect acidic crunch that elevates the entire dish beyond an ordinary potato salad.

Storage Tips

While best enjoyed fresh this potato salad can be stored in an airtight container in the refrigerator for up to 4 days. The potatoes will soften over time but the flavor actually continues to develop. To revive some crispiness reheat leftovers in a hot skillet for a few minutes before serving.

For make ahead preparation roast the potatoes and prepare the dressing separately up to a day in advance. Store both components in separate containers in the refrigerator. When ready to serve reheat the potatoes in a 350°F oven for 10 minutes to crisp them back up then proceed with assembling.

Alternative Preparations

If you are short on time consider making this dish in your air fryer. Simply boil and smash the potatoes as directed then air fry at 400°F for 10 minutes flip and continue for another 8-12 minutes until crispy. This method cuts the cooking time nearly in half.

For a lighter version substitute all Greek yogurt for the mayonnaise and add a splash more lemon juice. The dressing will be tangier but still deliciously creamy. You can also experiment with different herbs such as dill or chives instead of parsley.

The secret to extra crunchy potatoes is coating them with a light dusting of cornstarch before roasting. This creates a paper thin crisp exterior while maintaining the creamy interior. For even more texture consider adding diced celery for freshness or bacon bits for a smoky element.

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Perfect Pairings

This crispy potato salad pairs wonderfully with grilled meats especially smoky barbecue ribs or juicy burgers. The tanginess of the dressing cuts through rich meats creating a balanced bite. For a vegetarian meal serve alongside grilled portobello mushrooms or a hearty bean burger.

The dish also complements other summer sides like coleslaw corn on the cob or a simple green salad. For a complete picnic spread add some charcuterie cold cuts and crusty bread. The potato salad can be the star of a potluck or supporting player alongside other dishes.

Consider serving this at room temperature rather than cold from the refrigerator as the flavors come alive when not ice cold. If making for a party double the recipe as guests inevitably come back for seconds and thirds.

Frequently Asked Questions

→ Can I use different types of potatoes?

Yes, baby red or fingerling potatoes work well. They provide a slightly firmer texture and subtle sweetness.

→ How can I make the potatoes extra crispy?

Dry thoroughly after boiling and consider adding a light cornstarch coating before roasting for more crunch.

→ Can I prepare this dish ahead of time?

You can prep the dressing and roast the potatoes a day in advance. Store separately, then reheat potatoes and combine when ready to serve.

→ Is there an alternative to Greek yogurt in the dressing?

You can use sour cream or replace it with more mayonnaise for a richer, more traditional flavor.

→ What are some good garnish options?

Chopped parsley, dill, extra crispy potato bits, and sliced scallions make excellent garnishes for added flavor and texture.