The Crispy Smashed Potato Salad – Golden, Crunchy & Flavor-Packed
Upgrade your potato salad with this irresistible twist! 🥔✨ The Crispy Smashed Potato Salad combines golden, crunchy smashed potatoes with fresh herbs, tangy dressing, and bold seasonings. Perfect as a side dish for BBQs, picnics, weeknight dinners, or holiday tables. Easy to make, loaded with texture, and bursting with flavor—this is potato salad like you’ve never had before!
Equipment
- Large pot (for boiling potatoes)
- Baking sheet (preferably rimmed)
- Parchment paper (for easier cleanup)
- Potato masher or flat-bottomed glass (to smash potatoes)
- Mixing bowls
- Whisk
- Spatula or wooden spoon
Ingredients
For the potatoes:
- 2 lbs (900 g) small baby potatoes (red or yellow)
- 2–3 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp smoked paprika
- Salt & black pepper to taste
For the creamy dressing:
- ½ cup mayonnaise (or Greek yogurt for lighter option)
- 2 tbsp Dijon mustard
- 2 tbsp olive oil
- 1 tbsp apple cider vinegar or lemon juice
- 2 green onions, finely sliced
- 2 tbsp fresh parsley or dill, chopped
- Salt & pepper, to taste
- Optional mix-ins: crumbled bacon, feta, roasted corn, or chopped pickles.
Instructions
- Boil the potatoes: Place baby potatoes in a large pot of salted water. Boil until fork-tender (about 15 minutes). Drain well and pat dry.
- Smash the potatoes: Preheat oven to 425°F (220°C). Line a baking sheet with parchment. Place potatoes on the tray and gently smash each one with a glass or masher until flattened (but not falling apart).
- Season & roast: Drizzle with olive oil, sprinkle garlic powder, paprika, salt, and pepper. Roast for 20–25 minutes until golden and crispy at the edges.
- Prepare dressing: In a mixing bowl, whisk together mayonnaise, Dijon, olive oil, vinegar/lemon juice, green onions, herbs, salt, and pepper. Adjust seasoning.
- Assemble salad: Let smashed potatoes cool slightly. Toss gently with the dressing (or drizzle over to keep more crisp). Add optional mix-ins if desired.
- Serve: Garnish with extra herbs and serve warm for a comforting dish, or chill for a picnic-style salad.
Notes
- Use small potatoes for maximum crispiness.
- For meal prep: roast potatoes ahead, store separately, and toss with dressing just before serving.
- For extra crunch, reheat smashed potatoes in the oven before mixing with dressing.
- Can be made vegan by swapping mayo for cashew cream or tahini.
- Delicious served warm or cold depending on the occasion.