Crispy Smashed Potato Salad Recipe

You are in for an absolute treat with this Crispy Smashed Potato Salad! Imagine golden, crunchy potato edges mingling with a creamy, herby yogurt dressing—it’s comforting, tangy, and packed with fresh flavor in every bite. This delightful twist on classic potato salad is guaranteed to become your new potluck go-to or weeknight signature side.

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Ingredients You’ll Need

Don’t you love a recipe where each ingredient truly earns its spot? The components of Crispy Smashed Potato Salad are all about emphasizing flavor, crunch, and brightness—every element helps create a dish that’s so much greater than the sum of its parts!

• Baby potatoes (2 pounds): Their thin skins become irresistibly crispy, and they smash beautifully after a quick boil.
• Olive oil (3 tablespoons): For brushing and in the dressing, it ensures those potatoes achieve prime golden crispiness and adds richness to the yogurt base.
• Salt & black pepper: Simple, essential, and the key to amplifying every other flavor here.
• Greek yogurt (3/4 cup): Creamy and tangy, it lightens up the salad and makes the dressing luxuriously smooth.
• Kewpie or regular mayonnaise (1/2 cup): For that signature potato salad smoothness—Kewpie adds a hint of umami, but any good mayo works.
• Dijon mustard (2 teaspoons): Adds a mild kick and complexity to the dressing. Don’t skip it!
• Lemon juice (from 1/2 lemon): Lifts all the flavors with just the right amount of brightness.
• Garlic clove, minced: Just one gives the dressing backbone and a savory edge.
• Fresh parsley (1/4 cup): For bursts of herbal color and fresh flavor throughout the salad.
• Dill pickle, finely chopped: Adds the perfect tang and a bit of crunch in every bite.
• Shallot, finely chopped: Milder than onion, it melts into the dressing for a gentle sweetness and slight zing.
• Scallions (for garnish): Optional, but highly recommended for that fresh crunch and a pop of color on top!

Variations

With a recipe as flexible as this, feel free to get playful and tweak the Crispy Smashed Potato Salad until it fits your mood and fridge finds. It’s the kind of dish that’s just as happy to be made vegan, spicy, or whatever you dream up!

• Dairy-Free Delight: Swap out the Greek yogurt for your favorite dairy-free alternative, and use vegan mayo for a completely plant-based version—still creamy, still crave-worthy.
• Loaded Potato Style: Add crisp bacon bits, shredded cheddar, or a dollop of sour cream for a classic baked potato vibe that everyone will love.
• Spicy Twist: Stir in a teaspoon of horseradish or a pinch of cayenne into the dressing for an extra bold kick.
• Herb Swap: Try fresh dill, chives, or basil instead of parsley to give your salad a different herby personality each time.

How to Make Crispy Smashed Potato Salad

Step 1: Boil the Baby Potatoes

Start by placing your baby potatoes in a big pot of well-salted cold water. Bring them to a boil over medium heat and let them cook for just 7–8 minutes. You’re looking for that sweet spot: fork-tender, but not so soft they fall apart. This step ensures you can smash them without making a mess and helps each one hold up in the salad.

Step 2: Smash and Season

After draining, let your potatoes cool enough to handle them without a kitchen dance. Pat them dry really well—you want the ultimate crisp! Then spread them on a parchment-lined baking sheet and gently smash each one to about 1/4 inch thick using a potato masher or the bottom of a sturdy glass. Brush generously with olive oil and sprinkle with salt and black pepper. Every craggy surface will soon become gorgeously golden in the oven.

Step 3: Roast Until Ultra Crisp

Roast the smashed potatoes at 425°F for 45–60 minutes, flipping them halfway through. Watch for those frizzled, deep-brown edges—that’s when you know they’re ready. If your oven runs hot, check a little sooner! The contrast of this crunch with the salad’s creamy elements is what makes this dish unforgettable.

Step 4: Mix the Herby Dressing

While potatoes roast, whisk together the remaining olive oil, Greek yogurt, mayo, Dijon, lemon juice, minced garlic, and parsley in a bowl. Stir in your chopped dill pickle and shallot. Taste, season with more salt and pepper as needed, then pop it in the fridge to chill and let those flavors get friendly.

Step 5: Toss and Garnish

Once the potatoes are roasted and irresistibly crispy, set aside a few of those deeply browned bits for topping. Let the rest cool for about 10 minutes—this way they don’t totally melt the dressing. Toss gently with the herby yogurt sauce until each potato is lavishly coated, then shower with scallions and more crispy potato shards for that final flourish. Serve immediately and watch them vanish!

How to Serve Crispy Smashed Potato Salad

Garnishes

This salad is already a stunner, but don’t underestimate the impact of a final flourish! Top your Crispy Smashed Potato Salad with snipped scallions, extra parsley, or even a dash of smoked paprika. For extra indulgence, those reserved crispy potato bits add a jaw-droppingly good crunch right before serving.

Side Dishes

Pair this salad with just about anything: grilled chicken, juicy burgers, or a pile of veggie skewers. It’s also spectacular with anything barbecue, as the creamy tangy dressing balances out smoky, charred flavors. Or, let it shine alongside roasted fish for a satisfying contrast of textures.

Creative Ways to Present

If you really want to wow, serve individual portions in pretty ramekins or layer it up in a clear trifle bowl (hello, crunchy potato striations!). For picnics, fill lettuce leaves with a scoop of salad for a clever handheld bite, or try topping crostini with a spoonful for a party appetizer with serious flair.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, store the Crispy Smashed Potato Salad in an airtight container in the fridge for up to 2 days. Know that the potatoes will absorb the dressing a bit more and lose some crunch, but the flavors intensify in a very delicious way!

Freezing

Potato salads in general, and especially this one, aren’t freeze-friendly—the creamy dressing tends to separate and the potatoes can get a bit mushy after thawing. This is a salad best made and enjoyed fresh for that legendary texture.

Reheating

If you want to revive those crispy textures, spread the potato salad onto a baking tray and reheat in a hot oven (about 400°F) for just 5–8 minutes. If possible, reserve a little extra dressing to stir in after reheating, freshening-up the salad in an instant.

FAQs

Final Thoughts

If you’ve been searching for a crowd-pleasing side that’s anything but ordinary, this Crispy Smashed Potato Salad is the answer. It’s one of those rare dishes that turns even a simple dinner into something worth celebrating—so gather your favorite people and dig in!

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