Meet your new picnic hero: the Crispy Smashed Potato Salad. This dish transforms the humble potato into pure gold with a combo of fluffy, buttery interiors and addictively crisp, golden edges. Picture all the creamy, herby goodness you love about classic potato salad, now paired with a roasted crunch that’s impossible to resist. It’s one of those recipes that has everyone asking for seconds — and honestly, it’s easy enough for a busy weeknight but pretty enough for your next backyard gathering.
Ingredients You’ll Need
You only need a handful of simple, fresh ingredients to make this salad sing, and each one plays its own special part. Don’t skip on any of these if you want that signature balance of bright flavors, savory depth, and mouthwatering crunch in every bite.
- Baby potatoes: These are the heart of the salad. Their creamy texture and petite size make them perfect for smashing and roasting.
- Olive oil: Helps those potatoes get irresistibly crispy and adds a hint of richness.
- Garlic powder: Lends subtle, savory depth that perfectly complements the potatoes.
- Smoked paprika: Just a touch infuses gentle warmth and a gorgeous smoky flavor.
- Salt and black pepper: Essential for bringing all the flavors to life and highlighting the potatoes’ natural sweetness.
- Mayonnaise: The base of that creamy, tangy dressing everyone loves in a potato salad.
- Dijon mustard: Sharp and slightly spicy, it adds a grown-up twist and wakes up the whole dish.
- Apple cider vinegar: Provides a pop of acidity to balance the richness and keep things feeling fresh.
- Chopped fresh chives: Herbaceous, oniony, and green, they bring brightness and color.
- Chopped fresh parsley: Adds a fresh, clean taste and a splash of vibrant green.
- Chopped green onions: Mild and aromatic, for extra crunch and flavor layers in every bite.
- Hard-boiled eggs (optional): Chopped up, they bring extra protein and flavor — a classic potato salad move.
How to Make Crispy Smashed Potato Salad
Step 1: Prep and Boil the Potatoes
Start by giving your baby potatoes a quick rinse — no peeling required! Plop them in a big pot and cover with cold water, toss in a good pinch of salt, and bring to a boil. Simmer them for 15 to 20 minutes, just until you can easily pierce them with a fork. This step ensures the potatoes get perfectly soft inside, which is what makes them magical once roasted.
Step 2: Smash and Season
Once drained and cooled just enough to handle, set your potatoes on a lined baking sheet. Now comes the fun part: use the bottom of a sturdy glass or a potato masher to gently flatten each one. You’re not aiming for total destruction—just enough to crack the skin and create those jagged edges that turn ultra-crispy in the oven. Drizzle over the olive oil, then sprinkle with garlic powder, smoked paprika, and a generous amount of salt and black pepper. The potatoes should be sparkling with seasoning!
Step 3: Roast to Golden Perfection
Pop your baking sheet into a 425°F oven, and roast away for 25-30 minutes. Don’t forget to flip the potatoes about halfway through so all those edges get kissed by the heat. When they’re out, they’ll be golden, crunchy, and utterly irresistible. Let them cool slightly so they’ll hold together when tossed in the dressing.
Step 4: Whip Up the Tangy Herby Dressing
While those potatoes are crisping up, mix together the mayo, Dijon mustard, apple cider vinegar, chives, parsley, and green onions in a large bowl. This creamy, punchy dressing is packed with flavor, and those fresh herbs keep everything tasting light and vibrant — just what you want in a potato salad.
Step 5: Assembly Time
Once your potatoes are golden and cool enough to handle, gently fold them into the bowl with the dressing. The goal is to coat every crispy crevice without smashing them into oblivion. If you love eggs in your potato salad, add in the chopped hard-boiled eggs at this stage for an extra layer of goodness. Serve your Crispy Smashed Potato Salad while it’s still warm or at room temperature — either way is absolutely delicious.
How to Serve Crispy Smashed Potato Salad
Garnishes
This salad looks extra irresistible with a little extra sprinkle of chopped chives, parsley, or green onions over the top just before serving. If you love crunch, a handful of crispy bacon bits or even some crunchy fried onions can add even more excitement. Want to take it over the top? A dusting of smoked paprika brings that bold, vibrant pop.
Side Dishes
Crispy Smashed Potato Salad is a fantastic companion for backyard classics like grilled burgers, barbecue chicken, or hearty veggie skewers. It also pairs beautifully with lighter fare, such as a crisp green salad or a juicy summer tomato platter. Honestly, it works with almost anything you’re throwing on the grill!
Creative Ways to Present
For an eye-catching party presentation, spoon the salad into a big, colorful platter and scatter with extra herbs right before serving. Hosting a picnic? Scoop servings into individual jars or small bowls for a fun grab-and-go option. Feeling fancy? Pile the salad high and top it with smoked salmon for a brunch-worthy twist that guests will remember.
Make Ahead and Storage
Storing Leftovers
If you manage to have leftovers (which is never a guarantee), transfer your Crispy Smashed Potato Salad to an airtight container and pop it in the fridge. It will keep well for up to two days, but the potatoes lose some of their crispiness as they rest. The flavors, though, just get deeper and more delicious!
Freezing
Freezing isn’t recommended for potato salads, especially ones that rely on crispy textures and creamy dressing. The potatoes can turn mushy as they thaw, and the dressing might separate. It’s best to enjoy every bite fresh or from the fridge within a couple of days.
Reheating
If you’d like to bring back a little of that signature crispiness, you can reheat the salad in a 375°F oven for about 10 minutes. Spread the potatoes out in a single layer: they won’t be exactly like the first day, but they’ll regain some crunch. Alternatively, just enjoy leftovers straight from the fridge; this dish is pretty delightful cold, too.
FAQs
Can I make Crispy Smashed Potato Salad ahead of time?
You can prep the potatoes and dressing a few hours in advance and keep them separate. Toss everything together just before serving for the crispiest, freshest results.
What’s the best type Side Dish
Baby potatoes (also called new potatoes) work best for this salad because they’re small, creamy, and hold together nicely after smashing and roasting. Red or yellow varieties both shine here.
Can I make this salad vegan?
Absolutely! Simply swap in your favorite vegan mayonnaise and make sure any optional toppings, like bacon bits or eggs, are plant-based alternatives.
How can I add even more flavor?
Try mixing in crispy bacon bits, a sprinkle of crumbled feta, or even a handful of capers or pickles for extra tang. The basic recipe is a springboard for your favorite add-ins.
Is this salad good served cold?
Yes! Although the salad loses a little of that fresh-from-the-oven crunch, the flavors deepen as it chills, and the salad is just as tasty served cold, making it perfect for picnics and potlucks.
Final Thoughts
Crispy Smashed Potato Salad is a total game changer that’s sure to become a staple at your table. Give it a try and watch it disappear faster than you can say “seconds, please.” You and your guests won’t believe how something so simple can deliver so much flavor and crunch — don’t be surprised if this quickly becomes your new go-to side dish all year long!
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Crispy Smashed Potato Salad Recipe
- Total Time: 1 hour 10 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This Crispy Smashed Potato Salad is a delightful twist on traditional potato salad. Tender baby potatoes are roasted until crispy, then tossed in a creamy tangy dressing with fresh herbs for a flavorful side dish that’s perfect for picnics, barbecues, or any meal.
Ingredients
Potatoes:
- 1 1/2 pounds baby potatoes
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
Dressing:
- 1/2 cup mayonnaise
- 2 tablespoons Dijon mustard
- 2 tablespoons apple cider vinegar
- 1/4 cup chopped fresh chives
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped green onions
- 2 hard-boiled eggs, chopped (optional)
Instructions
- Preheat the oven: Preheat the oven to 425°F.
- Cook the potatoes: Boil baby potatoes until fork-tender, drain, and cool slightly. Smash each potato, season, and roast until crispy.
- Make the dressing: Whisk together mayonnaise, Dijon mustard, apple cider vinegar, herbs, and green onions.
- Combine: Toss the roasted potatoes with the dressing, add chopped eggs if desired.
- Serve: Enjoy warm or at room temperature.
Notes
- For extra crunch, add crispy bacon bits.
- Best enjoyed the same day for optimal crispiness.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 2g
- Sodium: 310mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 45mg
