If you are craving a salad that bursts with flavor and texture, you have to try this Crispy Smashed Potato Salad Recipe. This dish perfectly balances crispy, golden potatoes with a creamy herbed yogurt dressing, delivering a refreshing yet hearty experience. Every bite offers a delightful crunch coupled with tangy, savory notes from fresh herbs, pickles, and a hint of garlic. Not only is it a feast for your taste buds, but it’s also a welcoming side or light meal that can brighten any table.
Ingredients You’ll Need
Gathering ingredients for this recipe is straightforward, and each one plays a special role in making the Crispy Smashed Potato Salad Recipe truly shine. From the tender baby potatoes to the creamy Greek yogurt and tangy dill pickles, every element enhances the dish’s taste, texture, and vibrant color.
- 2 pounds baby potatoes (mini yellow potatoes): The star of the salad, their small size makes them perfect for even boiling and smashing.
- 3 tablespoons olive oil, divided: Essential for roasting to crisp golden perfection and adding richness to the dressing.
- ½ teaspoon salt: A pinch to elevate all the flavors in the potatoes and dressing.
- ¼ teaspoon pepper: Adds a subtle heat that balances the creamy dressing.
- ¾ cup Greek yogurt: Creates a tangy, thick base that keeps the salad luscious yet light.
- ½ cup kewpie mayonnaise (or regular mayo): Adds smoothness and a mild sweetness that complements the yogurt.
- 2 teaspoons Dijon mustard: Gives a sharp, tangy kick to the dressing, waking up the palate.
- ½ lemon, juiced: Provides fresh acidity for balance and brightness.
- 1 garlic clove, minced: Introduces subtle warmth and depth to the dressing.
- ¼ cup fresh parsley, chopped: Offers a burst of herbal freshness and vibrant green color.
- 1 dill pickle, finely chopped: Adds zesty crunchiness and a delightful tang.
- 1 shallot, finely chopped: Brings a mild onion flavor without overpowering the dish.
- Salt and pepper, to taste: For seasoning the dressing perfectly.
- 1–2 scallions, chopped: Optional, for a subtle oniony garnish and pop of color.
How to Make Crispy Smashed Potato Salad Recipe
Step 1: Prep & Boil the Potatoes
Start by preheating your oven to 425°F (220°C) and lining a baking sheet with parchment paper; this setup will ensure easy cleanup and even roasting. Bring a large pot of salted water to a boil, then add the baby potatoes. Boil them for just 7 to 8 minutes until they become fork-tender but not mushy. This quick cooking softens the potatoes enough so they can be smashed later while maintaining their shape. Once done, drain the potatoes and let them cool slightly so they’re easier to handle.
Step 2: Smash & Roast the Potatoes
Now comes the fun part: transfer your cooled potatoes onto the baking sheet. Take the bottom of a sturdy glass and gently press down on each potato until it’s about half an inch thick. This smashing technique maximizes the crispy surface area when roasted. Brush the smashed potatoes with 2 tablespoons of olive oil and sprinkle evenly with salt and pepper to season. Pop them into the oven and roast for about 45 to 60 minutes, flipping them halfway through. You’ll know they’re ready when they are irresistibly crispy and golden brown around the edges.
Step 3: Make the Dressing
While the potatoes roast, mix together the creamy dressing that will bring all the flavors together. Combine Greek yogurt, kewpie mayonnaise, Dijon mustard, lemon juice, and minced garlic in a bowl. Stir in fresh parsley, finely chopped dill pickle, and shallot for herby brightness and tang. Season with salt and pepper according to your taste. This dressing is the heart of the Crispy Smashed Potato Salad Recipe, giving it that fresh, creamy touch.
Step 4: Assemble the Salad
Once the potatoes are out of the oven and cooled slightly, reserve a few of the extra crispiest pieces for topping—that little crunch boost makes every bite exciting. Toss the remaining warm potatoes gently into the herbed yogurt dressing, ensuring every piece is well coated. Transfer everything to a serving dish and sprinkle the reserved crispy potatoes on top. Garnish with chopped scallions if you like a bit of color and mild onion flavor. Serve your Crispy Smashed Potato Salad Recipe warm for the best experience.
How to Serve Crispy Smashed Potato Salad Recipe
Garnishes
Garnishes can take your Crispy Smashed Potato Salad Recipe from fantastic to unforgettable. Freshly chopped scallions or chives add a subtle oniony brightness and a pop of color that make the dish visually inviting. A sprinkle of extra parsley or a few dill sprigs can enhance the herbal notes and add freshness. For a touch of richness, a light drizzle of good-quality olive oil or a dusting of smoked paprika gives a nice finishing touch.
Side Dishes
This potato salad pairs beautifully with grilled meats like chicken, steak, or sausages, making it perfect for backyard barbecues or casual dinners with friends. It also complements fish wonderfully, especially lighter dishes such as grilled salmon or baked white fish. For vegetarians, serving it alongside roasted vegetables or a fresh mixed greens salad creates a well-rounded, satisfying meal.
Creative Ways to Present
If you want to impress guests, try serving your Crispy Smashed Potato Salad Recipe in individual ramekins or small bowls to showcase the golden texture. Layering some crispy potato pieces on top of the dressed ones creates visual contrast and invites curiosity. You might even elevate it by adding a few thin slices of radish or cherry tomatoes for color and crunch. Presentation matters as much as flavor when you want to wow at your next dinner party.
Make Ahead and Storage
Storing Leftovers
You can store leftover Crispy Smashed Potato Salad Recipe in an airtight container in the refrigerator for up to 3 days. The potatoes will soften over time but remain flavorful. Keep any extra crispy pieces separate and add them just before serving to retain their crunchiness.
Freezing
This salad is best enjoyed fresh and does not freeze well because the creamy dressing and potatoes lose their texture upon thawing. For best results, make a fresh batch or freeze the potatoes before roasting if you want to save time later.
Reheating
If you want to warm up leftovers, reheat the potatoes on a baking sheet in a 375°F oven for about 10-15 minutes to bring back some crispiness. Avoid reheating with the dressing; instead, mix in fresh dressing after warming to maintain the salad’s vibrant flavors.
FAQs
Can I use regular mayonnaise instead of kewpie mayo?
Absolutely! While kewpie mayonnaise adds a slight sweetness and creaminess that’s unique, regular mayonnaise works perfectly well and keeps this dish just as delicious.
What’s the best potato to use for this salad?
Mini yellow baby potatoes are ideal because they have thin skins and a creamy texture that crisps up beautifully when roasted. Red potatoes or fingerlings can also work if you prefer.
Can I prepare this recipe vegan?
To make this salad vegan, substitute Greek yogurt and mayonnaise with plant-based versions, and ensure any other ingredients like mustard and pickles are vegan-friendly.
Is it okay to serve this salad cold?
This salad is wonderful when served warm or at room temperature, which brings out the flavors best. You can chill it, but the potatoes tend to lose their crisp texture.
How can I make the potatoes extra crispy?
Smashing the potatoes thinly and roasting them in plenty of olive oil ensures maximum crispiness. Flipping them halfway through helps both sides crisp evenly. Don’t overcrowd the baking sheet, or they’ll steam instead of roast.
Final Thoughts
I can’t recommend this Crispy Smashed Potato Salad Recipe enough. It’s a fantastic way to reinvent a classic side into something fresh, crispy, and flavorful with simple ingredients and easy steps. Perfect for sharing at family dinners or impressing friends at your next gathering, this salad is guaranteed to become one of your favorites. Give it a try and watch it quickly become a beloved staple at your table.
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Crispy Smashed Potato Salad Recipe
- Total Time: 1 hour 15 minutes
- Yield: 4 servings 1x
Description
This Crispy Smashed Potato Salad features tender baby potatoes that are boiled, smashed, and oven-roasted to achieve a perfect crispy texture. Tossed in a creamy Greek yogurt and mayo dressing with fresh herbs, pickles, and shallots, this salad is a delicious twist on classic potato salad, served warm for a comforting and flavorful side dish.
Ingredients
Potatoes
- 2 pounds baby potatoes (mini yellow potatoes)
- 3 tablespoons olive oil, divided
- ½ teaspoon salt
- ¼ teaspoon pepper
Dressing
- ¾ cup Greek yogurt
- ½ cup kewpie mayonnaise (or regular mayo)
- 2 teaspoons Dijon mustard
- ½ lemon, juiced
- 1 garlic clove, minced
- ¼ cup fresh parsley, chopped
- 1 dill pickle, finely chopped
- 1 shallot, finely chopped
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 1–2 scallions, chopped (for garnish)
Instructions
- Prep & Boil the Potatoes: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. Bring a large pot of salted water to a boil, add the baby potatoes, and cook them for 7–8 minutes until they are just fork-tender. Drain and allow them to cool slightly for easier handling.
- Smash & Roast the Potatoes: Arrange the potatoes on the prepared baking sheet. Using the bottom of a glass, gently press down each potato to flatten it to about ½-inch thickness. Brush the smashed potatoes with 2 tablespoons of olive oil, then season with salt and pepper. Roast them in the oven for 45–60 minutes, flipping halfway through, until they develop a crispy, golden-brown exterior.
- Make the Dressing: In a bowl, combine Greek yogurt, kewpie mayonnaise, Dijon mustard, lemon juice, minced garlic, parsley, chopped dill pickle, shallot, and 1 tablespoon of olive oil. Season the dressing with salt and pepper to taste and mix thoroughly to create a creamy, flavorful sauce.
- Assemble the Salad: Once the potatoes have cooled slightly, reserve a few extra-crispy pieces to use as a topping. Toss the remaining warm potatoes gently in the herbed yogurt dressing until they are well coated. Transfer the dressed potatoes to a serving dish, top with the reserved crispy potatoes, and garnish with chopped scallions if desired. Serve the salad warm to enjoy the perfect contrast of textures and fresh flavors.
Notes
- You can substitute regular mayonnaise if kewpie mayo is unavailable, though it may alter the flavor slightly.
- For extra crispiness, make sure to flip the potatoes halfway through the roasting time.
- Use mini yellow potatoes for their creamy texture and thin skin which crisps up nicely.
- This salad is best served warm but can be enjoyed at room temperature as well.
- Additional herbs like chives or dill can be added for extra freshness.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Salad
- Method: Baking
- Cuisine: American
