This Crispy Smashed Potato Salad takes classic potato salad to another level. Baby potatoes are boiled until tender, gently smashed, and roasted until beautifully golden and crunchy. They’re then tossed with a creamy, tangy dressing, fresh herbs, and crisp vegetables. It’s hearty enough for lunch and makes an excellent side dish for grilled meats and summer gatherings.
Ingredients
For the Potatoes
- 1½ lbs (700 g) baby potatoes
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Dressing
- ½ cup mayonnaise
- 2 tablespoons Greek yogurt or sour cream
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1 teaspoon honey
- 1 small garlic clove, finely minced
- Salt and black pepper, to taste
For the Salad
- ½ small red onion, finely sliced
- ½ cup chopped cucumber
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons fresh chives, chopped
- 2 tablespoons crumbled feta cheese, optional
Instructions
1. Boil the Potatoes
Place the baby potatoes in a large pot and cover them with cold, salted water.
Bring to a boil and cook for 15–20 minutes, or until the potatoes are fork-tender but not falling apart.
Drain well and allow them to cool slightly.
2. Smash the Potatoes
Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper.
Arrange the potatoes on the baking sheet. Using the bottom of a glass or a potato masher, gently press each potato until it is flattened but still holds together.
3. Season and Roast
Drizzle the potatoes with olive oil and sprinkle with garlic powder, paprika, salt, and black pepper.
Roast for 30–40 minutes, flipping them halfway through, until the edges are deeply golden and crispy.
For extra crispiness, give them a few additional minutes under the broiler, watching carefully.
4. Make the Dressing
While the potatoes roast, whisk together mayonnaise, Greek yogurt, Dijon mustard, lemon juice, honey, garlic, salt, and black pepper.
Taste and adjust the seasoning as desired.
5. Assemble the Salad
Allow the crispy potatoes to cool for about 5–10 minutes.
Place them in a large bowl and add the red onion, cucumber, parsley, and chives.
Pour the dressing over the potatoes and gently toss until everything is coated.
6. Finish and Serve
Sprinkle with crumbled feta if desired.
Serve immediately while the potatoes are still warm and crispy.
Tips for Extra-Crispy Potatoes
- Choose small potatoes that are similar in size so they cook evenly.
- Don’t skip drying the potatoes after boiling. Excess moisture can prevent crisping.
- Smash the potatoes fairly thin for maximum crispy edges.
- Leave space between the potatoes on the baking sheet.
- Don’t add the creamy dressing until you’re ready to serve, otherwise the potatoes can lose their crunch.
Easy Variations
Bacon Potato Salad: Add crispy chopped bacon for a smoky, savory flavor.
Herby Version: Add fresh dill, parsley, and green onions.
Spicy Potato Salad: Mix a little hot sauce or cayenne into the dressing.
Mediterranean Style: Use feta, olives, cucumber, parsley, and a lemon-herb dressing.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. The potatoes will soften after refrigeration, but you can reheat them in an oven or air fryer to restore some of their crispiness.
Final Thoughts
Crispy Smashed Potato Salad is the perfect combination of crunchy roasted potatoes and creamy, tangy dressing. It’s comforting, flavorful, and a delicious change from traditional boiled potato salad.