This Crispy Smashed Potato salad isn't your regular potato salad….the potatoes are smashed and roasted until golden brown and super crispy, then tossed with a creamy tangy dressing. Perfect for gatherings, everyone will love it!
If you love regular potato salads, get ready to be blown away with this one…I’m personally not a huge fan of them, until I made this recipe. There’s just something about crispy potatoes that I can't get enough of, I'm sure I'm not the only one right??
Then when tossed into this creamy dressing, it was the ultimate flavor bomb! I kept seeing this viral crispy smashed potato salad floating around and finally decided to make it myself. I feel so silly for not trying it sooner!
The tangy creamy dressing is key. It's made with a combination of Greek yogurt and mayonnaise which keeps it lighter than a heavy mayo-potato salad. Along with crisp cucumbers, pickles and fresh herbs and mustard. I originally thought that the dressing was going to make the potatoes soggy, but it actually didn't. Since the potatoes are smashed and roasted until super crispy, they hold their crunch and it works so well with it. I used a similar method for the potatoes as my spiced smashed potatoes.
You can serve this crispy smashed potato salad for many different occasions. It would be fantastic at a summer BBQ, picnic and family lunch. It would also be hit over the holidays including Thanksgiving and Christmas. Your family and friends will love it!!
Since it's an easy recipe, you can even make it as a side dish for weeknight dinners alongside your favorite protein such as my air fryer salmon, tofu steak, and even cauliflower steaks...yum!
Table of Contents
What makes this recipe special
- Quick and Easy: Easy steps and ingredients that anyone can whip up
- Crispy Goodness: Crispy smashed potatoes are irresistibly crunchy with so much texture
- Creamy Dressing: A mix of Greek yogurt, mayo and mustard keeps it light & delish
- Versatile: Perfect for any occasion, from casual dinners, barbecues, and festive gatherings
Ingredients and Substitutions
- Potatoes of course are the star! Baby gold potatoes are perfect for their creamy texture. Smaller potatoes will also cook much quicker and are easiest to smash, you can also substitute with red potatoes
- Extra virgin olive oil will get the potatoes delicious and crispy with richness. Avocado oil works too
- Paprika and garlic powder season the smashed potatoes giving the dish more flavor
- Greek yogurt and mayonnaise is the dressing’s creamy base. Vegan mayo and yogurt can be used to make it dairy free and plant based
- Seeded wholegrain mustard adds a yummy tang to the dressing along with fresh lemon juice to brighten it up. Dijon mustard works great too
- Cucumbers and pickles or gherkins add a delicious crunch to the salad
- Red onion adds a little bite, which I like to soak in water to remove the harsh onion flavor. Shallots, scallions or green onions can be a milder choice
- Fresh parsley and dried dill add herby tang. Fresh dill or fresh chives would be amazing too
How to make Crispy Smashed Potato Salad
This is a potato salad like you've never had before. Its packed with flavor and will be a crowd favorite! Follow my simple steps below.
Boil potatoes in salted water until fork tender (~15-20 minutes)
Preheat oven to 425℉ / 220℃. Dry potatoes and add to a baking sheet and gently press down on them to smash flat
Drizzle over olive oil and season with paprika, garlic powder, salt and black pepper
Roast for 45 minutes, flip halfway and add a drizzle of oil to the second side
Prepare veggies - dice the cucumber, pickles, onion and parsley
Make the dressing - add yogurt, mayonnaise, lemon juice, mustard and dill. Season with salt and pepper and whisk together
Add in all the veggies and mix to combine
Add most of the roasted potatoes (save some for garnish) and toss. If your pieces are larger, you can roughly chop them up. Enjoy!
Tips and Tricks
- Use a baking tray with parchment paper to prevent sticking and for easy clean up
- Smash potatoes gently with a flat-bottomed bowl or cup to avoid breaking them apart. It's always safer to hold the sides of the glass rather than push it from above
- Roast at a high temperature for ultra-crispy smashed potatoes and flip half way
- I like to soak the red onions in water for 10-15 minutes to remove the harsh onion flavor
- Add the potatoes into the salad right before serving to keep them crispy
Storage Instructions
- Store leftovers in an airtight container in the fridge for up to 3 days
- Reheat leftover roasted potatoes in the oven or air fryer to maintain crispiness before adding to the salad, or enjoy the remaining salad cold
- Freezing is not recommended
FAQs
Potatoes are boiled and smashed flat, then roasted until crispy. They're then tossed with a creamy dressing for a crispy potato salad
Baby gold potatoes are ideal. The smaller potatoes are best as they cook faster and are easier to smash
Yes indeed! Roast the potatoes and prepare the salad and dressing separately. Toss them together just before serving
Adding enough oil, a hot oven, and tossing them half way are some tips. Its also best to pat dry the potatoes after boiling
Pairing
These are my favorite dishes to serve with Crispy Smashed Potato Salad:
More Potato Recipes
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Recipe
Crispy Smashed Potato Salad (Creamy Tangy Dressing)
Ingredients
- 2.2lb / 1kg potatoes - preferably baby potatoes
- 3-4 tablespoons extra virgin olive oil
- 1 medium Persian cucumber
- 2oz/ 55g pickles or gherkins
- ½ red onion
- ½ bunch fresh parsley
- Smoked paprika
- Garlic powder
- Salt and black pepper to taste
Dressing Ingredients
- ¼ cup Greek yogurt - I've used non fat
- ¼ cup mayonnaise
- ½ lemon juiced
- 2 teaspoons seeded whole grain mustard
- 1 teaspoon dried dill
Instructions
- Boil the potatoes in a large pot of salted water until fork tender - approximately 15-20 minutes
- Preheat the oven to 425℉ / 220℃. Drain and pat dry the potatoes and place on a baking sheet with parchment paper. Using a glass, gently press down on the potatoes to smash them flat - it's safer to hold the glass on the sides when doing so
- Drizzle with olive oil and season with a sprinkle of paprika, garlic powder, salt and black pepper
- Roast for 45 minutes until golden brown and crispy, flipping halfway and add a light drizzle of oil or oil spray to the second side
- While the potatoes are roasting, finely dice the cucumber, pickles, onion and parsley. *Optional, soak the diced onion in a bowl of water to remove the harsh onion flavor
- In a large salad bowl, add all dressing ingredients, season with salt and pepper and whisk
- Add the chopped ingredients to the dressing and stir together
- When the potatoes are roasted to perfection, add most of them to the salad bowl keeping some on the side for garnish and stir together. *If the potato pieces are large, roughly chop up firstGarnish with the remaining potatoes on top and enjoy your Crispy Smashed Potato Salad!
Margo says
Thank you yet again for a wonderful recipe! Love this.
Ayeh Manfre says
So happy you loved this Margo! You are so welcome x