Crispy Smashed Potato Salad is the bold, texture-packed side dish your table has been missing. Golden, oven-roasted potatoes bring the crunch, while a tangy, creamy dressing infused with pickles, herbs, and shallots adds a bright, zesty twist. It’s everything you love about a classic potato salad—just leveled up with serious crisp and flavor.
Why You’ll Love This Potato Salad
Crunchy Meets Creamy: Crispy potatoes tossed in a rich, herby yogurt-mayo dressing.
Flavor-Forward: Dijon, lemon, garlic, and pickles add layers of zing.
Make-Ahead Friendly: Dressing can be prepped in advance.
Perfect Side Dish: Great for BBQs, picnics, or cozy dinners.
Naturally Gluten-Free: No special ingredients needed.
Time Needed
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 10 minutes
- Servings: 4
Ingredients
- 2 lbs baby yellow potatoes
- 3 tbsp olive oil, divided
- 1/2 tsp salt
- 1/4 tsp black pepper
- 3/4 cup Greek yogurt
- 1/2 cup Kewpie mayonnaise (or regular mayo)
- 2 tsp Dijon mustard
- Juice of 1/2 lemon
- 1 garlic clove, minced
- 1/4 cup fresh parsley, chopped
- 1 dill pickle, finely chopped
- 1 shallot, finely chopped
- Salt & pepper to taste
- 1–2 scallions, chopped (for garnish, optional)
How to Make Crispy Smashed Potato Salad
1️⃣ Boil the Potatoes
Place potatoes in a large pot of salted cold water. Bring to a boil and cook for 7–8 minutes, just until fork tender. Drain and let cool slightly.
2️⃣ Smash & Roast
Preheat oven to 425°F. Line a baking sheet with parchment.
Pat potatoes dry and arrange on the sheet. Smash each potato to about 1/4 inch thick using a potato masher or glass.
Brush with 2 tbsp olive oil and season generously with salt and pepper.
Roast for 45–60 minutes, flipping halfway, until deeply golden and crispy.
3️⃣ Make the Dressing
While potatoes roast, whisk together yogurt, mayo, Dijon, lemon juice, garlic, parsley, and 1 tbsp olive oil in a bowl. Stir in chopped pickle and shallot. Season to taste. Cover and refrigerate.
4️⃣ Toss and Serve
Let roasted potatoes cool for 10 minutes. Save a few extra crispy pieces for garnish.
Gently toss potatoes with the dressing in a large bowl until well coated.
Top with scallions and reserved crispy bits. Serve warm.
Tips for Best Results
- Don’t over-boil: Potatoes should be just tender, not falling apart.
- Dry them well: Moisture = less crispiness.
- Go extra thin: Smash a few spuds thinner for bonus crunch on top.
- Add cornstarch: Optional, but a dusting before roasting gives extra crisp.
Nutrition Info (Per Serving)
- Calories: 493
- Fat: 32g
- Saturated Fat: 2g
- Cholesterol: 13mg
- Sodium: 658mg
- Carbs: 43g
- Fiber: 5g
- Protein: 9g
- Potassium: 1093mg
Frequently Asked Questions
1. Can I use regular mayo instead of Kewpie?
Yes, regular mayo works just fine—though Kewpie adds a richer, umami flavor.
2. Can I make this ahead?
Yes! Prep the dressing a day in advance and roast the potatoes just before serving.
3. Is it best served warm or cold?
Warm is ideal for texture, but it’s delicious at room temp too.
4. What’s the best substitute for Greek yogurt?
Sour cream or crème fraîche are good alternatives.
5. How do I store leftovers?
Refrigerate in an airtight container for up to 3 days. Reheat in the oven to revive crispiness.
Final Thoughts
Crispy Smashed Potato Salad turns a simple side dish into something unforgettable. With its crave-worthy crunch and tangy, creamy dressing, it’s the perfect partner for grilled meats, burgers, or a hearty vegetarian main. Prepare to fall in love with this crowd-pleasing twist on a classic!
Print
Crispy Smashed Potato Salad
- Total Time: 1 hour 10 minutes
- Yield: 4 servings 1x
Description
Crispy Smashed Potato Salad is the bold, texture-packed side dish your table has been missing. Golden, oven-roasted potatoes meet a tangy, creamy dressing infused with pickles, herbs, and shallots for a crunchy, flavorful twist on the classic.
Ingredients
- 2 lbs baby yellow potatoes
- 3 tbsp olive oil, divided
- 1/2 tsp salt
- 1/4 tsp black pepper
- 3/4 cup Greek yogurt
- 1/2 cup Kewpie mayonnaise (or regular mayo)
- 2 tsp Dijon mustard
- Juice of 1/2 lemon
- 1 garlic clove, minced
- 1/4 cup fresh parsley, chopped
- 1 dill pickle, finely chopped
- 1 shallot, finely chopped
- Salt & pepper to taste
- 1–2 scallions, chopped (for garnish, optional)
Instructions
- Place potatoes in a large pot of salted cold water. Bring to a boil and cook for 7–8 minutes, just until fork tender. Drain and let cool slightly.
- Preheat oven to 425°F. Line a baking sheet with parchment. Pat potatoes dry and arrange on the sheet. Smash each potato to about 1/4 inch thick using a potato masher or glass. Brush with 2 tbsp olive oil and season generously with salt and pepper. Roast for 45–60 minutes, flipping halfway, until deeply golden and crispy.
- While potatoes roast, whisk together yogurt, mayo, Dijon, lemon juice, garlic, parsley, and 1 tbsp olive oil in a bowl. Stir in chopped pickle and shallot. Season to taste. Cover and refrigerate.
- Let roasted potatoes cool for 10 minutes. Save a few extra crispy pieces for garnish. Gently toss potatoes with the dressing in a large bowl until well coated. Top with scallions and reserved crispy bits. Serve warm.
Notes
Prep the dressing up to a day ahead. Store leftovers in an airtight container for up to 3 days. Reheat roasted potatoes in the oven to revive crispiness before tossing with dressing.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Side Dishes
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 493
- Sugar: 3g
- Sodium: 658mg
- Fat: 32g
- Saturated Fat: 2g
- Unsaturated Fat: 28g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 5g
- Protein: 9g
- Cholesterol: 13mg
Keywords: smashed potatoes, crispy potato salad, Greek yogurt dressing, roasted side dish