Crispy Smashed Potato Salad

Why You’ll Love This Recipe

What I love about this Crispy Smashed Potato Salad is the delightful contrast of textures. The crispy roasted potatoes provide the perfect crunch, while the creamy, tangy dressing balances it out with richness and flavor. The pickles and shallots give the salad a bit of sharpness, while the fresh parsley brings a burst of freshness. It’s so much more exciting than a typical mashed or boiled potato salad, and the roasting process adds a deeper, savory flavor to the potatoes. It’s a guaranteed crowd-pleaser, and the best part is, it’s easy to make and can be prepped ahead of time!

Ingredients

For the Crispy Potatoes:

• 2 pounds baby potatoes (mini yellow potatoes)

• 3 tablespoons olive oil, divided

• 1/2 teaspoon salt

• 1/4 teaspoon pepper

For the Dressing:

• 3/4 cup Greek yogurt

• 1/2 cup kewpie mayonnaise (or regular mayo)

• 2 teaspoons Dijon mustard

• 1/2 lemon, juiced

• 1 garlic clove, minced

• 1/4 cup fresh parsley, chopped

• Salt and pepper, to taste

• 1 dill pickle, finely chopped

• 1 shallot, finely chopped

• 1-2 scallions for garnish (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat and Prep: Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper (you may need 2 sheets if the potatoes are small).

2. Boil the Potatoes: Place the potatoes in a large pot of cold water, season with salt, and bring to a boil over medium heat. Cook the potatoes for 7-8 minutes, or until just fork-tender. Drain and let them cool slightly.

3. Smash the Potatoes: Pat the potatoes dry with paper towels to remove excess moisture. Transfer them to the prepared baking sheet. Gently smash each potato to about 1/4 inch thick using a potato masher or the bottom of a glass.

4. Season and Roast: Brush the smashed potatoes with 2 tablespoons of olive oil and season generously with salt and pepper. Roast in the oven for 45-60 minutes, flipping the potatoes halfway through, until they are golden brown and crispy.

5. Make the Dressing: While the potatoes are roasting, prepare the dressing. In a small bowl, whisk together the Greek yogurt, kewpie mayo, Dijon mustard, lemon juice, garlic, and parsley. Stir in the chopped pickle and shallot. Taste and adjust seasoning with salt and pepper, then cover and refrigerate.

6. Assemble the Salad: Once the potatoes are done, remove them from the oven and let them cool for 10 minutes. Set aside some crispy potato bits for topping. Transfer the potatoes to a large bowl and toss them gently with the herbed yogurt dressing until evenly coated.

7. Garnish and Serve: Garnish with the crispy potato bits and chopped scallions (if using). Serve warm and enjoy!

Servings and Timing

• Servings: 4 servings

• Prep time: 10 minutes

• Cooking time: 1 hour

• Total time: 1 hour 10 minutes

Variations

• Cheese Add-In: I love adding crumbled feta or shredded cheddar cheese to the dressing for extra creaminess and a slight tang.

• Herb Variations: If you’re not a fan of parsley, I sometimes swap it for chives or dill for a different flavor profile.

• Add Protein: For a heartier version, I add grilled chicken or crispy bacon to the salad for some extra protein.

• Gluten-Free Option: This salad is naturally gluten-free as long as you use gluten-free mayo and Dijon mustard.

Storage/Reheating

• The salad is best served warm, but if you have leftovers, you can store it in an airtight container in the fridge for up to 2 days. The potatoes may soften slightly when stored, but it will still taste great.

• Reheat in the oven at 350°F (175°C) for about 10 minutes to restore some of the crispiness, or in the microwave if you’re short on time.

FAQs

Can I make this potato salad ahead of time?

Yes! You can roast the potatoes ahead of time and store them in the fridge. When you’re ready to serve, just toss them with the dressing and garnish.

Can I use regular potatoes instead of baby potatoes?

Absolutely! While baby potatoes are perfect for this recipe, regular potatoes will work too. Just cut them into small cubes before boiling and roasting.

Can I make this salad vegan?

Yes, you can substitute the Greek yogurt and mayonnaise with vegan versions (such as coconut yogurt and vegan mayo). You can also use a plant-based Dijon mustard for a fully vegan version.

How do I make sure the potatoes get crispy?

Patting the potatoes dry after boiling is crucial for maximum crispiness. Also, don’t overcrowd the baking sheet when roasting, as this can cause the potatoes to steam instead of crisping up.

Can I add other vegetables to this salad?

Definitely! Roasted vegetables like bell peppers, zucchini, or even brussels sprouts would complement this salad beautifully and add extra flavor and nutrition.

Conclusion

This Crispy Smashed Potato Salad is a fresh and exciting twist on the classic. With crispy, golden potatoes, a tangy, creamy dressing, and the crunch of pickles and shallots, it’s the perfect side dish for any occasion. It’s easy to make, packed with flavor, and can be customized to suit your tastes. Whether you’re serving it at a barbecue, family dinner, or bringing it to a potluck, this salad will surely impress everyone at the table. Enjoy the crunch, the creaminess, and the deliciousness!

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