How to Make Crispy Smashed Potato Salad – Perfect Side Dish!

Hey there, fellow foodies! Today, I’m super excited to share with you a game-changing side dish that’s perfect for your next gathering, picnic, or even a quick weeknight dinner. Say hello to the crispiest, most flavorful smashed potato salad you’ve ever tasted! This isn’t your grandma’s potato salad—though I’m sure hers is delicious too. This is a modern twist that will have everyone asking for seconds (and the recipe!).

Why You’ll Love This Recipe

• Crispy, golden potatoes that add a satisfying texture you won’t find in traditional potato salad
• A fresh, herbed yogurt dressing that’s lighter and brighter than mayo-heavy versions
• Perfect for BBQs, potlucks, or even as a side for your quick family dinners
• Ready in about an hour, making it a great option for 30-minute meals when you need something fast but flavorful
• Vegetarian-friendly and easily adaptable for other dietary preferences

Ingredients

Here’s what you’ll need to make this crispy smashed potato salad. Don’t worry—it’s not as intimidating as it looks!

Full ingredient list with measurements is provided in the printable recipe card below.

How to Make the Recipe

Let’s break this down into simple steps so you can achieve that perfect crispy texture and creamy dressing.

Step 1: Prep the Potatoes

Preheat your oven to 425°F and line a baking sheet with parchment paper. Place the baby potatoes in a large pot of salted cold water. Bring to a boil over medium heat and cook for 7-8 minutes, just until fork-tender. Drain and let them cool slightly—don’t skip this step, as it helps the potatoes dry out a bit for crispier results.

Step 2: Smash and Roast

Pat the potatoes dry with a paper towel, then transfer them to the baking sheet. Gently smash each potato to about 1/4 inch thick using a potato masher or the bottom of a glass. Brush with 2 tablespoons of olive oil and season generously with salt and pepper. Roast for 45-60 minutes, flipping halfway, until golden brown and crispy. You’ll know they’re done when they’re caramelized and smell amazing!

Step 3: Make the Dressing

While the potatoes are roasting, whisk together the remaining tablespoon of olive oil, Greek yogurt, mayo, Dijon mustard, lemon juice, garlic, and parsley until smooth. Stir in the chopped pickle and shallot, then taste and season with salt and pepper as needed. Cover and refrigerate until ready to use.

Step 4: Combine and Serve

Once the potatoes are done, let them cool for 10 minutes. Save some crispy bits for topping, then transfer the potatoes to a large bowl and gently toss with the herbed yogurt dressing until evenly coated. Garnish with chopped scallions and those crispy bits you saved. Serve warm and enjoy the oohs and aahs!

Pro Tips for Making the Recipe

Here are a few tips to ensure your smashed potato salad turns out perfectly every time:

• Choose the right potatoes: Baby potatoes work best for this recipe because they’re naturally sweet and have a creamy texture.
• Don’t overcrowd the baking sheet: If your potatoes are too close together, they’ll steam instead of roast. Use two sheets if necessary.
• Let the potatoes cool slightly before smashing: This helps them dry out a bit, which is key for achieving that crispy exterior.
• Taste as you go: Adjust the seasoning in the dressing to your liking before tossing it with the potatoes.

How to Serve

This smashed potato salad is incredibly versatile. Serve it as a side for your next BBQ alongside grilled meats or as part of a vegetarian spread. It’s also a great addition to a weeknight dinner paired with a simple green salad or roasted veggies. If you’re looking for more fresh ideas, check out my Cucumber Vinegar Salad or Cucumber Tomato Salad for a light and refreshing meal. And don’t forget to add a side of my famous Olive Garden Salad for a crowd-pleasing combination!

Make Ahead and Storage

One of the best things about this recipe is that it can be prepped ahead of time. Roast the potatoes and make the dressing up to a day in advance, then combine everything just before serving. Store any leftovers in an airtight container in the fridge for up to 3 days. The potatoes will lose some of their crispiness, but they’ll still be delicious!

There you have it—a crispy, creamy, and utterly delicious smashed potato salad that’s sure to become a new favorite. Whether you’re planning a quick family dinner or prepping for a big gathering, this recipe delivers. So go ahead, give it a try, and let me know what you think in the comments below. Happy cooking, and don’t forget to share those easy pasta recipes you’ve been experimenting with!