This Crispy Smashed Potato Salad transforms the classic side dish into something extraordinary. By smashing and roasting baby potatoes until golden and crispy, then tossing them with a creamy, tangy dressing, you get the perfect combination of textures and flavors that will elevate any meal.
Why You’ll Love This Recipe
This Crispy Smashed Potato Salad brings together the best of both worlds – the satisfying crunch of roasted potatoes and the creamy comfort of traditional potato salad. The smashing technique creates more surface area for maximum crispiness, while the Greek yogurt and Kewpie mayo dressing adds a rich, tangy flavor that’s lighter than traditional versions. It’s perfect for summer barbecues, potlucks, or as a hearty side dish that actually improves as it sits and the flavors meld together.
Ingredients You’ll Need
- 2 pounds baby potatoes (mini yellow potatoes)
- 3 tablespoons olive oil, divided
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 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
How to Make Crispy Smashed Potato Salad
Step-by-Step Instructions
- Boil the potatoes: Place baby potatoes in a large pot and cover with cold water by 2 inches. Add 1 tablespoon of salt to the water. Bring to a boil and cook for 15-20 minutes, or until fork-tender.
- Preheat and prepare: While potatoes cook, preheat your oven to 450°F (230°C). Line a large baking sheet with parchment paper.
- Drain and cool: Drain potatoes and let them cool for 5-10 minutes until safe to handle.
- Smash the potatoes: Using a potato masher or the bottom of a glass, gently smash each potato until it’s flattened but still holds together. The goal is to create craggy edges while keeping the potato intact.
- Season and roast: Drizzle smashed potatoes with 2 tablespoons olive oil and season with salt and pepper. Roast for 25-30 minutes, or until golden brown and crispy around the edges.
- Make the dressing: While potatoes roast, whisk together Greek yogurt, Kewpie mayonnaise, Dijon mustard, lemon juice, minced garlic, and remaining 1 tablespoon olive oil in a large bowl. Season with salt and pepper to taste.
- Combine and finish: Let roasted potatoes cool for 10 minutes, then add them to the bowl with dressing. Add chopped parsley, dill pickle, and shallot. Toss gently to combine. Garnish with sliced scallions if desired.
Helpful Tips
Choose potatoes that are roughly the same size for even cooking. If your potatoes vary significantly, start the larger ones first or cut them to match. Don’t skip the cooling step before smashing – hot potatoes will fall apart completely. For extra crispy results, pat the boiled potatoes dry with paper towels before smashing and roasting. The dressing can be made up to 2 days ahead and stored in the refrigerator.
Details
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 6-8
Difficulty: Easy
Notes
Kewpie mayonnaise adds a unique umami flavor and creamier texture, but regular mayonnaise works perfectly fine as a substitute. This Crispy Smashed Potato Salad is best served at room temperature, allowing the flavors to develop fully. The contrast between the crispy exterior and fluffy interior of the potatoes makes each bite interesting and satisfying.
Frequently Asked Questions
Can I make this ahead of time?
Yes, this potato salad actually improves after sitting for a few hours as the flavors meld. You can make it up to 1 day ahead.
What if I don’t have baby potatoes?
You can use regular potatoes cut into 2-inch pieces, though baby potatoes provide the best texture for smashing.
Can I use a different type of mustard?
Dijon mustard provides the best flavor balance, but whole grain mustard or even yellow mustard can work in a pinch.
How do I know when the potatoes are crispy enough?
Look for golden brown edges and a slight sizzling sound when you remove them from the oven.
Storage Instructions
Store leftover Crispy Smashed Potato Salad in the refrigerator for up to 3 days in an airtight container. The potatoes will lose some crispiness when refrigerated, but the flavor remains excellent. For best results, let it come to room temperature before serving. This dish is not recommended for freezing as the texture of both the potatoes and dressing will be compromised.
Related Recipes
For more delicious potato dishes and summer sides, check out these recipes from Run of Life:
- Classic German Potato Salad
- Herb-Roasted Fingerling Potatoes
- Mediterranean Potato and Chickpea Salad
- Loaded Baked Potato Salad
Conclusion
This Crispy Smashed Potato Salad takes the beloved classic to new heights with its perfect combination of textures and flavors. The crispy, golden exterior of the smashed potatoes paired with the creamy, tangy dressing creates a side dish that’s both familiar and exciting. Whether you’re hosting a summer barbecue or looking for a show-stopping side dish, this recipe delivers on both taste and visual appeal. The best part is how the flavors continue to develop as it sits, making it an ideal make-ahead option for busy entertaining.