Why You’ll Love Crispy Smashed Potato Salad Recipe

This potato salad is not your ordinary side. Instead of soft, boiled potatoes, you get golden, crispy smashed potatoes that add incredible texture. The creamy dressing, made with Greek yogurt, mayo, Dijon mustard, and fresh herbs, balances out the crunch with tangy, herby goodness. It’s a lighter, more flavorful version of traditional potato salad, and it works beautifully served warm, at room temperature, or even chilled.

Ingredients

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

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)

Directions

Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
Place the baby potatoes in a large pot of well-salted cold water. Bring to a boil over medium heat and cook for 7–8 minutes, until just fork-tender. Drain and let cool slightly.
Pat the potatoes dry with a paper towel, then transfer them to the prepared baking sheet. Gently smash each potato with the bottom of a glass.
Brush the smashed potatoes 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.
While the potatoes are roasting, prepare the dressing. In a bowl, whisk together the remaining 1 tablespoon of olive oil, Greek yogurt, mayonnaise, Dijon mustard, lemon juice, minced garlic, and chopped parsley until smooth. Stir in the chopped dill pickle and shallot. Season with salt and pepper to taste. Cover and refrigerate until ready to use.
Once the potatoes are done, remove them from the oven and let cool for 5 minutes. Reserve some crispy potato bits for topping, then transfer the rest to a large bowl. Gently toss with the herbed yogurt dressing until evenly coated.
Garnish with chopped scallions and the reserved crispy potato bits. Serve warm and enjoy.

Servings and timing

Servings: 4
Prep Time: 10 minutes
Cooking Time: 1 hour
Total Time: 1 hour 10 minutes
Calories: About 245 kcal per serving

Variations

Add crispy bacon or pancetta for a smoky flavor.
Swap Greek yogurt with sour cream for extra tanginess.
Stir in chopped fresh dill or chives instead of parsley for a different herb profile.
Add a handful of shredded cheese (like Parmesan or cheddar) to the hot potatoes before tossing for a creamy-cheesy twist.
Make it vegan by using plant-based yogurt and mayo.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the salad in a skillet or on a baking sheet at 350°F for 10–15 minutes to revive some of the crispiness. It can also be enjoyed cold as a refreshing side dish.

FAQs

Can I make this potato salad ahead of time?

Yes, you can roast the potatoes and prepare the dressing in advance. Toss them together just before serving for best texture.

Do I have to use baby potatoes?

Baby potatoes work best because they’re easy to smash and crisp up nicely, but you can use larger potatoes cut into chunks.

Can I make this salad without mayo?

Yes, you can substitute the mayo with more Greek yogurt or sour cream for a lighter version.

How do I keep the potatoes from sticking when smashing?

Use a piece of parchment paper or lightly oil the bottom of the glass before smashing.

Is this recipe gluten-free?

Yes, all ingredients are naturally gluten-free.

Can I serve this cold?

Absolutely. While it’s delicious warm, it also tastes great chilled like traditional potato salad.

What if I don’t have Dijon mustard?

You can use yellow mustard or whole-grain mustard as a substitute.

Can I air-fry the potatoes instead of roasting?

Yes, air-fry the smashed potatoes at 400°F for about 20–25 minutes until crispy.

What protein pairs well with this potato salad?

It goes well with grilled chicken, steak, salmon, or even roasted vegetables.

How can I make it spicier?

Add a pinch of chili flakes, cayenne pepper, or a drizzle of hot sauce to the dressing.

Conclusion

Crispy Smashed Potato Salad is a refreshing take on the beloved classic, with crispy edges, creamy dressing, and fresh herbs bringing balance to every bite. Whether you’re making it for a weeknight dinner, summer barbecue, or holiday table, it’s sure to impress. Serve it warm for the ultimate comfort food experience, or enjoy it cold as a zesty, flavorful side.