Crispy Smashed Potato Salad recipe

When I prepared this crispy smashed potato salad, the combination of textures and flavors immediately stood out. The potatoes turned beautifully golden and crunchy, blending perfectly with the creamy dressing and aromatic herbs. It’s a dish that feels rustic yet refined, perfect for gatherings, picnics, or whenever you crave something satisfying and flavorful without the fuss.

Crispy Smashed Potato Salad recipe

Difficulty: Easy

Servings

6

servings

Prep time

15

minutes

Cooking time

35

minutes

Calories

180

kcal

Crispy Smashed Potato Salad combines golden, crunchy potatoes with a creamy, tangy dressing and fresh herbs. A perfect side dish for BBQs, picnics, or weeknight dinners!

Ingredients

• 2 lbs (900 g) baby potatoes (Yukon gold or red potatoes work best)

• 3 tbsp olive oil

• 1 tsp garlic powder

• 1/2 tsp smoked paprika

• Salt and freshly ground black pepper, to taste

• 1/2 cup mayonnaise (or Greek yogurt for a lighter option)

• 2 tbsp Dijon mustard

• 1 tbsp apple cider vinegar (or lemon juice)

• 1 small red onion, finely diced

• 2 celery stalks, finely chopped

• 3 boiled eggs, chopped (optional for extra protein)

• 2 tbsp chives or green onions, sliced

• 2 tbsp fresh dill, chopped

Directions

• Boil the potatoes: Place baby potatoes in a large pot of salted water. Bring to a boil and cook until fork-tender, about 15 minutes. Drain and let cool slightly.
• Smash & roast: Preheat oven to 425°F (220°C). Place potatoes on a baking sheet lined with parchment paper. Gently smash each potato with the bottom of a glass. Drizzle with olive oil, sprinkle with garlic powder, paprika, salt, and pepper. Roast for 20 minutes until golden and crispy.
• Prepare dressing: In a bowl, whisk together mayonnaise, Dijon mustard, and apple cider vinegar. Season with salt and pepper to taste.
• Mix salad: In a large mixing bowl, combine crispy smashed potatoes, red onion, celery, boiled eggs (if using), dill, and chives. Pour dressing over and toss gently to coat.
• Chill & serve: Refrigerate for at least 30 minutes before serving to let the flavors meld. Serve cold or at room temperature.

Nutrition Information

• Carbohydrates: 28 g
• Protein: 6 g
• Calories: ~280 kcal
• Fat: 16 g
• Fiber: 3 g
• Sugar: 2 g
• Sodium: ~320 mg

Expert Tips and Variations

For extra crispiness, ensure the boiled potatoes are dehydrated before smashing and roasting them. You can substitute Greek yogurt for mayonnaise to create a lighter dressing or add a drizzle of honey mustard for a sweet-tangy twist. Toss in chopped bacon, roasted garlic, or fresh dill for more flavor depth. Avoid overcrowding the baking tray. This is key to achieving that perfect crunch on every piece.

How to Store Crispy Smashed Potato Salad

Keep any remaining salad in a sealed container in the fridge for up to three days. When ready to enjoy again, spread the potatoes on a tray and heat them in the oven at 375°F (190°C) for around 8–10 minutes until they regain their crispness. Skip the microwave; it tends to soften the potatoes instead of keeping them crunchy.

Things People Ask

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