Crispy Smashed Potato Salad Recipe

Posted on May 10, 2026

Crispy Smashed Potato Salad served with creamy herb dressing and crispy potato pieces

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Why Make This Recipe

Crispy Smashed Potato Salad is a delightful twist on traditional potato salad. It combines the crispy texture of smashed potatoes with a creamy, tangy dressing. This dish is delicious, filling, and perfect for summer barbecues, picnics, or as a side for any meal. The mix of fresh herbs and vibrant flavors makes it refreshing, offering just the right balance of comfort and zest.

What’s Cooking in This Article

How to Make Crispy Smashed Potato Salad

Ingredients:

2 lbs baby potatoes (scrubbed)
1 tbs olive oil
Salt and pepper (to taste)
3/4 cup Greek yogurt
1/2 cup kewpie mayo
2 tsp Dijon mustard
1/2 large lemon (juiced)
2 tsp red wine vinegar
1 large garlic clove (minced)
1/4 cup fresh dill (chopped)
1/4 cup fresh parsley (chopped)
1 medium cucumber (seeded and finely chopped)
1 shallot (finely chopped)

Directions:

Potatoes:

Bring a large pot of salted water to a boil. Add the baby potatoes and cook until tender, about 15-20 minutes.
Drain the potatoes and let them cool slightly.
Preheat your oven to 425°F (220°C).
Place the cooled potatoes on a baking sheet. Use a potato masher or the bottom of a glass to gently smash each potato flat.
Drizzle the smashed potatoes with olive oil and season them with salt and pepper.
Bake in the preheated oven for 20-25 minutes until crispy and golden brown.

Salad:

While the potatoes are baking, prepare the dressing. In a bowl, combine Greek yogurt, kewpie mayo, Dijon mustard, lemon juice, red wine vinegar, and minced garlic. Mix well until smooth.
Stir in the chopped dill, parsley, cucumber, and shallot. Adjust seasoning with salt and pepper to taste.

Assembly:

Once the potatoes are crispy, remove them from the oven and let them cool for a few minutes.
In a large bowl, combine the crispy smashed potatoes with the dressing and gently toss to coat.

How to Serve Crispy Smashed Potato Salad

Serve the Crispy Smashed Potato Salad warm or at room temperature. It pairs well with grilled meats, fish, or can be enjoyed on its own as a hearty snack. Garnish with extra fresh herbs for an added touch!

How to Store Crispy Smashed Potato Salad

Store any leftovers in an airtight container in the refrigerator for up to 3 days. If you have added extra herbs or toppings, it’s best to keep those separate until ready to serve again for maximum freshness.

Tips to Make Crispy Smashed Potato Salad

Choose even-sized baby potatoes for uniform cooking.
Make sure to let the potatoes cool slightly before smashing to prevent them from breaking apart too much.
Adjust the amount of garlic based on your personal preference for a milder or stronger flavor.
Feel free to add other vegetables like bell peppers or radishes for extra crunch.

Variation

If you want to spice things up, add some crumbled bacon or cheese for a richer flavor. You can also replace Greek yogurt with sour cream for a different twist.

This Crispy Smashed Potato Salad is crunchy, flavorful, and perfect for BBQs, potlucks, summer gatherings, or easy family side dishes everyone will enjoy.

For more delicious recipes, try this festive 4th of July fruit pizza recipe or enjoy this creamy authentic Hawaiian macaroni salad. You can also discover this fresh viral cowboy caviar salad meal prep idea for another crowd-pleasing side dish.

FAQs

1. Can I use other types of potatoes?
Yes, you can use larger potatoes. Just cut them into smaller chunks and adjust the cooking time accordingly.

2. Is there a substitute for kewpie mayo?
If you can’t find kewpie mayo, you can use regular mayonnaise. However, the flavor won’t be quite the same.

3. Can this salad be made ahead of time?
Absolutely! You can prepare the potatoes and dressing separately a day in advance, then combine them just before serving for the best texture.

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