If you’re the kind of person who believes potato salad should be anything but boring, this crispy smashed potato salad is your new go-to dish. Imagine golden, crunchy baby potatoes—smash-roasted to perfection—tossed in a creamy, tangy dressing that’s brimming with bright herbs, crisp shallots, and a little briny kick from dill pickle. Whether you’re gathering around the table for a summer barbecue or looking to liven up a weeknight, crispy smashed potato salad is an irresistible combination of hearty, crispy potatoes and vibrant, creamy flavor in every bite.

Crispy Smashed Potato Salad Recipe - Recipe Image

Ingredients You’ll Need

This recipe keeps things simple yet sensational—the ingredients are carefully chosen to achieve that addictive crunch, zippy dressing, and punch of color. Each element brings something special, so don’t skip or swap unless you need to; these flavors and textures work magic together!

Baby Potatoes (2 pounds): These creamy, bite-sized gems are perfect for smashing and crisping, creating a rich, buttery base for your salad.
Olive Oil (3 tablespoons): Use a good olive oil to both roast the potatoes to golden perfection and enrich the creamy dressing with a subtle fruity note.
Salt (1/2 teaspoon) and Pepper (1/4 teaspoon): These pantry staples are essential for making the potatoes flavorful inside and out, while rounding out the tangy dressing.
Greek Yogurt (3/4 cup): Thick, creamy, and tangy—Greek yogurt creates a dressing that’s rich but not heavy, and beautifully coats every potato.
Kewpie Mayonnaise (1/2 cup): This Japanese mayo adds unmatched creaminess and a touch of umami; if you can’t find Kewpie, classic mayo works fine.
Dijon Mustard (2 teaspoons): For an undercurrent of zing and a little sharpness, Dijon ties everything together and deepens the salad’s flavor.
Lemon Juice (1/2 lemon): The bright acidity keeps this salad fresh and lively, offsetting the richness perfectly.
Garlic Clove (1, minced): A little freshly minced garlic goes a long way to add savory warmth to the dressing.
Fresh Parsley (1/4 cup, chopped): Parsley lends flecks of color and a burst of fresh, green vibrance.
Dill Pickle (1, finely chopped): For a surprising pop of briny tang and crunch, don’t miss this secret ingredient.
Shallot (1, finely chopped): Shallots offer mild, gentle sweetness and a very subtle crunch in each creamy bite.
Scallions (1-2 for garnish, optional): If you love a pop of color and whisper of sharp onion, scatter these tender greens over the top.

How to Make Crispy Smashed Potato Salad

Step 1: Preheat and Boil the Potatoes

First things first: blast your oven to 425°F (220°C) and line a baking sheet with parchment paper. Next, cover those lovely baby potatoes with cold, generously salted water in a big pot. Bring it to a boil and let them cook for 7-8 minutes, just until they’re fork-tender but not falling apart. Perfect timing here is everything—too soft and you’ll have mashed potatoes, too firm and they won’t smash right. Once tender, drain and let them cool just a bit; this breather helps them crisp up in the next step.

Step 2: Smash and Roast

Here comes the fun part! Pat your cooled potatoes dry (moisture is the enemy of crispiness), then space them out on your baking sheet. Using the bottom of a glass or a sturdy mug, gently press each one until it flattens but still holds together. The flatter they are, the crispier they’ll get! Drizzle with 2 tablespoons of olive oil, sprinkle generously with salt and pepper, and toss to coat every nook and cranny. Roast in your super-hot oven for 45-60 minutes, flipping halfway, until you see irresistibly golden edges and crispy tops.

Step 3: Make the Dressing

While the potatoes are roasting their way to crispy glory, whisk together the remaining olive oil, Greek yogurt, Kewpie mayo, Dijon mustard, lemon juice, minced garlic, and parsley in a bowl. This is where the creamy magic happens, combining richness with bright, tangy notes. Stir in the finely chopped dill pickle and shallot for those little bursts of flavor and crunch. Taste and tweak with extra salt and pepper if you love a more pronounced zing. Pop the dressing into the fridge while your potatoes finish crisping.

Step 4: Toss It All Together

Once the potatoes are cracklingly crisp, take them out and let them cool for about 5 minutes so they hold their texture. Gently toss them in a big bowl with all that luscious dressing, making sure every morsel is coated. The warm potatoes soak up the flavors beautifully while keeping their edges shatteringly crunchy. For the pièce de résistance, save any stray crispy bits from the baking sheet and shower them over the top. Crown it all with a flurry of chopped scallions and serve immediately for the best textures and flavors.

How to Serve Crispy Smashed Potato Salad

Garnishes

Garnishing your crispy smashed potato salad isn’t just about looks; it’s about adding fresh flavors and subtle crunch. Sprinkle chopped scallions or extra parsley for a lively, green finish. A dusting of paprika or flaky sea salt just before serving can also give that final gourmet touch, making every bite pop just a little more.

Side Dishes

This salad shines as a star on its own, but it’s also a versatile companion. Serve crispy smashed potato salad alongside grilled chicken, steak, or fish for a hearty dinner, or let it anchor a summer picnic with burgers and fresh corn. It also plays well with lighter sides like leafy greens or a simple tomato salad, creating a feast of colors and textures.

Creative Ways to Present

If you’re feeling playful, try serving crispy smashed potato salad in individual mason jars for picnics or gatherings—they’re adorable and travel-friendly. Layer the salad on a platter and scatter with extra herbs and pickles for a vibrant, shared centerpiece. Or, scoop small servings into lettuce cups for a fun, crunchy twist at parties. However you serve it, the crispiness and color of this salad always make a statement.

Make Ahead and Storage

Storing Leftovers

Have leftovers? Pop your crispy smashed potato salad into an airtight container and stash it in the fridge for up to three days. The potatoes will soak up even more of the dressing, making for extra-flavorful nibbles later—but note, the crisp factor will soften as it sits. If possible, keep extra garnishes on the side and add them fresh just before serving leftover portions.

Freezing

Freezing isn’t the best move with this particular salad. The creamy dressing and delicate herbs lose their charm after thawing, and the potato texture changes—not quite the crispy magic you’re after. If you must, you can freeze the roasted potatoes alone, then re-crisp them and add fresh dressing when ready, but for best results, enjoy it freshly made or from the fridge.

Reheating

If you want to revive the crispy edges, spread the dressed potatoes out on a baking sheet and warm them in a hot oven (about 400°F) for 10-12 minutes. Some crispiness will come back, though the salad will be slightly less creamy. For quicker results, zap leftovers in the microwave, but know you’re trading crisp for convenience. A fresh scattering of scallions or herbs always livens things back up!

FAQs

Can I use other types of potatoes?

Absolutely! While baby yellow potatoes work best for their creamy texture and size, you can use red or even purple baby potatoes with great results. Just look for small, waxy potatoes that hold their shape after boiling and smashing.

What can I substitute for Kewpie mayo?

If you can’t find Kewpie mayonnaise, traditional mayonnaise will work just fine. Add a tiny pinch of sugar and a dash of rice vinegar to mimic that subtle sweetness and tang that’s unique to Kewpie.

Can I make crispy smashed potato salad vegan?

Of course! Swap in a good vegan mayo for the Kewpie, and use a plant-based yogurt in the dressing. The flavor will change slightly, but you’ll still capture the salad’s crunchy-creamy spirit.

Do I have to peel the potatoes?

Not at all—the beauty of baby potatoes is their thin, edible skin, which crisps up wonderfully and adds extra flavor. Give them a quick scrub beforehand and you’re good to go.

Can I make the dressing ahead of time?

Yes! You can make the dressing up to two days ahead—just store it in the fridge in a sealed container. Give it a quick stir before tossing with your fresh, crispy potatoes so the flavors meld together.

Final Thoughts

Once you experience the bold crunch and creamy tang of this crispy smashed potato salad, you may never look at potato salad the same way again. Whether shared as a crowd-pleaser at your next cookout or savored as a weeknight treat, it’s a dish that brings comfort, excitement, and fresh flavor to any table. Give it a try—you just might be adding it to your favorites list, too!