If you’re ready for a potato salad that’s truly next-level, let me introduce you to Crispy Smashed Potato Salad. Imagine golden, crackly potatoes tossed with a creamy, tangy dressing and a confetti of fresh herbs, shallots, and snappy pickles. Every bite offers the best of both worlds: irresistible crunch outside, fluffy tenderness underneath, and bold, punchy flavors that will have people begging for seconds. This is not your average backyard potato salad — it’s a dish that belongs at the center of your table, whether you’re sharing dinner with family, picnicking with friends, or just treating yourself to a little moment of potato bliss.

Crispy Smashed Potato Salad Recipe - Recipe Image

Ingredients You’ll Need

What makes this Crispy Smashed Potato Salad really shine is the simplicity of its ingredients. Each one pulls its weight, lending that perfect contrast of crispiness, creaminess, brightness, and just the right amount of zest to make every forkful pop.

Baby potatoes: Small yellow potatoes get deliciously crunchy edges and stay fluffy on the inside — perfect for smashing!
Olive oil: This coats the potatoes to ensure maximum crispiness in the oven and adds richness to the dressing.
Salt: Absolutely essential for bringing out the flavors, both in boiling and roasting the potatoes.
Pepper: A few grinds provide warmth and depth, elevating the whole salad.
Greek yogurt: Adds tang and creaminess to the dressing with a lighter, protein-packed touch.
Kewpie or regular mayo: For that ultra-silky texture and a subtle umami boost — Kewpie makes it extra special.
Dijon mustard: Brings a sharp kick and helps balance the richness with a bit of bite.
Lemon juice: The acidity cuts through the creamy dressing, brightening every spoonful.
Garlic: A little goes a long way to add that unmistakable savory note to the dressing.
Fresh parsley: Lends freshness, color, and a garden-bright flavor that ties the salad together.
Dill pickle: Chopped fine for tangy crunch; gives the salad its signature spark.
Shallot: Adds delicately sweet, subtle onion flavor — more mellow than regular onion.
Scallions (optional): Sliced for a fresh, sharp garnish and pop of color on top.

How to Make Crispy Smashed Potato Salad

Step 1: Prep and Boil the Potatoes

Start by preheating your oven to 425°F and lining your baking sheets with parchment — you don’t want any precious crispy bits sticking! Pop your baby potatoes into a pot of well-salted, cold water. Bring them up to a gentle boil and let them cook for about 7 to 8 minutes. You want them fork-tender but not falling apart — the perfect texture so they’ll smash easily without turning to mush. Once ready, drain and let them cool just until you can handle them.

Step 2: Smash and Season

Take each potato and give it a satisfying squish on the baking sheet, flattening to about a quarter inch thick. You can use a potato masher or even the bottom of a sturdy glass — go ahead and embrace a little freeform art here! Brush the tops with olive oil, and don’t be shy with the salt and pepper. This is your moment to set those potatoes up for some serious oven magic.

Step 3: Roast to Golden Perfection

Slide your tray(s) into the hot oven and let those smashed potatoes roast for 45 to 60 minutes, flipping them once about halfway through. You’ll know they’re done when they’re deep golden-brown, gloriously crispy around the edges, and nearly irresistible even before you add the dressing. Hang tight — the wait is worth it!

Step 4: Whisk Up the Creamy Dressing

While your potatoes are turning golden, grab a bowl and whisk together the rest of the olive oil, Greek yogurt, Kewpie mayo, Dijon mustard, lemon juice, minced garlic, and chopped parsley. Stir in the finely chopped dill pickle and shallot, then season to taste. This creamy, herby dressing loves a bit of chilling — pop it in the fridge while the potatoes finish up.

Step 5: Toss and Dress the Potatoes

When the potatoes are crispy and irresistible, let them cool for about 10 minutes right on the tray. Reserve a handful of the shatteringly crisp brown bits for sprinkling over the top (trust me, it makes it extra special). Gently transfer the rest to a big bowl and coat them lovingly with the herbed yogurt dressing. Go gently — you want to keep that beautiful texture.

Step 6: Garnish and Serve

Sprinkle the finished salad with fresh scallions and those savory little crispy potato bits you set aside. Serve it warm, and prepare for rave reviews — this Crispy Smashed Potato Salad truly shines when it’s fresh and vibrant.

How to Serve Crispy Smashed Potato Salad

Garnishes

Brighten up your Crispy Smashed Potato Salad with a flurry of sliced scallions, a scattering of extra chopped parsley, and a generous pinch of your reserved crispy shards of potato. These not only add color and crunch, but they also crank up the flavor and bring a little restaurant-worthy polish to your table. You could also add a light dusting of smoked paprika or crumbled feta for extra flair.

Side Dishes

This salad pairs beautifully with all kinds of mains! It’s a perfect match for grilled steaks, roast chicken, or barbecue, bringing a fresh edge to richer dishes. For a summer spread, serve it alongside sweet corn, a juicy tomato salad, or charred veggies. Honestly, Crispy Smashed Potato Salad is so good, it can even stand alone for a vegetarian lunch with a simple green salad on the side.

Creative Ways to Present

Try styling this salad on a large platter so those crisp potatoes are showcased on top, not buried under the dressing. Serve it in individual bowls layered with extra herbs for brunch, or pack it up in jars for the ultimate picnic treat. For a party, you can even make bite-sized “sliders” by stacking crispy potatoes with a dollop of the dressing and a toothpick for serving. However you share it, expect chatter about your new signature side dish!

Make Ahead and Storage

Storing Leftovers

Store any leftover Crispy Smashed Potato Salad in an airtight container in the fridge. The potatoes will soften a touch as they sit in the dressing, but the flavor gets even better. It keeps well for up to three days, making it an excellent candidate for prepping ahead.

Freezing

Freezing isn’t recommended for this salad, since both the texture of the potatoes and the creamy dressing can suffer after thawing. The potatoes lose their crispness and the dressing can separate, which isn’t nearly as appetizing as enjoying it fresh.

Reheating

If you’d like to revive that fresh-from-the-oven crispiness, pop the potatoes (without the dressing) into a hot oven or air fryer for a few minutes until they’re sizzling. Then let them cool briefly before tossing with the dressing and serving. If already dressed, just let the salad come to room temperature and enjoy — it’s delicious warm or cold.

FAQs

Can I use other types of potatoes?

Absolutely! Small red potatoes or fingerlings work nicely too, though they may vary slightly in texture. The key is that they should be bite-sized and able to hold their shape after boiling and smashing.

Is this Crispy Smashed Potato Salad gluten-free?

Yes, the entire recipe is naturally gluten-free — just be sure to check the labels on your mustard and mayo to ensure no hidden gluten ingredients.

Can I make the dressing ahead of time?

Definitely! You can prepare the herby yogurt dressing up to two days in advance. Store it tightly covered in the fridge, and give it a good stir before tossing with the potatoes to refresh the flavors.

What can I use instead of Kewpie mayo?

If you don’t have Kewpie on hand, regular mayonnaise is perfect. For bonus tang, try adding an extra splash of lemon juice or a sprinkle of sugar to mimic that signature Kewpie flavor.

Can I serve Crispy Smashed Potato Salad cold?

You sure can! While it’s dreamy when served warm, the salad is also fantastic at room temperature or cold from the fridge. The flavors meld even more after a little chill time, making it a picnic superstar.

Final Thoughts

Once you make this Crispy Smashed Potato Salad, you might never look at classic potato salad the same way again. It’s crunchy, creamy, and absolutely packed with exciting flavors in every forkful. Gather your potatoes and get ready for those happy, crunchy bites — you’re going to want to make this all year round!