Say goodbye to mushy, sad potato salads and hello to the textural masterpiece that is Crispy Smashed Potato Salad! This recipe is a guaranteed crowd-pleaser that takes the creamy, tangy flavors of your favorite side dish and swaps out soft boiled spuds for oven-roasted potatoes that have incredible golden-brown edges. The satisfying crunch elevates a picnic favorite into a sophisticated side dish you’ll want to make every week.
Each bite delivers a perfect balance of cool, vibrant, herby dressing and warm, salty, ultra-crispy potato pieces, finished with a bright lemon tang.
Recipe Details
- Flavor Profile: Bright and herbaceous, thanks to fresh dill and parsley, balanced by the tang of Dijon, lemon juice, and apple cider vinegar, all wrapped in a savory, creamy yogurt-mayo base.
- Texture: A divine contrast between the fluffy interior and golden-brown, shattering-crisp exterior of the smashed potatoes, mixed with the crunchy freshness of finely chopped cucumber and shallot.
- Time Commitment: Approximately 15 minutes of active preparation time, followed by 50 minutes to 1 hour of hands-off roasting time.
- Difficulty Level: Easy, requiring basic boiling and roasting skills. The most important step is mastering the smash!
What You’ll Need
This recipe is built on two simple, yet distinct, components. First, the Smashed Potatoes, which rely on a quick boil and a long, hot roast to achieve maximum crispness. Second, the light and vibrant Salad Dressing, which combines Greek yogurt, Kewpie mayo, Dijon mustard, and a generous amount of fresh herbs to create a cool, flavorful coating for the warm spuds.
Ingredient Notes
Smashed Potatoes:
- Baby Potatoes – We use baby potatoes because they provide the ideal surface-area-to-interior ratio once smashed, ensuring that you get many crispy edges without drying out the centers.
- Olive Oil – Essential for achieving that golden-brown crust. A neutral olive oil works perfectly here.
Salad:
- Greek Yogurt – This keeps the dressing lighter and adds a wonderful thickness and a slightly more acidic tang compared to using just mayonnaise.
- Kewpie Mayo – This specialty Japanese mayonnaise is known for its rich, umami flavor. Its unique profile enhances the overall depth of the dressing.
- Fresh Dill and Parsley – Using fresh herbs is non-negotiable for that vibrant, clean flavor. Dill and parsley are classic complements to potatoes and creamy dressings.
- Cucumber (Seeded) – Chopping the cucumber finely adds a fresh, watery crunch, but remember to scoop out the seeds first to prevent the finished salad from becoming watery.
- Shallot – Milder and more delicate than a regular onion, the shallot adds a crucial savory aromatic bite without overpowering the fresh herbs.
Add-ins and Substitutions
Keep the base recipe the same, but here are a few ideas to slightly vary the flavor profile:
- Make it Lighter: For a dressing with fewer calories, increase the Greek yogurt amount and slightly reduce the Kewpie mayo.
- Add Heat: Stir in a pinch of red pepper flakes or a small dash of your favorite hot sauce into the dressing for a gentle, warming heat.
- Protein Boost: Gently fold in some crispy crumbled bacon or diced, hard-boiled eggs when assembling the salad for added richness and protein.
- Herb Swap: If you prefer, you can substitute some of the parsley with an equal amount of fresh chives or tarragon for an anise-like note.
How to Make Crispy Smashed Potato Salad
The process is divided into three simple stages: cooking the potatoes, mixing the dressing, and assembly. Be sure to follow the precise cooking method for the potatoes to get that perfect crunch!
- Prepare the Potatoes: Preheat your oven to 425F. Line an extra-large baking sheet with parchment paper. Bring a large pot of salted water to a boil and boil the 2 lbs of scrubbed baby potatoes for 7 minutes, or until they are easily pierced with a fork but still hold their shape. Drain the potatoes well and transfer them to the prepared baking sheet.
- Smash and Season: Use the back of a sturdy glass or mug to smash each potato down until it is flat, aiming for about a 1/2 inch thickness. Brush all of the smashed potatoes with the 1 tablespoon of olive oil and season them generously with salt and pepper to taste.
- Roast to Perfection: Place the baking sheet in the preheated oven and roast for 50 minutes to 1 hour, or until the potatoes are beautifully golden brown and crispy! Once roasted, reserve some of the crispiest brown potato bits on the side for use as a garnish later.
- Make the Dressing: While the potatoes are roasting, prepare the salad dressing. Remember to scoop out and deseed the cucumber, then fine-chop it (along with the shallot) so the salad does not become watery. In a medium bowl, whisk together the 3/4 cup of Greek yogurt, 1/2 cup of Kewpie mayo, 2 teaspoons of Dijon mustard, the juice of 1/2 a large lemon, 2 teaspoons of apple cider vinegar, minced garlic, chopped dill, chopped parsley, and salt and pepper to taste. Taste and adjust the seasoning if needed. Mix in the chopped cucumber and shallot, then cover the bowl and refrigerate the mixture while the potatoes finish roasting.
- Assemble the Salad: Once the potatoes are done, let them cool on the baking sheet for just 5 minutes. Transfer the warm, crispy potatoes to the bowl with the prepared dressing and gently fold them into the salad until they are completely coated in the creamy dressing.
- Garnish and Serve: Garnish the finished potato salad with the reserved crispy potato bits, a sprinkle of fresh dill, and black pepper. Refrigerate any leftovers.
Pro Tip: The success of this potato salad relies entirely on the contrast between the warm, crispy potatoes and the cool, creamy dressing. Allowing the potatoes to cool for just 5 minutes prevents them from melting the dressing, while still ensuring they absorb all the delicious flavor.
Recipe Tips
- Don’t Over-Boil: Boiling the potatoes for exactly 7 minutes (or just until fork-tender) is key. You want them cooked enough to smash easily, but firm enough that they don’t disintegrate on the baking sheet.
- Achieving Max Crisp: Make sure your potatoes are completely dry after boiling before smashing. Moisture is the enemy of crispiness! Also, the generous roasting time of 50–60 minutes is necessary for a true golden crunch.
- Use Fresh Herbs: Do not use dried herbs here. The fresh dill and parsley are crucial for the bright, vibrant flavor profile of the dressing.
- Prevent Wateriness: Always scoop out the seeds of the cucumber before chopping and adding it to the dressing. Cucumber seeds hold a lot of water and will dilute the creamy dressing over time.
FAQs
Q: Do I need to peel the potatoes? A: No! We use baby potatoes, and the skin not only holds them together when smashed but also becomes wonderfully crisp when roasted, adding to the texture. Just ensure they are well-scrubbed beforehand.
Q: Why do I need to use Kewpie Mayo? Can I use regular mayo? A: You can substitute regular mayonnaise, but Kewpie mayo has a higher yolk content and uses rice vinegar, which results in a richer, slightly sweeter, and more savory flavor profile that truly complements the herbs.
Q: Can I use dried herbs if I don’t have fresh? A: While possible, we strongly recommend using fresh herbs. Dried herbs will not provide the same bright, clean, refreshing taste that defines this salad. If you must substitute, use one-third the amount of dried herbs compared to fresh.
Serving Suggestions
This potato salad is the ideal side dish for any summer gathering, barbecue, or cookout.
- Barbecue Staples: Serve alongside grilled chicken skewers, burgers, or grilled turkey sausages.
- Sandwich Companion: A perfect side dish for deli sandwiches, cold cut wraps, or pulled chicken sliders.
- Light Main Course: Pair with a simple green salad dressed with vinaigrette to make a satisfying, lighter lunch.
Make This Recipe in Advance
You can easily prep components of this recipe ahead of time:
- Potatoes: The potatoes are best assembled when slightly warm or at least at room temperature. You can roast the potatoes up to 4 hours in advance and leave them on the baking sheet at room temperature.
- Dressing: The dressing can be fully prepared (with the cucumber and shallot mixed in) up to 24 hours in advance. Keep it covered tightly in the refrigerator.
- Assembly: Do not combine the potatoes and the dressing until about 15–30 minutes before serving. If combined too early, the dressing will soften the crispy exterior of the potatoes. Refrigerate any leftovers immediately.
Crispy Smashed Potato Salad
- Total Time: 1 hour 10 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Say goodbye to mushy potato salad! This Crispy Smashed Potato Salad is a textural masterpiece that takes the classic creamy, tangy dressing and pairs it with ultra-crispy, oven-roasted potatoes. With a bright, herby dressing made from Greek yogurt and Kewpie mayo, and the satisfying crunch of golden-brown spuds, this is the perfect sophisticated side dish for picnics and cookouts.
Ingredients
For the Smashed Potatoes
- 2 pounds baby potatoes (like Yukon Gold or red potatoes), scrubbed clean
- 1 tablespoon olive oil
- Salt and pepper, to taste
For the Dressing
- 3/4 cup Greek yogurt
- 1/2 cup Kewpie mayonnaise (or regular mayonnaise)
- 2 teaspoons Dijon mustard
- Juice of 1/2 a large lemon
- 2 teaspoons apple cider vinegar
- 1 clove garlic, minced
- 1/4 cup fresh dill, chopped
- 1/4 cup fresh parsley, chopped
- 1/2 cup cucumber, seeded and fine-chopped
- 1/4 cup shallot, fine-chopped
- Salt and pepper, to taste
Instructions
Prepare the Potatoes
Preheat your oven to 425°F. Line an extra-large baking sheet with parchment paper. Bring a large pot of salted water to a boil and boil the baby potatoes for 7 minutes, or until they are easily pierced with a fork but still hold their shape. Drain the potatoes well and transfer them to the prepared baking sheet.
Smash and Season
Use the back of a sturdy glass or mug to smash each potato down until it is flat, aiming for about a 1/2-inch thickness. Brush all of the smashed potatoes with the 1 tablespoon of olive oil and season them generously with salt and pepper to taste.
Roast to Perfection
Place the baking sheet in the preheated oven and roast for 50 minutes to 1 hour, or until the potatoes are beautifully golden brown and crispy! Once roasted, set aside some of the crispiest brown potato bits on the side for use as a garnish later.
Make the Dressing
While the potatoes are roasting, prepare the salad dressing. In a medium bowl, whisk together the Greek yogurt, Kewpie mayo, Dijon mustard, lemon juice, apple cider vinegar, minced garlic, chopped dill, chopped parsley, and salt and pepper to taste. Mix in the chopped cucumber and shallot, then cover the bowl and refrigerate the mixture.
Assemble the Salad
Once the potatoes are done, let them cool on the baking sheet for just 5 minutes. Transfer the warm, crispy potatoes to the bowl with the prepared dressing and gently fold them into the salad until they are completely coated in the creamy dressing.
Garnish and Serve
Garnish the finished potato salad with the reserved crispy potato bits, a sprinkle of fresh dill, and black pepper. Refrigerate any leftovers.
Notes
Max Crispiness:
Make sure your potatoes are completely dry after boiling before smashing. Moisture is the enemy of crispiness! Also, do not over-boil the potatoes; they should be fork-tender but still firm.
Prep Ahead:
The dressing can be fully prepared (with the cucumber and shallot mixed in) up to 24 hours in advance and stored in the refrigerator. Do not combine the potatoes and the dressing until about 15–30 minutes before serving.
Protein Boost:
For added richness and protein, gently fold in some crispy crumbled bacon or diced, hard-boiled eggs when assembling the salad.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Side Dish
- Method: Roasting / No-Cook Dressing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 210mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 10mg
Keywords: Crispy Potato Salad, Smashed Potatoes, No-Mayo Potato Salad, Roasted Potato Salad, Summer Side Dish, Picnic Food
