Crispy Smashed Potato Salad

The irresistible crunch of crispy smashed potatoes combined with creamy, tangy dressing creates a sensory experience unlike any ordinary potato salad. Each bite of this Crispy Smashed Potato Salad delivers a perfect contrast between golden, crispy exteriors and fluffy potato centers, revolutionizing the traditional picnic classic. What makes this dish special is how it transforms humble potatoes into addictive, crave-worthy bites that maintain their texture even when dressed. You’ll learn how to achieve that perfect smash, the secrets to maximum crispiness, and how to balance flavors for a potato salad that will disappear from the table in minutes.

Why You’ll Love This Recipe

This Crispy Smashed Potato Salad stands head and shoulders above traditional versions thanks to its game-changing textural contrast. Unlike soggy, one-dimensional potato salads, each bite offers crispy edges that maintain their satisfying crunch even after being dressed. The baby potatoes create perfect individual portions with a higher ratio of that golden, crispy exterior that everyone fights over.

The dressing coats each ridged potato surface, finding its way into every nook and cranny for flavor in every bite. It’s also incredibly versatile – serve it warm as a show-stopping side dish or chilled as a make-ahead option that actually improves with time as the flavors meld.

Best of all, this recipe is surprisingly simple to execute. The oven does most of the work, and the two-stage cooking process (boil then roast) ensures foolproof results every time, even for cooking novices. The “smash” technique is not only effective but satisfyingly therapeutic!

Ingredients

For the Crispy Smashed Potatoes:

• 2 pounds (900g) baby potatoes or fingerling potatoes
• 3 tablespoons (45ml) olive oil
• 1 tablespoon (15g) butter, melted
• 1 teaspoon (5g) salt
• ½ teaspoon (2g) garlic powder
• ½ teaspoon (2g) black pepper

For the Dressing:

• ⅓ cup (80ml) mayonnaise
• 2 tablespoons (30ml) sour cream
• 1 tablespoon (15ml) Dijon mustard
• 1 tablespoon (15ml) apple cider vinegar
• 2 tablespoons fresh dill, chopped
• 2 tablespoons fresh chives, minced
• 2 cloves garlic, minced (about 2 teaspoons)
• Salt and pepper to taste

Additional Mix-ins:

• 3 hard-boiled eggs, roughly chopped
• 4 slices bacon, cooked and crumbled
• 2 stalks celery, finely diced (about ½ cup)
• 2 tablespoons red onion, minced

The baby potatoes are crucial for the perfect smash—their waxy texture and thin skins produce the ideal crispy exterior. Using a combination of olive oil and butter provides both a high smoke point and rich flavor for maximum crispiness.

Pro Tips

Perfect Potato Selection and Preparation: For the ultimate smashed potato salad, choose potatoes of similar size—ideally about 1½-2 inches in diameter—to ensure even cooking. Boil them until just fork-tender but not falling apart (about 15-20 minutes depending on size). The potatoes should offer slight resistance when pierced but not be hard in the center. Allow them to steam dry for 5 minutes after draining for maximum crispiness.

The Art of the Smash: Use the bottom of a drinking glass or measuring cup rather than a fork for smashing. Apply firm, even pressure until each potato is about ½-inch thick but still intact. The goal is to create maximum surface area with plenty of ridges and crevices that will crisp up and capture dressing, not to flatten them completely. Smash directly on the baking sheet to avoid transferring the delicate potatoes multiple times.

Two-Phase Seasoning Strategy: Season in layers for flavor that penetrates throughout. Add salt to the boiling water (1 tablespoon per gallon), then season the smashed potatoes before roasting, and finally season the warm potatoes lightly again before adding the dressing. For exceptional flavor, infuse your olive oil with garlic and herbs by warming them together for 1 minute before drizzling over potatoes. This technique delivers aromatic depth to your crispy smashed potato salad.

Instructions

Step 1: Prepare the Potatoes
Start by washing 2 pounds of baby potatoes thoroughly under cold water to remove any dirt. Place them in a large pot and cover with cold water, adding 1 tablespoon of salt. Bring to a boil over high heat, then reduce to a simmer and cook for 15-20 minutes until fork-tender but not mushy. You want them soft enough to smash but not falling apart. Drain thoroughly and let them steam dry for 5 minutes in the colander – this crucial step helps achieve maximum crispiness later.

Step 2: Smash and Season
Preheat your oven to 425°F (220°C) and line two baking sheets with parchment paper. Arrange the potatoes on the baking sheets, leaving about 2 inches between each. Using the bottom of a glass or measuring cup, gently press down on each potato until it’s about ½-inch thick but still holding together. Drizzle the smashed potatoes with olive oil and melted butter mixture, then sprinkle evenly with salt, pepper, and garlic powder. Use your fingers to ensure each potato is well-coated with the seasoned oil mixture.

Step 3: Roast to Crispy Perfection
Place the baking sheets in the preheated oven and roast for 25-30 minutes, flipping the potatoes halfway through. You’re looking for deeply golden edges and a crispy exterior that makes a satisfying sound when tapped with a spatula. If needed, broil for the final 2 minutes to achieve extra crispiness. Remove from the oven and let cool slightly – just enough so they maintain their crunch but won’t immediately melt the dressing.

Step 4: Prepare the Dressing
While the potatoes roast, make your dressing by whisking together mayonnaise, sour cream, Dijon mustard, apple cider vinegar, fresh dill, chives, and minced garlic in a large mixing bowl. Season with salt and pepper to taste, remembering that the potatoes are already seasoned. The dressing should be tangy and herb-forward to contrast with the rich, crispy potatoes.

Step 5: Assemble the Salad
Add the slightly cooled crispy potatoes to the bowl with the dressing, along with chopped hard-boiled eggs, crumbled bacon, diced celery, and minced red onion. Gently toss everything together, being careful not to break up the potatoes too much – you want to maintain those crispy edges! The warm potatoes will slightly melt the dressing, creating a luxurious coating that clings to every crevice of the smashed spuds.

Variations

Mediterranean Crispy Potato Salad: Transform your crispy smashed potato salad with Mediterranean flavors by swapping the dressing for Greek yogurt mixed with lemon juice, olive oil, and minced garlic. Add kalamata olives, diced cucumber, cherry tomatoes, and crumbled feta cheese. Finish with fresh oregano and a sprinkle of za’atar spice blend for an aromatic twist that pairs beautifully with grilled lamb or fish.

Loaded Baked Potato Style: Channel loaded baked potato flavors by topping your crispy smashed potatoes with a sour cream and ranch dressing base. Add extra sharp cheddar cheese while the potatoes are still warm so it melts slightly. Top with additional bacon, chopped green onions, and a dollop of tangy barbecue sauce for a crowd-pleasing variation that works wonderfully alongside grilled meats at summer cookouts.

Vegan Herb-Loaded Version: Create a plant-based smashed potato salad by replacing the dairy with a silky tahini-based dressing (tahini, lemon juice, nutritional yeast, and garlic). Omit the eggs and bacon, instead loading up with fresh herbs like dill, parsley, chives, and tarragon. Add diced avocado for creaminess and toasted sunflower seeds for crunch. This version maintains the textural contrast while being completely vegan-friendly.

Storage and Serving

This Crispy Smashed Potato Salad is best enjoyed fresh, ideally within an hour of making it when the contrast between crispy exterior and creamy dressing is at its peak. If you must store leftovers, refrigerate them in an airtight container for up to 3 days. The potatoes will lose some crispiness but will still be delicious. To revive them, spread on a baking sheet and warm in a 350°F oven for 5-7 minutes.

For make-ahead convenience, prepare the components separately: roast and refrigerate the potatoes, mix the dressing, and prep the add-ins. Rewarm the potatoes in the oven until crisp before assembling.

Serve this showstopper alongside grilled meats as a sophisticated upgrade to classic barbecue sides. For an elevated presentation, arrange the dressed potatoes on a platter and sprinkle with additional fresh herbs and cracked black pepper. This salad also makes an exceptional base for protein—top with grilled chicken or salmon for a complete meal that celebrates the humble potato in its most glorious form.

FAQs

Can I make this potato salad ahead of time?
While you can prepare the components ahead of time, this crispy smashed potato salad is best assembled shortly before serving to maintain the textural contrast. If needed, you can roast the potatoes and prepare the dressing up to 24 hours ahead, then rewarm the potatoes in a 350°F oven for 5-7 minutes before tossing with the dressing.

What’s the best type of potato to use for smashed potato salad?
Baby or new potatoes work best because their waxy texture holds together after smashing and their thin skins crisp up beautifully. Yukon Golds or small red potatoes are excellent alternatives. Avoid russet potatoes as they tend to fall apart when smashed.

Why aren’t my potatoes getting crispy?
Three common culprits: First, insufficient drying after boiling (moisture is the enemy of crispiness). Second, overcrowding the baking sheet, which causes steaming rather than roasting. Third, too low oven temperature—425°F is ideal for crispy results.

Can I make this recipe dairy-free?
Absolutely! Replace the butter with additional olive oil and use a vegan mayonnaise and dairy-free yogurt in the dressing. The potatoes will still get wonderfully crispy.

Is it possible to reheat this salad?
Yes, though the texture won’t be identical to fresh. Spread the leftover salad on a baking sheet and heat at 350°F for 5-7 minutes. The dressing will warm up and the potatoes will regain some of their crisp texture.

Conclusion

This Crispy Smashed Potato Salad is comfort food at its finest — a revolutionary take on a classic that delivers irresistible textural contrasts in every bite. The golden, crunchy edges of each potato create a satisfying foundation that stands up to the creamy, herb-flecked dressing. It’s the kind of dish that transforms an ordinary meal into a memorable feast, equally at home at casual backyard barbecues or sophisticated dinner parties. Make it once, and you’ll never want to return to traditional potato salad again.

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