Crispy smashed potato salad is the kind of dish that stops conversations at the table. It starts with baby potatoes smashed and roasted until golden, then tossed into a tangy herb-packed dressing. The result? A chilled salad with a hot personality—crisp on the outside, creamy inside, and coated in bright flavor. If you’ve ever wondered how to make a potato salad that’s crunchy and refreshing, this version might just become your new go-to.
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Why Crispy Smashed Potato Salad Is My Summer Go-To
I still remember the first time I made crispy smashed potato salad. It was a backyard cookout in July, the kind where drinks sweat and the grill doesn’t cool down until sundown. I wanted to serve something new—something bold but not heavy. So I took a risk and smashed some baby potatoes, roasted them until golden brown, and tossed them into a chilled herby yogurt-mayo dressing. That salad didn’t just disappear—it got talked about for days.
Since then, this recipe of Crispy smashed potato salad has become part of my summer ritual. It’s the crunchy cousin of traditional potato salad, bursting with fresh dill, cucumber, and a creamy dressing that clings to every crack of those crispy spuds. I’ve even paired it alongside dishes like Mexican Street Corn Pasta Salad and Round Swamp Farm Chicken Salad, and every time, it fits in just right.
The beauty of crispy smashed potato salad is its personality—it’s not just about flavor, but texture. From cookouts to weeknight meals, it brings contrast and freshness in every bite.
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5-Star Crispy Smashed Potato Salad Recipe | Remarkable Crunch!
- Total Time: 70 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
Crispy smashed potato salad with golden roasted baby potatoes, creamy Greek yogurt dressing, and loads of fresh herbs. Perfectly refreshing and satisfying.
Ingredients
2 lbs baby potatoes, scrubbed
1 tbsp 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
Instructions
1. Preheat oven to 425°F and line a baking sheet with parchment.
2. Boil potatoes until fork-tender (about 7 minutes), then drain and dry well.
3. Place potatoes on the sheet and smash gently with a glass.
4. Brush with olive oil, season with salt and pepper, and roast for 50–60 minutes until crispy.
5. Reserve some crispy bits for garnish.
6. In a bowl, whisk yogurt, mayo, mustard, lemon juice, vinegar, garlic, dill, and parsley.
7. Stir in cucumber and shallot. Refrigerate while potatoes roast.
8. Let potatoes cool for 5 minutes, then fold into the dressing.
9. Garnish with crispy bits, dill, and black pepper.
10. Refrigerate leftovers in an airtight container.
Notes
Be sure to deseed the cucumber to avoid watery dressing.
For extra crisp, keep some potatoes aside to garnish right before serving.
Dressing can be made ahead and stored up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 290
- Sugar: 3g
- Sodium: 410mg
- Fat: 17g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 15mg
Keywords: crispy smashed potato salad, herbed potato salad, roasted potato salad
How to Master Crispy smashed potato salad
Boil, Smash, and Roast the Right Way
If your crispy smashed potatoes aren’t living up to their name, the issue might be your method. Start by boiling scrubbed baby potatoes until fork-tender—about 7 minutes. You want them soft, not falling apart. Drain and pat them dry with a clean towel. This step is crucial because moisture is the enemy of crispiness.
Transfer the potatoes to a parchment-lined baking sheet and smash them gently with the bottom of a glass. Don’t flatten them too thin. Brush with olive oil, sprinkle with salt and pepper, and roast at 425°F for 50 minutes to an hour. You’re looking for deep golden edges with a crackly texture.
For a little extra flavor, save a handful of the crispy brown bits from the tray to use as garnish later.
Why Your Potatoes Might Not Be Crispy
So, why do some people struggle with crispy results? One reason is overcrowding the baking sheet. If your potatoes are too close, they’ll steam instead of crisp. Another common mistake is skipping the drying step. Even a little surface moisture can prevent browning.
Make sure your oven is fully preheated and hot. If you’re still not seeing the crunch, try removing the parchment paper halfway through to let the bottom sides brown even more. It’s a trick I picked up while testing recipes like Crispy Rice Salad and Crispy Zucchini Fries, where surface texture makes all the difference.
Creating the Creamy Base for Your Potato Salad
Why the Yogurt-Mayo Dressing Works
What makes this Crispy smashed potato salad a standout is the tangy, herbaceous dressing. It starts with Greek yogurt and Kewpie mayo, blended with Dijon mustard, lemon juice, red wine vinegar, garlic, and chopped dill and parsley. The Greek yogurt brings a bright tang, while Kewpie mayo adds umami richness.
The cucumber and shallot add crunch and freshness. Just make sure you remove the cucumber seeds—too much water will break down the dressing. Mix the dressing first, taste it, adjust the seasoning, and fold in the chopped vegetables. Refrigerate while the potatoes finish roasting.
This creamy base pairs beautifully with the crunchy roasted potatoes, much like how bright dressings anchor hearty textures in Crunchy Thai Chickpea Salad or Celery Apple Pistachio Salad.
Balance Is Everything
Acidity is key to keeping creamy salads from feeling too heavy. That’s where lemon juice and vinegar come in—they cut through the fat and perk up the herbs. This balance of textures and flavors is what gives the crispy smashed potato salad its satisfying punch.
You can even adjust the garlic depending on your preferences. One large clove adds just enough depth without overwhelming. I prefer fresh garlic for its sharpness, but roasted garlic can offer a more mellow tone if that’s your style.
How to Serve, Store, and Keep Crispy smashed potato salad So Crispy
Best Serving Practices for Maximum Crunch
When the potatoes come out of the oven, give them a few minutes to cool. This helps them hold their structure when folded into the dressing. If you add them while hot, they’ll steam and soften.
Use a gentle folding motion to keep the crispy edges intact. Garnish with extra dill, cracked black pepper, and the reserved roasted bits. Serve chilled or at room temp—it’s delicious either way.
Pair this dish with bright seafood recipes like Cajun Pickled Shrimp or Firecracker Shrimp for a flavor-packed meal that covers every craving.
How to Store Leftovers Properly
This salad holds up well for 2–3 days in the fridge. Store it in an airtight container, and if you want to maintain the crunch, keep some of the roasted potatoes aside and mix them in just before serving.
If the Crispy smashed potato salad becomes too thick after chilling, add a small splash of lemon juice to loosen the dressing. You can also freshen it up with extra chopped herbs. While the salad will lose some crispness over time, the flavor continues to develop and deepen.
Conclusion : Crispy smashed potato salad
Crispy smashed potato salad is more than a side—it’s the kind of dish that surprises people and brings them back for seconds. It’s the contrast of crunchy and creamy, warm and cool, that makes this Crispy smashed potato salad special. Whether you’re cooking for a picnic or prepping weekday lunch, this Crispy smashed potato salad adds something fresh and exciting to the table.
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FAQ About Crispy smashed potato salad
How do you make potato salad crispy?
Use roasted smashed potatoes instead of boiled chunks. Let them cool slightly before mixing to preserve their crispness.
How do you make crushed potatoes crispy?
Smash boiled baby potatoes with a glass, coat with oil, season, and roast at 425°F for 50–60 minutes. Don’t crowd the tray.
Why are my smashed potatoes not getting crispy?
Too much moisture, underheating the oven, or lack of space between potatoes can prevent proper crisping.
How to make potatoes super crispy?
Boil until fork-tender, dry well, smash evenly, roast hot, and don’t skip the olive oil or salt.