Looking for a potato salad that's a little extra? This smashed potato salad is the perfect twist on the classic! Instead of using boiled chunks, this recipe uses crispy smashed potatoes roasted until golden, then tossed with a creamy, tangy dressing and fresh herbs. The result? A salad that's crunchy on the outside, soft on the inside, and bursting with bold, zesty flavor.
Whether planning a picnic, BBQ, or just wanting a delicious dinner side dish, this smashed potato salad recipe is a guaranteed crowd-pleaser. It's easy to make, endlessly customizable, and a fun upgrade to the usual potato salad.
Try my other potato recipes. For other BBQ options, try roasted asparagus, Brussels sprout salad, Indian corn, baked potato, etc.
The post contains Helpful Tips and tricks for making crispy Smashed Potato Salad. But if you're in a hurry, you can also click "Jump to Recipe" under the Heading to go directly to the Recipe Card.
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ABOUT SMASHED POTATO SALAD
Smashed potato salad is a fun and yummy dish made with baby potatoes. First, the potatoes are cooked until they are soft. Then, they are gently smashed and roasted until the outside gets crispy and golden. After that, the crispy potatoes are mixed with a tasty dressing made with yogurt, mayonnaise, herbs, and spices.
This salad is crunchy on the outside and soft on the inside, making it a real treat. It's perfect for picnics, parties, or family dinners. Once you try smashed potato salad, you'll want to eat it repeatedly!
🥘 INGREDIENTS
- POTATOES: Use baby red potatoes as they provide a nice color to the smashed potatoes. Red and golden potatoes are soft and creamy, making them perfect for the recipe.
- OIL/BUTTER: You can substitute oil for butter. Mix oil or melted butter with paprika, minced garlic, or garlic powder.
- YOGURT & MAYONNAISE: To make the dressing for smashed potato salad, you can use ½ cup of yogurt and ½ cup of mayonnaise. Alternatively, you can use only Greek yogurt to make it healthier.
- HERBS: To enhance the dressing's flavor and aroma, you will need chopped parsley, green onions (also known as scallions), and dill leaves.
- ADD-ONS: You can use more garlic powder, red chili flakes (optional), red wine vinegar, lemon juice, and Dijon Mustard.
🔪 INSTRUCTIONS (with Step-by-Step Pictures)
- Step 1 - Boil Potatoes: Boil the potatoes in salted water for 6-8 minutes.
2. Step 2—Smash Potatoes: Once the potatoes are boiled, smash them using a cup or a bowl.
3. Step 3 - Make Spiced Oil: Make spiced oil by combining paprika and garlic powder.
4. Step 4 - Brush oil on smashed potatoes: Brush oil over the potatoes. Bake at 400°F for 45-55 minutes.
5. Step 5 - Make Yogurt Dressing: In a bowl, add mayonnaise, cucumber, Greek yogurt, parsley, dill leaves, Dijon mustard, lemon juice, red wine vinegar, and red chili flakes.
6. Step 6 - Add Smashed Potatoes: Mix all the ingredients and place smashed potatoes over the yogurt dressing. Garnish with scallions and enjoy!
💭EXPERT TIPS
- Small potatoes, like baby gold or red potatoes, smash and crisp beautifully. Larger potatoes may fall apart or stay too soft in the center.
- Boil potatoes in salty water so you don't need to add salt later.
- Boil potatoes until soft enough to pierce with a fork but still hold their shape. Overcooked ones may fall apart when smashed.
- Press the bottom of a glass or a spoon into the potatoes, but do not crush them. Too much pressure will break the potatoes entirely.
- Let the potatoes rest for 5 minutes after roasting so they don't make the dressing too runny when tossed.
With these expert tips, your smashed potato salad will be crispy on the outside, soft inside, and perfectly dressed every time.
STORAGE
Leftover salad can be stored in an airtight container in the refrigerator for up to 2 days. If you haven't mixed the roasted potatoes and dressing, store them separately to keep them crispy.
Reheating: To revive crispiness, reheat the potatoes in an oven or air fryer at 180°C (350°F) for 5–8 minutes. Only toss with dressing after reheating if storing separately.
📖FREQUENTLY ASKED QUESTIONS
Yes! You can roast the smashed potatoes ahead and store them unmixed. Add the dressing just before serving to keep the potatoes crispy.
Baby potatoes (red, gold, or new potatoes) are perfect. They're small, soft inside, and crisp up beautifully when smashed and roasted.
Yes! You can use small sweet potatoes. They may be a bit softer and less crispy, but they are still delicious with the right amount of seasoning.
Mix the dressing just before serving, and make sure the potatoes have cooled slightly so they don't steam and soften.
You can enjoy it warm, at room temperature, or cold. Warm is best if you love crispy edges; cold is great for leftovers or picnics.
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SMASHED POTATO SALAD
Equipment
Ingredients
For the Potatoes
- 2 lbs Baby Potatoes
- Water for boiling
- 1 tablespoon Salt
- 2-3 tablespoon Extra Virgin Olive Oil or Melted Butter
- 2 tablespoon Garlic Powder or minced Garlic
- 1 tablespoon Paprika
For Greek Yogurt Dipping Sauce
- ½ cup Greek Yogurt
- ½ cup Mayonnaise or Vegan Mayonnaise
- 1 small Cucumber sliced or chopped
- 1 handful Parsley chopped
- 2 tablespoon Dill Leaves chopped
- 2 tablespoon Red Wine Vinegar
- 2 tablespoon Lemon Juice
- 2 tablespoon Dijon Mustard
- 1 tablespoon Red Chili Flakes
- 2 Scallions sliced
Instructions
Boil The Potatoes
- Wash the potatoes well. Add them to a pot of salted water and boil until fork-tender (about 15-20 minutes). Drain the water and let the potatoes cool slightly.2 lbs Baby Potatoes, 1 tablespoon Salt, Water
Smash The Potatoes
- Place the boiled potatoes on a baking tray lined with parchment paper. Use the back of the spoon, fork, or cup to gently press each potato flat.(Note- Don't press potatoes too hard, otherwise they will fall apart.)
Make Spiced Oil
- In a small bowl, add extra virgin olive oil. Add minced garlic or garlic powder, and Paprika, mix until well combined. Brush this oil on the smashed potatoes.2-3 tablespoon Extra Virgin Olive Oil, 2 tablespoon Garlic Powder, 1 tablespoon Paprika
Roast Until Crispy
- Air Fryer: Preheat the air fryer at 400 degrees F for 3-4 minutes. Place potatoes in the air fryer basket in a single layer (leaving a slight gap between two potatoes). Air fry at 375 degrees F for 15 minutes until crispy on one side. Keep rotating the potatoes every 5 minutes.Oven: Preheat oven to 400℉ for 15 minutes. Place the baking tray in the oven and bake for 45-55 minutes or until crispy. Remove the tray from the oven and let them sit for 5 minutes.
Make The Dressing
- In a bowl, mix Greek yogurt, mayonnaise, cucumber, parsley, dill leaves, red wine vinegar, dijon mustard, lemon juice, and red chili flakes until well combined.½ cup Greek Yogurt, ½ cup Mayonnaise, 1 small Cucumber, 1 handful Parsley, 2 tablespoon Dill Leaves, 2 tablespoon Red Wine Vinegar, 2 tablespoon Lemon Juice, 2 tablespoon Dijon Mustard, 1 tablespoon Red Chili Flakes
Toss & Serve
- Place the potatoes in the bowl and gently toss with the dressing. Garnish with scallions. Serve warm or at room temperature and enjoy.2 Scallions
Video
Notes
- Small potatoes, like baby gold or red potatoes, smash and crisp beautifully. Larger potatoes may fall apart or stay too soft in the center.
- Boil potatoes in salty water so you don't need to add salt later.
- Boil potatoes until soft enough to pierce with a fork but still hold their shape. Overcooked ones may fall apart when smashed.
- Press the bottom of a glass or a spoon, but do not crush. Too much pressure will break them entirely.
- Let the potatoes rest for 5 minutes after roasting so they don't make the dressing too runny when tossed.
Samantha says
Just made smashed potato salad, and it's so crispy, creamy, and full of flavor love this !
Sunny says
taste really good with Dill.