If you ask me, smashed potatoes are one of the best ways to eat a spud.
This crispy potato salad puts a fun twist on the classic side dish that everyone knows and loves. Tender potatoes get smashed and roasted until they’re golden and crispy on the edges, then tossed with a simple dressing.
The smashing creates all these little nooks and crannies that soak up flavor while giving you that perfect contrast of textures. Crispy bits meet creamy centers in every single bite.
It’s the kind of dish that works just as well at a backyard barbecue as it does on your weeknight dinner table.
Why You’ll Love This Smashed Potato Salad
- Crispy texture twist – Unlike regular potato salad, these smashed potatoes get roasted until golden and crispy on the outside while staying creamy inside, giving you the best of both worlds.
- Simple ingredients – You probably have most of these pantry staples and fresh herbs on hand already, making this an easy side dish to whip up anytime.
- Perfect for gatherings – This potato salad stands out at potlucks and barbecues because it’s different from the usual mayo-heavy versions everyone expects.
- Customizable toppings – The optional pickles and bacon bits let you make it your own, whether you want it tangy, smoky, or just keep it simple with fresh herbs.
- Make-ahead friendly – You can prep the potatoes ahead of time and just toss with the dressing before serving, making entertaining so much easier.
What Kind of Baby Potatoes Should I Use?
Any variety of baby potatoes will work great for this recipe, but I personally love using small red or yellow potatoes since they hold their shape well when smashed and have a naturally creamy texture. You can also use fingerling potatoes if that’s what you have on hand – just make sure they’re all roughly the same size so they cook evenly. Look for potatoes that are firm to the touch and avoid any with soft spots or green patches. If you can only find larger potatoes, you can cut them into 1-2 inch pieces, but baby potatoes are really ideal here because their thin skins get wonderfully crispy when roasted.
Options for Substitutions
This potato salad is pretty forgiving when it comes to swaps – here’s what you can change up:
- Baby potatoes: Regular russet or red potatoes work great too! Just cut them into 1-2 inch chunks before boiling. Red potatoes hold their shape better after smashing, while russets get extra crispy.
- Mayonnaise: You can swap half or all of the mayo with Greek yogurt for a lighter version, or use avocado mayo if that’s your preference. The texture will be slightly different but still tasty.
- Dijon mustard: Regular yellow mustard or whole grain mustard both work fine here. Start with a bit less if using yellow mustard since it’s milder.
- Fresh herbs: No fresh herbs? Use about 1 tablespoon of dried herbs instead, or skip them entirely – the green onions will still give you that fresh flavor.
- Green onions: Regular yellow onion works too – just use about 2 tablespoons finely diced and soak it in cold water for 10 minutes to mellow the bite.
- Turkey bacon: Regular bacon, pancetta, or even crispy chickpeas make great substitutes for that crunchy element.
Watch Out for These Mistakes While Cooking
The biggest mistake when making smashed potato salad is not boiling the potatoes long enough – they need to be fork-tender before smashing, or you’ll end up with chunks that won’t crisp up properly in the oven.
Another common error is skipping the drying step after boiling; pat those potatoes completely dry with paper towels before adding oil, otherwise they’ll steam instead of getting that golden, crispy exterior you’re after.
Don’t overcrowd your baking sheet either, as this creates steam and prevents proper browning – use two pans if needed and make sure each smashed potato has some breathing room.
Finally, resist the urge to add the mayo-based dressing while the potatoes are still hot, as the heat will cause the mayonnaise to separate and create an oily mess instead of a creamy coating.
What to Serve With Crispy Smashed Potato Salad?
This crispy potato salad is perfect alongside grilled meats like burgers, hot dogs, or barbecue chicken at your next cookout. The crispy edges and creamy dressing make it a great match for smoky flavors, so try it with grilled salmon or pork chops too. Since it’s heartier than regular potato salad, it pairs nicely with lighter sides like coleslaw or a simple cucumber salad to balance things out. You can also serve it as part of a picnic spread with sandwiches, or even enjoy it on its own as a satisfying lunch with some crusty bread on the side.
Storage Instructions
Refrigerate: This potato salad keeps really well in the fridge for up to 4 days in a covered container. The crispy edges might soften a bit over time, but the flavors actually get better as they meld together. I like to give it a quick stir before serving since the dressing can settle.
Make Ahead: You can totally prep this ahead of time! Cook and smash the potatoes up to 2 days early, then store them covered in the fridge. When you’re ready to serve, just toss with the dressing and fresh herbs. This actually makes entertaining so much easier.
Refresh: If you want to bring back some of that crispy texture after storing, spread the potato salad on a baking sheet and pop it under the broiler for 2-3 minutes. Keep a close eye on it so it doesn’t burn, but this little trick makes it taste almost fresh-made again.
| Preparation Time | 15-20 minutes |
| Cooking Time | 30-50 minutes |
| Total Time | 45-70 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 950-1100
- Protein: 7-10 g
- Fat: 60-72 g
- Carbohydrates: 90-110 g
Ingredients
For the potatoes:
- 1.5 lb baby potatoes
- 3 tbsp extra virgin olive oil
- 1 tsp kosher salt (for boiling)
- 1/2 tsp garlic powder
- 1/2 tsp freshly cracked black pepper
For the dressing and garnish:
- 1/4 cup mayonnaise
- 1 tbsp dijon mustard
- 2 tbsp chopped fresh parsley, dill, or chives
- 2 green onions, chopped
- Optional: 1/4 cup diced pickles or relish
- Optional: 1/4 cup crispy turkey bacon bits
Step 1: Boil the Baby Potatoes
- 1.5 lb baby potatoes
- 1 tsp kosher salt (for boiling)
Thoroughly wash the baby potatoes to remove any dirt.
Place them in a large pot, cover with cold water, and add kosher salt.
Bring the pot to a boil over high heat, then reduce the heat and simmer for 15-20 minutes until the potatoes are fork-tender but not falling apart.
Step 2: Smash and Season the Potatoes
- boiled baby potatoes from Step 1
- 3 tbsp extra virgin olive oil
- 1/2 tsp garlic powder
- 1 tsp kosher salt (from ingredient list, used for seasoning in this step)
- 1/2 tsp freshly cracked black pepper
Preheat the oven to 425°F (220°C).
Drain the boiled potatoes and let them cool slightly.
Line a baking sheet with parchment paper and arrange the potatoes in a single layer.
Using a potato masher or the bottom of a glass, gently smash each potato to about half an inch thick, keeping them intact.
Drizzle with extra virgin olive oil, then sprinkle with garlic powder, additional kosher salt, and freshly cracked black pepper.
Use a spatula to toss and ensure the potatoes are well coated with oil and seasonings.
Step 3: Roast the Smashed Potatoes
- seasoned, smashed potatoes from Step 2
Roast the seasoned, smashed potatoes in the preheated oven for 25-30 minutes, flipping halfway through, until they are golden brown and crispy.
When done, remove them from the oven and let cool slightly to make tossing easier later.
Step 4: Prepare the Creamy Herb Dressing
- 1/4 cup mayonnaise
- 1 tbsp Dijon mustard
- 2 tbsp chopped fresh parsley, dill, or chives
- 2 green onions, chopped
- optional: 1/4 cup diced pickles or relish
- optional: 1/4 cup crispy turkey bacon bits
While the potatoes roast, combine the mayonnaise, Dijon mustard, chopped fresh herbs (such as parsley, dill, or chives), and chopped green onions in a mixing bowl.
If desired, add diced pickles or relish and crispy turkey bacon bits for extra flavor and texture.
Mix everything together until evenly combined.
Taste and adjust seasoning; a squeeze of lemon juice can add some brightness here.
I like adding a bit more chopped herbs for a fresh burst of flavor.
Step 5: Toss Potatoes with Dressing and Serve
- roasted smashed potatoes from Step 3
- creamy herb dressing from Step 4
- additional chopped fresh herbs or green onions (from ingredient list, for garnish)
- extra virgin olive oil (optional, for drizzling)
In a large mixing bowl, gently toss the warm, crispy potatoes with the prepared dressing until all the potatoes are evenly coated.
Serve the salad immediately for the best texture, or refrigerate for at least 30 minutes if you prefer to serve it cold—this gives the flavors time to meld beautifully.
Garnish with additional chopped herbs or green onions just before serving, and for a little extra richness, drizzle a bit of extra olive oil or lemon juice over the top.
Crunchy Crispy Smashed Potato Salad
Ingredients
For the potatoes:
- 1.5 lb baby potatoes
- 3 tbsp extra virgin olive oil
- 1 tsp kosher salt (for boiling)
- 1/2 tsp garlic powder
- 1/2 tsp freshly cracked black pepper
For the dressing and garnish:
- 1/4 cup mayonnaise
- 1 tbsp Dijon mustard
- 2 tbsp chopped fresh parsley, dill, or chives
- 2 green onions, chopped
- optional: 1/4 cup diced pickles or relish
- optional: 1/4 cup crispy turkey bacon bits
Instructions
- Thoroughly wash the baby potatoes to remove any dirt. Place them in a large pot, cover with cold water, and add kosher salt. Bring the pot to a boil over high heat, then reduce the heat and simmer for 15-20 minutes until the potatoes are fork-tender but not falling apart.
- Preheat the oven to 425°F (220°C). Drain the boiled potatoes and let them cool slightly. Line a baking sheet with parchment paper and arrange the potatoes in a single layer. Using a potato masher or the bottom of a glass, gently smash each potato to about half an inch thick, keeping them intact. Drizzle with extra virgin olive oil, then sprinkle with garlic powder, additional kosher salt, and freshly cracked black pepper. Use a spatula to toss and ensure the potatoes are well coated with oil and seasonings.
- Roast the seasoned, smashed potatoes in the preheated oven for 25-30 minutes, flipping halfway through, until they are golden brown and crispy. When done, remove them from the oven and let cool slightly to make tossing easier later.
- While the potatoes roast, combine the mayonnaise, Dijon mustard, chopped fresh herbs (such as parsley, dill, or chives), and chopped green onions in a mixing bowl. If desired, add diced pickles or relish and crispy turkey bacon bits for extra flavor and texture. Mix everything together until evenly combined. Taste and adjust seasoning; a squeeze of lemon juice can add some brightness here. I like adding a bit more chopped herbs for a fresh burst of flavor.
- In a large mixing bowl, gently toss the warm, crispy potatoes with the prepared dressing until all the potatoes are evenly coated. Serve the salad immediately for the best texture, or refrigerate for at least 30 minutes if you prefer to serve it cold—this gives the flavors time to meld beautifully. Garnish with additional chopped herbs or green onions just before serving, and for a little extra richness, drizzle a bit of extra olive oil or lemon juice over the top.
