Crispy smashed potato salad served on a rustic ceramic plate, topped with creamy herb dressing, chopped chives, and fresh dill, with golden-brown edges and a natural wood background.

Crispy Smashed Potato Salad – A Crunchy, Creamy Summer Classic

Byarlo Jack
Side-angle view of smashed potatoes on a white plate, featuring crispy golden edges, fresh green onions, and drizzled dressing, with a wooden table backdrop.

Looking for a potato salad that’s anything but ordinary? This crispy smashed potato salad is the ultimate fusion of creamy and crunchy. With golden, oven-roasted smashed potatoes tossed in a tangy dressing and topped with herbs, it’s a modern upgrade to the picnic staple. Perfect for barbecues, summer lunches, or weeknight dinners, it satisfies both comfort food cravings and fresh flavor fans. The textures are layered, the ingredients are simple, and the outcome is unforgettable. Serve it warm or at room temperature—either way, it’s going to steal the show. Ready to impress your guests (or just yourself)? Let’s dig in.

Ingredients

Crispy potatoes meet creamy, tangy dressing. Fresh herbs brighten each delicious golden bite. Simple pantry staples create stunning flavor. Perfect side dish for sunny picnics. Roasting brings out rich, nutty notes. Everyone will ask for the recipe!

  • 2 lbs baby Yukon gold potatoes
  • 3 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • Salt and black pepper to taste
  • ½ cup sour cream or Greek yogurt
  • ¼ cup mayonnaise
  • 2 teaspoons Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 1 small red onion, finely diced
  • 2 tablespoons chopped fresh dill
  • 2 tablespoons chopped fresh chives
  • Optional: crumbled bacon or feta for topping

Nutritional Information

Delicious flavor doesn’t mean heavy calories. This salad balances taste and texture. Healthy fats from olive oil shine. Sour cream adds richness, not guilt. Fresh herbs provide flavor without calories. It’s satisfying, light, and picnic-approved.

  • Calories: 235
  • Fat: 14g
  • Saturated Fat: 3g
  • Carbohydrates: 22g
  • Fiber: 3g
  • Sugar: 2g
  • Protein: 4g
  • Sodium: 290mg

Quick Time Needed

  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes

How to Make Crispy Smashed Potato Salad

Prep is fast with a big payoff. Roast potatoes until golden and crisp. Smash gently—don’t turn them mushy. Whip dressing while potatoes cook beautifully. Toss everything together while still warm. Garnish fresh, and serve with pride.

Step 1: Boil the Potatoes

Place baby potatoes in a large pot. Cover with salted water and bring to a boil. Cook until fork-tender, about 15–20 minutes. Drain and let cool slightly.

Step 2: Smash and Season

Preheat oven to 425°F (220°C). Transfer potatoes to a parchment-lined baking sheet. Use a flat-bottomed glass to gently smash each potato. Drizzle with olive oil, sprinkle garlic powder, paprika, salt, and pepper.

Step 3: Roast Until Crispy

Roast smashed potatoes for 20–25 minutes or until edges are golden brown and crispy. Flip halfway through for even crispiness.

Step 4: Make the Dressing

In a bowl, whisk together sour cream, mayo, Dijon mustard, vinegar, and a pinch of salt and pepper. Stir in red onion, dill, and chives. Taste and adjust as needed.

Step 5: Toss and Serve

Once potatoes are crispy, transfer them to a serving bowl. While still warm, gently toss with dressing. Top with additional herbs, and optional bacon or feta. Serve immediately or at room temperature.

Healthier Alternatives

Healthy swaps still keep things tasty. Try Greek yogurt instead of mayo. Use light olive oil for roasting. Add more herbs for a bold flavor. Reduce salt, boost flavor with lemon. Baked potatoes beat deep-fried options always.

  • Swap mayo with Greek yogurt for added protein and less fat.
  • Use avocado oil for a heart-healthy fat alternative.
  • Add lemon zest or juice instead of extra salt.
  • Roast without oil using parchment and cooking spray.
  • Skip bacon or use turkey bacon for a lighter topping.
  • Include more veggies like roasted carrots or bell peppers.

Storing Tips

Store leftovers to enjoy more later. Keep potatoes crisp with smart storage. Don’t mix dressings if storing long time. Use airtight containers to avoid sogginess. Reheat gently for the best crispy texture. Freezing isn’t recommended, as it changes the texture.

  • Refrigerator: Store in an airtight container for up to 3 days.
  • Keep dressing separate if you plan to make ahead.
  • Reheat in oven or air fryer at 375°F for 8–10 minutes.
  • Avoid microwaving if you want to maintain crispiness.
  • Do not freeze – potatoes lose their structure.
  • Add fresh herbs after reheating for flavor refresh.

Serving Ideas

Top-down view of smashed potato salad on a ceramic plate, artfully arranged with lemon zest, fresh herbs, and dressing, surrounded by cutlery and a napkin.

Serve it warm or at room temperature. Pairs beautifully with grilled summer dishes. Ideal for brunch, picnics, or potlucks. Top with eggs for a hearty breakfast. Make it a meal with protein. Crispy potatoes shine in any meal.

  • Alongside grilled meats or BBQ, for a crowd-pleasing side.
  • With poached or fried eggs for a savory breakfast bowl.
  • As a base for loaded veggie or chicken bowls.
  • On a charcuterie board as a warm, savory element.
  • Stuffed into wraps with greens and protein.
  • Topped with avocado slices for a creamy contrast.

Chef’s Special Tips

Extreme close-up of crispy smashed potatoes on a grey plate, highlighting the detailed textures of the golden skin and creamy herb sauce.
  • Use small, even-sized potatoes for consistent smashing and roasting.
  • Don’t over-smash — keep texture intact.
  • Let potatoes cool slightly before tossing to avoid a soggy salad.
  • Add extra vinegar or lemon for a zippier dressing.
  • Customize toppings with pickled onions, crispy prosciutto, or hard-boiled eggs.
  • Serve warm for a comforting twist on a classic cold salad.

Conclusion

This crispy smashed potato salad redefines what a potato salad can be—flavorful, crunchy, and addictive. It’s versatile enough for a BBQ side dish or a stand-alone lunch, and easy enough to whip up on a busy weeknight. The best part? Everyone thinks it took way more effort than it did. Once you try it, you’ll never go back to traditional potato salad again. Give it a go and prepare for the compliments to roll in.

FAQs

Small Yukon gold or baby red potatoes are ideal for crispy smashed potato salad because they roast well and have a creamy interior with a crispy exterior.

To prevent your crispy smashed potato salad from becoming soggy, store it in an airtight container without the dressing and re-crisp the potatoes in the oven or air fryer before serving.

Crispy smashed potato salad can be served hot, warm, or at room temperature. However, for the best texture and flavor, serve it shortly after roasting while still warm.

Yes, you can make a healthier version of crispy smashed potato salad by lightly spraying the potatoes with cooking spray or using parchment paper for oil-free roasting.

Crispy smashed potato salad is naturally gluten-free, as it typically contains potatoes, olive oil, herbs, and seasonings—just double-check any added ingredients like dressings.

Absolutely! Enhance your crispy smashed potato salad by adding grilled chicken, turkey bacon, or even a poached egg to turn it into a complete meal.

Crispy smashed potato salad can be refrigerated in an airtight container for up to 3 days. For best texture, reheat the potatoes before serving.