Crispy Smashed Potato Salad Recipe

Golden baby potatoes, crispy as a pan-fried dream and coated in a creamy, tangy yogurt dressing—this crispy smashed potato salad is not shy on texture. With punchy Dijon, kewpie mayo, and a bit of bite from shallots and pickle, it’s cozy but not boring. Think potato salad’s more stylish cousin who travels a lot and owns good knives.

This one’s the kind of thing you make when you want a warm, comforting side dish but still want it to have a little crunch, a little zest, and a whole lot of personality.

Don’t let this one slip away — pin it now and thank yourself later!

Why You’ll Love this Crispy Smashed Potato Salad

It’s not your average backyard barbecue situation, but it’s also not fussy. You just roast, whisk, toss, and bam—magic.

Crunchy meets creamy: The crispy roasted edges get cozy with a tangy dressing and it’s honestly a party.
Ridiculously simple to make: You just squish, roast, whip up the most delightful sauce, and toss it all together.
No mayo overload: It’s balanced with Greek yogurt and a pop of lemon, so it’s tangy without being cloying.
Plays well with others: Serve it alongside grilled meats, roasted fish, or straight from the bowl while standing over the kitchen sink. No judgment.
Textural bliss: Those saved crispy bits on top? Do not skip them. They’re the salty little crown jewels.
Easily adaptable: Toss in extra herbs, swap in some spicy mustard, or add capers if you’re feeling briny.

Ingredient Notes

Here’s a quick run-through of what’s going into this bowl—and a couple tips to make it sing.

Baby potatoes: Go for golden or yellow ones; they roast beautifully and get that buttery interior with crispy edges.
Olive oil: Use the good stuff if you have it. It adds richness and helps those edges crisp up into heaven.
Greek yogurt: Tangy, creamy, and light—this keeps the dressing fresh without veering into heavy territory.
Kewpie mayo: Ultra-smooth and subtly sweet, it blends beautifully. But regular mayo works just fine too.
Dijon mustard: Adds zing and a little bit of fancy. Don’t skimp unless you’re swapping for something equally saucy.
Lemon juice: Brightens up the whole bowl. Fresh-squeezed is key here.
Garlic: Just a little hit of savory depth. One clove is plenty, unless you’re feeling bold.
Fresh parsley: It gives a little lift and freshness; no need to be precise—just chop and toss it in.
Dill pickle: This one’s non-negotiable for me. You want those little crunchy, vinegary bites in there.
Shallot: Mild and subtly sweet. Finely minced, it adds that whisper of onion without taking over.
Scallions (optional): Totally optional, but they bring color and a gentle bite that complements everything else.

How To Make This Crispy Smashed Potato Salad

Let’s dive in. Set your timer, grab your favorite mixing bowl, and get ready to smash some spuds.

Start with the potatoes: Fill a big pot with well-salted cold water and drop in the baby potatoes. Bring it to a boil and cook for 7–8 minutes, just until fork-tender. Nothing mushy, OK?
Dry and smash: Drain them and give the little guys a short breather. Once cool enough to handle, pat them dry (really dry—no soggy roasties allowed) and place them on a parchment-lined baking sheet. Then, take a glass or potato masher and gently flatten each to about ¼-inch thick.
Oil and roast: Brush them generously with 2 tablespoons of olive oil, sprinkle with salt and pepper, and roast at 425°F. Flip them halfway through, and roast until they’re deeply golden and crispy all over—about 45 to 60 minutes.
Make the dressing: While the potatoes crisp up, whisk the yogurt, mayo, Dijon, lemon juice, minced garlic, parsley, and that last tablespoon of olive oil. Stir in the chopped dill pickle and shallot. Give it a taste. Add salt and pepper if it needs a bit more pep. Then pop it in the fridge until showtime.
Dress and toss: When the potatoes are gorgeously crispy, remove them from the oven and let them cool for 10-ish minutes. Pick off some extra browned bits for garnish (snack on one if you must, I won’t tell). Toss the rest of the potatoes into a bowl, add the dressing, and mix gently so you don’t smush them into oblivion.
Garnish and serve: Scatter over scallions and those crunchy bits you saved. Serve warm, and be prepared for second helpings.

Storage Options

Let’s talk leftovers—assuming you’ll have any.

If you’ve got some extra, stash the crispy smashed potato salad in an airtight container in the fridge. It’ll keep for about 2 to 3 days. The texture softens a bit as it sits, but the flavor just keeps getting better. The dressing soaks into those little smashed crevices in all the best ways.

Now, can you freeze it? Technically yes, but I wouldn’t recommend it. The mayonnaise and yogurt base doesn’t love a deep freeze. It can separate when thawed, and the once-crispy potatoes turn kind of sad and flabby. Think “soggy elevator potato” energy. Nobody needs that.

If you want to reheat, I suggest spreading leftovers on a baking sheet, popping them in the oven at 400°F for 10 minutes or so. It revives the crispy magic pretty well. Or just eat it cold from the fridge. Honestly… still really good that way.

Variations and Substitutions

You can definitely shake things up here, depending on what’s loitering in your fridge or pantry.

Swap the yogurt: Sour cream or crème fraîche would be dreamy, especially if you’re in a richer mood.
Try different herbs: Don’t have parsley? Use dill, chives, or even a little fresh thyme. Mix and match like a salad DJ.
Add chopped bacon: If you’re feeling bold (and slightly Southern), toss in crispy bacon bits. Smoky saltiness = instant upgrade.
Experiment with mustard: Try grainy or spicy brown mustard for more texture and punch.
Go vegan: Sub plant-based mayo and unsweetened non-dairy yogurt, and you’re in business. It still delivers.
Use sweet potatoes: They roast differently and won’t get quite as crispy, but the flavor combo with the dressing can totally work.

What to Serve with Crispy Smashed Potato Salad

This salad cozies up to just about anything. It plays well with mains, especially things that are grilled, seared, or equally bold.

Grilled skewers or burgers are a happy match. The tanginess of this salad cuts through greasy richness like a culinary palate cleanse. Try it with tender beef or grilled halloumi.
Pair it with something simple like roast chicken or even a classic meatloaf. If you’re looking for one, this Cracker Barrel-style meatloaf brings all the comfort vibes you’d want next to this salad.
Got fish on the menu? A crisp-skinned cod or salmon works like a charm. Actually, I love this pan-seared cod with rainbow chard with it. The greens parallel the fresh herbs here.
At a potluck, let this be your quirky-but-welcome side dish. Just warm it before serving and top off with extra scallions or even a few pickled onions.
Or eat it straight from the bowl while watching old sitcom reruns. Not that I’m speaking from experience, of course.

Don’t let this one slip away — pin it now and thank yourself later!

Frequently Asked Questions

Can I make crispy smashed potato salad ahead of time?

Yes, but with a little timing strategy. You can roast the potatoes ahead and make the dressing the day before. Store them separately to keep the potatoes crisp, then toss everything together right before serving. If you mix it too early, the crispy edges will soften up, which isn’t a tragedy—but you’ll lose that fun texture contrast.

Do I need to peel the baby potatoes first?

Nope! That’s the beauty of this recipe. The thin skins crisp up beautifully in the oven and give the salad its delicious texture. Just rinse them well before boiling, pat them dry after cooking, and you’re good to go. Peeling would honestly just slow you down and steal the fun.

What kind of yogurt works best for the dressing?

Plain Greek yogurt is your best bet—it’s thick, creamy, and has that nice tang to balance the mayo and mustard. You could use regular plain yogurt too, but strain it a bit first so the dressing doesn’t get too runny. Avoid anything flavored or sweetened (unless dill pickle mango is your thing, in which case… you do you?).

Can I serve this salad chilled?

You can, but I do think it’s best warm or at room temp. If you serve it cold straight from the fridge, the potatoes lose some crispness and the dressing seizes up a bit. Let it sit out for 20 to 30 minutes before serving if you’re going cold. That way, the flavors mellow and the dressing loosens up just enough.

If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!

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