Crispy Smashed Potato Salad

Crispy smashed potato salad is an ultra-satisfying side for any gathering thanks to its golden crunch and tangy herbed dressing. The crispy edges and creamy middle make it truly irresistible served warm or room temperature. This has become my go-to when potatoes need to steal the show at picnics or potlucks.

The first time I brought this to our summer barbecue it disappeared before the burgers even hit the table. Now friends joke it is not really a party without this dish front and center.

Ingredients

• Baby potatoes: They hold their shape well and get extra-crispy Choose mini yellow for best flavor and tender skin
• Olive oil: Helps achieve that golden crisp on the outside Use a fruity or peppery extra virgin if possible
• Salt and pepper: Essential for seasoning at each step Go for flaky sea salt if you have it for extra crunch
• Greek yogurt: Adds tang and a creamy base Use full-fat for the best texture and taste
• Kewpie mayonnaise or regular mayo: Kewpie gives richness and a bit of sweetness A good quality regular mayo works too
• Dijon mustard: Gives the dressing a bright sharp kick Smooth Dijon blends right in
• Lemon juice: Freshly squeezed adds brightness and tang
• Garlic clove: Adds a subtle savory note Choose firm cloves for the best flavor
• Fresh parsley: Lifts everything with green freshness Italian flat-leaf tastes best here
• Dill pickle: Gives a punch of acidity Crunchy cold pickles work best
• Shallot: Adds a hint of mellow onion flavor Go for ones with taut, shiny skins
• Scallions: Optional for a fresh oniony garnish

Step-by-Step Instructions

Prep the potatoes:

Place baby potatoes in a large pot of well-salted cold water Bring to a boil over medium heat and cook until just fork tender This usually takes about seven to eight minutes Drain thoroughly and let them cool until you can safely handle

Smash and dry:

Pat the cooked potatoes completely dry with a paper towel Spread them on a parchment-lined baking sheet Gently flatten each one to about a quarter-inch thickness using a potato masher or the bottom of a sturdy glass This creates plenty of craggy edges for extra crispiness

Season and roast:

Brush the smashed potatoes generously with olive oil Season well with salt and pepper Roast them in a hot oven at four hundred twenty five degrees until deeply golden and crisp on both sides This takes about forty five to sixty minutes Flip them halfway through for even browning

Make the herbed dressing:

While potatoes crisp, whisk together olive oil, Greek yogurt, mayo, Dijon mustard, lemon juice, minced garlic, and chopped parsley until smooth Mix in the chopped dill pickle and shallot Taste and adjust with salt and pepper Cover and chill until ready to use

Toss and finish:

Once the potatoes are crispy, pull from the oven and let cool for about ten minutes Save the extra-crispy little potato bits for garnish Place the potatoes in a bowl and gently toss with the dressing until every piece is coated Top with fresh scallions and reserved crispy bits Serve warm or at room temperature and enjoy every last bite

Save

I am always impressed by how the Greek yogurt brings a lightness and tang that balances the richness of the mayo I once made the dressing with only yogurt when we ran out of mayo and no one noticed the swap making this dish truly flexible

Storage Tips

Keep leftover potato salad in an airtight container in the fridge for up to three days To revive the crispness warm it up on a sheet pan in a hot oven for just a few minutes before serving Cold leftovers are great for snacking

Ingredient Substitutions

Swap full-fat sour cream for Greek yogurt for a richer flavor Vegan mayo and coconut yogurt work well for a dairy-free version If you do not have fresh parsley try dill or chives instead

Serving Suggestions

This potato salad is an all-star with grilled meats or picnic fare I love serving it alongside grilled salmon or herby chicken Serve warm for maximum crisp or bring to room temperature for easy transporting to potlucks

Save

Cultural Context

Smashed potatoes are a favorite in Australian barbecue culture but pairing them with creamy American-style salad dressing brings a fun twist you will not find at your typical deli counter My family always requested classic potato salad until this crispy version came along and no one looks back

Recipe FAQs

→ How do I ensure the potatoes get extra crispy?

Patting the potatoes dry after boiling and brushing generously with olive oil before roasting helps achieve maximum crispiness.

→ Can I use regular mayonnaise instead of Kewpie?

Yes, regular mayo works well, but Kewpie adds a richer umami depth that enhances the dressing.

→ What can I substitute for Greek yogurt?

Plain sour cream or a thick, plain non-dairy yogurt both make excellent substitutes for Greek yogurt in the dressing.

→ Do I serve this potato salad warm or cold?

It’s best served warm, soon after tossing with the herbed dressing, for optimal crispness and flavor.

→ Can I prep any components in advance?

You can make the yogurt dressing up to a day ahead and store it refrigerated; roast the potatoes just before serving.

→ Are there other herbs I can use besides parsley?

Fresh dill or chives are excellent alternatives that provide a different flavor dimension to the salad.