Crispy Smashed Potato Salad Recipe

There’s something deeply satisfying about the contrast of crispy edges and creamy centers in a perfectly smashed potato. Combine that texture with the cool, tangy comfort of classic potato salad flavors, and you’ve got a dish that’s bound to steal the show at any gathering.

this Recipe

I first made this crispy smashed potato salad on a whim after roasting too many baby potatoes. The result? A crunchy, creamy, flavor-packed twist on the traditional side dish that instantly became a cookout staple. It's approachable, make-ahead friendly, and guaranteed to turn heads.

Let’s dig into why this potato salad deserves a spot on your table.

Why You’ll Love This Crispy Smashed Potato Salad

Get ready to fall for your new go-to summer side. This potato salad isn't just tasty – it’s a total crowd-pleaser with serious texture and flavor appeal.

First, the crispy smashed potatoes add a whole new dimension. Instead of soft chunks drowning in mayo, you get golden brown edges with fluffy interiors, perfect for soaking up all the tangy goodness of the dressing.

It’s also shockingly simple to make. No fancy ingredients, no complicated techniques – just boil, smash, roast, toss, and chill. You can prep most of it ahead of time and assemble just before serving.

Not to mention, it’s budget-friendly and versatile. You’ll need just a handful of pantry staples and a few fridge basics to make it happen. Plus, you can easily make it dairy-free, vegan, or add protein like bacon or eggs to bulk it up.

Finally, it’s a refreshing change from the traditional potato salad. It holds up beautifully at room temperature, making it perfect for potlucks, BBQs, or even weekday lunches.

Now that you’re craving a bite, let’s take a closer look at what you’ll need to make it happen.

Ingredients Notes

This potato salad relies on a few humble ingredients that shine when combined with the right technique. Each one plays a role in balancing crunch, creaminess, and bold flavor.

Baby potatoes are the heart of this dish. Look for small yellow or red potatoes, roughly the size of a golf ball. Their thin skins crisp up beautifully, while the insides stay buttery-soft. You can use fingerlings too, but try to keep the size uniform so they roast evenly.

Olive oil is key to getting that golden, crunchy finish. Don’t skimp – a generous drizzle before roasting helps the potatoes caramelize and blister just right. You’ll want a high-quality extra virgin olive oil here since its flavor will stand out.

Red onion adds sharpness and a beautiful pop of color. Thinly sliced and soaked briefly in vinegar, it mellows just enough while retaining its bite. If red onions are too strong for you, feel free to swap in shallots or green onions.

The dressing is a zippy mix of mayonnaise, Dijon mustard, apple cider vinegar, and fresh herbs. The mayo gives it body, while the mustard and vinegar brighten things up. Dill and parsley are the classic go-tos, but chives or tarragon also work wonderfully.

You’ll also need a large baking sheet, parchment paper, a sturdy glass or measuring cup to smash the potatoes, and a mixing bowl for the dressing.

How To Make This Crispy Smashed Potato Salad

Making this salad is simple, but the key lies in treating each step with care. Here’s how to make it irresistible from the very first bite.

Start by boiling your potatoes in well-salted water until they’re just fork-tender. This usually takes 15-20 minutes depending on their size. Drain and let them cool slightly – they’ll be easier to smash without falling apart.

Once they’re cool enough to handle, spread the potatoes on a parchment-lined baking sheet. Use the bottom of a glass or a heavy mug to gently press down on each one. Aim for about ½ inch thick – you want them smashed, not shredded.

Drizzle the smashed potatoes with olive oil and sprinkle with salt. Roast them in a hot oven at 425°F (220°C) for 25-30 minutes, flipping halfway through. You’ll know they’re done when the edges are crisp and deeply golden.

While the potatoes are roasting, make your dressing. In a large bowl, whisk together mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper. Stir in your fresh herbs and set it aside. If you’re using red onion, give the slices a quick soak in vinegar to mellow their sharpness.

Once the potatoes are crisp, let them cool for 10-15 minutes so they don’t melt the dressing. Gently toss them in the bowl with the dressing and onions, being careful not to break them up too much. You want each bite to have both crispy edges and creamy dressing.

This salad is best served slightly warm or at room temperature, but it holds well in the fridge too. Expect a total prep and cook time of about 45 minutes from start to finish.

Storage Options

Crispy smashed potato salad stores surprisingly well, though it’s best enjoyed the day it’s made for peak texture.

If you have leftovers, transfer them to an airtight container and refrigerate. The salad will keep for up to 3 days, though the potatoes will soften a bit over time. To keep the texture, you can store the roasted potatoes and dressing separately and combine just before serving.

You can also re-crisp the potatoes by reheating them in a 400°F oven for 10 minutes. This won’t return them to full crispiness but will warm them and revive some texture.

Avoid freezing, as the texture of the potatoes becomes mushy when thawed. This dish is best as a fresh make-ahead option, not a long-term freezer candidate.

Variations and Substitutions

This salad is endlessly adaptable, which makes it a great template for seasonal ingredients and dietary needs.

For a vegan version, simply use your favorite plant-based mayo. There are several great options on the market now that mimic the flavor and texture of traditional mayo perfectly.

Add protein by tossing in crumbled bacon, chopped hard-boiled eggs, or even shredded chicken. These additions make it heartier and perfect for a full lunch or light dinner.

If you love a tangy twist, try swapping the apple cider vinegar for white wine vinegar or even lemon juice. You could also add a spoonful of capers or chopped pickles for extra briney bite.

To give it a Mediterranean spin, mix in crumbled feta cheese, kalamata olives, and chopped sun-dried tomatoes. Toss with a lemon-herb vinaigrette instead of the mayo-based dressing.

And if heat is your thing, don’t hold back – a drizzle of hot sauce or a pinch of red pepper flakes gives the dressing a subtle kick that plays beautifully with the creamy-tangy base.

Don’t be afraid to get creative. This crispy smashed potato salad is as flexible as it is flavorful – a perfect canvas for your kitchen experiments.

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