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Crispy Smashed Potato Salad Recipe

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This Crispy Smashed Potato Salad is the ultimate twist on classic potato salad. Featuring golden, crispy smashed potatoes tossed with a zesty, herb-infused dressing, this dish brings together crunch, creaminess, and bold flavor. Ideal for picnics, potlucks, or a hearty side dish, this upgraded potato salad recipe is gluten-free, vegetarian, and sure to impress.

Ingredients

Scale

  • 2 pounds baby potatoes (Yukon gold or red)

  • 2 tablespoons olive oil

  • Salt and pepper to taste

  • 1/2 cup mayonnaise

  • 2 tablespoons Dijon mustard

  • 1 tablespoon apple cider vinegar

  • 1 clove garlic, minced

  • 2 tablespoons fresh dill, chopped

  • 1/4 cup chopped green onions

  • 1/4 cup chopped celery (optional)

  • 1 teaspoon paprika (optional)

Instructions

  1. Boil Potatoes: Place the baby potatoes in a pot of salted water. Bring to a boil and cook until fork-tender (about 15-20 minutes).

  2. Preheat Oven: While boiling, preheat your oven to 425°F (220°C).

  3. Smash Potatoes: Drain the potatoes and let them cool slightly. Place them on a baking sheet and gently smash with a glass or fork.

  4. Roast: Drizzle with olive oil, season with salt and pepper, and roast for 25–30 minutes or until crispy and golden.

  5. Make Dressing: In a bowl, mix mayonnaise, Dijon mustard, apple cider vinegar, garlic, dill, green onions, and celery.

  6. Combine: Let roasted potatoes cool slightly, then toss them with the dressing.

  7. Serve: Sprinkle with paprika and extra dill if desired. Serve warm or chilled.

Notes

  • For extra crunch, broil potatoes for the last 3 minutes.

  • Can be made ahead—store dressing separately until serving.

  • Add crumbled bacon or pickles for a variation.

Nutrition

Find it online: https://katyrecipes.com/crispy-smashed-potato-salad-recipe/