Why You’ll Love This Recipe

This salad combines two great textures—crispy potatoes and a creamy, tangy dressing. The crunchy, roasted potatoes add a satisfying bite that’s different from typical potato salad, while the creamy dressing enhances the flavor with hints of mustard and herbs. It’s a delightful combination that’s both refreshing and comforting. Easy to prepare, this recipe is sure to become a favorite for summer gatherings or everyday meals.

Ingredients

2 pounds baby potatoes (Yukon Gold or red potatoes work well)
2 tablespoons extra virgin olive oil
Salt and pepper, to taste
1 teaspoon garlic powder
1/2 cup mayonnaise
2 tablespoons Dijon mustard
1/4 cup chopped fresh herbs (parsley, dill, or chives)
2 green onions, chopped
Optional: 1/4 cup diced pickles or relish, crispy bacon bits

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Boil the Potatoes: Wash the baby potatoes and place them in a large pot with cold water. Add salt and bring to a boil, cooking for 15-20 minutes or until fork-tender. Drain and let cool slightly.
Smash the Potatoes: Preheat your oven to 425°F (220°C). Arrange the cooked potatoes on a baking sheet lined with parchment paper. Gently smash each potato using a potato masher or the bottom of a glass.
Season and Roast: Drizzle the smashed potatoes with olive oil and sprinkle with garlic powder, salt, and pepper. Roast for 25-30 minutes, flipping halfway through, until golden brown and crispy.
Prepare the Dressing: While the potatoes are roasting, combine mayonnaise, Dijon mustard, chopped herbs, green onions, and any optional ingredients in a bowl. Adjust seasoning as desired.
Combine and Serve: Once the potatoes are crispy, remove them from the oven and let them cool slightly. Toss the warm potatoes with the dressing and serve immediately.

Servings and timing

Servings: 6
Prep time: 30 minutes
Cooking time: 45 minutes

Variations

Add Cheese: Top with crumbled feta or shredded cheddar cheese for extra richness.
Spicy Kick: Add a bit of sriracha or hot sauce to the dressing for some heat.
Herb Variety: Try different fresh herbs, like basil or tarragon, to change the flavor profile.

Storage/Reheating

Store any leftover salad in an airtight container in the fridge for up to 3 days. While it’s best enjoyed fresh, you can reheat the potatoes in the oven at 350°F (175°C) for 10 minutes to bring back some of the crispiness. For a cold version, add extra dressing to refresh the flavors.

FAQs

1. How long can I store leftovers?

Store the potato salad in the fridge for up to 3 days. The potatoes may lose some crispness but the flavor remains delicious.

2. Can I use regular potatoes instead of baby potatoes?

Yes, you can use larger potatoes, but make sure to cut them into smaller pieces for even cooking.

3. Can I make this dish ahead of time?

Yes, you can boil and smash the potatoes ahead of time. Store them separately from the dressing and roast them fresh when ready to serve.

4. Can I use sour cream instead of mayonnaise?

Yes, you can substitute sour cream for mayonnaise for a tangier flavor.

5. How can I make this salad spicier?

Add some chopped jalapeños or a bit of hot sauce to the dressing for a spicy kick.

6. Can I skip roasting the potatoes?

While roasting gives the potatoes a crispy texture, you can also serve them unroasted for a softer version. However, roasting enhances the flavor and crunch.

7. Is there a vegan version of this recipe?

Yes, you can substitute mayonnaise with vegan mayonnaise and ensure any optional ingredients, like bacon bits, are plant-based.

8. Can I use Greek yogurt in place of mayonnaise?

Yes, Greek yogurt makes a great lighter substitute while still offering creaminess.

9. What can I pair this salad with?

This salad pairs perfectly with grilled meats like BBQ chicken, steak, or burgers, as well as other picnic dishes.

10. How do I keep the potatoes crispy when storing them?

Reheat the potatoes in the oven to restore their crispness, as refrigeration can soften the roasted exterior.

Conclusion

Crispy Smashed Potato Salad is a refreshing and delicious take on the classic potato salad. With its crispy potatoes, creamy dressing, and fresh herbs, it’s a perfect side dish for any occasion. Easy to make and versatile, this recipe will surely impress your guests and become a go-to dish in your kitchen. Enjoy it warm or cold, and don’t forget to experiment with different variations to make it your own!

Crispy Smashed Potato Salad

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This Crispy Smashed Potato Salad is a delightful twist on the classic. Featuring crispy roasted potatoes combined with a creamy, tangy dressing, it’s a perfect side dish for any summer barbecue or family dinner. Enjoy the perfect balance of crispy and creamy textures in every bite!

Author: Emily
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Yield: 4 servings
Category: Side Dish
Method: Roasting, Boiling
Cuisine: American
Diet: Vegetarian

Instructions

Cook the Potatoes: Wash potatoes, place in a pot with salted water, and boil until fork-tender (15-20 mins). Drain and cool slightly.
Smash the Potatoes: Preheat oven to 425°F (220°C). On a baking sheet, arrange potatoes in a single layer and smash gently with a potato masher or glass.
Roast the Potatoes: Drizzle with olive oil, sprinkle with garlic powder, salt, and pepper. Roast for 25-30 minutes until golden and crispy, flipping halfway.
Prepare the Dressing: Combine mayonnaise, Dijon mustard, herbs, green onions, and optional ingredients in a bowl. Adjust seasoning to taste.
Combine and Serve: Toss warm potatoes with dressing. Serve immediately or refrigerate for later use.

Notes

For extra tanginess, add lemon juice or more mustard to the dressing.
Store leftovers in the fridge for up to 3 days. Reheat in the oven to revive crispiness.
Ideal for pairing with grilled meats and BBQ.