Crispy Smashed Potato Salad

Hi, I’m Sam from dishfoody.com, where every recipe aims to bring simple ingredients together in flavorful, joyful ways. If you’re tired of limp, mushy potato salads, this Crispy Smashed Potato Salad flips tradition with crispy edges, tender insides, and a fresh, tangy dressing that livens up any meal.

Perfect for picnics, barbecues, or weeknight sides, this recipe delivers crunch and zest in every bite. Building on years of recipe experience, I’ve crafted this easy, crowd-pleasing salad that’s sure to become a favorite. Here’s your ultimate guide to ingredients, prep, cooking, tips, flavor variations, and serving ideas.

Why This Crispy Smashed Potato Salad Works

• Combines boiling and smashing for crisp charred edges with creamy centers
• Tossed in a bright, herby dressing that cuts through richness
• Uses baby potatoes for perfect size and texture balance
• Affordable, easy-to-find ingredients
• Minimal hands-on cooking, mostly baking and boiling
• Versatile for various occasions and crowd sizes

Choosing the Right Ingredients

Potatoes:

• Baby Yukon Gold or red potatoes for buttery flavor and sturdy texture
• Avoid large potatoes as they may not crisp evenly

Dressing Essentials:

• Olive oil and lemon juice for brightness
• Dijon mustard and fresh herbs (parsley, chives) for flavor depth

Additional Flavor Boosters:

• Garlic, capers, or pickles for acidity and punch
• Parmesan or feta for saltiness (optional)

Ingredients & Prep

• 2 lbs baby potatoes, scrubbed
• 3 tablespoons olive oil, plus more for roasting
• Salt and freshly ground black pepper
• 2 tablespoons fresh lemon juice
• 1 teaspoon Dijon mustard
• 2 cloves garlic, minced
• ¼ cup fresh parsley, chopped
• 2 tablespoons fresh chives, chopped
• Optional: 2 tablespoons capers or diced pickles
• Optional: grated Parmesan cheese

Step-by-Step Cooking Instructions

1. Preheat oven to 425°F (220°C). Boil potatoes in salted water until fork-tender, about 15-20 minutes. Drain and let cool slightly.
2. Place potatoes on a baking sheet and gently smash each with the bottom of a glass or potato masher to about ½-inch thickness.
3. Drizzle with olive oil and sprinkle with salt and pepper. Roast 25-30 minutes until golden and crispy around edges.
4. Meanwhile, whisk lemon juice, olive oil, Dijon mustard, garlic, salt, and pepper in a bowl for dressing.
5. Toss warm potatoes with dressing, parsley, chives, and optional capers or pickles.
6. Sprinkle Parmesan if using before serving.

Pro Tips

• Don’t overcrowd the baking tray to allow crisping
• Let potatoes cool briefly before smashing for better texture
• Use a silicone spatula or metal spatula to lift potatoes without breaking

Flavor Variations

Spicy Kick:

Add smoked paprika or chili flakes to dressing.

Creamy Twist:

Stir in a dollop of Greek yogurt or sour cream before serving.

Global Influences:

• Mediterranean: Add olives, sun-dried tomatoes, and oregano
• French: Mix in fresh tarragon and Dijon mustard
• Mexican: Use lime juice, cilantro, and jalapeños

Serving Suggestions

Serve warm or room temperature alongside grilled meats, roasted chicken, or as part of a picnic spread. Pairs well with crisp white wine or sparkling water.

FAQs

• Can I make ahead? Yes, prepare and roast potatoes, keep dressing separate, toss before serving.
• How long does it keep? Refrigerate leftovers up to 2 days.
• Is this salad gluten-free? Naturally gluten-free.

Conclusion

Elevate your side dish game with this Crispy Smashed Potato Salad crisp, flavorful, and easy to prepare. Bring delightful texture and freshness to your table with this recipe. For more creative salads, check out dishfoody.com and try our Cheesy Scalloped Potatoes.

Crispy Smashed Potato Salad

Print Recipe

Crispy Smashed Potato Salad combines crispy smashed baby potatoes with fresh herbs and a tangy dressing for a delicious twist on classic potato salad. Perfect for summer cookouts or casual meals.

• Author: ssam
• Prep Time: 15 mins
• Cook Time: 30 mins
• Total Time: 45 mins
• Yield: 6 servings 1x
• Category: Salad, Side Dish
• Method: Boiled and Baked
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 2 pounds baby potatoes
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1/4 cup mayonnaise
• 2 tablespoons Dijon mustard
• 2 tablespoons apple cider vinegar
• 1/4 cup fresh chives, chopped
• 1/4 cup fresh parsley, chopped
• 2 celery stalks, diced
• Optional: 1/4 cup crispy bacon bits

Instructions

• 1. Preheat oven to 425°F (220°C).
• 2. Boil potatoes in salted water until tender, about 15 minutes; drain and cool slightly.
• 3. Place potatoes on a baking sheet and gently smash each with a fork or bottom of a glass.
• 4. Drizzle olive oil over potatoes and season with salt and pepper.
• 5. Bake for 25-30 minutes until potatoes are crispy and golden.
• 6. In a bowl, mix mayonnaise, Dijon mustard, apple cider vinegar.
• 7. Add chives, parsley, celery, and optional bacon; stir to combine.
• 8. Toss dressing with warm potatoes.
• 9. Serve warm or at room temperature.

Notes

• Use small new potatoes for best texture.
• Add lemon zest for extra brightness.
• For vegan version, substitute mayonnaise with vegan mayo.
• Great for potlucks and picnics.

Nutrition

• Serving Size: 1 cup
• Calories: 250
• Sugar: 3g
• Sodium: 380mg
• Fat: 14g
• Saturated Fat: 2g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 25g
• Fiber: 3g
• Protein: 4g
• Cholesterol: 20mg

Keywords: crispy smashed potatoes, potato salad, side dish, summer recipes