Name: Crispy Smashed Potato Salad
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 1.5 lbs baby Yukon Gold or red potatoes; 2 tbsp olive oil; Salt and black pepper, to taste; 1 tsp garlic powder; Optional: ½ tsp smoked paprika or chili flakes; 1/3 cup mayonnaise; 1 tbsp Dijon mustard; 1 tbsp apple cider vinegar or lemon juice; 1 garlic clove, minced; 2 tbsp fresh dill or parsley, chopped; Salt and pepper to taste; Optional: 2 tbsp Greek yogurt or sour cream; Optional add-ins: crumbled bacon, chopped red or green onions, capers or pickles, chopped hard-boiled eggs

This crispy smashed potato salad is a bold and irresistible twist on traditional potato salad. Instead of boiling and mixing everything cold, I roast smashed baby potatoes until golden and crisp, then toss them with a tangy, herby dressing. The result is warm, crunchy, creamy, and absolutely packed with flavor—a total game-changer in my salad lineup.

Why You’ll Love This Recipe

I love this potato salad because it delivers the perfect mix of textures—crispy edges, creamy centers, and a zesty dressing that pulls it all together. It’s great for cookouts, potlucks, or just a fun weeknight side dish. Unlike traditional potato salad, it’s served warm or at room temperature, which brings out even more flavor and keeps things interesting.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the crispy potatoes:

Baby potatoes (Yukon gold or red)
Olive oil
Salt
Black pepper
Garlic powder
Optional: smoked paprika or chili flakes

For the dressing:

Mayonnaise
Dijon mustard
Apple cider vinegar or lemon juice
Garlic, minced
Fresh dill or parsley, chopped
Salt and pepper to taste
Optional: Greek yogurt or sour cream for extra tang

Add-ins (optional):

Crumbled bacon
Chopped red onion or green onions
Capers or pickles for briny bite
Hard-boiled eggs, chopped

Directions

I preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper.
I boil the baby potatoes in salted water until just fork-tender, about 12–15 minutes, then drain and let them cool slightly.
I transfer the potatoes to the baking sheet and gently smash each one with the bottom of a glass or measuring cup until flattened but still intact.
I drizzle the smashed potatoes with olive oil and season with salt, pepper, garlic powder, and any additional spices I like.
I roast the potatoes for 25–30 minutes, flipping halfway through, until they’re golden and crispy on the edges.
While the potatoes roast, I whisk together the dressing ingredients in a small bowl.
Once the potatoes are crispy, I let them cool just slightly, then gently toss them with the dressing and any add-ins.
I serve the salad warm or at room temperature, garnished with extra herbs if I want a fresh finish.

Servings and timing

This recipe serves 4–6 people. It takes about 15 minutes to prep, 15 minutes to boil, and 25–30 minutes to roast. I can have it ready in around an hour.

Variations

Sometimes I make it spicy with sriracha mayo or chipotle seasoning. I also swap in balsamic glaze or ranch dressing for a different flavor profile. For a vegan version, I use plant-based mayo and skip the bacon or egg. I love adding roasted garlic cloves or caramelized onions for extra depth.

Storage/Reheating

I store leftovers in the fridge for up to 3 days. To reheat, I pop them in the oven at 350°F for about 10 minutes to revive the crispness. I avoid the microwave if I want to keep the edges crispy.

FAQs

Can I make this salad ahead of time?

Yes, I roast the potatoes and make the dressing ahead. I keep them separate and toss just before serving to keep the texture crisp.

Do I need to peel the potatoes?

No, I leave the skins on for extra texture and flavor. They crisp up beautifully in the oven.

What’s the best potato to use?

I go with small Yukon Gold or red potatoes—they hold their shape well and get crisp without drying out.

Can I serve this cold?

You can, but I like it best warm or at room temperature so the crisp texture stands out. Cold potatoes will lose some of their crunch.

Is this salad good for outdoor events?

Absolutely. Since it’s mayo-based, I keep it chilled until ready to serve, or enjoy it within an hour if it’s out in warm weather.

Conclusion

Crispy smashed potato salad is the perfect mashup of roasted potatoes and zesty dressing. It’s crispy, creamy, tangy, and full of bold, fresh flavor. Whether I’m serving it at a BBQ, picnic, or just alongside dinner, it always adds something special to the table—and keeps everyone coming back for more.