Hi, I’m Lina Vexley—a passionate home cook, joyful food lover, and proud mama. My happiest memories have always been made in the kitchen: the scent of garlic sizzling, the sound of laughter from my daughter, and the joy of turning simple ingredients into something magical. This crispy smashed potato salad is one of those magical creations.
What started as a happy accident quickly became a family favorite. I had extra roasted potatoes one evening, and instead of reheating them, I folded them into a bowl of creamy herbed yogurt dressing. The result? A dish that’s now on regular rotation in our home—fresh, tangy, crunchy, and unbelievably satisfying.
In this article, I’ll walk you through the exact steps to make this dish from scratch, with tips I’ve learned through real-life kitchen moments. Whether you’re cooking for a weeknight dinner or bringing a bowl to share at a picnic, this recipe always brings smiles to the table.
You’ll find four sections in this guide—starting with the story and ending with pro tips, FAQs, and the complete recipe card. If you’re new to the joy of crispy smashed potato salad, you’re in for a treat.
Let’s dig in, together.
Table of Contents
The Salad Story with Crispy Smashed Potato Salad Magic
Where It All Began: Kitchen Moments with Potatoes
Every summer my daughter and I do this little routine. We visit the farmers market to pick up those tiny golden baby potatoes – firm soft, earthy, and waiting to be cooked. One time, we had leftovers from the previous year which made me think, “What if I mix these crispy smashed potatoes into a cold salad?” Boom. This is the way this Crispy Smashed Potato Salad came to be–through a an accident that was happy, just like the most successful cooking experiments.
The combination of crisp edges, cool rich dressings, as well as a vibrant herb flavor was a feast for the eyes. It brought me back to the fact the fact that food comfort can be delicious, fresh and surprising simultaneously.
The salad soon became a weekend essential. It was great for grilling out or just putting something together during the week the salad brought everyone together at the table.
What Makes This Crispy Smashed Potato Salad Special
In contrast to traditional Crispy Smashed Potato Salad, this one is focused on the texture. The potatoes are cooked first after which they are mashed, and then roasted until crisp and deeply golden. They’re not just a foundation, they’re the center of attention. What about the delicious salad dressing? It skips the bulky dressing and instead uses a mix with Greek yogurt, kewpie mayo and other herbs such as Dill along with parsley and adds an energizing punch.
Even better? This recipe can be easily modified. Do you want to make it vegan? Switch to vegan mayo and yogurt. Do you prefer a more tangy flavor? A dash of Red Wine Vinegar and Dijon mustard will balance everything perfectly.
This isn’t just a snack, it’s an excellent conversation appetizer. Every bite is packed with crunch and cream with zest and chill. Trust me when I say that it will make your guests want to know the recipe before they’ve eaten their meals.
Make the perfect Crispy Smashed Potato Salad Base
Choosing the Right Potato and Boiling It Right
The basis of this delicious Crispy Smashed Potato Salad begins with the right type of potato. Small, waxy varieties such as red or baby gold potatoes are the best option. The skins are crisp and delicious and the insides stay smooth and soft without breaking.
Start by rubbing your potatoes to remove dirt. There is no necessity to remove them. Bring a large pot water to a boil, then add the potatoes. Cook them until they are fork-tender approximately 7 to 8 minutes. Do not want them to be to be mushy, but enough soft to smash them without breaking.
After draining, let them steam dry for about a time of about a minute. This helps remove surface moisture, which allows them to cook crisp instead of being steamed in the oven.
Smashing and Roasting: The Secret to Texture
Place your cooked potatoes on a baking sheet lined with parchment. Make use of an empty bottom jar or glass in a delicate way to press the potato. Don’t make them too thin. You need them to be flattened by a certain thickness to make the edges crisp, while the center stays soft.
Make sure to coat each potato with olive oil then sprinkle them on the salt and spice and then roast the potatoes in an oven with a high temperature (425degF) for 50 to 60 minutes. The longer they cook the longer, the more crispy and golden they become.
Keep the crispest, darkest pieces that fall off the tray — they’re gold. These crunchy pieces are an ideal garnish after the salad is assemble.
Building The creamy salad dressing
Creamy But Light: Yogurt, Mayo & Mustard Mix
What makes this Crispy Smashed Potato Salad stand apart is the delicious and tart dressing. It’s lighter than the traditional mayonnaise-laden varieties, but extremely flavorful. In a large mixing bowl combine:
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Crispy Smashed Potato Salad – Creamy, Crunchy & Fresh
- Total Time: 1 hour 5 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
A creamy, crunchy twist on classic potato salad. This smashed version with yogurt dressing and crispy roasted potatoes is the ultimate side dish.
Ingredients
Smashed Potatoes:
2 lbs baby potatoes, scrubbed
1 tbs olive oil
Salt and pepper to taste
Salad:
3/4 cup Greek yogurt
1/2 cup kewpie mayo
2 tsp Dijon mustard
Juice of 1/2 large lemon
2 tsp red wine vinegar
1 large garlic clove, minced
1/4 cup fresh dill, chopped
1/4 cup fresh parsley, chopped
1 medium cucumber, seeded and finely chopped
1 shallot, finely chopped
Instructions
Preheat oven to 425°F. Line baking sheet with parchment paper.
Boil potatoes until fork tender, about 7 minutes.
Drain, dry, and place on baking sheet. Smash each potato flat.
Brush with olive oil, season with salt and pepper. Roast for 50–60 minutes until golden and crispy.
While potatoes roast, mix yogurt, mayo, mustard, lemon juice, vinegar, garlic, dill, parsley, salt and pepper.
Stir in cucumber and shallot. Chill dressing.
Cool potatoes 5 minutes. Fold into dressing.
Garnish with extra dill, pepper, and crispy bits. Serve warm or chilled.
Notes
Make ahead by storing potatoes and dressing separately.
Use vegan yogurt and mayo to make this recipe plant-based.
Reheat potatoes briefly to bring back crispiness.
- Prep Time: 5 minutes
- Cook Time: 1 hour
- Category: Salads
- Method: Roasted
- Cuisine: American
The creamy base is balanced and balanced. The yogurt gives it some tang that is pleasant while the mayo keeps it silky smooth and the vinegar and mustard brighten the whole thing up.
adding crunch and freshness by using Herbs and Veggies
Then is the freshness. Add small pieces of freshly and fresh dill along with chopped parsley ( one cup for each) along with a tiny mayot and the cucumber that has been seeded which are both chopped finely. The cucumber must be sucked out so that it doesn’t saturate the salad. This is a crucial element.
The dressing should be chilled in the refrigerator while the potatoes are roasting. This will help the flavors blend and provides it with a thicker consistency, which is ideal for coating crisp potatoes.
Once the potatoes are cooked and cool then fold them into the dressing with care. It is important for each crispy piece to be covered, yet not have them crushed. Add a bit of black pepper, dill and the saved potato shards on top.
Serving Tips Variations, Storage, and Serving Tips
How to Serve Crispy Smashed Potato Salad
It is recommended to serve this meal hot or chilled which is when the flavors really shine. It’s delicious served with seared or grilled chicken, grilled salmon, or a veg-forward main course like bell peppers that are stuffed.
Use it for a stand-alone lunch, or take it along to a picnic, it stays fresh even after being out for some time. The creamy base isn’t too gloopy and the potatoes stay fresh.
Add flaky salt, lemon juice and flaky sea salt on the top before serving for a snappy final touch.
Make-Ahead, Storage & Custom Variations
If you’re making a meal ahead for dinner, cook the potatoes and prepare the dressing in advance and mix the ingredients until just before serving. Keep the potatoes separate at room temperature or in the refrigerator, and bake for a couple of minutes prior to mixing it in.
Refrigerated leftovers can be kept fresh for all day long. The flavor gets more intense over time however the crunch will be slightly softer.
Variations? You bet.
- Use vegan ingredients: vegan mayonnaise and plant-based yogurt.
- Protein: Mix in chopped hard-boiled eggs, or grill tofu cubes.
- Add some spice by mixing the cayenne pepper or smoked paprika in the dressing.
Conclusion
This Crispy Smashed Potato Salad blends two of the most delicious things: roast potato goodness as well as fresh, herby salad bliss. It’s a delicious, playful dish (or the main!) that’s simple to make and always a treat to eat.
It doesn’t matter if you’re making it with your children or serving it up at a dinner party or just enjoying it fresh out of the fridge the following day It’s the kind of recipe you can make that simply remains. You can smash the spuds now and enjoy.
FAQ Section: Your Crispy Smashed Potato Salad Questions Answered
Can I prepare crispy potato salad ahead of time?
Yes! Prepare the dressing and potatoes ahead of time, but store them in a separate container. Just before serving, mix them to create the crispest texture.
How do I best to cook mashed potatoes?
Spread them out on an oven-proof baking sheet and bake at 400 degF for about 10 minutes to revive the crispness.
Can this salad be used for picnics, potlucks, or picnics?
Absolutely. It is more durable than the traditional Crispy Smashed Potato Salad, it is also safe to be left out longer thanks to the yogurt-mayonnaise mix.
Can I make it vegan?
Yes! You can substitute vegan mayo and yogurt. Everything else remains the same. And you still get a creamy, crisp deliciousness.