I have to tell you, making this Crispy Smashed Potato Salad Recipe was one of the most fun and satisfying cooking experiences I’ve had recently. I love how the potatoes come out golden and crunchy on the outside while remaining soft and creamy inside.

The creamy, herby dressing brings everything together in the most delicious way. Every bite bursts with flavor, and it’s surprisingly easy to make. Let me walk you through my favorite way to create this irresistible dish.

You can also enjoy similar treats like Valentine Sugar Cookie Bar Recipe for a sweet complement to this salad.

Ingredients

Here’s everything you’ll need to make this salad truly shine. I’ve included tips to help you get the best texture and flavor from each ingredient.

Smashed Potatoes:

2 lbs baby potatoes, scrubbed – Baby potatoes boil quickly and hold their shape well. Yukon Gold works too but may need extra cooking time.
1 tablespoon olive oil – Brushing them with olive oil ensures crispiness while roasting.
Salt and pepper, to taste – Season generously to enhance flavor.

Salad Dressing:

3/4 cup Greek yogurt – Gives creaminess and a tangy depth. Don’t use low-fat; it won’t be as rich.
1/2 cup Kewpie mayo – For smooth texture and subtle sweetness. Regular mayo works, but Kewpie adds extra flavor.
2 teaspoons Dijon mustard – Adds a gentle kick and balances creaminess.
1/2 large lemon, juiced – Freshly squeezed lemon juice brightens the dressing.
2 teaspoons red wine vinegar – Adds tang and complexity.
1 large garlic clove, minced – Fresh garlic is key; avoid pre-minced jars for best aroma.
1/4 cup fresh dill, chopped – Dill gives a fresh, herbaceous note.
1/4 cup fresh parsley, chopped – Adds brightness and color.
1 medium cucumber, seeded and finely chopped – Removing seeds prevents watery salad.
1 shallot, finely chopped – Provides a mild, sweet onion flavor.

Note: Serves 4–6 generously.

Variations

You can easily tweak this recipe to suit your taste or dietary preferences:

For a vegan version, use plant-based yogurt and mayo.
Add crispy bacon bits or grilled chicken for protein-packed salad. You might pair it with a hearty main like Creamy Pesto Chicken Pasta Bake for a full meal.
Sprinkle smoked paprika or chili flakes for a subtle smoky heat.
Swap dill with tarragon or chives for a slightly different herbal note.

Cooking Time

This recipe is quick but does require some roasting time for the potatoes:

Prep Time: 10 minutes
Cooking Time: 1 hour
Total Time: 1 hour 10 minutes

Equipment You Need

Here’s what I used, and why each piece is essential:

Large pot – For boiling potatoes evenly.
XL baking sheet – Gives enough room for the potatoes to roast without steaming.
Parchment paper – Prevents sticking and makes cleanup easier.
Large mixing bowl – For combining the salad dressing and tossing the potatoes.
Whisk – Helps blend the dressing smoothly.
Glass or potato masher – For smashing the boiled potatoes.

How to Make Crispy Smashed Potato Salad

Prepare the Potatoes

I started by preheating my oven to 425°F and lining a baking sheet with parchment paper. Then, I boiled the potatoes until they were fork-tender, making sure they didn’t overcook. Once drained, I transferred them to the baking sheet.

Smash and Roast

Next, I used the back of a glass to gently flatten each potato, leaving them chunky but broad. I brushed them with olive oil and sprinkled salt and pepper evenly. Roasting for 50–60 minutes gave them that irresistible golden, crispy exterior while keeping the inside soft.

Make the Dressing

While the potatoes roasted, I whipped together Greek yogurt, mayo, Dijon mustard, lemon juice, red wine vinegar, minced garlic, fresh dill, and parsley. I folded in the finely chopped cucumber and shallot, tasted, and adjusted seasoning. Letting it chill in the fridge helped the flavors meld beautifully.

Assemble the Salad

Once the potatoes cooled slightly, I folded them gently into the dressing until fully coated. I saved a few crispy bits for garnish. Sprinkling extra dill and a dash of black pepper made it look as good as it tasted. Refrigerate any leftovers for later.

Additional Tips for Making This Recipe Better

Here’s what I learned while making this salad:

I always save a few crispy potato edges to add on top for texture contrast.
Cooling the potatoes slightly before adding to the dressing prevents them from becoming soggy.
I like to taste and adjust the dressing after chilling; flavors often intensify.
Using fresh herbs instead of dried makes the salad more vibrant and flavorful.
Don’t skip removing cucumber seeds; it keeps the salad from being watery.

How to Serve Crispy Smashed Potato Salad

This salad looks stunning on a large platter or in a clear glass bowl so you can see the layers. I love garnishing with extra dill sprigs, a few crispy potato bits, and a sprinkle of black pepper. Serve it alongside grilled chicken, steak, or fish for a hearty meal. It also works as a standalone dish for a picnic or potluck.

Nutritional Information

Here’s a rough idea of what’s in a serving of this creamy, crunchy salad:

Calories: ~320 per serving
Protein: 8g – Mainly from Greek yogurt.
Carbohydrates: 35g – From the potatoes, giving a satisfying energy boost.
Fat: 15g – From olive oil and mayo, for richness and flavor.

Make Ahead and Storage

Refrigerating

I found that storing the salad in an airtight container in the fridge keeps it fresh for up to 3 days. Just give it a gentle toss before serving.

Freezing

I don’t recommend freezing because the potatoes lose their crispiness, and the dressing can separate. Best enjoyed fresh.

Reheating

If you want warm potatoes, I reheat the roasted potatoes separately in the oven and then toss them into the chilled dressing just before serving.

Why You’ll Love This Recipe

Here’s why I think this recipe is a must-try:

Easy Preparation: Boil, smash, and roast – simple steps with big flavor payoff.
Versatile: Perfect as a side for any main course or even as a hearty snack.
Customizable: Can easily adapt for vegan, low-fat, or extra herby versions.
Texture Heaven: Crispy edges with creamy dressing – every bite is satisfying.
Flavor-Packed: Fresh herbs, tangy dressing, and roasted potatoes combine beautifully.

This crispy smashed potato salad is now a favorite in my kitchen. The golden potatoes paired with the creamy, tangy dressing make it perfect for casual meals, dinner parties, or weekend gatherings. Trust me, once you try it, it’ll quickly become a staple.

Ash Tyrrell