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Crispy Smashed Potato Salad Recipe
Ash Tyrrell

Crispy Smashed Potato Salad Recipe

I have to tell you, making this crispy smashed potato salad 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.
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Total Time 1 hour 10 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 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.
  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Notes

  • 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.