If you are on the hunt for a comforting yet exciting twist on a classic side, this Crispy Smashed Potato Salad Recipe will quickly become your go-to dish. Imagine tender baby potatoes boiled to perfection then smashed and roasted until irresistibly crispy on the outside, paired with a tangy, herby dressing that brings a burst of fresh flavor in every bite. This salad strikes the perfect balance between warm and cool, crunchy and creamy, making it a fantastic addition to any meal or outdoor gathering. Trust me, once you try this Crispy Smashed Potato Salad Recipe, you’ll wonder how you ever enjoyed potato salad any other way.
Ingredients You’ll Need
Simple, fresh ingredients are at the heart of this recipe, each playing a crucial role in building flavor, texture, and visual appeal. From the creamy mayo to the aromatic fresh herbs, every component has a delicious purpose.
- Baby potatoes (2 pounds): Yukon Gold or red potatoes provide the perfect size and creamy interior for smashing and roasting.
- Olive oil (2 tablespoons): Helps the potatoes crisp up beautifully while adding rich, fruity notes.
- Garlic powder (1/2 teaspoon): Adds subtle depth and warmth to the seasoning.
- Smoked paprika (1/2 teaspoon): Delivers a gentle smoky kick and vibrant color.
- Salt and pepper: The essential seasoning to enhance all the flavors.
- Mayonnaise (1/3 cup): Creates a creamy base that brings everything together.
- Dijon mustard (2 tablespoons): Adds a slight tang and complexity to the dressing.
- Apple cider vinegar (1 tablespoon): Brightens the dressing with its crisp acidity.
- Red onion (1/4 cup, finely chopped): Provides mild sharpness and crunch.
- Celery (1/4 cup, finely chopped): Adds fresh, crisp texture.
- Fresh herbs (2 tablespoons, dill or parsley): Infuse the salad with vibrant, garden-fresh flavor.
- Hard-boiled eggs (2, chopped, optional): Offer creamy richness and a satisfying bite.
- Chopped chives or green onions for garnish (optional): Add a pop of color and delicate oniony notes.
How to Make Crispy Smashed Potato Salad Recipe
Step 1: Boil the Potatoes
Start by boiling your baby potatoes in salted water until they become fork-tender, which usually takes about 15 to 20 minutes. This step is essential because it softens the potatoes perfectly so they can be smashed without falling apart—think tender inside with a texture begging to be crispy on the outside later.
Step 2: Smash and Season
Once drained and slightly cooled, place the potatoes on a generously oiled baking sheet. Using the bottom of a glass or measuring cup, gently press down on each potato to flatten it slightly. This smashing is the magic trick that creates more crispy surface area when roasted. Then, drizzle olive oil over the smashed potatoes and sprinkle on garlic powder, smoked paprika, salt, and pepper for that mouthwatering flavor and beautiful golden color.
Step 3: Roast to Perfection
Pop the baking sheet into a 425°F oven and roast for 25 to 30 minutes. Flip the potatoes halfway through the cooking time to ensure they get perfectly crispy and evenly browned on all sides. This roasting step transforms those tender spuds into irresistible crispy gems that give this recipe its signature crunch.
Step 4: Prepare the Dressing
While the potatoes are roasting, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, finely chopped red onion, celery, and fresh herbs in a large bowl. If you’re including hard-boiled eggs, fold them in gently here. This creamy, tangy dressing will coat the crispy potatoes, adding layers of flavor and refreshing texture.
Step 5: Toss and Combine
Once the potatoes are out of the oven and have cooled slightly for about 5 to 10 minutes, gently toss them into the dressing. The potatoes should still have some warmth to them, allowing the flavors to meld beautifully without becoming soggy. This careful toss is what elevates the dish from a simple side to a delightful Crispy Smashed Potato Salad Recipe you’ll adore.
How to Serve Crispy Smashed Potato Salad Recipe
Garnishes
Adding a sprinkle of chopped chives or green onions on top just before serving brightens the dish visually and adds a subtle fresh onion flavor. If you want to push it further, a little crumbled feta or crispy bacon can be added for extra indulgence and variety.
Side Dishes
This salad pairs beautifully with juicy grilled chicken, fresh green salads, or barbecued meats. Its balance of warm, crispy potatoes and cool, creamy dressing complements a wide range of main dishes, making it ideal for picnics, potlucks, or weeknight dinners.
Creative Ways to Present
For a fun twist, serve the Crispy Smashed Potato Salad Recipe in individual bowls or small mason jars for an inviting presentation at parties. You can also arrange the potatoes on a large platter topped with herbs and garnishes for an impressive family-style dinner centerpiece.
Make Ahead and Storage
Storing Leftovers
Place any leftover Crispy Smashed Potato Salad in an airtight container and refrigerate for up to 3 days. Because of the crispy potatoes, the texture may soften overnight, but reheating or serving at room temperature can revive some of the original charm.
Freezing
Freezing is not recommended for this dish, as potatoes tend to become grainy and lose their desirable texture when frozen and thawed. It’s best enjoyed fresh or within a short timeframe after preparation.
Reheating
To bring back some crispiness, reheat the potato salad gently in a hot oven at 350°F for 10 to 15 minutes or until warmed through. Avoid microwaving if you want to keep that delightful crunch intact, and add fresh herbs after reheating to brighten flavors.
FAQs
Can I use regular potatoes instead of baby potatoes?
While you can try larger potatoes, baby potatoes work best because their size and texture make them perfect for smashing and roasting without falling apart. If using larger potatoes, cut them into chunks before boiling.
Is this salad served warm or cold?
This Crispy Smashed Potato Salad Recipe is wonderfully versatile—it tastes delicious warm right out of the oven, at room temperature, or chilled. Each way brings a slightly different but equally enjoyable eating experience.
Can I make the dressing ahead of time?
Absolutely! Making the dressing a day ahead allows the flavors to meld and can save prep time on the day you want to serve. Just toss the crispy potatoes in the dressing just before serving to keep their texture intact.
What can I add for extra protein?
Adding chopped hard-boiled eggs, crumbled bacon, or even cooked chickpeas can boost protein and add interesting texture to the salad, making it a more substantial dish.
How do I keep the potatoes crispy?
Ensure the potatoes are completely dry before smashing and generously coated with olive oil before roasting. Avoid overdressing the salad early on; toss with the dressing just before serving to maintain crispiness.
Final Thoughts
There is something incredibly satisfying about this Crispy Smashed Potato Salad Recipe that makes it stand out from everyday potato salads. Its combination of textures and layers of flavor have made it a much-loved favorite in my kitchen, and I cannot wait for you to experience how simple ingredients can create such a memorable dish. Whether you’re cooking for family, friends, or just craving something comforting, give this recipe a try and prepare to fall in love with every bite.
Print
Crispy Smashed Potato Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Description
A deliciously crispy smashed potato salad featuring tender boiled baby potatoes roasted to golden perfection and tossed in a tangy, creamy dressing with fresh herbs. Perfect as a warm or chilled side dish for picnics or casual meals.
Ingredients
Potatoes and Seasoning
- 2 pounds baby potatoes (Yukon Gold or red)
- 2 tablespoons olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
Dressing
- 1/3 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 1/4 cup red onion, finely chopped
- 1/4 cup celery, finely chopped
- 2 tablespoons chopped fresh dill or parsley
Optional Ingredients
- 2 hard-boiled eggs, chopped (optional)
- Chopped chives or green onions for garnish (optional)
Instructions
- Preheat Oven and Boil Potatoes: Preheat the oven to 425°F (220°C). Boil the baby potatoes in salted water for 15–20 minutes or until they are fork-tender. Drain the potatoes and let them cool slightly to handle safely.
- Smash and Season Potatoes: Transfer the boiled potatoes onto a large baking sheet greased with olive oil. Using the bottom of a glass or measuring cup, gently press down on each potato to slightly flatten them without breaking them apart. Drizzle the potatoes with olive oil, then sprinkle garlic powder, smoked paprika, salt, and pepper evenly over all the potatoes.
- Roast Potatoes Until Crispy: Roast the smashed potatoes in the preheated oven for 25–30 minutes. Flip the potatoes halfway through roasting to ensure even crispiness. They should be golden and crisp on the edges when done.
- Prepare Dressing: While the potatoes roast, whisk together mayonnaise, Dijon mustard, apple cider vinegar, chopped red onion, celery, and fresh herbs in a large bowl. If using, fold in the chopped hard-boiled eggs for added texture and flavor.
- Combine and Serve: Once the potatoes are crispy, remove them from the oven and let them cool for 5–10 minutes. Gently toss the warm potatoes into the prepared dressing. Serve the smashed potato salad warm, at room temperature, or chilled, garnished with chopped chives or green onions if desired.
Notes
- For extra flavor, add crumbled bacon or a sprinkle of feta cheese to the salad.
- You can prepare the dressing ahead of time and chill it to save time during assembly.
