Crispy Smashed Potato Salad

A warm, crispy potato wedge brings comfort and delight like few other dishes can. Crispy Smashed Potato Salad is not only a delicious and satisfying side dish but also a delightful twist on traditional potato salad that’s sure to impress. With a preparation time of around 1 hour, this dish combines the textures of crispy roasted potatoes with a creamy, herbed yogurt dressing, making it a perfect accompaniment to any meal.

This recipe is ideal for potlucks, family gatherings, or a casual dinner at home. It can also be made ahead of time for busy weekdays. Simply store it in the fridge and enjoy a flavorful side dish ready whenever you are.

Why You’ll Love This Recipe

• Crispy edges paired with a creamy dressing create a perfect texture contrast.
• A unique and flavorful spin on classic potato salad.
• Made with fresh herbs that brighten every bite.
• Easily customizable with different seasonings or add-ins.

What You’ll Need

Gather the following ingredients to make this delightful dish:

For the Salad

• 2 pounds baby potatoes, mini yellow potatoes
• 3 tablespoons olive oil, divided
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

For the Dressing

• 3/4 cup Greek yogurt
• 1/2 cup kewpie mayonnaise (or regular mayo)
• 2 teaspoons Dijon mustard
• 1/2 lemon, juiced
• 1 garlic clove, minced
• 1/4 cup fresh parsley, chopped
• Salt and pepper, to taste
• 1 dill pickle, finely chopped
• 1 shallot, finely chopped

For Serving

• 1-2 scallions, for garnish (optional)

Use regular mayonnaise if you can’t find kewpie.

Substitutions & Swaps

• Greek yogurt can be replaced with sour cream.
• Dill pickles can be swapped for sweet pickles.
• Olive oil can be substituted with avocado oil.
• Fresh parsley can be replaced with dill or chives.

How to Make It

Follow these simple steps to prepare your Crispy Smashed Potato Salad.

Preheat the oven

Preheat the oven to 425°F and line a baking sheet with parchment paper. (You may need 2 sheets if they’re small.)

Cook the potatoes

Place the potatoes in a large pot of well-salted cold water. Bring to a boil over medium heat and cook for 7-8 minutes, until just fork tender. Drain and let cool slightly.

Smash the potatoes

Pat the potatoes dry with a paper towel, then transfer them to the baking sheet. Gently smash each potato to 1/4 inch thick with a potato masher or the bottom of a glass.

Season and roast

Brush with 2 tablespoons of olive oil and season generously with salt and pepper. Roast for 45-60 minutes, flipping halfway, until golden brown and crispy.

Make the dressing

While the potatoes cook, whisk the remaining 1 tablespoon of olive oil with the yogurt, mayo, Dijon, lemon juice, garlic, and parsley until smooth. Stir in the chopped pickle and shallot, taste, and season with salt and pepper as needed. Cover and refrigerate.

Combine and garnish

When the potatoes are done, remove the tray from the oven and let cool for 10 minutes. Save some crispy brown potato bits for the topping, then transfer them to a large bowl and gently toss with the herbed yogurt dressing until evenly coated. Garnish with chopped scallions and crispy potato bits. Serve warm and enjoy.

How to Store It

Fridge: Store in an airtight container for up to 3 days.
Freezer: No, the potatoes won’t maintain their texture.
Reheat: Microwave for 1-2 minutes or until warm.

Tips for Best Results

• Ensure the potatoes are well dried before smashing for extra crispiness.
• Season the potatoes liberally for the best flavor.
• Allow the dressing to chill for at least 30 minutes for deeper flavors.
• Reserve some small crispy bits to add texture when serving.

Serving Suggestions

• Pair with grilled meats for a barbecue-themed meal.
• Serve alongside a fresh green salad for a balanced lunch.
• Bring to potlucks for a crowd-pleasing dish.