Crispy Smashed Potato Salad

Name: Crispy Smashed Potato Salad
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 1.5 lbs small potatoes; 2 tbsp olive oil; 1 tsp salt; 1/2 tsp black pepper; 1/4 cup mayonnaise; 1 tbsp Dijon mustard; 1 tbsp lemon juice; 2 tbsp chopped fresh dill; 2 tbsp chopped green onions

Author: Tessa

Published: September 19, 2025

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Let me tell you about the potato salad that changed my picnic game forever. This Crispy Smashed Potato Salad isn’t your grandma’s mushy mayo-bomb – oh no! It’s got that irresistible crunch from golden-baked edges, balanced by the freshest herbs and a tangy dressing that’ll make your taste buds dance. I first made this for a backyard barbecue last summer, and let me tell you, people were scraping the bowl clean with their fingers! The magic happens when you take tender boiled potatoes, give them a good smash (so satisfying!), then roast them until they’re crispy little flavor bombs. Trust me, once you try this version, you’ll never look at regular potato salad the same way again.

Crispy Smashed Potato Salad - detail 2

Ingredients for Crispy Smashed Potato Salad

Here’s everything you’ll need to make this showstopping potato salad – and trust me, every ingredient plays a special role:

1.5 lbs small potatoes (Yukon Gold or red potatoes work best – their waxy texture holds up perfectly)
2 tbsp olive oil (the good stuff – it makes all the difference for crispy edges)
1 tsp salt (I use kosher salt for even seasoning)
1/2 tsp black pepper (freshly cracked, please!)
1/4 cup mayonnaise (full-fat for creaminess, but you do you)
1 tbsp Dijon mustard (this adds the perfect tangy kick)
1 tbsp lemon juice (freshly squeezed – no bottled stuff!)
2 tbsp chopped fresh dill (not dried – it’s worth the extra trip to the store)
2 tbsp chopped green onions (both white and green parts for flavor)

See? Simple ingredients, but when they come together – wow! Now let’s get cooking.

Crispy Smashed Potato Salad - detail 1

How to Make Crispy Smashed Potato Salad

Okay, let’s get to the fun part – transforming these humble potatoes into something extraordinary! Follow these steps and you’ll have the most addictive potato salad of your life. Promise.

Preparing the Potatoes

First, gently boil those little potatoes in well-salted water (like the sea!) until they’re just fork-tender – about 15 minutes. Don’t let them go mushy! Drain them and let them cool just enough so you can handle them. I usually spread them on a tray to speed up the cooling – impatient cook over here!

Smashing and Baking

Now the satisfying part! Place the potatoes on a baking sheet and give each one a gentle smash with a fork – just enough to flatten without breaking apart completely. Drizzle with that golden olive oil (don’t be shy!) and season generously. Bake at 425°F for about 25 minutes until they’re golden and crispy at the edges. That sizzle sound? Music to my ears!

Mixing the Dressing and Combining

While those taters crisp up, whisk together the mayo, mustard and lemon juice until smooth. When the potatoes come out all gorgeous and golden, let them cool slightly before gently folding in the dressing and fresh herbs. The key word here is gently – we want to keep all those crispy bits intact!

Why You’ll Love This Crispy Smashed Potato Salad

Let me count the ways this potato salad will steal your heart (and probably the show at your next gathering):

That addictive crunch! Unlike soggy traditional versions, these smashed potatoes stay gloriously crispy even after dressing.
Foolproof prep – boil, smash, bake, mix. No fancy techniques needed!
Fresh herb magic that makes it taste like summer in every bite.
Perfect make-ahead dish – it actually gets better as flavors mingle.
Total crowd-pleaser that converts even potato salad skeptics (I’ve seen it happen!).

Seriously, what’s not to love? Now go grab those potatoes – your taste buds will thank you!

Tips for Perfect Crispy Smashed Potato Salad

After making this recipe more times than I can count (okay, I’m obsessed), here are my hard-won secrets for potato salad perfection:

Pick potatoes like a pro – choose small, similarly-sized spuds so they cook evenly. Nothing worse than half-mushy, half-crunchy salad!
Dry those taters – after boiling, give them a quick pat-down. Extra moisture is the enemy of crispiness.
Middle rack magic – bake on the oven’s center rack for even browning without burning.
Space them out – don’t crowd the baking sheet, or they’ll steam instead of crisp up.
Fresh herb power – add herbs right before serving to keep that vibrant flavor and color.

Follow these simple tricks, and you’ll get that golden crunch every single time – pinky promise!

Ingredient Substitutions and Variations

Oh, the possibilities! While I adore this recipe as-is, here are some tasty twists I’ve tried (and loved) over the years:

Mayo swap: Use Greek yogurt for tanginess, but note it’ll be less creamy. For vegan, avocado works surprisingly well!
Herb alternatives: No dill? Try parsley, chives, or even a bit of tarragon for a fancy twist.
beef bacon boost: Because everything’s better with beef bacon, right? Crumble some crispy bits in for salty perfection.
Spice it up: A pinch of smoked paprika or a dash of hot sauce gives this salad serious personality.
Cheese please: Feta or goat cheese crumbles add lovely creamy pockets – just add after baking.

Remember, the potatoes are your canvas – have fun with it!

Serving and Storing Crispy Smashed Potato Salad

Here’s the beautiful thing about this salad – it’s amazing served warm right out of the oven (when those crispy edges are at their peak!) or chilled from the fridge (letting those flavors really mingle). I love pairing it with grilled chicken or burgers at summer barbecues – it’s the perfect crunchy contrast to juicy meats.

For storage, keep it in an airtight container in the fridge for up to 3 days. The potatoes will soften slightly but still taste fantastic. If you want to revive some crispiness, pop leftovers on a baking sheet in a 350°F oven for 5-10 minutes – just enough to wake them back up!

Nutritional Information

Just so you know, these nutritional values are estimates and can vary based on the exact ingredients you use. For one serving of this Crispy Smashed Potato Salad (about 1 cup), you’re looking at roughly 220 calories, 12g fat (2g saturated), 25g carbs, and 3g protein. Not too shabby for something this delicious!

Frequently Asked Questions

Can I make this potato salad ahead of time?
Absolutely! In fact, I often make it a few hours early to let the flavors develop. Just wait to add the fresh herbs until right before serving to keep them bright and crisp.

How do I keep my smashed potatoes from getting soggy?
The key is making sure your potatoes are dry after boiling – give them a good pat-down! And don’t skip that hot oven – 425°F is magic for creating those crispy edges we all love.

Can I use different potatoes?
You bet! While Yukon Golds or red potatoes work best, small russets can work in a pinch. Just know they’ll be a bit fluffier when smashed.

Is there a way to make this dairy-free?
Easy peasy! Just swap the mayo for avocado or a vegan mayo alternative. The rest of the ingredients are naturally dairy-free already.

Try this recipe and share your results in the comments! I’d love to hear how your crispy smashed potato salad turns out.