Crispy Smashed Potato Salad: The Ultimate Side Dish for Any Occasion

If you’re looking for a show-stopping side dish that combines creamy, tangy, and crispy textures in every bite, look no further than this Crispy Smashed Potato Salad. This recipe takes the classic potato salad to a whole new level, making it the perfect addition to your next barbecue, potluck, or family dinner. With its golden, crispy potatoes and herbed yogurt dressing, this dish is guaranteed to be the talk of the table.

In this post, we’ll walk you through everything you need to know to make this Crispy Smashed Potato Salad, including tips for achieving the perfect crispiness, ingredient substitutions, and why this recipe is a must-try. Plus, we’ll dive into the nutritional benefits and answer some frequently asked questions. Let’s get started!

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Why You’ll Love This Crispy Smashed Potato Salad

1. Perfect Texture Combination: The crispy, golden-brown smashed potatoes paired with the creamy, tangy dressing create a mouthwatering contrast that’s simply irresistible.
2. Flavor-Packed: With ingredients like Dijon mustard, garlic, fresh parsley, and tangy pickles, every bite is bursting with flavor.
3. Versatile: Serve it warm as a side dish or cold as a picnic staple—it’s delicious either way.
4. Crowd-Pleaser: Whether you’re hosting a party or bringing a dish to a potluck, this Crispy Smashed Potato Salad is sure to impress.

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Ingredients for Crispy Smashed Potato Salad

Here’s what you’ll need to make this delicious dish:

For the Potatoes:

• 2 pounds baby potatoes (mini yellow potatoes): Their small size and thin skin make them ideal for smashing and crisping.
• 3 tablespoons olive oil, divided: Used for brushing the potatoes and making the dressing.
• ½ teaspoon salt: Enhances the natural flavor of the potatoes.
• ¼ teaspoon pepper: Adds a subtle kick.

For the Dressing:

• ¾ cup Greek yogurt: Provides a creamy, tangy base for the dressing.
• ½ cup kewpie mayonnaise (or regular mayo): Adds richness and creaminess.
• 2 teaspoons Dijon mustard: Brings a tangy, slightly spicy flavor.
• ½ lemon, juiced: Adds brightness and acidity.
• 1 garlic clove, minced: Infuses the dressing with a savory depth.
• ¼ cup fresh parsley, chopped: Adds a fresh, herbaceous note.
• Salt and pepper, to taste: Balances the flavors.
• 1 dill pickle, finely chopped: Provides a tangy crunch.
• 1 shallot, finely chopped: Adds a mild onion flavor.

For Garnish:

• 1-2 scallions, chopped (optional): Adds a pop of color and freshness.
• Crispy potato bits: Reserved from the roasted potatoes for added texture.

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Step-by-Step Instructions

Step 1: Preheat and Prep

Preheat your oven to 425°F and line a baking sheet with parchment paper. If your baking sheets are small, you may need two to accommodate all the potatoes.

Step 2: Boil the Potatoes

Place the baby potatoes in a large pot of well-salted cold water. Bring to a boil over medium heat and cook for 7-8 minutes, or until they’re just fork-tender. Be careful not to over-boil them, as they’ll fall apart when smashed.

Step 3: Dry and Smash

Drain the potatoes and let them cool slightly. Pat them dry with a paper towel to remove excess moisture—this is key for achieving maximum crispiness. Transfer the potatoes to the prepared baking sheet and gently smash each one with the bottom of a glass or a flat utensil.

Step 4: Season and Roast

Brush the smashed potatoes with 2 tablespoons of olive oil and season generously with salt and pepper. Roast in the preheated oven for 45-60 minutes, flipping halfway through, until they’re golden brown and crispy.

Step 5: Make the Dressing

While the potatoes are roasting, whisk together the remaining 1 tablespoon of olive oil, Greek yogurt, mayo, Dijon mustard, lemon juice, garlic, and parsley until smooth. Stir in the chopped pickle and shallot, then taste and adjust the seasoning with salt and pepper as needed. Cover and refrigerate until ready to use.

Step 6: Assemble the Salad

Once the potatoes are done, remove them from the oven and let them cool for 5 minutes. Reserve some of the crispy potato bits for garnish, then transfer the potatoes to a large bowl. Gently toss them with the herbed yogurt dressing until evenly coated.

Step 7: Garnish and Serve

Garnish the salad with chopped scallions and the reserved crispy potato bits. Serve warm and enjoy!

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The Secret to Perfectly Crispy Smashed Potatoes

Achieving the perfect crispiness in your Crispy Smashed Potato Salad is all about technique. Here’s how to ensure your potatoes turn out golden, crunchy, and utterly irresistible:

1. Choose the Right Potatoes: Baby potatoes, especially mini yellow potatoes, are ideal for this recipe. Their small size and thin skin make them easy to smash and crisp up evenly. If you can’t find baby potatoes, you can use larger potatoes cut into smaller, uniform pieces.
2. Start with Cold Water: Always add your potatoes to cold, well-salted water before bringing them to a boil. This ensures even cooking and prevents the outside from becoming mushy before the inside is tender.
3. Don’t Over-Boil: Cook the potatoes just until they’re fork-tender, about 7-8 minutes. Over-boiling will make them too soft, causing them to fall apart when smashed. You want them to hold their shape while still being easy to flatten.
4. Dry Thoroughly: After boiling, let the potatoes cool slightly and pat them dry with paper towels. Removing excess moisture is crucial for achieving that golden, crispy exterior. Wet potatoes will steam in the oven instead of crisping up.
5. Smash Gently: Use the bottom of a glass or a flat utensil to gently smash each potato. Don’t press too hard—you want them to flatten slightly but still hold together.
6. Roast at High Heat: Roasting at 425°F ensures the potatoes get crispy without burning. Flip them halfway through cooking to ensure even browning on both sides.

By following these steps, you’ll end up with perfectly crispy smashed potatoes that are the star of your Crispy Smashed Potato Salad.

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 The Creamy, Tangy Dressing That Ties It All Together

The dressing is what takes this Crispy Smashed Potato Salad from good to extraordinary. Here’s why it works so well and how to make it:

1. Greek Yogurt Base: Greek yogurt adds a creamy, tangy element to the dressing while keeping it lighter than traditional mayo-based dressings. It also adds a boost of protein and probiotics.
2. Kewpie Mayonnaise: Kewpie mayo, a Japanese-style mayonnaise, is richer and creamier than regular mayo, thanks to its higher egg yolk content. If you can’t find it, regular mayo works just fine.
3. Dijon Mustard: This adds a tangy, slightly spicy flavor that complements the creaminess of the yogurt and mayo.
4. Fresh Lemon Juice: A squeeze of fresh lemon juice brightens up the dressing and balances the richness of the other ingredients.
5. Garlic and Herbs: Minced garlic and fresh parsley add a savory depth and a pop of freshness.
6. Pickles and Shallots: Finely chopped dill pickles and shallots provide a tangy crunch and a mild onion flavor that elevates the dressing.

To make the dressing, simply whisk all the ingredients together until smooth. Taste and adjust the seasoning with salt and pepper as needed. The dressing can be made ahead of time and stored in the refrigerator, allowing the flavors to meld together even more.

When tossed with the crispy smashed potatoes, this dressing creates a harmonious blend of textures and flavors that will have everyone coming back for seconds.

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Serving and Storing Your Crispy Smashed Potato Salad

Once you’ve made your Crispy Smashed Potato Salad, it’s time to serve and enjoy it! Here are some tips for serving and storing this delicious dish:

Serving Suggestions:

• Warm or Cold: This salad can be served warm, right after tossing the potatoes with the dressing, or cold, making it a versatile option for any occasion.
• Garnish Generously: Don’t skip the garnishes! Chopped scallions and crispy potato bits add a pop of color and extra texture.
• Pair with Proteins: This salad pairs beautifully with grilled chicken, steak, or fish. It’s also a great side for vegetarian mains like grilled portobello mushrooms or tofu.
• Perfect for Potlucks: Bring this dish to your next potluck or barbecue, and watch it disappear. It’s a crowd-pleaser that’s sure to impress.

Storing Tips:

• Refrigerate Leftovers: Store any leftovers in an airtight container in the refrigerator for up to 3 days. The potatoes may lose some of their crispiness, but the flavors will still be delicious.
• Reheat Gently: If you prefer to serve the salad warm, reheat it in the oven at 350°F for about 10-15 minutes. Avoid microwaving, as it can make the potatoes soggy.
• Make Ahead: You can boil and smash the potatoes ahead of time, then roast them just before serving. The dressing can also be made a day in advance and stored in the fridge.

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Nutritional Benefits

This Crispy Smashed Potato Salad isn’t just delicious—it’s also packed with nutrients. Here’s a breakdown of the nutritional benefits per serving:

• Calories: 493kcal
• Fat: 32g (including 2g saturated fat)
• Cholesterol: 13mg
• Sodium: 658mg
• Potassium: 1093mg
• Carbohydrates: 43g (including 5g fiber and 2g sugar)
• Protein: 9g
• Calcium: 93mg
• Iron: 2mg

Potatoes are a great source of potassium, vitamin C, and fiber, while Greek yogurt adds protein and probiotics. The olive oil and fresh herbs provide healthy fats and antioxidants, making this dish a nutritious choice.

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Frequently Asked Questions

Can I Make This Recipe Ahead of Time?

Yes! You can boil and smash the potatoes ahead of time, then roast them just before serving. The dressing can also be made a day in advance and stored in the refrigerator.

Can I Use Regular Potatoes Instead of Baby Potatoes?

While baby potatoes are ideal for their size and texture, you can use larger potatoes cut into smaller pieces. Just adjust the boiling and roasting times as needed.

Is This Recipe Gluten-Free?

Yes, this Crispy Smashed Potato Salad is naturally gluten-free. Just double-check the labels on your mayo and mustard to ensure they’re gluten-free.

Can I Make It Vegan?

Absolutely! Substitute the Greek yogurt and mayo with vegan alternatives, such as plant-based yogurt and vegan mayo.

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Final Thoughts

This Crispy Smashed Potato Salad is a game-changer for anyone who loves a good potato dish. With its perfect balance of crispy, creamy, and tangy flavors, it’s sure to become a staple in your recipe collection. Whether you’re serving it at a summer barbecue or enjoying it as a cozy side dish, this recipe is guaranteed to impress.