Crispy Smashed Potato Salad Recipe

There's something magical about the satisfying crunch of crispy smashed potatoes meeting the creamy tang of a well-balanced potato salad. This dish is the ultimate mash-up—literally—bringing together the best of both worlds in one irresistible bowl.

I first made this on a whim for a backyard BBQ, trying to reinvent the classic potato salad. One bite in, and it was clear: this one’s a keeper. It's become a summer staple, requested at every cookout and potluck we attend.

Whether you’re feeding a hungry crowd or jazzing up a weeknight dinner, this Crispy Smashed Potato Salad brings texture, flavor, and a whole lot of crunch to your table. Let’s dive into why you’ll fall in love with it.

Why You’ll Love This Crispy Smashed Potato Salad

Let’s be honest—traditional potato salad can feel a little... expected. But this crispy smashed version? It’s a total game-changer.

First of all, the crispy texture is next level. Boiled baby potatoes get smashed, roasted until golden-brown, then tossed with a creamy dressing. It’s that contrast of crunch and creaminess that keeps you going back for bite after bite.

It's also super easy to make. No peeling or fancy techniques—just boil, smash, roast, and mix. You can even make parts of it ahead, which makes it a great option for entertaining.

And don’t worry, it’s budget-friendly too. With just a few pantry staples and some fresh produce, you’ll have a stunning side dish without spending a fortune.

Best of all, it’s incredibly versatile. Swap out herbs, add bacon, or even give it a spicy kick—there are so many ways to make it your own. This one dish never gets boring.

Ready to get into the delicious details? Let’s talk ingredients.

Ingredient Notes

This salad starts with baby potatoes, and the smaller, the better. They cook quickly, smash beautifully, and get ultra-crispy in the oven. Look for yellow or red-skinned varieties—they offer a buttery flavor and golden finish that’s hard to beat.

Next up is the olive oil, which plays a dual role here. It helps crisp the smashed potatoes in the oven and adds a subtle richness that ties everything together. Be generous with it—you want that sizzle when they hit the hot pan.

The creamy base comes from a blend of mayonnaise and sour cream. The mayo brings body, while the sour cream adds tang. This combo creates a luscious dressing that clings to every crispy bite.

For punchy flavor, Dijon mustard and apple cider vinegar are key. The mustard brings depth and sharpness, while the vinegar lifts the whole dish with a bit of acidity. Don’t skip them—they’re what make this salad sing.

Lastly, a handful of fresh herbs like dill, parsley, or chives adds color and freshness. If you have a garden or windowsill planter, now’s the time to raid it. And while not required, a sheet pan and potato masher or sturdy glass are essential tools for achieving the perfect smash.

How To Make This Crispy Smashed Potato Salad

Making this salad is easier than you think—and totally worth the (minimal) effort. Here’s how it all comes together.

Start by placing your baby potatoes in a large pot and covering them with cold water. Add a generous pinch of salt and bring to a boil. Cook until the potatoes are fork-tender, about 15–20 minutes depending on their size.

Drain the potatoes and let them cool for a few minutes. Then, line a baking sheet with parchment and transfer the potatoes on top. Using a potato masher, heavy glass, or even a jar, gently smash each potato until it’s flattened but still holds together.

Drizzle the smashed potatoes with olive oil, season with salt and pepper, and roast at 425°F (220°C) for about 25–30 minutes, flipping halfway. You’re aiming for golden edges and crispy tops—don’t rush this step!

While the potatoes roast, make your dressing. In a bowl, combine mayonnaise, sour cream, Dijon mustard, apple cider vinegar, and a pinch of salt and pepper. Stir until smooth. Taste and adjust—add more vinegar for tang, more mustard for kick.

Once the potatoes are crisp and slightly cooled, toss them gently with the dressing. You want to coat them without losing all that crispy goodness. Sprinkle in your chopped herbs and give it one last mix.

Altogether, the process takes about 45 minutes from start to finish. The end result? A warm, crunchy, flavor-packed salad that’s ready to impress.

Storage Options

This salad is best served warm or at room temperature, but leftovers store surprisingly well.

For short-term storage, place any leftovers in an airtight container and refrigerate for up to 3 days. The crispy texture will soften a bit, but the flavor remains outstanding.

If you’re prepping ahead, roast the smashed potatoes and store them separately from the dressing. When ready to serve, reheat the potatoes in a hot oven for 10 minutes to revive the crispiness, then toss with the dressing and herbs.

Avoid freezing this salad—the texture doesn’t hold up well after thawing. But trust me, it rarely lasts long enough to freeze anyway.

To reheat, pop leftovers in a 400°F oven for 8–10 minutes or warm briefly in a skillet to bring back some of that crunch before serving.

Variations and Substitutions

What makes this recipe shine is how flexible it is. You can tailor it to fit your tastes or what you’ve got on hand.

Want to dial up the decadence? Add crispy bacon bits or pancetta. They bring a smoky, savory punch that pairs beautifully with the creamy dressing.

Looking to make it vegetarian-friendly with extra depth? Toss in some roasted garlic or caramelized onions. Both add sweetness and umami that elevate the whole dish.

For a tangy twist, swap the sour cream for Greek yogurt. It adds protein and a slightly sharper flavor—plus, it’s a bit lighter if you’re watching calories.

Prefer a lighter dressing overall? Use half mayo and half olive oil, or even skip the mayo entirely and go with a vinaigrette-style lemon herb dressing for something zesty and bright.

And if you like a little spice, stir in a spoonful of horseradish or hot sauce to the dressing. It gives the salad a bold edge that’s sure to wake up your taste buds.

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