Crispy Smashed Potato Salad | SaraTasty
about contact work with me

Crispy Smashed Potato Salad

Crispy Smashed Potato Salad
Jump to Recipe·Print Recipe

This Crispy Smashed Potato Salad is a delicious twist on traditional potato salad, featuring crispy roasted baby potatoes tossed in a creamy, herbed yogurt dressing. The contrast of crunchy potatoes with a smooth, tangy dressing makes this dish perfect for barbecues, picnics, or a flavorful side dish for any meal.

Why You’ll Love This Recipe

  • Crispy & Creamy – Roasted golden-brown potatoes paired with a smooth, herbed yogurt dressing.
  • Bold & Fresh Flavors – Includes fresh parsley, tangy Dijon, dill pickle, and lemon juice.
  • Lighter & Healthier – Uses Greek yogurt for a creamy yet lighter dressing.
  • Versatile & Make-Ahead Friendly – Enjoy warm or chilled for a stress-free side dish.
  • Perfect for Any Occasion – Great for potlucks, barbecues, family dinners, or meal prep.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Crispy Smashed Potatoes:

  • 2 pounds baby potatoes (mini yellow potatoes)
  • 3 tablespoons olive oil, divided
  • ½ teaspoon salt
  • ¼ teaspoon pepper

For the Herbed Yogurt Dressing:

  • ¾ cup Greek yogurt
  • ½ cup kewpie mayonnaise (or regular mayo)
  • 2 teaspoons Dijon mustard
  • ½ lemon, juiced
  • 1 garlic clove, minced
  • 1 tablespoon olive oil
  • ¼ cup fresh parsley, chopped
  • 1 dill pickle, finely chopped
  • 1 shallot, finely chopped
  • 1–2 scallions for garnish (optional)

Directions

1. Cook the Potatoes

  1. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
  2. Bring a large pot of salted water to a boil.
  3. Add the baby potatoes and cook for 7–8 minutes, until just fork-tender.
  4. Drain and let them cool slightly.

2. Smash & Roast the Potatoes

  1. Place the potatoes on the prepared baking sheet.
  2. Using the bottom of a glass, gently press down on each potato to flatten them to about ½-inch thickness.
  3. Brush with 2 tablespoons of olive oil and season with salt and pepper.
  4. Roast for 45–60 minutes, flipping halfway through, until crispy and golden brown.

3. Make the Dressing

  1. While the potatoes roast, prepare the dressing. In a bowl, whisk together:
    • Greek yogurt
    • Kewpie mayonnaise
    • Dijon mustard
    • Lemon juice
    • Minced garlic
    • 1 tablespoon olive oil
  2. Stir in the chopped fresh parsley, dill pickle, and shallot.
  3. Season with salt and pepper to taste.

4. Assemble the Salad

  1. Once the potatoes are done, let them cool for a few minutes.
  2. Reserve a few extra-crispy pieces for topping.
  3. Toss the remaining potatoes in the herbed yogurt dressing until well coated.
  4. Transfer to a serving dish.
  5. Top with the reserved crispy potatoes and garnish with chopped scallions if desired.

5. Serve & Enjoy

  1. Serve warm or at room temperature for the best texture.

Servings and Timing

  • Servings: 4
  • Prep Time: 15 minutes
  • Cooking Time: 1 hour
  • Total Time: 1 hour 15 minutes
  • Calories: Approximately 250 kcal per serving

Variations

  • Spicy Kick – Add red pepper flakes or chopped jalapeños to the dressing.
  • Extra Crunch – Sprinkle with toasted almonds or sunflower seeds before serving.
  • Vegan Version – Use vegan mayo and dairy-free yogurt.
  • Cheesy Twist – Add shredded Parmesan or crumbled feta before serving.
  • Garlic Lovers – Roast an extra garlic clove with the potatoes for deeper flavor.

Storage & Make-Ahead

  • Refrigerator: Store leftovers in an airtight container for up to 3 days.
  • Make-Ahead: Roast the potatoes ahead of time and mix with dressing just before serving.
  • Reheating: Reheat in a skillet or oven for crispy potatoes or enjoy chilled.

FAQs

Can I use a different type of potato?

Yes! Try red potatoes, Yukon gold, or fingerlings for a similar texture.

Can I serve this salad cold?

Yes! It tastes great both warm and chilled.

What can I serve this salad with?

It pairs well with grilled meats, seafood, or as a hearty vegetarian dish.

Can I use regular mayo instead of kewpie mayo?

Yes, but kewpie mayo adds extra richness and umami flavor.

How do I make the potatoes extra crispy?

Make sure they’re dry before roasting and don’t overcrowd the pan.

Can I use store-bought dressing instead?

You can, but the homemade dressing has the best flavor!

Can I add bacon?

Yes! Crispy bacon bits would be a delicious topping.

How do I prevent the potatoes from getting soggy?

Serve them immediately after tossing or keep the dressing separate until ready to eat.

Is this salad gluten-free?

Yes! This recipe is naturally gluten-free.

Can I make this in the air fryer?

Yes! Air fry at 400°F for 20–25 minutes, flipping halfway through.

Conclusion

This Crispy Smashed Potato Salad is a flavorful, textural delight, combining golden crispy potatoes with a creamy, tangy dressing. Whether served warm or chilled, it’s a crowd-pleasing dish perfect for any gathering or meal. Try it today and enjoy a fresh, gourmet take on potato salad!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Crispy Smashed Potato Salad

Crispy Smashed Potato Salad

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: sara
  • Total Time: 1 hour 15 minutes
  • Yield: 4 servings
  • Diet: Vegetarian
Print Recipe

Description

This Crispy Smashed Potato Salad is a game-changing twist on the classic! Featuring golden, crispy smashed potatoes tossed in a creamy herbed yogurt dressing, this dish delivers the perfect balance of textures and flavors. Serve it warm or at room temperature—ideal for BBQs, picnics, or a gourmet side dish!

Ingredients

For the Potatoes:

  • 2 pounds baby potatoes (mini yellow potatoes)
  • 3 tablespoons olive oil, divided
  • ½ teaspoon salt
  • ¼ teaspoon pepper

For the Herbed Yogurt Dressing:

  • ¾ cup Greek yogurt
  • ½ cup kewpie mayonnaise (or regular mayo)
  • 2 teaspoons Dijon mustard
  • ½ lemon, juiced
  • 1 garlic clove, minced
  • ¼ cup fresh parsley, chopped
  • 1 dill pickle, finely chopped
  • 1 shallot, finely chopped
  • 1 tablespoon olive oil
  • Salt and pepper, to taste

For Garnish (Optional):

  • 1–2 scallions, chopped

Instructions

1. Prep & Boil the Potatoes:

  1. Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
  2. Bring a large pot of salted water to a boil.
  3. Add baby potatoes and cook for 7–8 minutes, until just fork-tender.
  4. Drain and let cool slightly.

2. Smash & Roast the Potatoes:

  1. Place potatoes on the prepared baking sheet.
  2. Using the bottom of a glass, gently press down on each potato to flatten it to about ½-inch thickness.
  3. Brush with 2 tablespoons olive oil, season with salt and pepper.
  4. Roast for 45–60 minutes, flipping halfway through, until crispy and golden brown.

3. Make the Dressing:

  1. In a bowl, whisk together:
    • Greek yogurt
    • Kewpie mayonnaise
    • Dijon mustard
    • Lemon juice
    • Minced garlic
    • 1 tablespoon olive oil
  2. Stir in parsley, dill pickle, and shallot.
  3. Season with salt and pepper to taste.

4. Assemble the Salad:

  1. Let the potatoes cool slightly.
  2. Reserve a few extra-crispy pieces for topping.
  3. Toss the rest of the potatoes in the herbed yogurt dressing until well coated.
  4. Transfer to a serving dish, top with reserved crispy potatoes, and garnish with chopped scallions (if desired).
  5. Serve warm.

Notes

  • Make It Dairy-Free: Use vegan mayo and dairy-free yogurt.
  • For Extra Flavor: Add grated Parmesan or crumbled feta to the dressing.
  • Storage: Best enjoyed fresh, but can be stored in the fridge for up to 2 days.
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Category: Side Dish, Salad
  • Method: Roasting
  • Cuisine: American, Mediterranean-Inspired
0 0 votes
Article Rating
Subscribe
Notify of
guest
0 Comments
Oldest
Newest Most Voted
Inline Feedbacks
View all comments