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
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Bring a large pot of salted water to a boil.
- Add the baby potatoes and cook for 7–8 minutes, until just fork-tender.
- Drain and let them cool slightly.
2. Smash & Roast the Potatoes
- Place the potatoes on the prepared baking sheet.
- Using the bottom of a glass, gently press down on each potato to flatten them to about ½-inch thickness.
- Brush with 2 tablespoons of olive oil and season with salt and pepper.
- Roast for 45–60 minutes, flipping halfway through, until crispy and golden brown.
3. Make the Dressing
- 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
- Stir in the chopped fresh parsley, dill pickle, and shallot.
- Season with salt and pepper to taste.
4. Assemble the Salad
- Once the potatoes are done, let them cool for a few minutes.
- Reserve a few extra-crispy pieces for topping.
- Toss the remaining potatoes in the herbed yogurt dressing until well coated.
- Transfer to a serving dish.
- Top with the reserved crispy potatoes and garnish with chopped scallions if desired.
5. Serve & Enjoy
- 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!
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Crispy Smashed Potato Salad
- Total Time: 1 hour 15 minutes
- Yield: 4 servings
- Diet: Vegetarian
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:
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Bring a large pot of salted water to a boil.
- Add baby potatoes and cook for 7–8 minutes, until just fork-tender.
- Drain and let cool slightly.
2. Smash & Roast the Potatoes:
- Place potatoes on the prepared baking sheet.
- Using the bottom of a glass, gently press down on each potato to flatten it to about ½-inch thickness.
- Brush with 2 tablespoons olive oil, season with salt and pepper.
- Roast for 45–60 minutes, flipping halfway through, until crispy and golden brown.
3. Make the Dressing:
- In a bowl, whisk together:
- Greek yogurt
- Kewpie mayonnaise
- Dijon mustard
- Lemon juice
- Minced garlic
- 1 tablespoon olive oil
- Stir in parsley, dill pickle, and shallot.
- Season with salt and pepper to taste.
4. Assemble the Salad:
- Let the potatoes cool slightly.
- Reserve a few extra-crispy pieces for topping.
- Toss the rest of the potatoes in the herbed yogurt dressing until well coated.
- Transfer to a serving dish, top with reserved crispy potatoes, and garnish with chopped scallions (if desired).
- 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
