Why You’ll Love This Recipe

The combination of crispy roasted potatoes and a creamy, tangy dressing makes this potato salad irresistible. Roasting the potatoes gives them a golden-brown, crunchy exterior while keeping the insides tender and fluffy. The addition of pickles and shallots adds crunch and flavor, while the fresh parsley brightens up the dish. This salad is not only a feast for the taste buds but also a visually appealing side dish for any gathering.

Ingredients

2 pounds baby potatoes (mini yellow potatoes)
3 tablespoons olive oil, divided
1/2 teaspoon salt
1/4 teaspoon pepper
3/4 cup Greek yogurt
1/2 cup kewpie mayonnaise (or regular mayo)
2 teaspoons Dijon mustard
1/2 lemon, juiced
1 garlic clove, minced
1/4 cup fresh parsley, chopped
Salt and pepper, to taste
1 dill pickle, finely chopped
1 shallot, finely chopped
1-2 scallions for garnish, optional

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

Directions

Preheat and Prepare Potatoes
Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper. You may need two baking sheets if your potatoes are small.
Place the 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 the potatoes are just fork-tender. Drain and let them cool slightly.
Smash and Roast the Potatoes
Pat the potatoes dry with a paper towel, then transfer them to the baking sheet. Use a potato masher or the bottom of a glass to gently smash each potato to about 1/4 inch thick.
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 golden brown and crispy.
Make the Dressing
While the potatoes are roasting, whisk together the remaining 1 tablespoon of olive oil, Greek yogurt, mayonnaise, Dijon mustard, lemon juice, garlic, and parsley in a bowl until smooth.
Stir in the chopped pickle and shallot, then taste and adjust the seasoning with salt and pepper, if needed. Cover and refrigerate the dressing.
Assemble the Salad
Once the potatoes are done, remove them from the oven and let them cool for 10 minutes. Set aside some crispy potato bits for topping, then transfer the rest of the potatoes to a large bowl.
Gently toss the potatoes with the prepared herbed yogurt dressing until evenly coated.
Garnish and Serve
Garnish the potato salad with chopped scallions and the reserved crispy potato bits. Serve warm and enjoy!

Servings and Timing

Servings: 4
Prep Time: 10 minutes
Cooking Time: 1 hour
Total Time: 1 hour 10 minutes

Variations

Add Protein: Make this a more substantial dish by adding cooked bacon bits or grilled chicken.
Vegan Version: Use a dairy-free yogurt and mayonnaise to make this salad vegan-friendly.
Extra Crunch: For even more texture, top the salad with toasted breadcrumbs or fried onions.
Herb Variations: Try adding dill or chives for a different herb profile in the dressing.

Storage/Reheating

Storage: Store leftover potato salad in an airtight container in the refrigerator for up to 3 days. The potatoes will soften over time, but the salad is still delicious!
Reheating: For the crispiest potatoes, reheat the salad in the oven at 350°F (175°C) for 5-10 minutes. If you’re not concerned about the crispiness, you can also microwave it for a quick reheating.

FAQs

Can I use other types of potatoes for this recipe?

Yes, you can use other types of potatoes, but baby or small potatoes work best for this recipe as they hold their shape well when smashed.

Can I prepare the potatoes ahead of time?

Yes, you can boil the potatoes ahead of time, but it’s best to roast them fresh for maximum crispiness.

Can I make this salad without roasting the potatoes?

You can, but roasting the potatoes adds a delicious, crispy texture that really elevates the dish. However, you can try steaming the potatoes for a softer texture if you prefer.

Can I make the dressing in advance?

Yes, the dressing can be made ahead of time and stored in the refrigerator for up to 2 days. Just give it a good stir before using.

Is this recipe spicy?

This recipe is not spicy, but you can add a pinch of red pepper flakes or a dash of hot sauce to the dressing if you like some heat.

Can I use regular mayonnaise instead of kewpie mayonnaise?

Yes, regular mayonnaise works just as well, but kewpie mayo has a slightly richer flavor and creamier texture.

Can I make this salad cold?

While this salad is typically served warm, it can be enjoyed cold as well, especially if you prefer a more traditional potato salad.

How do I get the potatoes extra crispy?

Make sure to dry the potatoes thoroughly after boiling and coat them lightly with cornstarch before roasting. Also, smash a few extra thin potatoes for an ultra-crispy crunch!

Can I use a different type of pickle?

Yes, feel free to use any type of pickle you prefer—sweet, bread-and-butter, or even spicy pickles would all work well!

What can I serve this potato salad with?

This crispy smashed potato salad is great as a side dish with grilled meats, sandwiches, or burgers. It pairs well with BBQ or roasted dishes.

Conclusion

This Crispy Smashed Potato Salad is a flavorful and crunchy twist on a traditional favorite. The combination of roasted, smashed potatoes with a tangy yogurt dressing and crunchy pickles creates a crave-worthy side dish that everyone will love. Whether served warm or cold, it’s the perfect addition to any meal or gathering!