Crispy Smashed Potato Salad Recipe

There's something magical about the contrast of crispy edges and creamy centers in smashed potatoes, especially when tossed into a vibrant, tangy salad. This Crispy Smashed Potato Salad brings bold textures and flavors to the table – it's everything you love about classic potato salad, but with a seriously upgraded twist.

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I first made this on a whim for a summer barbecue, not expecting much beyond a fun side dish. But by the end of the night, it was the first bowl to be scraped clean. Since then, it's become my go-to for potlucks, cookouts, and cozy weeknight dinners. It's crunchy, creamy, zesty, and downright addictive.

Let me show you why you’re going to love this one.

Why You’ll Love This Crispy Smashed Potato Salad

Get ready for your new favorite way to enjoy potatoes. This salad isn’t just delicious—it’s got personality.

Let’s start with the texture. The potatoes are boiled until tender, then smashed and roasted until the edges go golden and crisp. It’s like getting potato skins and creamy salad in one bite—pure bliss.

It’s also a breeze to make. There’s no complicated prep or finicky ingredients. While the potatoes roast, you can whip up the dressing and chop a few fresh add-ins. Everything comes together in under an hour.

This dish is also incredibly flexible. Serve it warm for a comforting side dish, or chill it for a make-ahead picnic winner. It's gluten-free, easily made dairy-free, and can double as a main with a few tweaks.

And let’s not forget how budget-friendly it is. With a bag of baby potatoes, pantry staples, and a handful of fresh herbs, you’ve got a gourmet-tasting salad without the fancy price tag.

Now, let’s break down what makes each ingredient shine.

Ingredients Notes

What makes this Crispy Smashed Potato Salad so special is the simplicity of its components—and how they’re treated. Each ingredient plays a role in building bold texture and flavor.

Baby potatoes are the backbone of this recipe. You’ll want small red or yellow potatoes for the best texture. Their skins get beautifully crispy, while the inside stays creamy. If you can only find larger ones, just cut them in half before boiling.

Olive oil does the heavy lifting for crisping those smashed potatoes. Don’t skimp here—a generous drizzle helps achieve those irresistible crunchy edges. Use extra virgin olive oil for the best flavor, though a neutral oil like avocado or canola will also work.

Dijon mustard and red wine vinegar bring brightness to the dressing. Together, they add just the right tang to cut through the richness of the potatoes. Feel free to experiment with white wine vinegar or even lemon juice if that’s what you have on hand.

Fresh herbs like parsley and dill elevate the whole dish. They bring in a pop of color and an herby freshness that balances out the richness. Don’t skip them—they’re what make the salad feel alive and fresh.

You’ll need a baking sheet lined with parchment paper or foil to roast the potatoes. A potato masher or the bottom of a glass works great for smashing. Other than that, no fancy gear needed.

How To Make This Crispy Smashed Potato Salad

This recipe may sound fancy, but it’s easy to pull off. Just boil, smash, roast, and toss—it’s that simple.

Start by boiling your baby potatoes in salted water until fork-tender. This usually takes about 15 minutes. Drain them well and let them steam dry for a few minutes to get rid of excess moisture, which helps them crisp up in the oven.

Preheat your oven to 425°F while the potatoes dry. Line a large baking sheet with parchment and lightly coat it with olive oil. Arrange the potatoes on the sheet and gently smash each one with a masher or glass until about half an inch thick. Don’t worry if some look messy—that’s where the crispy bits come from.

Drizzle the smashed potatoes generously with olive oil, and season with salt and pepper. Roast them for 25–30 minutes, flipping halfway through. You’re looking for deep golden edges and craggy, crisp surfaces.

While they roast, whisk together your dressing: a mix of Dijon mustard, red wine vinegar, olive oil, minced garlic, and a touch of honey for balance. Taste and adjust seasoning as needed.

When the potatoes are done, let them cool slightly, then toss gently with the dressing, chopped fresh herbs, and optional add-ins like chopped scallions or crumbled feta. The residual warmth helps absorb the dressing and blend the flavors beautifully.

From start to finish, this dish takes about 45 minutes—most of it hands-off. The end result? A salad that’s crispy, creamy, tangy, and unforgettable.

Storage Options

If you’re lucky enough to have leftovers, this salad holds up surprisingly well.

Store any cooled salad in an airtight container in the refrigerator. It will stay fresh for up to 3 days, though the crispiness will naturally soften a bit over time.

To maintain the best texture, keep the potatoes and dressing separate until just before serving. That way, you can re-crisp the potatoes in a hot oven or air fryer if desired.

You can also make the components ahead of time. Roast the potatoes, cool completely, and store them separately from the dressing and herbs. When you're ready to serve, reheat the potatoes and toss everything together.

For reheating, pop the potatoes into a 400°F oven or air fryer for 5–10 minutes until warmed and crisp. Avoid microwaving, as it can make them soggy.

Variations and Substitutions

One of the best things about this salad is how flexible it is. You can customize it to fit your pantry, preferences, or dietary needs.

Try adding crispy bacon or pancetta for a savory, smoky twist. A handful of crumbled bacon folded in right before serving gives this salad a whole new depth.

Looking for extra creaminess? Add a spoonful of Greek yogurt or sour cream to the dressing. It creates a rich, tangy layer that pairs beautifully with the crispy potatoes.

If you're avoiding dairy, leave out the cheese and double down on herbs or add some toasted sunflower seeds for a bit of crunch.

Not a fan of Dijon? Swap in whole grain mustard or a spoonful of mayo. You’ll still get that tangy base with a slightly different texture.

Want to turn this into a full meal? Toss in grilled chicken, hard-boiled eggs, or roasted chickpeas for protein. It transforms this side dish into a satisfying, wholesome entrée.

Don’t be afraid to experiment. This salad is endlessly adaptable, and each tweak brings out something new and delicious. Trust your taste buds—they won’t steer you wrong.

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