Description
Crispy Smashed Potato Salad is a delightful twist on the classic potato salad, combining crispy roasted baby potatoes with a creamy, tangy herb dressing. Perfect for summer barbecues, picnics, or hearty family dinners, this recipe balances texture and flavor in every bite.
Ingredients
- 1.5 lbs baby potatoes (Yukon Gold or red)
- 2 tablespoons extra virgin olive oil
- 1 teaspoon garlic powder
- Salt, to taste
- Black pepper, to taste
- Dressing:
- 1/2 cup mayonnaise (or Greek yogurt)
- 1 tablespoon Dijon mustard
- 2 tablespoons chopped fresh herbs (parsley, dill, or chives)
- 2 green onions, chopped
- 1 tablespoon diced pickles or relish (optional)
- 2 tablespoons bacon bits (optional)
Instructions
1. Wash the baby potatoes thoroughly and place them in a large pot. Cover with cold water and add a generous amount of salt.
2. Bring the pot to a boil, reduce heat, and simmer the potatoes for 15–20 minutes or until fork-tender but not mushy. Drain and allow to cool slightly.
3. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
4. Place the cooked potatoes on the baking sheet in a single layer. Using a potato masher or the bottom of a glass, gently smash each one to about 1/2 inch thickness.
5. Drizzle with olive oil and sprinkle with garlic powder, salt, and pepper. Use a spatula to coat the potatoes evenly.
6. Roast in the oven for 25–30 minutes, flipping halfway through, until golden and crispy.
7. Meanwhile, in a bowl, mix together mayonnaise, Dijon mustard, fresh herbs, green onions, and optional pickles or bacon bits. Adjust seasoning to taste.
8. Once the potatoes are crispy, remove from the oven and let cool slightly.
9. Gently toss the warm potatoes with the dressing in a large mixing bowl until evenly coated.
10. Serve immediately while warm for the best texture, or chill for 30 minutes if serving cold.
Notes
For extra tang, add a splash of lemon juice to the dressing.
This recipe is highly customizable—swap mayonnaise for Greek yogurt, or add your favorite fresh herbs.
Letting the salad chill before serving enhances the flavor but reduces crispiness.
Best served the day it’s made, though leftovers store well in the fridge for 2–3 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 2g
- Sodium: 370mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 10mg