Name: **Crispy Smashed Potato Salad** Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1 1/2 pounds baby potatoes (Yukon gold or red); 2 tablespoons olive oil; 1/2 teaspoon garlic powder; Salt and black pepper to taste; 1/3 cup mayonnaise; 2 tablespoons sour cream or Greek yogurt; 1 tablespoon Dijon mustard; 1 tablespoon apple cider vinegar; 1/4 teaspoon smoked paprika; Salt and pepper to taste; 1/4 cup red onion, finely diced; 1/4 cup cooked and crumbled bacon (optional); 2 tablespoons chopped fresh dill or parsley; 2 tablespoons chopped chives

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Get ready to fall in love with your new favorite picnic dish: Crispy Smashed Potato Salad. Imagine golden, oven-roasted potatoes that are smashed for maximum crunch, tossed with a creamy, smoky dressing, and finished with vibrant fresh herbs and optional bacon. This salad is everything a classic potato salad wishes it could be—crispy, tangy, and totally irresistible. Whether you serve it warm or chilled, it’s the ultimate upgrade for potlucks, BBQs, or even just a weeknight dinner side.

**Crispy Smashed Potato Salad** Recipe - Recipe Image

Ingredients You’ll Need

One of the best parts about making Crispy Smashed Potato Salad is how it lets simple, everyday ingredients shine. Each one plays a key role in making every bite pop with flavor, color, and the perfect mix of creamy and crunchy textures.

Baby potatoes (Yukon gold or red): Their creamy centers and thin skins make them perfect for smashing and roasting.
Olive oil: Helps the potatoes crisp up beautifully in the oven.
Garlic powder: Adds a mellow, savory depth to every crispy bite.
Salt and black pepper: Essential for bringing out the natural flavors of the potatoes.
Mayonnaise: Acts as the creamy base for the dressing and gives the salad its rich texture.
Sour cream or Greek yogurt: Offers a little tang and lightens up the dressing.
Dijon mustard: Brings a gentle heat and zing that wakes up the whole dish.
Apple cider vinegar: Lifts the flavors with a subtle touch of acidity.
Smoked paprika: Infuses the dressing with irresistible warmth and color.
Red onion (finely diced): Gives each bite a punchy, fresh crunch.
Cooked and crumbled bacon (optional): Adds a smoky, savory element and extra texture.
Fresh dill or parsley (chopped): Brings a burst of herbal brightness.
Chopped chives: Deliver a mild oniony note that tastes like spring.

How to Make Crispy Smashed Potato Salad

Step 1: Boil the Potatoes

Start by placing your baby potatoes in a pot of salted water and bringing it to a boil. You’ll want to cook them for 15 to 20 minutes, just until they’re fork-tender. Don’t overcook! The potatoes should hold their shape but be soft enough to smash easily.

Step 2: Smash and Roast

Once your potatoes are drained and slightly cooled, transfer them to a greased or parchment-lined baking sheet. Here’s the fun part: take the bottom of a sturdy glass or a fork, and gently press down on each potato until it flattens. Don’t worry about perfection—a little roughness adds character! Drizzle with olive oil, sprinkle on garlic powder, salt, and pepper, then roast in a hot oven at 425°F (220°C) for 25 to 30 minutes. Flip them halfway to ensure every side gets golden and crisp.

Step 3: Mix Up the Dressing

While the potatoes are getting perfectly crispy, whisk together the mayonnaise, sour cream (or Greek yogurt), Dijon mustard, apple cider vinegar, smoked paprika, plus a pinch of salt and pepper. Taste and adjust as needed—the dressing should be creamy, tangy, and just a little smoky.

Step 4: Assemble the Salad

Once the potatoes are roasted to crispy perfection and have cooled just enough to handle, slide them into a large bowl. Pour over your dreamy dressing, then add in the red onion, fresh herbs, and bacon (if using). Toss everything together until the potatoes are coated and the mix-ins are evenly distributed.

Step 5: Serve and Enjoy

Your Crispy Smashed Potato Salad is ready! You can serve it warm, at room temperature, or even chilled straight from the fridge. Every bite is a little different, with creamy, crunchy, smoky, and herby notes coming together in total harmony.

How to Serve Crispy Smashed Potato Salad

Garnishes

A final flourish of freshly chopped herbs—think dill, parsley, or chives—makes this Crispy Smashed Potato Salad sing with color and freshness. For extra pizzazz, sprinkle over a little more smoked paprika, a handful of crumbled bacon, or even some sliced hard-boiled eggs.

Side Dishes

This salad is a dream next to anything grilled, like juicy chicken, steak, or fish. It’s also right at home with burgers, hot dogs, or as part of any potluck spread. Because it’s so flavorful, it pairs well with simple green salads or grilled vegetables too.

Creative Ways to Present

Try serving Crispy Smashed Potato Salad on a big platter for a rustic, family-style feel, or scoop it into individual bowls for a more elegant presentation. For picnics, mason jars make a fun and portable option. You can even pile it onto toasted bread for a hearty open-faced sandwich!

Make Ahead and Storage

Storing Leftovers

Keep any leftover Crispy Smashed Potato Salad in an airtight container in the refrigerator. It will stay fresh for up to three days, and the flavors often deepen as they mingle overnight.

Freezing

While this salad is best enjoyed fresh, you can freeze the roasted, unsauced potatoes if you want to get ahead. Just lay them flat in a single layer before freezing, then transfer to a bag once solid. Thaw and re-crisp in the oven before adding the dressing and mix-ins.

Reheating

If you prefer your potato salad warm, gently reheat the potatoes in a 350°F (175°C) oven for about 10 minutes before tossing with the dressing. Avoid microwaving, as it can make the potatoes soggy and the dressing separate.

FAQs

Can I use regular potatoes instead of baby potatoes?

Yes! If you only have larger potatoes, cut them into chunks before boiling and smashing. Just make sure they’re not too big so you still get plenty of crispy edges.

Is this salad gluten-free?

Absolutely! Every ingredient in Crispy Smashed Potato Salad is naturally gluten-free, making it a great option for anyone with dietary restrictions.

Can I make it vegetarian?

Definitely. Simply skip the bacon or swap it out for toasted sunflower seeds or smoked almonds to keep that lovely crunch and flavor.

How far ahead can I make this salad?

You can roast the potatoes and mix up the dressing a day in advance. For best texture, toss everything together just before serving or up to a couple of hours ahead.

What should I do if my potatoes fall apart while smashing?

No worries! A few broken potatoes only add to the charm. Just be gentle when smashing and don’t overcook them during boiling for the best results.

Final Thoughts

I can’t recommend Crispy Smashed Potato Salad enough—once you try it, it’ll earn a permanent spot in your recipe rotation. It’s easy, crowd-pleasing, and packs a punch of flavor and texture in every bite. Give it a whirl and let it steal the show at your next gathering!

Crispy Smashed Potato Salad Recipe

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4.8 from 8 reviews

Author: admin
Total Time: 45 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

A deliciously crispy smashed potato salad featuring tender roasted baby potatoes tossed in a tangy, creamy dressing with fresh herbs and optional bacon, perfect as a warm or chilled side dish for any occasion.

Ingredients

Scale

Potatoes

1 1/2 pounds baby potatoes (Yukon gold or red)
2 tablespoons olive oil
1/2 teaspoon garlic powder
Salt and black pepper to taste

Dressing

1/3 cup mayonnaise
2 tablespoons sour cream or Greek yogurt
1 tablespoon Dijon mustard
1 tablespoon apple cider vinegar
1/4 teaspoon smoked paprika
Salt and pepper to taste

Mix-ins

1/4 cup red onion, finely diced
1/4 cup cooked and crumbled bacon (optional)
2 tablespoons chopped fresh dill or parsley
2 tablespoons chopped chives

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Instructions

Boil Potatoes: Preheat your oven to 425°F (220°C). Place baby potatoes in salted boiling water and cook for 15–20 minutes until fork-tender. Drain them well and allow to cool slightly for handling.
Smashed and Roast: Transfer the potatoes to a greased or parchment-lined baking sheet. Gently smash each potato using the bottom of a glass or a fork to flatten slightly. Drizzle with olive oil and sprinkle garlic powder, salt, and black pepper evenly. Roast for 25–30 minutes, flipping halfway through, until the potatoes are golden and crispy.
Prepare Dressing: While the potatoes roast, whisk together mayonnaise, sour cream or Greek yogurt, Dijon mustard, apple cider vinegar, smoked paprika, salt, and pepper in a bowl until smooth. Adjust seasoning to your preference.
Combine and Serve: When the potatoes are crisp and slightly cooled, transfer them to a large bowl. Add the dressing and mix-ins such as red onion, bacon (if using), dill or parsley, and chives. Toss gently to combine. Serve warm, at room temperature, or chilled according to your liking.