Crispy Smashed Potato Salad is a fun twist on a classic side dish, combining tender, fluffy potatoes with a perfectly crunchy exterior. The potatoes get boiled until soft, then smashed flat and roasted or fried until golden and crispy on the edges. Tossed with fresh herbs, a tangy dressing, and maybe a little crunch from onions or celery, it’s both hearty and refreshing.
I love making this salad because it’s so satisfying to hear that crispy crunch when you bite in. It’s a little unexpected compared to your usual potato salad, and the contrast between the crispy potatoes and the creamy dressing makes every bite interesting. Plus, smashing the potatoes yourself feels kind of fun and adds a homemade touch that I really appreciate.
This salad is perfect at a picnic or barbecue since it holds up well even when it’s not super cold. I like to serve it alongside grilled meats or as a filling addition to a lunch spread. Whenever I bring this dish, it tends to disappear quickly because everyone loves the crispy edges and the fresh flavors blended together. It’s a great way to enjoy potatoes in a new and delicious way.
Key Ingredients & Substitutions
Baby Potatoes: These small potatoes are perfect for roasting and smashing because their skin crisps up nicely and their insides stay tender. If you can’t find baby yellow potatoes, baby red potatoes or fingerlings work well too.
Bacon: Adds a smoky, salty crunch. For a vegetarian option, try crispy smoked tempeh or use smoked paprika in the dressing to keep that smoky flavor.
Sour Cream or Greek Yogurt: Both add creaminess and tang. Greek yogurt is a lighter option. You can also use plant-based yogurt to keep it dairy-free.
Fresh Herbs: Dill, chives, and parsley brighten the salad with fresh, grassy notes. If fresh herbs aren’t available, dried herbs can be used but reduce the amount to avoid overpowering the dish.
Smoked Paprika or Chili Powder: Sprinkling this on top adds a subtle smoky heat that contrasts nicely with the creamy dressing. If you don’t like heat, smoked paprika alone works great.
How Do You Get the Potatoes Crispy and Perfectly Smashed?
Getting crispy edges on your smashed potatoes is the key to this salad’s texture. Here’s how I do it:
- Boil potatoes just until fork-tender, not mushy, so they hold their shape when smashed.
- Let them cool slightly for easy handling but roast while still a bit warm for the best crisp.
- Smash gently with the bottom of a glass or spatula to about half their thickness—too thin and they’ll fall apart.
- Drizzle with olive oil and season well before roasting at a high temperature (about 425°F/220°C).
- Flip halfway through roasting to ensure both sides get golden and crunchy.
This process gives you a pleasing crunch on the outside with fluffiness inside, which makes the salad both crispy and creamy when mixed with the dressing. I love hearing that crunch with every bite!
Equipment You’ll Need
- Large pot – I like it because it boils potatoes evenly and quickly.
- Use a slotted spoon or tongs – they help transfer hot potatoes safely.
- Baking sheet with parchment or foil – for roasting the smashed potatoes; it makes cleanup easier.
- Flat-bottomed glass or sturdy spatula – perfect for gently smashing the potatoes without breaking them apart.
- Skillet or frying pan – for crisping the bacon until golden and crunchy.
- Mixing bowls – to toss and combine the ingredients easily.
- Measuring spoons and cups – to grab the right amounts for dressing and seasonings.
Flavor Variations & Add-Ins
- Use shredded cooked chicken or bacon bits instead of fresh bacon for a different protein boost and smoky flavor.
- Mix in roasted vegetables like cherry tomatoes, bell peppers, or green beans for added color and nutrition.
- Swap the herbs—try basil or oregano—for a Mediterranean twist.
- Replace the dressing with a tangy vinaigrette using vinegar or lemon zest if you prefer a lighter, brighter flavor.
Crispy Smashed Potato Salad
Ingredients You’ll Need:
- 1.5 pounds baby yellow potatoes (or baby golden potatoes)
- 3 slices bacon
- ½ cup sour cream or Greek yogurt
- ½ cup mayonnaise
- ¼ cup fresh dill, finely chopped
- 2 tablespoons fresh chives, chopped (plus extra for garnish)
- 1 tablespoon fresh parsley, finely chopped
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 2 cloves garlic, minced
- Salt and freshly ground black pepper, to taste
- ¼ teaspoon smoked paprika or chili powder (for garnish and slight smokiness)
- ¼ cup diced red bell pepper or pimentos (optional, for color and flavor)
- Green onions/scallions, chopped for garnish
How Much Time Will You Need?
This recipe takes about 10 minutes to prep, 20 minutes to boil the potatoes, and 20-25 minutes to roast them until crispy. Overall, you’ll spend around 50-60 minutes from start to finish before enjoying your tasty potato salad.
Step-by-Step Instructions:
1. Preparing the Potatoes:
Preheat your oven to 425°F (220°C). Wash the baby potatoes well, leaving the skins on. Place them in a large pot, cover with cold salted water, and bring to a boil. Lower the heat and simmer for 15-20 minutes until the potatoes are tender and can be pierced easily with a fork. Drain and let cool slightly.
2. Smashing and Roasting:
On a baking sheet lined with parchment paper or foil, arrange the potatoes. Use a flat-bottomed glass or a sturdy spatula to gently press each potato down until about ½-inch thick, keeping them mostly in one piece. Drizzle the smashed potatoes with olive oil and season with salt and pepper. Roast in the oven for 20-25 minutes, turning halfway through so they get golden and crispy on all sides.
3. Preparing the Dressing and Finishing the Salad:
While the potatoes roast, cook the bacon in a skillet over medium heat until crispy. Transfer bacon to paper towels to drain, then crumble into small pieces. In a medium bowl, mix sour cream or Greek yogurt, mayonnaise, dill, chives, parsley, lemon juice, Dijon mustard, minced garlic, salt, and pepper until smooth and creamy. When the potatoes are roasted, place them in a large mixing bowl. While still warm, fold in the dressing, crumbled bacon, diced red bell pepper (if using), and green onions.
4. Final Touches and Serving:
Taste the salad and adjust seasonings if needed by adding more salt, pepper, or lemon juice. Sprinkle smoked paprika or chili powder and extra chopped green onions on top for an added pop of flavor and color. Serve warm or at room temperature. This salad keeps well and tastes delicious even the next day.
Can I Use Frozen Potatoes for This Salad?
Frozen potatoes aren’t the best choice here because they can become mushy when boiled and smashed. Fresh baby potatoes give you the best texture and crispy edges.
How Should I Store Leftovers?
Store any leftover salad in an airtight container in the fridge for up to 3 days. Reheat gently in the oven to restore some crispness or enjoy it cold—both ways taste great!
Can I Make This Salad Ahead of Time?
Yes! You can roast and smash the potatoes a day ahead, and keep the dressing separate. Toss everything together just before serving to keep the potatoes nice and crispy.
What Can I Substitute for Bacon?
If you want a vegetarian version, try smoked tempeh or crispy mushrooms, or simply sprinkle smoked paprika in the dressing for that smoky flavor without the meat.