Crispy Smashed Potato Salad Recipe

There’s something magical about the combination of crispy edges, tender centers, and a zesty dressing that makes this Crispy Smashed Potato Salad an unforgettable dish. Each bite delivers a satisfying crunch followed by creamy, herbed goodness—it’s everything you never knew you wanted in a potato salad.

The first time I made this was after a backyard barbecue when I had leftover baby potatoes and a craving for something a little extra. That spontaneous twist turned into a signature side dish that now steals the spotlight at picnics, potlucks, and weeknight dinners alike.

This recipe hits all the right notes: it's easy, budget-friendly, crowd-pleasing, and just a little bit indulgent. Let’s dive in!

Why You’ll Love This Crispy Smashed Potato Salad

Get ready to rethink everything you know about potato salad. This isn’t the heavy, mayonnaise-laden version of your childhood. Instead, it’s light, crispy, tangy, and totally addictive.

First off, the texture is everything. The potatoes are boiled just until tender, then smashed and roasted to golden, crispy perfection. It’s a total game-changer—crunchy on the outside, fluffy inside.

It’s also a versatile side dish. Serve it warm, room temp, or cold—it’s delicious every time. And it pairs beautifully with everything from grilled chicken to burgers to veggie skewers.

Did I mention it’s meal-prep friendly? You can boil and smash the potatoes ahead of time, roast them when you're ready, and toss with dressing just before serving.

And finally, it’s packed with flavor. We’re talking tangy mustard vinaigrette, fresh herbs, shallots, and maybe even some crumbled bacon or feta if you're feeling fancy.

Trust me, once you try this crispy twist, you'll never go back to basic potato salad again.

Ingredients Notes

The beauty of this salad is in its simplicity. You don’t need anything fancy—just a few pantry staples and fresh ingredients to create something truly special.

Baby potatoes are the star of the show. I recommend using Yukon gold or red-skinned baby potatoes because they roast up beautifully and have that naturally buttery flavor. Make sure they're all roughly the same size for even cooking.

Olive oil is essential for achieving that irresistible crispy finish. Don’t be shy—drizzle generously before roasting, and use a high-quality extra-virgin oil for the best flavor.

The dressing brings brightness and tang. A mix of Dijon mustard, red wine vinegar, garlic, and a touch of honey balances perfectly against the richness of the potatoes. It soaks into every crispy nook and cranny.

Fresh herbs like parsley, dill, and chives make the whole dish sing. They add freshness and color, plus that unmistakable herby aroma that screams summer.

You’ll also need a baking sheet (lined with parchment for easy cleanup), a large bowl, and a potato masher or the bottom of a glass for smashing.

How To Make This Crispy Smashed Potato Salad

Making this dish is as satisfying as eating it. With just a few simple steps, you’ll transform humble potatoes into a show-stopping salad.

Start by boiling the potatoes. Place them in a large pot of salted water and bring to a boil. Cook until they’re fork-tender, about 15–20 minutes depending on size. Drain and let them steam dry for a few minutes—this helps them crisp up later.

Preheat your oven to 425°F. Line a baking sheet with parchment paper, then arrange the boiled potatoes in a single layer. Using the bottom of a glass or a potato masher, gently smash each one until it's flattened but still intact.

Drizzle generously with olive oil, then sprinkle with salt and pepper. Roast for 25–30 minutes, flipping halfway through, until crispy and golden on the edges. Some bits will get darker—those are the best parts.

While the potatoes roast, whip up the dressing. In a small bowl or jar, whisk together Dijon mustard, red wine vinegar, minced garlic, a drizzle of honey, and more olive oil. Season to taste and adjust acidity if needed.

Once the potatoes are out of the oven, let them cool slightly. Then transfer to a large bowl, drizzle with the dressing, and toss gently. Finish with a shower of chopped fresh herbs, thinly sliced shallots, and—if desired—crumbled feta or crispy bacon bits.

The whole process takes about 45 minutes start to finish, but much of that is hands-off. You’ll end up with a warm, crisp, flavor-packed dish that’s guaranteed to be a hit.

Storage Options

This potato salad stores surprisingly well—another reason it’s great for meal prep or make-ahead meals.

If you have leftovers, store them in an airtight container in the refrigerator for up to 4 days. The crispiness will soften slightly, but the flavors deepen and become even more delicious.

To reheat, pop the potatoes in a hot oven or air fryer at 375°F for 10 minutes, or until warmed through and re-crisped. Avoid microwaving if you want to preserve that lovely crunch.

If you plan to make this ahead for an event, I recommend keeping the dressing and herbs separate until just before serving. That way, everything stays vibrant and fresh.

Variations and Substitutions

One of the best things about this recipe is how easy it is to customize. Here are a few fun ways to switch it up:

Swap out the potatoes. Try fingerlings or small purple potatoes for a colorful twist. You can even use sweet potatoes, though they’ll be slightly less crisp.

Change the dressing base. Instead of Dijon and vinegar, try a creamy dressing with sour cream and lemon juice for a more traditional flavor.

Add extras. Crumbled bacon, chopped pickles, capers, or sliced scallions all bring new textures and flavors to the mix.

Make it vegan by skipping cheese and using maple syrup instead of honey in the dressing.

Or make it a full meal by adding protein—grilled chicken, hard-boiled eggs, or even canned tuna work beautifully tossed into the salad.

The sky’s the limit with this one. Feel free to play, taste, and make it your own.

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