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This crispy smashed potato salad transforms ordinary potatoes into an irresistible side dish with contrasting textures and flavors. The combination of crispy-edged roasted potatoes with a creamy, tangy dressing creates the perfect balance that elevates the humble potato to something extraordinary.
I first created this recipe for a summer barbecue when I wanted something more exciting than traditional potato salad. The crispy bits were such a hit that guests were literally picking them off the serving plate before dinner even started.
Ingredients
- Baby potatoes: these small yellow potatoes hold their shape well and develop the perfect crispy exterior while staying creamy inside
- Olive oil: helps achieve that golden brown crispiness and adds richness
- Greek yogurt: provides tanginess and creaminess with less fat than all mayo versions
- Kewpie mayonnaise: Japanese mayo with extra egg yolks for richness use regular mayo if you cant find it
- Dijon mustard: adds depth and slight heat that cuts through the richness
- Fresh lemon juice: brightens all the flavors and balances the creaminess
- Fresh parsley: brings color and herbaceous freshness
- Dill pickle: adds unexpected crunch and briny flavor that makes this salad special
- Shallot: milder than onion with a subtle sweetness that complements the other ingredients
Step-by-Step Instructions
- Boil the potatoes:
- Add potatoes to well salted cold water and bring to a boil. Cook just until fork tender about 7 8 minutes. You want them cooked through but still firm enough to hold their shape when smashed.
- Smash and season:
- After draining and cooling slightly pat potatoes dry and arrange on parchment lined baking sheets. Use a potato masher or bottom of a glass to gently flatten each potato to about 1/4 inch thickness. Brush generously with olive oil and season with salt and pepper.
- Roast to perfection:
- Bake in a 425°F oven for 45 60 minutes flipping halfway through. Look for deeply golden edges and crispy surfaces. The extended roasting time is crucial for developing those delicious crispy bits.
- Prepare the dressing:
- While potatoes roast whisk together Greek yogurt mayo Dijon lemon juice garlic parsley and remaining olive oil until smooth. Fold in the finely chopped pickle and shallot. The combination creates a tangy creamy dressing with pops of texture.
- Combine with care:
- Let the crispy potatoes cool slightly then gently toss with the dressing. Reserve some of the crispiest potato bits for garnish. The warm potatoes will slightly absorb the dressing creating flavor magic.
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The dill pickle is my secret weapon in this recipe. I discovered this addition by accident when I had nothing else in the fridge to add crunch, but now it's non-negotiable. My family can immediately tell when I try to skip it.
Make Ahead Tips
This potato salad can be partially prepared in advance to save time. Boil the potatoes up to a day ahead, refrigerate, then smash and roast before serving. The dressing can be made up to two days in advance and stored in an airtight container.
For maximum crispiness, it's best to roast the potatoes right before serving. However, if needed, you can roast them earlier in the day and reheat in a 350°F oven for 10-15 minutes to crisp them back up before tossing with the dressing.
Ingredient Swaps
No need to worry if you don't have all the exact ingredients. Regular mayonnaise works perfectly in place of Kewpie. For a dairy-free version, substitute the Greek yogurt with dairy-free yogurt or additional mayonnaise.
The herbs can be customized to your preference. Dill works beautifully in place of or alongside parsley. Chives, tarragon, or basil are also excellent options depending on what you're serving this with.
Perfect Pairings
This potato salad shines alongside grilled meats like steak, chicken, or salmon. The contrast between the smoky grilled flavors and the tangy creamy potatoes creates a perfect balance on your plate.
For a vegetarian meal, serve alongside a hearty grain salad and roasted vegetables. It also makes an excellent addition to a brunch spread alongside eggs and fresh fruit.
Frequently Asked Questions
- → How do you ensure the potatoes are crispy?
Pat the potatoes dry before roasting, brush with olive oil, and roast at a high temperature. Flipping halfway also helps achieve even crispiness.
- → Can I use regular mayonnaise instead of kewpie?
Yes, regular mayonnaise works perfectly well if you don’t have kewpie. It will still taste delicious.
- → What’s the best way to smash the potatoes?
Use a potato masher or the bottom of a sturdy glass to gently flatten the potatoes to about 1/4 inch thickness.
- → Can I make the dressing ahead of time?
Yes, the dressing can be prepared up to a day in advance. Store it covered in the refrigerator until ready to use.
- → What can I use as a garnish if I don’t have scallions?
If scallions aren’t available, chopped chives or additional parsley can be used as an alternative garnish.