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Delicious Crispy Smashed Potato Salad

Category: Fresh and Vibrant Salad Recipes

This side mashes up roasted, golden smashed potatoes with a creamy Greek yogurt dressing, a pop of Dijon, snappy dill pickles, and loads of fresh herbs. Once those potatoes are nice and crispy, just toss them with a bright mix of lemon, parsley, kewpie mayo, and a bit of garlic. Sprinkle on scallions and a handful of crunchy potato bits to finish. You get bite after bite of creamy, tangy, and crunchy. It's a real hit whenever you serve it. Best enjoyed while still warm, so you get all those fresh, bold flavors.

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A woman wearing a chef's hat and apron.
Authored By Elisa
Updated on Thu, 22 May 2025 13:32:24 GMT
A bowl full of crispy smashed potatoes, herbs, and creamy dip. Bookmark
A bowl full of crispy smashed potatoes, herbs, and creamy dip. | recipesbyelisa.com

Crispy smashed potato salad is the ultimate mix of crunchy edges and creamy dressing and it is a side dish that always disappears first at gatherings. The balance of golden roasted potatoes and tangy herb dressing takes the classic potato salad to a new level. This is my go-to whenever I crave something both familiar and fresh at the same time.

The first time I made this salad for a family cookout everyone huddled around the bowl for seconds and even the pickiest eaters wanted the recipe.

Ingredients

  • Baby potatoes: About two pounds. These roast up super crisp. Choose firm small yellow potatoes for best texture
  • Olive oil: Divided between roasting and the dressing. Pick a good quality extra virgin olive oil for flavor
  • Salt: Brings all the other tastes into focus. Flaky salt is perfect here
  • Pepper: Freshly cracked pepper gives heat and aroma
  • Greek yogurt: Use whole milk Greek yogurt for richness and tang. Read the label and avoid anything with additives
  • Kewpie mayonnaise: Japanese mayo is extra creamy but regular mayo also works
  • Dijon mustard: Gives sharpness. Use real Dijon not yellow mustard for best flavor
  • Lemon juice: Fresh squeezed brightens everything
  • Garlic clove: Fresh and finely minced for bite
  • Fresh parsley: Choose flat-leaf parsley for vibrant flavor and color
  • Dill pickle: The brininess makes this salad addictive. Find the crispiest dill pickles you can
  • Shallot: Milder than onion for delicate zing. Look for small reddish bulbs without soft spots
  • Scallions: For garnish. Adds freshness. Choose firm green onions with no wilting

Step-by-Step Instructions

Prep the Potatoes:
Place the baby potatoes in a large pot of cold water and season with salt. Bring the water to a steady boil over medium heat. Cook for about eight minutes until the potatoes are just fork tender but not falling apart. Drain thoroughly and let cool until they can be handled.
Smash and Dry the Potatoes:
Lay the potatoes out on a clean dish towel and pat them completely dry. Wet potatoes will not crisp up. Gently press each potato down to about a quarter inch thick using a potato masher or the bottom of a sturdy glass.
Roast the Potatoes:
Arrange the smashed potatoes on a parchment-lined baking sheet. Brush the tops with two tablespoons of olive oil. Season generously with salt and pepper. Slide the tray into a preheated 425 degree oven. Roast for forty five to sixty minutes flipping the potatoes halfway through. The goal is crispy golden edges and tender interiors so start checking doneness at the forty minute mark.
Mix the Creamy Dressing:
In a medium bowl whisk together the remaining olive oil Greek yogurt Kewpie mayo Dijon mustard lemon juice minced garlic and chopped parsley. Stir until smooth. Add the finely chopped dill pickle and shallot. Taste and adjust seasoning with extra salt and pepper if needed. Cover and chill until ready to use.
Dress and Serve:
Let the hot roasted potatoes cool for at least ten minutes but do not wait too long. Toss gently with the herbed yogurt dressing in a large bowl. Top with reserved crispy bits of potato and a sprinkle of chopped scallions. Serve slightly warm or at room temperature for best flavor.
A bowl of food with chips and dip. Bookmark
A bowl of food with chips and dip. | recipesbyelisa.com

The dill pickle is the star for me. I love how that little bit of chopped briny pickle cuts through the richness and brightens the salad. My kids still ask for extra pickles on top because it takes them back to our summer beach picnics every time.

Storage Tips

This salad holds up well in the fridge for up to three days. Keep the dressing and potatoes separate if you want to maintain maximum crispiness. Reheat potatoes in a hot oven for a few minutes before dressing for best results.

Ingredient Substitutions

If you cannot find Kewpie mayo regular mayonnaise works well. For a dairy free version use all mayo and a dairy free yogurt. Substitute chopped cornichons for dill pickles if needed. You can swap parsley for fresh dill or chives depending on your herb preference.

Serving Suggestions

Serve alongside grilled chicken juicy burgers or as a centerpiece at any picnic. Garnish with extra scallions or a sprinkle of smoked paprika for a pop of color. Leftovers are wonderful with poached eggs for brunch.

Cultural and Historical Context

Smashed potatoes have roots in both American and European home cooking. The combination of hot roasted potatoes and chilled creamy dressing offers both comfort and freshness making this version a modern twist on classic deli salads.

Frequently Asked Questions About Recipes

→ Which kind of potatoes work best here?

Small yellow potatoes work awesome since they crisp up so well but don't fall apart in the oven.

→ How do I get my potatoes super crispy?

Make sure to dry the potatoes really well once they've boiled. Coat them in oil, roast until they're looking super browned, and try flattening them extra thin to boost that crunch.

→ Can the dressing be made in advance?

Absolutely, whip up the yogurt and mayo sauce ahead of time, keep it chilled, and just stash until serving.

→ Is it okay to serve this cold?

While it's best hot for maximum crunch, it's actually pretty nice cold too if you've got leftovers.

→ What can I use instead of Kewpie mayo?

Regular mayo works alright if you can't find Kewpie, though Kewpie has that extra special something.

→ How do I make things even tangier?

Bump up the lemon, add some more pickles, or pour in a little pickle juice to dial up the tang.

Crispy Potato Salad

Roasted smashed baby potatoes get super crisp, then are mixed with a tangy yogurt, chopped pickles, and lots of herbs.

Prep Time
10 minutes
Cooking Time
60 minutes
Total Time Required
70 minutes
Authored By: Elisa

Type of Recipe: Salads

Skill Level: Medium

Cuisine Type: American

Servings Count: 4 Number of Servings

Dietary Preferences: Suitable for Vegetarians, Gluten-Free Choice

Ingredients You'll Need

→ Potatoes

Ingredient 01 900 g small golden potatoes

→ Dressing

Ingredient 02 15 g fresh parsley, chopped
Ingredient 03 120 g kewpie or plain mayo
Ingredient 04 1 garlic clove, minced
Ingredient 05 56 g Greek yogurt
Ingredient 06 Juice from half a lemon
Ingredient 07 2 teaspoons Dijon mustard
Ingredient 08 1 shallot, diced fine
Ingredient 09 1 dill pickle, diced small

→ Seasoning & Garnishes

Ingredient 10 1–2 scallions, chopped up, for topping if you want
Ingredient 11 3 g salt, plus extra if you need
Ingredient 12 45 ml olive oil, kept separate
Ingredient 13 1 g black pepper, more if you’d like

Step-by-Step Instructions

Step 01

Sprinkle scallions and saved crunchy bits on top. Serve it up while it’s still warm.

Step 02

Toss hot crispy potatoes with the herby yogurt dressing in a big bowl. Save some crunchy pieces to sprinkle on top. Let cool about 10 minutes before tossing.

Step 03

Whisk Greek yogurt, mayo, Dijon, lemon juice, oil (15 ml), garlic, and parsley in a bowl. Add pickle and shallot, stir well, season if it needs more. Pop in the fridge till you’re ready.

Step 04

Flip potatoes halfway through roasting. Generously brush with 30 ml oil, hit them with salt and pepper, and put in the oven for 45–60 minutes till they’re super crispy and golden.

Step 05

Put potatoes on the lined tray and pat dry with paper towels. Press them down with a glass or masher until they’re about half a centimeter thick.

Step 06

Bring a big pot of salted water and your potatoes to a boil over medium heat. Boil for 7 to 8 minutes till you can just get a fork through them. Drain, let them cool off a bit.

Step 07

Line your large sheet pan with baking paper. Turn the oven on to 220°C, and grab an extra sheet if you run out of space.

Extra Tips and Tricks

  1. Don’t cook potatoes till they fall apart. You want them just tender enough to flatten without crumbling.
  2. Get those potatoes really dry before roasting. It’s the secret for max crisp.
  3. If you want them even crunchier, toss them with a bit of cornstarch before baking.
  4. Smash a few extra thin for super crunchy bits on top.
  5. Check for crispy-ness starting around 40 minutes since every oven is a little different and potatoes come in all sizes.

Must-Have Equipment

  • Big pot
  • Sheet pan
  • Baking paper
  • Potato masher or just a sturdy glass
  • Mixing bowl, nice and big
  • Whisk
  • Paper towels

Allergy Information

Always double-check ingredient lists for allergens and seek advice if you're unsure.
  • There’s eggs (because of the mayo)
  • There’s milk (from the Greek yogurt)

Nutritional Information (per portion)

The provided details are purely informational and should not replace professional advice.
  • Calorie Count: 493
  • Fat Amount: 32 grams
  • Carbohydrate Amount: 43 grams
  • Protein Amount: 9 grams