Crispy Smashed Potato Salad

This crispy smashed potato salad brings together the best of both worlds—the golden crunch of roasted potatoes and the fresh, zippy brightness of an herby salad. I set out to ditch the classic mushy texture that most potato salads have, and ever since, this has been the dish everyone asks for at picnics and backyard gatherings.

I first whipped this up for a summer cookout and it vanished in minutes. Every time I make it, someone requests the recipe—trust me, the crispy edges have a way of stealing the show.

Ingredients

• Baby Yukon Gold or red potatoes: lend a creamy interior that crisps up beautifully on the outside. Look for waxy, thin-skinned varieties that hold their shape when smashed
• Kosher salt: for seasoning the boiling water helps infuse flavor from the inside out. Use coarse flakes for maximum effect
• Olive oil: delivers crunch and golden color. Choose a fresh, fruity extra-virgin oil
• Mayonnaise: creates a silky base for the dressing. I prefer full-fat for richness
• Greek yogurt or sour cream: adds tang and lightens the dressing without making it too heavy
• Dijon mustard: brings a gentle heat and depth. Go for a quality jar with a balanced sharp flavor
• Lemon juice: provides acidity and brightness. Freshly squeezed is best for zesty lift
• Honey: softens the tang of the dressing and rounds it out
• Garlic clove: finely minced, gives a mellow savory punch. Use a fresh, firm bulb
• Red onion: for sharpness and crunch. Look for one with tight skin and bright color
• Celery: supplies juicy crispness and freshness. Select stalks that are pale green and snap easily
• Fresh herbs: like parsley, dill, and chives inject a garden-fresh taste. Use whatever is most fragrant and green at your market
• Radishes: add spicy crunch and a burst of color. Choose small, firm bulbs
• Capers (optional): bring a briny zing that cuts through the richness. If using, rinse and pat dry for best flavor

Instructions

Prepare the Oven:

Set your oven to 425 degrees Fahrenheit This high heat ensures crisp edges, so preheating is key

Boil the Potatoes:

Place baby potatoes in a large pot and cover with cold water Stir in kosher salt which seasons the potatoes as they cook Bring to a boil and cook until just fork-tender about fifteen to twenty minutes

Drain and Steam-Dry:

After boiling drain the potatoes well Let them sit for five minutes so steam naturally dries the surface This helps them crisp instead of steam in the oven

Smash and Arrange:

Line a baking sheet with parchment or a silicone mat Arrange the potatoes in a single layer Using the bottom of a glass gently press each potato until it is roughly half an inch thick Smashed rather than mashed is the secret to achieving crispy bits

Roast Until Crisp:

Drizzle potatoes generously with olive oil and sprinkle with salt and pepper Flip potatoes halfway through roasting Roast for twenty-five to thirty minutes until they are golden brown and shatteringly crisp on the edges

Make the Dressing:

While the potatoes roast whisk together mayonnaise Greek yogurt Dijon mustard lemon juice honey and garlic in a bowl Season with salt and black pepper to taste The dressing should be creamy and tangy

Prepare the Salad Add-Ins:

Chop red onion celery fresh herbs and radishes finely Add capers if you like a little tang Mix everything in a large bowl so it is ready to go when the potatoes come out

Combine and Toss:

Once potatoes are roasted let them cool for five minutes then gently fold them into the bowl with veggies Drizzle over the dressing and toss carefully so you coat every bite without breaking up the potatoes too much Serve immediately for the best crunch or let mellow at room temperature

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I adore the way fresh dill perfumes this salad—my grandmother always cooked with handfuls of it and those flavors instantly remind me of her kitchen bustling on summer afternoons.

Storage Tips

Store leftovers in an airtight container for up to three days Refrigerate any undressed components separately if you want to keep the potatoes crispy Microwaving tends to make the potatoes softer but you can reheat in a toaster oven to restore some crunch

Ingredient Substitutions

Try baby russet potatoes if you cannot find Yukon Golds For a lighter salad swap out all or part of the mayonnaise for more Greek yogurt Add a spoonful of vinegar for extra tang or crumbled feta for a salty bite

Serving Suggestions

Pair this salad with grilled chicken or fish for a full meal It is a knockout addition to picnic spreads and makes a great base for a vegetarian lunch Top with soft boiled eggs or scatter extra herbs for a pretty finish

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With each bite, enjoy the vibrant crunch and herby punch of this salad. It is sure to become your new go-to for warm weather gatherings!

Recipe FAQs

→ How do I make potatoes crispy?

Smashed potatoes are roasted at high heat after boiling, which creates a golden, crispy exterior while the insides stay soft.

→ Can I make this dish ahead of time?

You can prepare components in advance, but for best texture, toss potatoes with dressing just before serving.

→ Are there ways to lighten the dressing?

Greek yogurt can be used instead of mayonnaise to create a lighter, tangier dressing that’s just as creamy.

→ Which herbs work best?

Parsley, dill, and chives offer vibrant flavor, but you can use your favorite fresh herbs or a mix to taste.

→ Is this dish gluten-free?

Yes, it’s gluten-free as written—just double-check all ingredient labels, especially the mayonnaise and mustard.

→ How should leftovers be stored?

Keep leftovers refrigerated in an airtight container; reheating may soften the potatoes, but flavors will deepen.