Go Back
–+ servings
Crispy Smashed Potato Salad

Crispy Smashed Potato Salad: A Must-Try Summer Side

Crispy Smashed Potato Salad is a delightful twist on the classic with golden, crunchy potatoes in a creamy dressing.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 50 minutes
Chilling Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 4 servings
Course: Salad
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Potatoes
  • 2 pounds waxy potatoes (e.g., Yukon Gold) for creamy texture
  • 4 tablespoons olive oil for roasting
  • 1 teaspoon garlic powder or fresh minced garlic
  • 1 teaspoon salt preferably sea salt
  • 1 teaspoon black pepper
For the Dressing
  • 1 cup mayonnaise or Greek yogurt for lighter option
  • 2 tablespoons Dijon mustard
  • 1 cup chopped herbs (e.g., dill, parsley) or basil/chives
  • 2 green onions chopped or red onions
Optional Enhancements
  • 1 tablespoon lemon juice
  • 1 cup additional mix-ins (e.g., crispy bacon, feta) to customize

Equipment

  • large pot
  • Baking Sheet
  • Potato masher
  • Mixing Bowl

Method
 

Step-by-Step Instructions
  1. Wash the potatoes thoroughly and place them in a large pot filled with salted cold water. Bring to a boil over high heat, then reduce to a simmer and cook for 15-20 minutes until fork-tender.
  2. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
  3. Drain the potatoes and let cool for about 5 minutes. Transfer them to the prepared baking sheet and gently smash each potato to about half an inch thickness.
  4. Drizzle the smashed potatoes with olive oil, garlic powder, salt, and pepper. Roast for 25-30 minutes, flipping halfway through until golden and crispy.
  5. Prepare the creamy dressing by mixing mayonnaise, Dijon mustard, chopped herbs, and green onions in a medium bowl. Adjust seasoning with salt and pepper as needed.
  6. Toss the warm smashed potatoes with the dressing until well-coated and serve immediately, or let chill in the refrigerator for about 30 minutes.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 30gProtein: 4gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 5mgSodium: 450mgPotassium: 600mgFiber: 3gSugar: 1gVitamin A: 150IUVitamin C: 20mgCalcium: 25mgIron: 1mg

Notes

For the best texture, mix the warm smashed potatoes with the dressing just before serving to keep them crispy. Store leftovers in an airtight container for up to 3 days.

Tried this recipe?

Let us know how it was!