Crispy Smashed Potato Salad

This smashed potato salad gives you the best of both worlds: creamy, tangy potato salad dressing clinging to golden, crispy smashed potatoes. It’s a side dish that feels a little more fun than the classic but is just as easy to pull together on a weeknight.

The potatoes get boiled until tender, smashed flat, and roasted until the edges frizzle. Then you toss them while still warm with a bright, herby dressing that seeps into every nook.

Why This Potato Salad Works

I’m the kind of person who wants crunch in every bite of potato salad. The smashed-and-roasted method delivers a shattery crisp edge with a soft, fluffy center, so you get a little bit of everything each time you dig in.

The dressing is mustardy and bright with fresh dill, but it does not drown the potatoes. You still taste the earthy crackle of the roasted crust, which is exactly what makes smashed potatoes so satisfying.

Ingredients

• 1.5 lbs small waxy potatoes (like baby reds or Yukon Gold): halved if larger than a golf ball, leave skins on
• 2 tbsp olive oil: divided
• 1 tsp kosher salt: plus more for the water
• 1/2 tsp black pepper
• 1/3 cup mayonnaise
• 2 tbsp plain Greek yogurt: optional, adds tang and lightens the dressing
• 1 tbsp Dijon mustard
• 1 tbsp fresh lemon juice: or white wine vinegar
• 2 tbsp finely chopped fresh dill
• 2 tbsp finely sliced chives
• 1/4 cup finely diced celery: for crisp fresh bites
• 2 tbsp finely minced red onion: soaked in cold water 10 minutes if you like it milder

Variations / Substitutions

• Go all yogurt: swap the mayo for an equal amount of Greek yogurt for a tangier, lighter dressing. It will be less rich but still creamy.
• Use sour cream: a 50/50 mix of mayo and sour cream makes the dressing extra lush.
• Swap the herbs: fresh parsley or basil work beautifully in place of dill. A little tarragon is lovely too.
• Add smoky heat: stir a pinch of smoked paprika or a finely chopped chipotle in adobo into the dressing.
• Make it vegan: use your favorite vegan mayo and skip the yogurt, or use a thick, unsweetened plant-based yogurt.

For a more traditional take, my Classic Potato Salad is hard to beat.

How to Make Smashed Potato Salad

Step 1: Boil the Potatoes

Place the potatoes in a large pot and cover with cold water by about an inch. Season the water generously with salt. Bring to a boil over high heat, then reduce to a simmer and cook until just fork-tender, about 12 to 15 minutes. You want the potatoes to hold their shape and not fall apart. Drain and let them cool on the cutting board for 5 minutes until you can handle them.

The potatoes should feel soft when pierced but still offer a little resistance. If they overcook, they will crumble when you try to smash them.

Step 2: Smash and Roast the Potatoes

Preheat the oven to 425°F (220°C). Drizzle 1 tablespoon of the olive oil over a large rimmed baking sheet and spread it around. Arrange the boiled potatoes on the sheet, cut side down if you halved any, leaving plenty of room between them. Using the flat bottom of a drinking glass or a sturdy fork, press each potato down gently until it’s about a 1/2 inch thick and the skin cracks open. Drizzle the remaining 1 tablespoon oil over the tops, then season with the 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Roast for 25 to 30 minutes, carefully flipping each potato halfway through, until deeply golden and shatteringly crisp around the edges.

Midway through roasting, the potatoes will have firmed up enough to flip without breaking. You’re looking for edges that look fried and almost burnt in spots, that’s where the crunch comes from.

Step 3: Mix the Dressing

While the potatoes roast, make the dressing. In a large bowl, whisk together the 1/3 cup mayonnaise, 2 tablespoons Greek yogurt (if using), 1 tablespoon Dijon mustard, and 1 tablespoon lemon juice until smooth, about 1 minute. Stir in the 2 tablespoons dill, 2 tablespoons chives, the diced celery, and the minced red onion. Taste and add a pinch of salt and pepper if needed, keeping in mind the potatoes are already seasoned.

The dressing will look thick but will loosen slightly once it hits the warm potatoes. It should taste bright and a little sharp from the mustard and lemon, a nice contrast to the rich roasted spuds.

Step 4: Toss the Potatoes with the Dressing

As soon as the potatoes come out of the oven, let them sit for 2 minutes to set up, then transfer the hot potatoes to the bowl with the dressing. Toss gently with a spatula for about 1 minute until every potato is coated and the dressing starts to cling into all the craggy bits. Do not overmix or the crispy parts can break off.

The heat from the potatoes will warm the dressing just enough to make it silky without getting soupy. You want the salad to look messily coated, not drenched.

Step 5: Finish with Fresh Herbs and Serve

Pile the dressed potatoes onto a serving platter or into a wide bowl. Scatter a few extra fronds of dill and a pinch of chives over the top so it looks as fresh as it tastes. Serve right away while the potatoes are still warm and at their crispiest.

This salad is best the moment it’s made, when the contrast of hot crispy edges and cool creamy dressing is at its peak. Every minute it sits, the crunch softens, so gather everyone to the table before you finish it.

Tips for the Best Crispy Potato Salad

• Choose small, waxy potatoes. Red Bliss or Yukon Gold hold their shape when boiled and have a creamy texture inside, which contrasts perfectly with the crisp shell.
• Don’t overboil. Stop cooking as soon as a fork slides in with just a little resistance. Mushy potatoes will disintegrate when you smash them.
• Preheat the baking sheet. Sliding the oiled potatoes onto a hot sheet pan gives the bottoms an immediate sizzle and extra crunch. Just be careful handling the hot pan.
• Make the dressing while the potatoes roast, then let it sit. Even 20 minutes on the counter helps the onion mellow and the flavors meld.
• For a larger crowd, double the recipe and use two sheet pans. Overcrowding steams the potatoes instead of crisping them, so give them breathing room.

Roast times for your preferred crisp level:

Keeping Leftovers Fresh

Leftover smashed potato salad keeps in the refrigerator for up to 3 days, though the crispy edges will soften as it sits. The cold salad is still delicious, with the dressing soaking into the potatoes overnight. To bring back a bit of crunch, spread the leftovers on a baking sheet and reheat in a 400°F oven for 5 to 7 minutes, then serve warm.

What Goes Well With Smashed Potato Salad

This potato salad is a natural partner to anything that hits the grill. It’s especially good next to smoky, charred sausages or a perfectly grilled flank steak, because the bright, creamy dressing cuts right through the richness. It also makes a killer side for a simple roast chicken or a piece of seared salmon, adding texture and tang to a weeknight dinner that might otherwise feel too quiet.

Frequently Asked Questions

Can I make smashed potato salad ahead of time?

You can boil and smash the potatoes a few hours before roasting and keep them covered at room temperature. The dressing can be made up to two days in advance and stored in the fridge. But the roasting and tossing should happen just before serving for the best crisp.

Can I use dried dill instead of fresh?

Yes, use 1 teaspoon dried dill in the dressing. Add it along with the other ingredients and let the dressing sit for 20 minutes to rehydrate. The flavor will be milder.

Is this recipe gluten-free?

It is naturally gluten-free as long as your Dijon mustard does not contain any malt (most don’t). Always check the label if you need to be strict.

What’s the best way to make it vegan?

Swap the mayonnaise for your favorite vegan mayo and omit the yogurt, or use a thick, unsweetened plant-based yogurt. The rest of the recipe stays the same.

Smashed Potato Salad Recipe

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Calories: 350

Ingredients Method Notes

Ingredients

  

• 1.5 lbs small waxy potatoes (baby reds or Yukon Gold), halved if large
• 2 tbsp olive oil
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/3 cup mayonnaise
• 2 tbsp plain Greek yogurt (optional)
• 1 tbsp Dijon mustard
• 1 tbsp fresh lemon juice
• 2 tbsp finely chopped fresh dill
• 2 tbsp finely sliced chives
• 1/4 cup finely diced celery
• 2 tbsp finely minced red onion

Method

 

1. Place potatoes in a large pot and cover with cold water; salt generously. Bring to a boil, then simmer until just fork-tender, 12 to 15 minutes. Drain and cool 5 minutes.
2. Preheat oven to 425°F (220°C). Drizzle a baking sheet with 1 tablespoon oil, arrange potatoes, smash to 1/2-inch thick, drizzle with remaining oil, sprinkle with salt and pepper. Roast 25 to 30 minutes, flipping halfway, until crispy.
3. In a large bowl, whisk mayonnaise, yogurt, mustard, lemon juice, dill, chives, celery, and onion until smooth, about 1 minute.
4. Add hot potatoes to dressing and toss gently until coated.
5. Transfer to a platter, top with extra herbs, and serve immediately.

Notes

The potatoes are crispiest right out of the oven, so have your dressing ready and the table set. If you need to hold them for a few minutes, spread them on a wire rack so they don’t steam.