Name: Crispy Smashed Potato Salad
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 1.5 lbs baby potatoes (yellow or red); 2–3 tbsp olive oil; 1 tsp salt; 1/2 tsp black pepper; 1/2 tsp garlic powder; 2 tbsp chopped fresh parsley; 1 tbsp chopped fresh dill or chives; 1/4 cup finely chopped red onion or shallot; 1 tbsp Dijon mustard; 2 tbsp apple cider vinegar or lemon juice; 1 tsp honey or maple syrup; Optional: 1/4 cup crumbled bacon; Optional: 1 tbsp capers; Optional: 1/4 cup crumbled feta cheese; Optional: 2 chopped hard-boiled eggs

Crispy Smashed Potato Salad is a fresh, flavorful twist on traditional potato salad that brings in golden, crunchy textures with creamy and tangy elements. Instead of boiling and mixing everything together in one bowl, I roast smashed baby potatoes until crispy, then toss them with a zesty dressing, herbs, and mix-ins that give every bite a satisfying crunch and burst of flavor.

Why You’ll Love This Recipe

I love how this salad combines crispy roasted potatoes with the brightness of a tangy vinaigrette or creamy dressing—it’s not heavy like classic mayo-based potato salads. Each potato gets beautifully golden on the outside while staying soft inside. It’s perfect for barbecues, picnics, or as a warm or room-temperature side dish. It also holds up well, making it ideal for make-ahead meals.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

baby potatoes (yellow or red)
olive oil
salt
black pepper
garlic powder
fresh parsley
fresh dill or chives
red onion or shallot
Dijon mustard
apple cider vinegar or lemon juice
honey or maple syrup
optional: crumbled bacon, capers, feta cheese, or hard-boiled eggs

directions

I preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
I boil the baby potatoes in salted water for about 15 minutes, or until fork-tender.
I drain the potatoes and let them dry slightly, then transfer them to the baking sheet.
Using a flat-bottomed glass or measuring cup, I gently smash each potato until it’s flattened but still in one piece.
I drizzle the potatoes with olive oil, sprinkle with salt, pepper, and garlic powder, and roast them for 25–30 minutes until crispy and golden.
While the potatoes roast, I whisk together the dressing: olive oil, Dijon mustard, apple cider vinegar or lemon juice, honey, salt, and pepper.
Once the potatoes are done, I let them cool slightly, then toss them gently with the dressing, chopped herbs, and any extras like red onion, bacon, or cheese.
I serve it warm or at room temperature, garnished with extra herbs if I like.

Servings and timing

This recipe serves 4 to 6 people. It takes about 15 minutes to prep, 15 minutes to boil the potatoes, and 25–30 minutes to roast them. Total time is about 50–60 minutes from start to finish.

Variations

I sometimes use a creamy dressing made with Greek yogurt or sour cream instead of a vinaigrette for a richer feel. For a Mediterranean version, I add olives, feta, and cherry tomatoes. If I want extra crunch, I toss in some chopped celery or radishes. It’s easy to make vegan by skipping the cheese and bacon or using plant-based versions.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. While the potatoes lose some crispness over time, the flavor still holds up. To reheat, I spread the potatoes on a baking sheet and warm them in a 375°F oven for 10–15 minutes. If I’m using a creamy dressing, I wait to toss it in until after reheating.

FAQs

Do I have to peel the potatoes?

No, I leave the skins on. They add texture and help the potatoes get extra crispy in the oven.

Can I make this potato salad ahead of time?

Yes, I roast the potatoes ahead and store them separately from the dressing. I combine everything right before serving for the best texture.

What type of potatoes work best?

I like using baby Yukon gold or red potatoes. They’re small, tender, and roast up beautifully when smashed.

Can I serve this cold?

Yes, it tastes great at room temperature or even chilled, though the potatoes will be less crispy once cold.

How do I keep the potatoes from falling apart?

I smash them gently just enough to flatten without breaking them completely. Letting them cool for a few minutes after boiling helps them stay together.

Conclusion

Crispy Smashed Potato Salad is the perfect upgrade to classic potato salad. It’s crunchy, flavorful, and versatile enough to go with just about any meal. I love making it for cookouts, weeknight dinners, or even packed lunches—it always adds something exciting to the table with its bold texture and fresh, vibrant taste.