Crispy Smashed Potato Salad Recipe

The Best Crispy Smashed Potato Salad Recipe You’ll Ever Make

Tucking into a crispy smashed potato salad brings pure comfort on sultry summer afternoons.

Potato chunks transform into golden, crunchy masterpieces with minimal kitchen effort.

Herbs and tangy dressing add unexpected zest to this classic side dish.

Mediterranean influences shine through each carefully seasoned bite.

Seasonal ingredients make this recipe feel fresh and spontaneous.

Creamy textures contrast beautifully against crisp potato edges.

Savor every delectable morsel and watch people ask for seconds.

Variations on Crispy Smashed Potato Salad

  • Herb Garden Potato Salad: Replace dill with a mix of fresh parsley, chives, and basil for a vibrant, garden-fresh flavor profile.
  • Mediterranean Spin: Swap bacon for crumbled feta cheese, add kalamata olives, and use lemon juice instead of apple cider vinegar for a Greek-inspired version.
  • Spicy Southwest Potato Salad: Add diced jalapeños, replace Parmesan with cotija cheese, and mix in chopped cilantro and a dash of chili powder for a zesty kick.
  • Vegan Wellness Bowl: Use vegan mayonnaise, skip bacon, add roasted chickpeas, and sprinkle nutritional yeast instead of Parmesan for a plant-based alternative.

Great Pairings with Crispy Smashed Potato Salad

  • Uncork a chilled Sauvignon Blanc or Pinot Grigio to perfectly balance the rich, crispy potatoes. These light, zesty wines cut through the creamy dressing and complement the smoky bacon notes.
  • Select a crisp pilsner or light wheat beer to enhance the salad's robust flavors. The beer's effervescence cleanses the palate between bites of the crispy, tangy potato salad.
  • Pour a chilled prosecco or sparkling rosé to add a celebratory touch. The bubbles and slight acidity wonderfully contrast the salad's creamy, savory elements.

Best Ways to Store Crispy Smashed Potato Salad

Store leftovers in an airtight container for up to 3-4 days. Keep the dressing separate to maintain potato crispiness.

Spread potatoes on a baking sheet, bake at 375F for 10-12 minutes to restore crispiness. Drizzle extra olive oil before warming.

Reheat in short 30-second bursts, checking texture. Potatoes might lose crunchiness but remain tasty. Add fresh herbs after heating.

Best consumed within 24 hours for maximum crispness. Room temperature serving works well for next-day enjoyment.

FAQs

  • What are baby potatoes best for this recipe?

Baby potatoes work perfectly because they’re small, creamy, and cook quickly. They crisp up beautifully and provide a tender interior with a crunchy exterior when smashed and roasted.

  • Can I make this recipe vegetarian?

Yes, simply omit the bacon or replace it with vegetarian bacon alternatives like tempeh bacon or crispy mushroom bits. The other ingredients will still provide excellent flavor and texture.

  • How do I get the potatoes extra crispy?

Ensure potatoes are well-dried after boiling, use enough olive oil, spread them with space between each potato on the baking sheet, and roast at a high temperature. Flipping them halfway through cooking helps achieve maximum crispiness.

Crispy Smashed Potato Salad That’s a Crowd Pleaser

  • Conquer Crispy Textures: Experience an irresistible blend of crunchy potato edges and creamy interiors that create an exciting flavor explosion.
  • Customize Your Culinary Adventure: Easily adapt the recipe by swapping ingredients like vegetarian bacon, different herbs, or adding your favorite seasonings to match personal taste preferences.
  • Master Simple Cooking Techniques: Learn how to perfectly smash and roast potatoes, transforming basic ingredients into a gourmet side dish with minimal professional cooking skills required.
  • Crowd-Pleasing Party Star: Impress guests with a versatile dish that works beautifully as a game day appetizer, potluck contribution, or summer barbecue accompaniment that sparks conversation and delights taste buds.

What You’ll Need for Crispy Smashed Potato Salad

For the Core Ingredients:
  • Baby Potatoes: Small, tender potatoes perfect for creating a crispy exterior while maintaining a soft interior.
  • Olive Oil: Helps create a golden, crispy texture for the potatoes and adds rich flavor.
For the Seasoning Ingredients:
  • Salt, Black Pepper, Garlic Powder, Smoked Paprika: Essential spices that enhance the potatoes' flavor and provide a delicious, aromatic coating.
For the Dressing and Mix-In Ingredients:
  • Mayonnaise, Dijon Mustard, Apple Cider Vinegar: Creamy and tangy base that creates a rich, flavorful dressing.
  • Bacon, Red Onion, Dill, Parmesan, Capers/Pickles: Adds variety of textures and complementary flavors to the potato salad.
  • Garlic: Provides an additional layer of savory depth to the dressing.

How to Make Crispy Smashed Potato Salad

Step 1: Prepare Potatoes for Roasting

Crank up the oven to a sizzling 425F (220C). Toss baby potatoes into a pot of salted boiling water and cook until they’re super tender.

Drain the potatoes and let them cool down just enough to handle. Spread them out on a baking sheet lined with parchment paper.

Grab a glass or fork and gently flatten each potato until it’s about half an inch thick. Drizzle olive oil all over the smashed potatoes, then sprinkle with:
  • Salt
  • Black pepper
  • Garlic powder
  • Smoked paprika

Slide the baking sheet into the oven and roast for 25-30 minutes.

Flip the potatoes halfway through to ensure they get golden and extra crispy on both sides.

Step 2: Whip Up the Creamy Dressing

In a small mixing bowl, combine:
  • Mayonnaise
  • Dijon mustard
  • Apple cider vinegar
  • Olive oil
  • Minced garlic
  • Salt
  • Black pepper

Whisk everything together until the mixture is smooth and well-blended.

Step 3: Bring the Salad Together

Grab a large bowl and toss the crispy roasted potatoes with the prepared dressing. Gently fold in:
  • Crispy bacon bits
  • Diced red onion
  • Fresh dill
  • Grated Parmesan
  • Chopped capers or pickles

Step 4: Serve and Savor

Sprinkle some extra herbs on top for a pop of color and freshness.

Serve the potato salad warm or at room temperature, ready to be devoured by hungry guests.

Tips to Get Crispy Smashed Potatoes Perfectly

  • Choose small, uniform baby potatoes for even cooking and a consistent crispy texture.
  • Use a flat-bottomed glass or fork to gently flatten potatoes, ensuring they don't break apart completely.
  • Adjust the dressing's tanginess by varying the amount of apple cider vinegar to suit your taste preferences.
  • Crisp the bacon separately for extra crunchiness, and use high-quality bacon for maximum flavor impact.
  • Experiment with fresh herbs like chives or parsley as alternatives to dill for a personalized touch.
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Crispy Smashed Potato Salad Recipe

Crispy Smashed Potato Salad Recipe

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4.6 from 37 reviews

  • Total Time: 50 minutes
  • Yield: 4 1x
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Description

Potato lovers rejoice with this crispy smashed potato salad, a delightful fusion of crunchy textures and bold Mediterranean flavors. Herbed potatoes dance with tangy dressing, creating a memorable side dish that elevates any meal and delights hungry guests.

Ingredients

Scale

Crispy Smashed Potato Salad Ingredients:

Main Ingredients (Potatoes and Base):

  • 2 pounds (907 grams) baby potatoes (Yukon Gold or red potatoes)
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika

Dressing Ingredients:

  • 1/2 cup mayonnaise
  • 2 tablespoons Dijon mustard
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon olive oil
  • 1 clove garlic, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper

Mix-In Ingredients:

  • 1/2 cup crispy bacon, crumbled
  • 1/4 cup red onion, finely diced
  • 2 tablespoons fresh dill, chopped
  • 1/4 cup shredded Parmesan
  • 2 tablespoons capers or chopped pickles

Instructions

  1. Prepare potatoes by boiling baby potatoes in salted water for 15 minutes until tender. Drain and allow to cool slightly.
  2. Preheat oven to 425F (220C) and line a baking sheet with parchment paper.
  3. Gently flatten each potato using the bottom of a glass or fork to approximately 1/2 inch thickness.
  4. Drizzle potatoes with olive oil and season generously with salt, black pepper, garlic powder, and smoked paprika.
  5. Roast potatoes for 25-30 minutes, turning once midway, until they develop a golden, crispy exterior.
  6. Whisk mayonnaise, Dijon mustard, apple cider vinegar, olive oil, minced garlic, salt, and black pepper in a small bowl until fully combined.
  7. Transfer crispy potatoes to a large mixing bowl and coat evenly with prepared dressing.
  8. Fold in crumbled bacon, finely chopped red onion, fresh dill, grated Parmesan, and chopped capers or pickles.
  9. Garnish with additional fresh herbs and serve immediately while warm or at room temperature.

Notes

  • Choose small, uniform baby potatoes for consistent cooking and a visually appealing presentation.
  • Use a flat-bottomed glass or potato masher with gentle pressure to create crispy edges without breaking the potatoes completely.
  • Experiment with different spice blends like herbs de Provence, za’atar, or curry powder for global flavor variations.
  • For vegetarian version, replace bacon with crispy mushroom bits or smoked tofu; use vegan mayonnaise for dairy-free option.
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Lunch, Dinner, Appetizer, Snacks
  • Method: Roasting
  • Cuisine: American

Nutrition

  • Serving Size: 4
  • Calories: 395 kcal
  • Sugar: 1 g
  • Sodium: 680 mg
  • Fat: 35 g
  • Saturated Fat: 7 g
  • Unsaturated Fat: 25 g
  • Trans Fat: 0 g
  • Carbohydrates: 20 g
  • Fiber: 3 g
  • Protein: 6 g
  • Cholesterol: 30 mg

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Ethan Caldwell

Ethan Caldwell

Founder & Culinary Innovator

Expertise

Farm-to-table cooking, Seasonal recipe creation, Culinary storytelling, Food photography and styling​

Education

The Chef’s Academy (Indianapolis, IN)

  • Program: Associate Degree in Culinary Arts
  • Focus: Focused on sustainable cooking practices, regional American cuisine, and recipe development.​

Ethan didn’t just fall in love with food, he grew into it, surrounded by fields, farmers’ markets, and family meals that told a story.
After sharpening his skills at The Chef’s Academy, he took his passion straight into the farm-to-table movement, working side-by-side with local growers and seasonal flavors.
He believes every recipe should feel like a walk through a summer market: colorful, fresh, and full of possibility.
Outside the kitchen, Ethan’s idea of a perfect day is hiking mountain trails, digging into heirloom vegetables, and hosting casual dinners where seconds are always encouraged.

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