Crispy Smashed Potato Salad

BySoha

Introduction

Crispy on the outside, fluffy on the inside, and tossed in a vibrant dressing,this Crispy Smashed Potato Salad is a modern twist on a timeless classic. Instead of the heavy, mayo-based versions, this dish layers textures: golden-crunchy potatoes, fresh herbs, and a bright, zesty finish. It’s the kind of salad that doesn’t just sit on the table,it steals the spotlight.

Crispy Smashed Potato Salad

Ingredients List

  • 1.5 lbs baby potatoes (yellow or red)
  • 3 tbsp olive oil
  • 1 tsp sea salt
  • ½ tsp freshly ground black pepper
  • 1 tsp smoked paprika
  • ½ cup Greek yogurt
  • 2 tbsp Dijon mustard
  • 1 tbsp apple cider vinegar
  • 1 clove garlic, finely grated
  • 3 tbsp fresh dill, chopped
  • 2 tbsp chives, chopped
  • ¼ cup fresh parsley, chopped
  • Zest of 1 lemon
  • Optional: 2 tbsp capers or crispy bacon bits for garnish

Step-by-Step Instructions

Step 1: Boil the potatoes

Place baby potatoes in a large pot of salted water. Bring to a boil and cook until fork-tender, about 15 minutes. Drain well.

Step 2: Smash and season

Preheat your oven to 425°F (220°C). Arrange potatoes on a baking sheet lined with parchment. Using the bottom of a glass, gently smash each potato until about ½ inch thick. Drizzle generously with olive oil, sprinkle with salt, pepper, and smoked paprika.

Step 3: Roast until crispy

Bake for 25–30 minutes, flipping halfway, until edges are deeply golden and crisp.

Step 4: Prepare the dressing

In a bowl, whisk together Greek yogurt, Dijon mustard, apple cider vinegar, garlic, lemon zest, dill, chives, and parsley until smooth and aromatic. Adjust seasoning to taste.

Step 5: Assemble the salad

Transfer warm, crispy potatoes into a large serving bowl. Toss gently with the dressing to coat, keeping some edges crisp. Finish with extra herbs, capers, or bacon bits for crunch and flavor contrast.

Cook Time

Total: 50 minutes
(15 minutes boiling, 30 minutes roasting, 5 minutes assembly)

Servings

Serves 4 as a side dish, 2 as a main.

Nutritional Information (approx. per serving)

  • Calories: 260
  • Protein: 6 g
  • Fat: 12 g
  • Carbohydrates: 32 g
  • Fiber: 4 g
  • Sodium: 380 mg

Storage Instructions

Best enjoyed fresh, while the potatoes are crisp. If storing, keep the crispy potatoes and dressing separate in airtight containers. Re-crisp potatoes in a hot oven before combining with dressing. Refrigerated dressing keeps up to 3 days.

Suggestions

  • Add roasted cherry tomatoes for sweetness.
  • Swap Greek yogurt for vegan mayo to make it dairy-free.
  • Top with a soft-boiled egg for extra richness.
  • Serve warm for comfort, or chilled for a refreshing summer side.

Seasonal Relevance

Perfect in summer when fresh herbs are abundant and potato salads are picnic staples. In colder months, this dish transitions beautifully to holiday tables, offering a lighter, modern option among heavier mains.

Conclusion

This Crispy Smashed Potato Salad proves that potato salad doesn’t have to be predictable. With golden edges, a tangy herb dressing, and layers of flavor, it’s equal parts comfort food and culinary elegance. Whether it’s for a backyard barbecue or a refined dinner spread, this recipe will earn repeat requests.

Crispy Smashed Potato Salad
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Crispy Smashed Potato Salad

Recipe by Soha
Servings

4

servings
Prep time

15

minutes
Cooking time

35

minutes
Calories

260

kcal
Total time

50

minutes

A modern twist on classic potato salad, this recipe combines crispy smashed potatoes with a zesty herb dressing. Perfectly golden on the outside, fluffy on the inside, and loaded with fresh flavor,ideal for picnics, barbecues, or festive gatherings.

Ingredients

  • 1.5 lbs baby potatoes (yellow or red)

  • 3 tbsp olive oil

  • 1 tsp sea salt

  • ½ tsp freshly ground black pepper

  • 1 tsp smoked paprika

  • ½ cup Greek yogurt

  • 2 tbsp Dijon mustard

  • 1 tbsp apple cider vinegar

  • 1 clove garlic, finely grated

  • 3 tbsp fresh dill, chopped

  • 2 tbsp chives, chopped

  • ¼ cup parsley, chopped

  • Zest of 1 lemon

  • Optional: 2 tbsp capers or crispy bacon bits

Directions

  • Boil potatoes in salted water until fork-tender, about 15 minutes. Drain well.
  • Preheat oven to 425°F (220°C). Arrange potatoes on a baking sheet, smash gently with a glass, and drizzle with olive oil. Season with salt, pepper, and smoked paprika.
  • Roast for 25–30 minutes, flipping halfway, until edges are crispy and golden.
  • Meanwhile, whisk together Greek yogurt, Dijon, vinegar, garlic, lemon zest, and fresh herbs to create the dressing.
  • Toss warm potatoes with dressing. Garnish with extra herbs, capers, or bacon bits. Serve immediately.

Recipe Video

Notes

  • Keep dressing and potatoes separate if preparing in advance; combine just before serving.
  • For a dairy-free version, substitute Greek yogurt with vegan mayo.
  • Add roasted cherry tomatoes or a soft-boiled egg for extra richness.

FAQs

Q1: Can I make this with larger potatoes instead of baby potatoes?
Yes, just cut them into quarters before boiling and smash gently. Adjust roasting time slightly for size.

Q2: What protein pairs well with this salad?
It’s versatile,serve with grilled chicken, seared salmon, or even a charred steak. For vegetarian options, pair with lentil patties or grilled halloumi.

Q3: Can I make the dressing ahead of time?
Absolutely. The dressing can be made up to 2 days ahead. Just whisk before serving, as herbs and zest may settle.

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