Crispy Smashed Potato Salad

This hearty Crispy Smashed Potato Salad transforms ordinary spuds into something extraordinary by combining crispy, golden-brown potatoes with a creamy, tangy dressing. It's the perfect marriage of crunch and creaminess that elevates the humble potato salad to new heights.

I discovered this recipe during a summer cookout last year, and it's been requested at every family gathering since. The first time I served it, my father-in-law who never comments on food asked for the recipe—that's when I knew this was something special.

• Baby Potatoes: Preferably Yukon Gold for their buttery interior and ability to crisp beautifully
• Olive Oil: Use extra virgin for best flavor but regular works in a pinch
• Greek Yogurt: Adds tanginess and creaminess with less guilt than using all mayo
• Kewpie Mayonnaise: Japanese mayo that provides a unique umami flavor; regular mayo works too but lacks that special something
• Dijon Mustard: Essential for that zippy tang that balances the richness
• Fresh Lemon Juice: Brightens the entire dish; always opt for fresh over bottled
• Garlic and Shallot: Create an aromatic foundation that elevates the dressing
• Fresh Parsley: Adds color and a clean herbal note that cuts through the richness
• Dill Pickle: The secret ingredient that adds unexpected crunch and briny punch
• Scallions: Provide a mild onion flavor and beautiful green pop for garnish

Step-by-Step Instructions

Boil the Potatoes:

Place potatoes in well-salted cold water and bring to a boil. Cook for precisely 7-8 minutes until just fork tender but still firm. This timing is crucial as overcooked potatoes will fall apart during smashing and undercooked ones will remain too firm. Drain immediately and allow to cool slightly so you can handle them.

Smash Like You Mean It:

After drying the potatoes thoroughly with paper towels, transfer them to a parchment-lined baking sheet, giving each potato plenty of space. Using a potato masher or the bottom of a sturdy glass, press down firmly but gently to flatten each potato to about 1/4 inch thickness. The edges should crack and spread slightly, creating more surface area for crisping.

Crisp to Perfection:

Brush each smashed potato generously with olive oil, making sure to get into all the nooks and crannies. Season liberally with salt and pepper. Roast in a 425°F oven for 45-60 minutes, flipping halfway through. You want them deeply golden with crispy edges and a tender center. Some darker bits are desirable; they add incredible flavor.

Create the Dream Dressing:

While potatoes roast, whisk together yogurt, mayonnaise, Dijon, lemon juice, garlic, and parsley until smooth and creamy. Fold in the finely chopped pickle and shallot, which add texture and punchy flavor. Season to taste with salt and pepper, remembering that the potatoes are already seasoned.

Gentle Assembly:

Allow the crispy potatoes to cool for about 10 minutes so they maintain some structure. Before tossing, reserve some of the crispiest bits for topping. Gently fold the potatoes into the dressing, being careful not to break them completely, although some breakage adds texture.

Final Flourish:

Transfer to a serving dish and top with the reserved crispy potato bits and freshly chopped scallions. This final touch adds visual appeal and ensures every bite has that satisfying crunch.

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This recipe reminds me of summers at my grandmother's lake house where potato salad was always on the picnic table but hers never had this incredible textural contrast. The first time I made this version, everyone got quiet around the table—that special kind of quiet that only happens when food is really, really good.

Make-Ahead Magic

If you need to prepare components in advance, cook and crisp the potatoes up to a day ahead. Store them uncovered in the refrigerator, then reheat in a 375°F oven for 10 minutes to restore crispiness before tossing with the dressing. The dressing actually improves with time as flavors meld, so feel free to make it 24 hours ahead and store refrigerated.

Customize Your Crunch

While the basic recipe is perfect, feel free to add your personal touch. Crumbled bacon bits add smoky richness, thinly sliced radishes bring peppery crunch, and fresh herbs like dill or chives can replace or complement the parsley. For extra tanginess, fold in a tablespoon of capers or, for heat, add a minced jalapeño to the dressing.

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Serving Suggestions

This potato salad shines alongside grilled meats, especially sausages, burgers, or barbecued chicken. For a complete meal, pair it with a simple green salad and grilled vegetables. Unlike traditional potato salad, this version is best served warm or at room temperature rather than chilled, which preserves the contrast between the crispy exterior and creamy dressing.

The Secret Behind the Crunch

The magic of this recipe lies in the double cooking method: boiling then roasting. Boiling cooks the interior to perfect tenderness while the high-heat roast creates that irresistible crust. For maximum crispiness, spread potatoes in a single layer with space between each one, allowing air to circulate. Overcrowding leads to steaming instead of roasting, which diminishes crispiness.

Frequently Asked Questions

→ Can I use other types of potatoes?

Yes, baby red potatoes or small Yukon gold potatoes work great since they have creamy interiors and crisp up beautifully when roasted.

→ How should I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Note that the potatoes will lose their crispiness but will still be delicious.

→ Can I prepare this dish in advance?

Yes, you can roast the potatoes and make the dressing a day ahead. Store them separately and toss together just before serving.

→ What can I use as a dairy-free alternative?

You can substitute Greek yogurt and mayonnaise with dairy-free yogurt and vegan mayonnaise to make the dish dairy-free.

→ How do I ensure crispy potatoes?

Make sure the potatoes are thoroughly dried after boiling. Additionally, roasting them at high heat and flipping halfway ensures maximum crispiness.

→ Can I make this dish in an air fryer?

Yes! Air fry the smashed potatoes at 400°F for 10 minutes, flip, and cook for another 8-12 minutes until crisp and golden brown.