Say hello to your new favorite side dish—Smashed Potato Salad! Creamy, crispy, and packed with flavor, this twist on a classic potato salad is perfect for BBQs, potlucks, or any time you want to wow your family. With golden, smashed potatoes, a tangy dressing, and fresh herbs, it’s a guaranteed crowd-pleaser!
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Why This Recipe Works
- Crispy Meets Creamy: The combination of crispy smashed potatoes and creamy dressing makes every bite irresistible.
- Easy to Make: Simple ingredients and minimal prep mean less time in the kitchen and more time to enjoy.
- Perfect for Any Occasion: This Smashed Potato Salad is great for summer gatherings, holiday dinners, or as a hearty side for any meal!
🥘 Ingredients
- Baby Potatoes: Small and tender, perfect for boiling and smashing for a crispy yet soft texture.
- Extra Virgin Olive Oil: Adds a rich, smooth flavor and helps the potatoes crisp up beautifully.
- Sea Salt: Enhances the natural flavors of the potatoes and seasoning.
- Black Pepper: Provides a subtle kick of spice to balance the dish.
- Smoked Paprika: Adds a smoky depth of flavor and a touch of color to the potatoes.
- Garlic Powder: Brings a warm, savory flavor to the seasoning blend.
- Red Onion: Finely diced for a mild, tangy crunch that complements the potatoes.
- Fresh Parsley: Adds a bright, herby freshness to the salad.
- Fresh Dill: Provides a unique, fragrant flavor that pairs wonderfully with the dressing.
- Greek Yogurt: Creamy and tangy, it forms the base of the dressing while keeping it light.
- Mayonnaise: Adds richness and a silky texture to the dressing.
- Dijon Mustard: Brings a slight tang and sharpness to balance the creamy components.
- Lemon Juice: Fresh and zesty, it brightens the flavors and adds a subtle acidity to the dressing.
For the complete list of ingredients with measurements and instructions, please see the recipe card at the bottom of the post.
📖 Substitutions & Variations
- 🌶 Turn up the heat! A drizzle of hot sauce or a swirl of sriracha in the dressing adds the perfect spicy kick—because a little fire never hurt!
- 🌿Herb it up! Fresh dill, parsley, or chives take the dressing to the next level with a burst of bright, herby flavor.
- 🥓 Because bacon makes everything better! Crispy bacon bits on top add a salty, smoky crunch that’s downright irresistible.
- 🧀 Cheese lovers, this one’s for you! Toss in some shredded cheddar for creaminess or crumbled feta for a tangy punch—it’s a total game-changer!
🔪 How To Make Smashed Potato Salad
Step One: Preheat your oven to 425°F (220°C) and prepare a baking sheet lined with parchment paper.
Step Two: Bring a large pot of salted water to a boil. Add the baby potatoes and cook until fork-tender, about 15-20 minutes. Drain and let them cool slightly.
Step Three: Place the cooked potatoes on the prepared baking sheet. Using the bottom of a glass or a potato masher, gently press down on each potato to flatten them slightly.
Step Four: Drizzle the smashed potatoes with olive oil and sprinkle with sea salt, black pepper, smoked paprika, and garlic powder. Toss gently to coat evenly.
Step Five: Bake the potatoes in the preheated oven for 20-25 minutes, or until they are crispy and golden brown.
Step Six: While the potatoes bake, prepare the dressing. In a small bowl, whisk together Greek yogurt, mayonnaise, Dijon mustard, and lemon juice until smooth and creamy. Once the potatoes are ready, place them in a large bowl. Add the diced red onion, parsley, and dill. Pour the dressing over the potatoes and toss gently to combine.
Step Seven: Serve the smashed potato salad warm or at room temperature. Enjoy the delicious blend of crispy potatoes and tangy dressing!
👩🍳 Expert Tips
- Serve Fresh: This salad tastes best when served warm or at room temperature to keep the potatoes crispy.
- Choose Small Potatoes: Baby potatoes or small Yukon Golds are best for smashing and roasting evenly.
- Season Well: Salt the boiling water and the potatoes before roasting for maximum flavor.
- Smash Gently: Use a fork or a flat-bottomed glass to smash the potatoes without breaking them apart.
💭 FAQs
Yes, you can use regular-sized potatoes, but it’s best to cut them into smaller pieces to ensure even cooking and easier smashing.
Prepare the mashed potatoes and bake them ahead of time. Store the dressing separately and toss everything together just before serving to maintain the potatoes’ crispiness.
While the salad tastes best warm or at room temperature, it can also be served cold. The flavors may intensify after chilling, so adjust the seasoning accordingly.
Store leftover potato salad in an airtight container in the fridge for up to 3 days. Reheat in the oven to bring back some crispiness. Avoid freezing as the potatoes will go mushy.
🧂Serving Suggestions
These are my favorite dishes to serve with smashed potato salad:
- Citrus Butterfly Chicken: The bright, zesty flavors of the chicken pair perfectly with the crispy and creamy smashed potato salad.
- Slow Cooker Pulled Pork: The savory, tender pulled pork balances the tangy dressing and herby potatoes beautifully.
- Beet Salad With Feta And Walnuts: A fresh side salad with mixed greens, beetroot feta and walnuts complement the richness of the potatoes.
- Citrus Lemon Lime Lemonade: A refreshing drink like citrus lemonade the perfect pairing for this flavorful dish.
🍽 More Summer Salad Recipes
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Smashed Potato Salad
Ingredients
- 1.5 Pounds Baby Potatoes
- 2 tablespoon Extra Virgin Olive Oil
- 1 teaspoon Sea Salt
- ½ teaspoon Black Pepper
- ½ teaspoon Smoked Paprika
- ½ teaspoon Garlic Powder
- ½ Red Onion Finely Diced
- ¼ Cup Fresh Parsley Chopped
- ¼ Cup Fresh Dill Chopped
- ½ Cup Greek Yogurt
- 2 tablespoon Mayonnaise
- 1 tablespoon Dijon Mustard
- 1 tablespoon Lemon Juice
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Boil baby potatoes in salted water for 15-20 minutes until fork-tender. Drain and cool slightly.
- Place potatoes on the baking sheet. Gently press each potato with a glass or potato masher to flatten.
- Drizzle with olive oil, sprinkle with sea salt, pepper, smoked paprika, and garlic powder. Toss to coat evenly.
- Bake for 20-25 minutes until crispy and golden brown.
- Whisk together Greek yogurt, mayonnaise, Dijon mustard, and lemon juice until smooth.
- Once potatoes are baked, place in a bowl with red onion, parsley, and dill. Pour the dressing over and toss gently.
- Serve warm or at room temperature. Enjoy!
Our new favorite side dish—Smashed Potato Salad! Creamy, crispy, and packed with flavor, this twist on a classic potato salad is perfect for BBQs
Made this smashed potato salad and it was seriously delicious! Love the mix of crispy edges and creamy goodness. Definitely making again for summer BBQs!