Potato salad is a timeless dish that graces many tables during family gatherings, summer barbecues, and casual weeknight dinners. But have you ever tried a Smashed Potato Salad?
This delightful variation combines the creamy goodness of traditional potato salad with the satisfying crunch of crispy potatoes. The extra step of baking the potatoes It's a fun way to add flavor and texture to a classic side dish and impress your guests.
Why You'll Love This Crispy Smashed Potato Salad
- Texture Explosion: The contrast between the crispy edges of smashed potatoes and the creamy dressing creates a delightful mouthfeel.
- Flavor Packed: Fresh herbs like dill and parsley, combined with a tangy dressing, make each bite burst with flavor.
- Versatile Side Dish: Potato salads are always perfect for a summer bbq, family gatherings, or as a side for your weeknight dinner. My Warm Potato Salad is another great option featuring bacon and a warm vinaigrette dressing.
- Easy to Customize: This recipe welcomes variations and substitutions to suit your taste preferences.
Perfect for Salad Season
As the weather starts to warm up, it's officially salad season! This Smashed Potato Salad is a great alternative to regular potato salad, offering a crispy, flavorful twist that's perfect for picnics and outdoor gatherings. Pack it up for a picnic or summer backyard bbq and pair it with other delicious salads for a fresh and satisfying meal. If you're looking for more great salad recipes, some of my favorites include Grape Salad, Broccoli Salad with Craisins, Fruit Salad with Condensed Milk, and Cold Asparagus Salad.
Substitutions
Sometimes you need to work with what you have on hand, and that's okay! Here are some easy swaps you can make without sacrificing flavor or texture.
- Potatoes - If you don’t have baby potatoes, red potatoes or Yukon gold potatoes work well. Just cut them into uniform pieces for even cooking. You may have to adjust the cooking time when you boil them. You want them to be fork-tender but stay in large chunks.
- Dairy-Free Creamy Potato Salad - Swap the Greek yogurt for a plant-based yogurt or use extra mayonnaise for a dairy-free version.
- Seasonings - Feel free to adjust the seasonings to your taste—try cayenne pepper for a little heat or onion powder for extra depth.
Variations
Looking to mix things up? Try these creative variations to make this dish your own!
- Zesty Kick - Add a splash of apple cider vinegar or lemon zest to the dressing for an extra tangy punch.
- Mediterranean Flavor - Replace the Greek yogurt with the same amount of creamy tzatziki sauce.
- Crunchy Twist - Top with crispy bacon bits, crushed potato chips, or crunchy pickles for added texture.
- Herb Swap - Instead of parsley and dill, try fresh chives, green onions, or cilantro for a different herbal note.
- Spicy Version - Mix a little sriracha or hot sauce into the dressing for a bit of heat.
Ingredients
Ingredient Notes
- Baby Potatoes - The size of the potatoes matters in this recipe. Their small size allows for a higher ratio of crispy skin to fluffy interior, making them perfect for this recipe. Either Yukon gold or red baby potatoes will work. I prefer the gold ones because of their creamy texture.
- Greek Yogurt - Adds a creamy texture with a tangy flavor, lightening up the dressing compared to using only mayonnaise.
- Smoked Paprika - Imparts a subtle smoky flavor, enhancing the overall taste profile. Plain paprika can be used as a substitute.
- Fresh Dill and Parsley - These herbs bring a burst of freshness, balancing the richness of the zesty dressing.
*Please scroll down to the recipe card for specific ingredient amounts.
How To Make Smashed Potato Salad
Step 1. Preheat Oven. Preheat the oven to 425°F (220°C). Line a large rimmed baking tray with parchment paper. Set aside.
Step 2. Boil Potatoes. Add the potatoes to a large pot and cover them with cold water. Using cold water allows the potatoes to cook evenly. Add a generous pinch of salt and bring to a boil over high heat. Cook until the potatoes are fork-tender, about 15-20 minutes. Drain and let them cool slightly.
Step 3. Smash Potatoes. 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 4. Season Potatoes. Drizzle the smashed potatoes with olive oil and sprinkle with sea salt, black pepper, smoked paprika, and garlic powder. Toss gently to ensure they're evenly coated.
Step 5. Bake Potatoes. Bake in the preheated oven for 20-25 minutes, or until the potatoes are crispy and golden brown.
Step 6. Combine the Dressing Ingredients. While the potatoes are baking, in a small bowl, whisk together the Greek yogurt, mayonnaise, Dijon mustard, and lemon juice until smooth.
Step 7. Combine All The Ingredients. In a large bowl, combine the crispy smashed potatoes, diced red onion, fresh parsley, and dill. Pour the dressing over the salad and toss gently to combine.
Step 8. Serve. This salad can be served warm or at room temperature. Enjoy!
Storage and Freezing Instructions
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. The flavors meld beautifully over time, making it even tastier the next day.
Freezing is not recommended, as the texture of the potatoes may become grainy upon thawing.
Natalie's Pro Tip
For an extra layer of flavor, try adding a splash of apple cider vinegar to the dressing. It adds a zesty kick that complements the creamy elements beautifully.
Notes and FAQs
Absolutely! Prepare the salad as directed and store it in the refrigerator. It's a great option for meal prep and tastes even better the next day.
This versatile side dish complements grilled meats, roasted chicken, or even a hearty veggie burger. It's a delightful addition to any meal.
Yes, you can. Just cut them into smaller, uniform pieces to ensure even cooking and proceed with the recipe as directed.
Smashed Potato Salad
Equipment
- Large rimmed baking sheet
- parchment paper
Ingredients
- 1.5 pounds baby potatoes
- 2 Tablespoons extra virgin olive oil
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ small red onion finely diced
- ¼ cup fresh parsley chopped
- ¼ cup fresh dill chopped
- ½ cup Greek yogurt
- 2 tablespoons mayonnaise
- 1 Tablespoon Dijon mustard
- 1 Tablespoon lemon juice
Instructions
- Preheat the oven to 425°F (220°C). Line a large rimmed baking tray with parchment paper. Set aside.
- Add the potatoes to a large pot and cover them with cold water. Using cold water allows the potatoes to cook evenly. Add a generous pinch of salt and bring to a boil over high heat. Cook until the potatoes are fork-tender, about 15-20 minutes. Drain and let them cool slightly.1.5 pounds baby potatoes
- 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.
- Drizzle the smashed potatoes with olive oil and sprinkle with sea salt, black pepper, smoked paprika, and garlic powder. Toss gently to ensure they're evenly coated.2 Tablespoons extra virgin olive oil, 1 teaspoon kosher salt, ½ teaspoon black pepper, ½ teaspoon smoked paprika, ½ teaspoon garlic powder
- Bake in the preheated oven for 20-25 minutes, or until the potatoes are crispy and golden brown.
- While the potatoes are baking, in a small bowl, whisk together the Greek yogurt, mayonnaise, Dijon mustard, and lemon juice until smooth.½ cup Greek yogurt, 2 tablespoons mayonnaise, 1 Tablespoon Dijon mustard, 1 Tablespoon lemon juice
- In a large bowl, combine the crispy smashed potatoes, diced red onion, fresh parsley, and dill. Pour the dressing over the salad and toss gently to combine. Serve at warm or room temperature.½ small red onion, ¼ cup fresh parsley, ¼ cup fresh dill
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