Potato salad just got a major upgrade. This Crispy Smashed Potato Salad is everything I didn’t know I needed—roasted golden potato bites tossed in a creamy herbed yogurt dressing, layered with tangy pickles, fresh parsley, and the irresistible crunch of crispy bits.
It’s my go-to for cookouts, picnics, or anytime I want to impress guests with something familiar yet totally unexpected.
Why I Love This Recipe
Golden crispy potatoes – More texture than your usual potato salad.
Lighter creamy base – Greek yogurt + mayo for balanced richness.
Fresh herbs & zippy pickle – Every bite is bright and flavorful.
Make-ahead friendly – The dressing can chill while potatoes roast.
Perfect for gatherings – A guaranteed crowd-pleaser!
What You’ll Need (Ingredient Highlights)
Baby yellow potatoes – Small and tender, perfect for smashing and roasting.
Olive oil – Helps crisp the potatoes and brings richness to the dressing.
Greek yogurt + Kewpie mayo – Creamy, tangy, and ultra-smooth.
Dijon mustard + lemon juice – Adds sharpness and brightness.
Garlic & parsley – Aromatic and fresh.
Dill pickle & shallot – For crunch and that briny punch.
Scallions (optional) – For garnish and extra flavor.
Pro Tips Before You Start
Don’t overboil the potatoes – Just fork-tender is perfect.
Smash gently – Too hard and they’ll fall apart before roasting.
Flip halfway – For even golden crispiness.
Let potatoes cool slightly before tossing – So they hold their shape.
Make the dressing while roasting – Saves time and lets flavors meld.
How to Make Crispy Smashed Potato Salad
Step 1: Boil the Potatoes
Preheat your oven to 425°F (220°C).
In a large pot of well-salted cold water, boil the baby potatoes for 7–8 minutes until just fork tender.
Drain and cool slightly.
Step 2: Smash and Season
Pat potatoes dry with paper towels. Transfer to a parchment-lined baking sheet (use two if needed).
Smash each potato to about ¼ inch thick using a potato masher or the bottom of a glass.
Step 3: Roast to Crisp
Brush smashed potatoes with 2 tablespoons of olive oil.
Season generously with salt and pepper.
Roast for 45–60 minutes, flipping once halfway, until crisp and golden brown.
Step 4: Make the Dressing
While potatoes roast, whisk together Greek yogurt, mayo, Dijon mustard, lemon juice, remaining 1 tablespoon olive oil, minced garlic, and chopped parsley.
Stir in chopped dill pickle and shallot.
Taste and season with salt and pepper as needed. Cover and chill.
Step 5: Toss the Salad
Once potatoes are roasted, cool for 10 minutes.
Reserve a handful of crispy bits for garnish.
Transfer the rest to a large bowl and gently toss with the herbed yogurt dressing until coated.
Step 6: Garnish and Serve
Top with reserved crispy potato bits and chopped scallions if desired.
Serve warm for best flavor and texture.
What to Serve It With
Grilled meats or seafood – This salad pairs perfectly with smoky flavors.
Fried chicken – Creamy + crispy = dream combo.
Green salad – For balance and freshness.
Sandwiches – Make it a full picnic plate.
Soft-boiled eggs – A protein boost with a jammy yolk.
Variations / Substitutions
Use sour cream – Instead of yogurt for a classic twist.
Add chopped celery or radish – For extra crunch.
Try other herbs – Dill, chives, or tarragon work beautifully.
Make it spicy – Add a dash of hot sauce or smoked paprika.
Skip mayo – For a lighter, tangier all-yogurt version.
Storage & Leftovers
Fridge – Store in an airtight container for up to 3 days.
Reheat gently – Enjoy cold or let come to room temp before serving.
Avoid freezing – Texture of potatoes and dressing won’t hold.
Make ahead – Roast potatoes and make dressing up to 1 day ahead; toss before serving.
FAQs
Can I use red or gold potatoes instead?
Yes! Just make sure they’re small and evenly sized for even cooking.
Do I have to use Kewpie mayo?
Nope—regular mayonnaise works just fine.
Is this salad served hot or cold?
It’s best slightly warm or at room temp, but still tasty chilled.
Can I roast the potatoes ahead of time?
Yes, and reheat them briefly before tossing with dressing if desired.
What if I don’t have Dijon mustard?
Use yellow mustard or a small splash of vinegar instead.
Can I make it dairy-free?
Try using a dairy-free yogurt and mayo to suit your needs.
Can I skip the pickle?
You can, but it adds great tang and crunch—highly recommended.
Final Thoughts
This Crispy Smashed Potato Salad is everything I want in a side dish—textural, flavorful, and deeply satisfying.
The golden roasted edges, cool creamy dressing, and pops of briny pickle make each bite irresistible.
It’s a dish that feels both indulgent and fresh—and once you try it, it might just become your new go-to.
