Best Ever Smashed Potato Salad: The Crispy-Creamy Easy Potato Recipe Everyone Will Love
This smashed potato salad recipe has taken TikTok by storm, and for good reason. Perfectly roasted potatoes with crispy edges are tossed with a creamy dressing, creating a simple yet irresistible dish. This take on a classic is sure to become a favorite in your kitchen.
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Inspired by a viral TikTok trend, this smashed potato salad takes the classic recipe to a whole new level. Boiled potatoes are smashed, then roasted until golden and crispy, creating a perfect balance of textures. Tossed with a creamy dressing, it’s a dish that feels both comforting and a little exciting all at once.
I’ve made this dish for everything from casual weeknight dinners to weekend get-togethers, and it’s always a hit. The crispy potatoes and creamy dressing work so well together, making it a side dish that pairs perfectly with just about anything—from grilled meats to fresh salads. It’s definitely one to add to your recipe rotation!
Ingredients
Baby Potatoes: I love using baby potatoes for this salad because they’re the perfect size for smashing and roasting. They hold up well when boiled and develop a golden, crispy edge when roasted. Plus, their skins add extra texture and flavor to the dish.
Seasoning: The combination of smoked paprika and garlic powder gives the potatoes a delicious depth of flavor. Feel free to swap the smoked paprika for regular paprika or even a bit of cayenne pepper for some heat.
Herbs: Fresh parsley and dill are my go-to herbs for this dish. Fresh chives or tarragon can be great alternatives if you’re not a fan of dill.
Dressing: The dressing is a blend of Greek yogurt and mayonnaise, making it creamy and tangy without being too heavy. Dijon mustard adds a nice sharpness and lemon juice brightens everything up.
See the recipe card for the complete list of ingredients and quantities.
Step-by-step Instructions
Step 1: Bring salted water to a boil in a large pot. Add the baby potatoes and cook until fork-tender, about 15-20 minutes. Drain and let cool slightly.
Step 2: Place the cooked potatoes on a baking sheet lined with parchment paper. Use a flat surface like the bottom of a glass or a potato masher to smash each potato to flatten slightly gently.
Step 3: Drizzle the smashed potatoes with olive oil and sprinkle with sea salt, black pepper, smoked paprika, and garlic powder. Bake in the preheated oven for 20-25 minutes or until the potatoes are crispy and golden brown.
Step 4: While the potatoes are baking, prepare the dressing. Whisk together the Greek yogurt, mayonnaise, Dijon mustard, and lemon juice in a small bowl until smooth.
Step 5: In a large bowl, combine the crispy smashed potatoes, diced red onion, parsley, and dill.
Step 6: Pour the dressing over the salad and toss gently to combine.
Expert Tips
- Boil the baby potatoes just until they’re tender but not falling apart. Overcooking them can make them mushy and harder to smash. Aim for a fork to pierce the potatoes easily but without being too soft.
- Be gentle when smashing the boiled potatoes. You want them smashed, not mashed into a paste. Leave a bit of texture for those crispy edges.
- Roasting the smashed potatoes at a high temperature is key to the crispy edges. Also, do not crowd the potatoes on the sheet—this allows them to crisp up evenly.
- Once the potatoes are roasted, let them cool for a few minutes before tossing them with the dressing. The dressing may separate if you toss them while they’re too hot.
Serving Suggestions
- Pair with Grilled Meats: This smashed potato salad makes a perfect side for grilled chicken, steak, or burgers. The crispy potatoes and creamy dressing complement the smoky flavors of the grill.
- Add to a Picnic Spread: Serve it alongside roasted veggies or finger foods for a well-rounded picnic spread. It’s an easy, crowd-pleasing addition to any outdoor gathering.
- Serve with Seafood: The bright, tangy dressing and crispy potatoes pair wonderfully with grilled fish or shrimp. Try it as a side to your favorite seafood dish for a light yet satisfying meal.
- Serve at a Potluck or BBQ: This salad is perfect for sharing at potlucks or BBQs, where it will stand out as a delicious, unexpected spin on a classic potato salad.
Storing Suggestions
I recommend enjoying the smashed potato salad immediately after making it for the best texture, as the crispy edges will soften over time. If you need to store leftovers, place them in an airtight container in the fridge for up to 3 days.
If you plan to make it ahead, it’s best to store the dressing and roasted potatoes separately. To restore the potatoes’ crispiness, reheat them in the oven or air fryer at 375℉ for 10-15 minutes before adding the dressing. This will help bring back the golden crunch and prevent the potatoes from becoming soggy.
More Salad Recipes
- Make lunch exciting with this Indian-inspired Paneer Tikka Rajma Salad! A delightful combination of protein-rich paneer tikka, kidney beans, and a colorful array of vegetables, all tied together with a creamy yogurt dressing
- Upgrade your lunchtime routine with this easy tuna chickpea salad! Packed with flavor and a creamy avocado dressing, it’s the perfect summery meal.
- Whip up a delicious and satisfying vegan side in under 30 minutes! This Moroccan lentil and roasted carrot salad is packed with flavor and perfect for a busy weeknight.
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Equipment
Ingredients
- 1.5 pounds baby potatoes
- 2 tablespoons olive oil extra virgin
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- 1 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℉.
- Boil Potatoes: In a large pot, bring salted water to a boil. Add the baby potatoes and cook until fork-tender, about 15-20 minutes. Drain and let cool slightly.
- Smash Potatoes: Place the cooked potatoes on a baking sheet lined with parchment paper. Use a flat surface like the bottom of a glass or a potato masher to gently smash each potato to flatten slightly.
- Season Potatoes: Drizzle the smashed potatoes with olive oil and sprinkle with sea salt, black pepper, smoked paprika, and garlic powder. Toss gently to coat.
- Bake Potatoes: Bake in the preheated oven for 20-25 minutes or until the potatoes are crispy and golden brown.
- Prepare Dressing: While the potatoes are baking, prepare the dressing. In a small bowl, whisk together the Greek yogurt, mayonnaise, Dijon mustard, and lemon juice until smooth.
- Combine Ingredients: In a large bowl, combine the crispy smashed potatoes, diced red onion, parsley, and dill. Set aside a few roasted potatoes for garnish. Pour the dressing over the salad and toss gently to combine.
- Serve: Garnish with the saved roasted potatoes. Serve the potato salad warm or at room temperature.
Notes
- Boil the baby potatoes just until they’re tender but not falling apart. Overcooking them can make them mushy and harder to smash. Aim for a fork that can easily pierce the potatoes without making them too soft.
- Be gentle when smashing the boiled potatoes. You want them smashed, not mashed into a paste. Leave a bit of texture for those crispy edges.
- Roasting the smashed potatoes at a high temperature is key to the crispy edges. Also, do not crowd the potatoes on the sheet—this allows them to crisp up evenly.
- Once the potatoes are roasted, let them cool for a few minutes before tossing them with the dressing. The dressing may separate if you toss them while they’re too hot.
Nutrition
