Meet your new picnic obsession: the Crispy Smashed Potato Salad. Imagine golden, crunchy potatoes tumbled with a zesty, creamy dressing and bright herbs—every bite an unexpected explosion of flavors and textures. This salad is the perfect marriage of comfort and excitement, with warm, smoky notes playing alongside pops of fresh onion and parsley. Whether you’re serving it as a side for your family barbecue or sneaking forkfuls straight from the fridge, this is the potato salad you’ll crave again and again.

Crispy Smashed Potato Salad Recipe - Recipe Image

Ingredients You’ll Need

Everything you need for this Crispy Smashed Potato Salad is straightforward, yet each ingredient makes a key impact on the final dish. Simple pantry staples layer up to create crunchy, creamy, tangy, and smoky magic in every bowl.

Baby potatoes: Their bite-sized shape and thin skins make them crisp up perfectly and soak up all the flavors.
Olive oil: This helps the smashed edges go golden and crunchy in the oven for that irresistible texture.
Salt: Essential for seasoning the potatoes as they cook and after they roast, making the flavors pop.
Black pepper: Adds just enough warmth to balance creamy mayo and tangy vinegar.
Smoked paprika: Infuses a subtle, smoky depth that’s so much more exciting than plain paprika.
Mayonnaise: This becomes the silky base of your dressing, clinging beautifully to all those crispy potato edges.
Dijon mustard: Cuts through richness with gentle heat and sharp tang—don’t skip it!
Apple cider vinegar: Brings fresh, lively acidity that keeps every bite from feeling heavy.
Garlic: Minced for aromatic punch, its raw flavor mellows as it mingles with the dressing.
Green onions: Give bursts of peppery freshness and crunchy texture contrast.
Fresh parsley: This herb brightens the dish and makes it feel summery and fresh.
Bacon (optional): Adds smoky, salty crunch for next-level flavor, though this salad shines even without.

How to Make Crispy Smashed Potato Salad

Step 1: Boil and Prep the Potatoes

Start by placing your baby potatoes in a large pot and covering them with cold water. Toss in a generous pinch of salt to jump-start the seasoning process. Bring it all to a lively boil and cook the potatoes until they’re just fork-tender—about 15 to 20 minutes. Let them cool for a couple of minutes so you can handle them comfortably. You want them warm, not molten, for easy smashing.

Step 2: Smash and Season

Transfer the slightly cooled potatoes to a parchment-lined baking sheet. Grab a sturdy glass or mug and gently press down on each potato just until it cracks and flattens a bit—don’t mash them to oblivion! Drizzle with olive oil, then sprinkle on the salt, black pepper, and smoked paprika. These seasonings cozy up to the crispy edges, giving every bite its punchy, addictive flavor.

Step 3: Roast to Golden Crisp

Slide that tray into a 425°F (220°C) oven and let the potatoes roast for 25 to 30 minutes. About halfway through, give them a flip with a spatula so both sides get beautifully crisp. The magic happens here, so don’t rush—you want deep golden brown and those irresistible rogue crispy bits.

Step 4: Whip Up the Creamy Dressing

While your potatoes are roasting, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, and minced garlic in a large mixing bowl. This creamy, garlicky base is everything you want in a potato salad—tangy, rich, and flavorful, but never heavy.

Step 5: Toss and Finish

Once the potatoes are shatteringly crisp and golden, let them cool for just a couple of minutes (so they don’t melt your dressing). Add them to the dressing bowl along with the green onions, parsley, and bacon if you’re feeling decadent. Gently toss it all together so every crispy nugget gets some creamy love. Serve this Crispy Smashed Potato Salad while it’s still warm or at room temperature for maximum flavor and crunch.

How to Serve Crispy Smashed Potato Salad

Garnishes

The final flourish is all about layers and color. Scatter extra sliced green onions or a big handful of fresh chopped parsley across the top. A few cracks of black pepper or a sprinkle of smoked paprika give it a gourmet finish. And for real crunch, a last-minute scattering of crispy bacon crumbles or even a handful of toasted pepitas works beautifully.

Side Dishes

Crispy Smashed Potato Salad is happy to star at any table. Pair it with grilled steak, barbecue chicken, or fresh salmon for a main course hit, or let it cozy up next to veggie burgers and roasted vegetables at your next cookout. It’s as at home at a summer picnic as it is at a casual holiday gathering.

Creative Ways to Present

This salad likes to show off! Serve it on a large platter with extra herbs tucked around the edges, or pile it into individual mason jars for picnics and potlucks. For fuss-free parties, serve bite-sized smashed potatoes on skewers with a drizzle of the dressing for a memorable appetizer twist.

Make Ahead and Storage

Storing Leftovers

If you somehow don’t finish the whole bowl, Crispy Smashed Potato Salad keeps well sealed in the fridge for up to three days. Store it in an airtight container to maintain freshness. While the potatoes will soften slightly, the flavors actually deepen overnight, making next-day servings sneakily delicious.

Freezing

Potato salads (especially those with mayonnaise) aren’t ideal for freezing since the creamy dressing can separate and the potatoes may get mealy after thawing. For best results, enjoy your Crispy Smashed Potato Salad fresh or from the fridge within a few days.

Reheating

If you’d like to revive some crispiness, spread the potato salad on a baking sheet and warm it in a 400°F (205°C) oven for about 10 minutes. The dressing will absorb a little, but you’ll regain some crunch. Alternately, serve leftovers at room temperature for a satisfying side.

FAQs

Can I use larger potatoes instead of baby potatoes?

Absolutely! Just cut them into 2-inch chunks before boiling, and smash gently after cooking. The smaller size helps with crisping and maintains that signature smashed potato appeal.

Can I make Crispy Smashed Potato Salad dairy-free?

Definitely! Use a high-quality vegan mayonnaise and skip the optional bacon, and you’ll still get all the creamy, zippy flavors in every bite.

Is this salad good served cold?

While it’s magical warm or at room temperature, leftovers straight from the fridge are honestly delicious too. If you prefer extra crunch, let it come up to room temperature or re-crisp gently in the oven before serving.

Can I add other veggies or proteins?

Totally! Roasted red peppers, blanched green beans, or shredded rotisserie chicken can all make their way into your Crispy Smashed Potato Salad, so feel free to make it your own.

How do I make this ahead for a party?

You can roast the smashed potatoes and prep the dressing a day in advance. Just keep them separate until an hour before serving, then toss together for fresh, crisp results every time.

Final Thoughts

If you’re in the mood for something cozy yet exciting, give this Crispy Smashed Potato Salad a try—it’s wildly addictive and always disappears fast. Whether you’re feeding a crowd or just treating yourself, I promise this recipe will have you dreaming up any excuse to make it again.

Crispy Smashed Potato Salad Recipe

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4.6 from 15 reviews

Author: admin
Total Time: 1 hour 5 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

This Crispy Smashed Potato Salad is a delicious twist on a classic side dish, featuring tender baby potatoes roasted until crispy, then tossed in a creamy and tangy dressing with bacon for added flavor. Perfect for picnics, barbecues, or as a hearty side for any meal.

Ingredients

Scale

Potatoes:

2 pounds (900 g) baby potatoes

Seasoning:

3 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon smoked paprika

Dressing:

1/2 cup (120 g) mayonnaise
2 tablespoons Dijon mustard
1 tablespoon apple cider vinegar
2 cloves garlic, minced

Additions:

2 green onions, thinly sliced
1/4 cup (10 g) fresh parsley, chopped
4 slices bacon, cooked and crumbled (optional)

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Instructions

Preheat the oven: Preheat the oven to 425°F (220°C).
Cook the potatoes: Boil the baby potatoes until tender, drain, then smash each one flat. Drizzle with olive oil, season with salt, pepper, and smoked paprika, then roast until crispy.
Prepare the dressing: In a bowl, whisk together mayonnaise, Dijon mustard, apple cider vinegar, and garlic.
Combine: Toss the crispy smashed potatoes with the dressing, green onions, parsley, and bacon if using.
Serve: Serve warm or at room temperature.

Notes

For extra crunch, roast the potatoes a few minutes longer before tossing them with the dressing.
You can substitute Greek yogurt for half of the mayonnaise for a lighter version.

Prep Time: 15 minutes
Cook Time: 50 minutes
Category: Side Dish
Method: Roasting
Cuisine: American