Learn how to make crispy smashed potato salad that’s golden, garlicky, and irresistibly delicious! A viral-worthy twist on the classic potato salad.
The Best Crispy Smashed Potato Salad Recipe You’ll Ever Try
If you’re tired of the same old mushy potato salad, you’re going to love this crispy smashed potato salad. It’s golden, garlicky, crunchy on the outside, soft on the inside, and tossed in a creamy, zesty dressing. It’s the kind of dish that disappears fast at every gathering—because honestly, who can resist crispy potatoes?
Whether you’re planning a summer BBQ, weeknight dinner, or a weekend potluck, this recipe brings all the comfort of traditional potato salad with a bold, crispy twist that makes it stand out. Let’s dive into how to make this unforgettable dish!
Why You’ll Love This Recipe
• Crunchy & Creamy Combo – Golden, crispy smashed potatoes with a tangy, herby dressing? Yes, please.
• Simple Ingredients – No hard-to-find items. Just pantry staples and fresh herbs.
• Perfect for Meal Prep – Make it ahead, and it’s even tastier the next day.
• Crowd Favorite – Watch everyone ask for seconds (and the recipe).
Ingredients You’ll Need
Here’s what you’ll need to make this crispy smashed potato salad:
• 2 lbs baby potatoes (Yukon gold or red work great)
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• Salt and pepper to taste
For the dressing:
• 1/2 cup mayonnaise (or Greek yogurt for a lighter option)
• 1 tablespoon Dijon mustard
• 1 tablespoon apple cider vinegar
• 1 clove garlic, minced
• 1/4 cup chopped fresh parsley
• 2 tablespoons chopped chives
• Salt & black pepper to taste
Step-By-Step Instructions
1. Boil and Smash the Potatoes
Start by boiling your baby potatoes in salted water until fork-tender (about 15–20 minutes). Drain them and let them cool slightly. Then, using the bottom of a glass or a potato masher, gently smash each potato flat—but not too thin!
2. Crisp Them Up
Preheat your oven to 425°F (220°C). Arrange the smashed potatoes on a baking sheet lined with parchment paper. Drizzle with olive oil, sprinkle with garlic powder, smoked paprika, salt, and pepper. Roast for 25–30 minutes until the edges are golden and crispy.
Tip: Flip halfway through for extra crunch!
3. Make the Creamy Dressing
While the potatoes roast, whisk together the mayo, mustard, apple cider vinegar, garlic, parsley, and chives in a bowl. Season to taste.
4. Toss and Serve
Once the potatoes are crispy and slightly cooled, gently toss them in the dressing or serve the dressing on the side. Garnish with extra herbs and freshly cracked pepper.
Tips for the Best Crispy Smashed Potato Salad
• Use small potatoes for quicker cooking and easy smashing.
• Don’t overcrowd the baking sheet. Give your potatoes space so they crisp up.
• Add crunch with toppings like crispy bacon bits, toasted breadcrumbs, or even a sprinkle of grated Parmesan.
Variations to Try
• Spicy kick? Add red pepper flakes to the dressing.
• Vegan version? Use vegan mayo and skip the dairy-based garnishes.
• Extra flavor? Add dill pickles or chopped red onion for a tangy punch.
What to Serve with Crispy Smashed Potato Salad
This salad pairs beautifully with:
• Grilled chicken or steak
• Veggie burgers
• BBQ ribs or pulled pork
• Roasted vegetables or corn on the cob
Final Thoughts
This crispy smashed potato salad might just be your new favorite side dish. It’s the perfect balance of textures and flavors, and it’s incredibly easy to make. Plus, it’s guaranteed to steal the spotlight at any table.
Once you make it, don’t be surprised if it becomes a regular request from friends and family!