Incredible Smashed Potato Salad

Why You’ll Love This Recipe

This isn’t your ordinary potato salad. The smashed and roasted potatoes bring an extra level of flavor and texture that elevates the dish from simple to show-stopping. It’s perfect for summer barbecues, picnics, or as a comforting side dish year-round. The creamy dressing, fresh herbs, and crunchy add-ins bring balance to the warm, crispy potatoes, making this a salad you’ll want to make again and again.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Baby potatoes or new potatoes
• Olive oil
• Salt and black pepper
• Mayonnaise
• Sour cream or Greek yogurt
• Dijon mustard
• Apple cider vinegar or lemon juice
• Garlic, minced or grated
• Celery, finely chopped
• Red onion or shallot, finely chopped
• Fresh parsley or dill, chopped
• Green onions, sliced
• Paprika (optional for garnish)

Directions

1. Preheat the oven to 425°F (220°C).
2. Boil baby potatoes in salted water until fork-tender, about 12-15 minutes. Drain and let them cool slightly.
3. Place the potatoes on a baking sheet lined with parchment paper. Using the bottom of a glass or potato masher, gently smash each potato until flattened but still intact.
4. Drizzle the smashed potatoes with olive oil, and season with salt and pepper. Roast for 25-30 minutes or until crispy and golden brown.
5. While the potatoes roast, prepare the dressing by mixing mayonnaise, sour cream, Dijon mustard, vinegar or lemon juice, garlic, salt, and pepper in a bowl.
6. Stir in chopped celery, onion, and fresh herbs.
7. Once potatoes are roasted, let them cool for a few minutes, then transfer to a large bowl.
8. Gently toss the crispy smashed potatoes with the dressing until evenly coated.
9. Garnish with extra herbs, green onions, and a sprinkle of paprika if desired. Serve warm or at room temperature.

Servings and timing

This recipe makes about 6 servings.
Prep time: 15 minutes
Cook time: 40-45 minutes
Total time: 1 hour

Variations

• Add chopped crispy bacon or pancetta for a smoky twist.
• Use vegan mayo and plant-based yogurt for a dairy-free version.
• Add chopped pickles or capers for a briny kick.
• Mix in grated hard-boiled eggs for extra richness.
• Swap out herbs depending on what’s fresh—chives, basil, or tarragon work well.
• Use a spicy mustard or add hot sauce for extra heat.

Storage/Reheating

Store any leftovers in an airtight container in the refrigerator for up to 3 days.
For best results, allow the salad to come to room temperature before serving again. While it can be enjoyed cold, reheating in the oven at 350°F (175°C) for about 10 minutes will restore some of the crispiness to the potatoes. Do not microwave, as it may make the potatoes soggy.

FAQs

What type of potatoes should I use?

Baby potatoes or small new potatoes work best because they roast beautifully and are easy to smash.

Do I have to roast the potatoes?

Yes, roasting is essential to achieve the crispy texture that makes this salad unique.

Can I make this salad ahead of time?

You can roast the potatoes and prep the dressing in advance, but combine just before serving for best texture.

Is it served warm or cold?

It’s best served warm or at room temperature to maintain the crispiness of the potatoes.

Can I use store-bought dressing?

While homemade is recommended for flavor, a good quality creamy dressing can be used in a pinch.

Can I add cheese?

Yes, crumbled feta or shredded cheddar pairs well with the other ingredients.

Is this recipe gluten-free?

Yes, as long as all your condiments and add-ins are gluten-free.

How do I keep the potatoes from falling apart?

Smash them gently—enough to flatten but not break them apart. Letting them cool slightly before smashing helps.

What can I serve with this salad?

It goes well with grilled meats, roasted vegetables, or as part of a brunch spread.

How long do the crispy potatoes stay crispy?

They’re crispiest fresh out of the oven. If storing, reheating in the oven can help bring back some crunch.

Conclusion

Incredible Smashed Potato Salad is a game-changing take on the classic side dish. The combination of crispy roasted potatoes and creamy, herb-packed dressing makes it a standout at any meal. Easy to customize, satisfying to eat, and always a hit—this salad is destined to become a new favorite on your table.

Incredible Smashed Potato Salad

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Incredible Smashed Potato Salad is a hearty, rustic twist on traditional potato salad, featuring crispy roasted smashed potatoes tossed in a creamy, tangy dressing with fresh herbs and crunchy vegetables. It offers a satisfying mix of textures and bold flavors, perfect for any occasion.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 6 servings
• Category: Side Dish
• Method: Roasted
• Cuisine: American
• Diet: Gluten Free

Ingredients

• 2 pounds baby potatoes or new potatoes
• 2 tablespoons olive oil
• Salt and black pepper to taste
• 1/2 cup mayonnaise
• 1/4 cup sour cream or Greek yogurt
• 1 tablespoon Dijon mustard
• 1 tablespoon apple cider vinegar or lemon juice
• 1 garlic clove, minced or grated
• 1/2 cup celery, finely chopped
• 1/4 cup red onion or shallot, finely chopped
• 2 tablespoons fresh parsley or dill, chopped
• 2 green onions, sliced
• 1/2 teaspoon paprika (optional, for garnish)

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Instructions

1. Preheat the oven to 425°F (220°C).
2. Boil baby potatoes in salted water until fork-tender, about 12-15 minutes. Drain and let cool slightly.
3. Place potatoes on a parchment-lined baking sheet and gently smash with a glass or potato masher.
4. Drizzle with olive oil and season with salt and pepper. Roast for 25-30 minutes until crispy and golden brown.
5. In a bowl, mix mayonnaise, sour cream, Dijon mustard, vinegar or lemon juice, garlic, salt, and pepper to make the dressing.
6. Stir in chopped celery, red onion, and herbs.
7. Let roasted potatoes cool for a few minutes, then transfer to a large bowl.
8. Toss the crispy potatoes gently with the dressing until coated.
9. Garnish with green onions, extra herbs, and paprika if desired. Serve warm or at room temperature.

Notes

• Smash potatoes gently to avoid breaking them apart.
• Combine potatoes and dressing just before serving for best texture.
• Use vegan substitutes for a dairy-free version.
• Reheat in the oven to restore crispiness if serving later.
• Great for picnics, barbecues, or brunch spreads.

Nutrition

• Serving Size: 1 cup
• Calories: 290
• Sugar: 2g
• Sodium: 310mg
• Fat: 18g
• Saturated Fat: 3g
• Unsaturated Fat: 14g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 3g
• Protein: 4g
• Cholesterol: 15mg