Name: Crispy Smashed Potato Salad
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 1.5 pounds Yukon Gold or baby potatoes; 2 tbsp fresh lemon juice; 2 cloves garlic, minced; 1 tsp Dijon mustard; 3 tbsp good-quality olive oil; 2 tbsp fresh parsley, chopped; 1 tbsp fresh dill, chopped; 1 tbsp fresh chives, chopped; Salt, to taste; Black pepper, to taste; 3 tbsp olive oil (for drizzling and roasting); Salt, to taste; Black pepper, to taste; Pinch of smoked paprika or chili flakes (for spicy kick); Feta or goat cheese, crumbled (for cheese lovers); Chopped cucumbers, cherry tomatoes, or radishes (for veggie boost); Maple syrup (to replace honey for vegan dressing); Toasted pine nuts or walnuts (for nutty twist)

If you love a salad that surprises with its delightful crunch and fresh flavors, our Crispy Smashed Potato Salad is just the dish for you. Mashing tender boiled potatoes and roasting them to a golden crisp creates a luscious base enhanced by a vibrant mix of herbs and a tangy dressing that ties everything together beautifully. This salad is a perfect mix of textures and tastes, ideal for summer gatherings, weekday lunches, or whenever you crave something hearty yet fresh.

Why You’ll Love This Recipe

Crunchy and Tender Texture: Smashed potatoes provide a unique combo of soft insides with crispy edges for a satisfying bite every time.
Fresh Herb Flavor: A blend of fresh herbs like parsley and chives brightens up the dish with natural, zesty notes.
Easy to Make: The recipe requires simple ingredients and straightforward steps, perfect for cooks of all levels.
Versatile Side or Main: This salad can stand alone or complement grilled meats, fish, or veggies beautifully.
Perfect for Any Season: Enjoy warm or chilled, making it adaptable year-round depending on your mood and occasion.

Ingredients You’ll Need

This Crispy Smashed Potato Salad thrives on the simplicity and quality of its ingredients. Each item plays a role in balancing flavor, texture, and color, turning basic pantry staples into a vibrant dish.

Potatoes: Yukon Gold or baby potatoes are great choices for their creamy texture and ability to crisp evenly.
Fresh Herbs: Parsley, dill, and chives add a fresh, herbal brightness that lifts the salad.
Olive Oil: A good-quality olive oil helps crisp the potatoes and enrich the dressing.
Lemon Juice: Adds a tangy zing that cuts through the richness of the potatoes and oil.
Garlic: Fresh minced garlic provides a subtle punch of savory flavor.
Dijon Mustard: This ingredient adds a creamy sharpness to the dressing.
Salt and Pepper: Essential seasonings that bring everything together in perfect harmony.

Variations for Crispy Smashed Potato Salad

Feel free to customize this recipe based on what you have on hand or personal taste. It’s easy to experiment with flavors and ingredients to match your preferences or dietary needs.

Spicy Kick: Add a pinch of smoked paprika or chili flakes to the dressing for warmth and depth.
Cheese Lovers: Crumble some feta or goat cheese on top to introduce a creamy tangy element.
Veggie Boost: Toss in chopped cucumbers, cherry tomatoes, or radishes for extra crunch and color.
Vegan Modification: Skip any dairy and use maple syrup in the dressing for a hint of sweetness.
Nutty Twist: Sprinkle toasted pine nuts or walnuts to add crunch and subtle nutty flavor.

Crispy Smashed Potato Salad with Herbs and Dressing

How to Make Crispy Smashed Potato Salad

Step 1: Boil the Potatoes

Start by boiling whole baby or Yukon Gold potatoes in salted water until they are just tender and easily pierced with a fork, approximately 15-20 minutes. Be careful not to overcook them, as maintaining structure is key.

Step 2: Preheat Oven and Prepare Potatoes

While the potatoes cook, preheat your oven to 450°F (230°C). Drain the potatoes and let them cool slightly, then place them on a baking sheet lined with parchment paper or a lightly greased tray.

Step 3: Smash the Potatoes

Using the bottom of a sturdy glass or a potato masher, gently press down on each potato until it flattens to about 1/2-inch thick. This creates more surface area to crisp up in the oven.

Step 4: Season and Roast

Drizzle the smashed potatoes generously with olive oil and sprinkle salt and pepper. Roast them in the oven for 20-25 minutes, flipping halfway through, until the edges are crispy and golden brown.

Step 5: Make the Herb Dressing

Mix together fresh lemon juice, minced garlic, Dijon mustard, a bit more olive oil, and chopped herbs like parsley, dill, and chives. Adjust seasoning with salt and pepper to taste.

Step 6: Combine and Serve

Once the potatoes are crispy and cool enough to handle, toss them gently with the dressing. Serve immediately or chill in the fridge for a refreshing cold salad experience.

Pro Tips for Making Crispy Smashed Potato Salad

Use the Right Potato: Waxy potatoes hold their shape better during boiling and smashing.
Don’t Skip the Oil: Olive oil is essential for crisping and flavor, so be generous when roasting.
Even Sizing: Select potatoes that are uniform in size to ensure they cook evenly.
Pat Dry the Potatoes: After boiling, drying the potatoes well prevents sogginess and aids crisping.
Customize Fresh Herbs: Use whatever herbs you have fresh to keep the salad vibrant and aromatic.

How to Serve Crispy Smashed Potato Salad

Garnishes

Add an extra layer of freshness with lemon zest, chopped green onions, or a sprinkle of flaky sea salt right before serving to elevate aroma and texture.

Side Dishes

This salad makes a fantastic complement to grilled chicken, fish, or even a veggie burger. Pair it with roasted vegetables or a light soup for a well-rounded meal.

Creative Ways to Present

For party plating, layer the Crispy Smashed Potato Salad on a large platter, garnish with edible flowers or microgreens, and serve with lemon wedges for a touch of elegance and freshness.

Make Ahead and Storage

Storing Leftovers

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Toss gently before serving, as the potatoes may absorb some dressing and soften.

Freezing

Freezing is not recommended, as the texture of the crispy potatoes will degrade and become soggy upon thawing.

Reheating

To reheat, place the salad in a single layer on a baking sheet and warm in a preheated 400°F (205°C) oven for 5-7 minutes to restore crispness.

FAQs

Can I use regular russet potatoes for this salad?

While russets can work, waxy potatoes like Yukon Gold or baby potatoes are preferred since they hold their shape better after boiling and smashing, resulting in ideal texture.

Is this salad served warm or cold?

This Crispy Smashed Potato Salad is versatile; it can be enjoyed warm right out of the oven for max crispiness or chilled in the fridge for a refreshing cold salad.

Can I make the dressing ahead of time?

Absolutely! The herb dressing can be prepared a day in advance and stored in the refrigerator to allow flavors to meld beautifully before tossing with the potatoes.

How do I keep the potatoes from getting soggy?

Make sure to dry boiled potatoes well, roast at a high temperature with plenty of oil, and avoid overdressing the salad too early to maintain crispness.

What herbs work best for the dressing?

Fresh parsley, dill, and chives add bright, fresh notes, but feel free to experiment with basil, tarragon, or thyme depending on what you like or have available.

Final Thoughts

Ready for a salad that’s both comforting and exciting? This Crispy Smashed Potato Salad is perfect to add to your recipe rotation, merging crispy textures with fresh herbs and tangy dressing in every bite. Give it a try—you’ll find yourself reaching for this vibrant dish again and again!

Crispy Smashed Potato Salad

Author: Brooklyn
Total Time: 45 minutes
Yield: 4 servings 1x
Diet: Vegetarian

Print Recipe

Description

Crispy Smashed Potato Salad combines tender boiled potatoes smashed and roasted to golden crispiness, tossed with a vibrant herb dressing featuring parsley, dill, and chives. This salad balances crunchy edges with soft insides, enhanced by a tangy lemon and Dijon mustard dressing. Perfect as a versatile side or a light main, it works well warm or chilled for year-round enjoyment.

Instructions

Boil the Potatoes: Start by boiling whole baby or Yukon Gold potatoes in salted water until they are just tender and easily pierced with a fork, approximately 15-20 minutes. Be careful not to overcook them to maintain their structure.
Preheat Oven and Prepare Potatoes: While the potatoes cook, preheat your oven to 450°F (230°C). Drain the potatoes and let them cool slightly, then place them on a baking sheet lined with parchment paper or a lightly greased tray.
Smash the Potatoes: Using the bottom of a sturdy glass or a potato masher, gently press down on each potato until it flattens to about 1/2-inch thick. This creates more surface area to crisp up in the oven.
Season and Roast: Drizzle the smashed potatoes generously with olive oil and sprinkle salt and pepper. Roast them in the oven for 20-25 minutes, flipping halfway through, until the edges are crispy and golden brown.
Make the Herb Dressing: Mix together fresh lemon juice, minced garlic, Dijon mustard, additional olive oil, and chopped herbs like parsley, dill, and chives. Adjust seasoning with salt and pepper to taste.
Combine and Serve: Once the potatoes are crispy and cool enough to handle, toss them gently with the dressing. Serve immediately warm or chill in the fridge for a refreshing cold salad experience.

Notes

Use waxy potatoes like Yukon Gold or baby potatoes for best texture and crispness.
Be generous with olive oil when roasting to achieve maximum crispiness.
Select similarly sized potatoes to ensure even cooking.
Pat dry the boiled potatoes well to avoid sogginess before roasting.
Customize the fresh herbs based on availability and preference, such as basil, tarragon, or thyme.
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Freezing is not recommended as it affects the crispy texture negatively.
To reheat, warm in a 400°F (205°C) oven for 5-7 minutes to restore crispness.

Prep Time: 10 minutes
Cook Time: 35 minutes
Category: Appetizers
Method: Baking