This Crispy Smashed Potato Salad has golden crispy roasted potatoes, tossed in a cool, herby, creamy dressing and served as a potato salad that absolutely no one saw coming. This is the side dish you bring to the cookout when you want to be the person everyone asks for the recipe.
Instead of soft, boiled potatoes, you get deep golden smashed potatoes with crispy, lacy edges straight from a hot oven, and then they get folded into a bright, herb-packed dressing loaded with fresh dill, parsley, and green onions. The contrast of textures here is genuinely spectacular: creamy dressing, fluffy potato centers, and those irresistible crunchy bits that hold their own even after tossing.
Helpful Tips
- Dry the potatoes after boiling: Give your drained potatoes a few minutes to steam dry in the colander before smashing. Extra moisture on the surface is the enemy of crispiness, and this one small step makes a real difference.
- Don’t rush the roasting time: You want the potatoes to reach a deep, dark golden brown with genuinely crispy edges, so resist pulling them out too early. A pale smashed potato is a sad smashed potato.
- Fold gently at the end: When you add the potatoes to the dressing, use a light hand and fold rather than stir so some pieces stay intact and those crispy bits stay exposed rather than getting buried in the dressing.
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Crispy Smashed Potato Salad
Ingredients
- 2 pounds baby Yukon Gold potatoes
- 2 tablespoons olive oil
- Salt & pepper to season
- 2/3 cup mayonnaise
- 1/4 cup sour cream
- 1/2 tablespoon Dijon mustard
- 1/2 tablespoon lemon juice
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 green onions sliced
- 1/4 cup fresh dill chopped
- 2 tablespoons fresh parsley chopped
Instructions
- Preheat the oven to 425°F (220°C). Line a baking sheets with parchment paper.
- Place the potatoes in a large pot and cover with cold water. Bring to a boil and cook for 12-15 minutes, or until fork tender. Drain well.
- Arrange the potatoes on the baking sheets. Using the bottom of a glass or measuring cup, gently smash each potato until about 1/2-inch thick.
- Drizzle with olive oil and sprinkle with salt and pepper.
- Roast for 35-40 minutes, flipping once halfway through, until the potatoes are deep golden brown and crispy around the edges.
- While the potatoes cool slightly, whisk together the mayonnaise, sour cream, Dijon mustard, lemon juice, garlic powder, salt, and pepper in a large bowl.
- Add the green onions, dill, and parsley to the dressing and stir to combine.
- Once the potatoes are cool, gently fold them into the dressing mixture, leaving some pieces intact and allowing a few crispy bits to remain exposed.
- Serve immediately for maximum crispness, or refrigerate for up to 2 hours before serving.
Notes
- For extra crunch, reserve a handful of smashed potatoes and scatter them over the top just before serving.
- Crumbled bacon makes a great addition.
- If making ahead, store the potatoes and dressing separately and combine just before serving.
- Baby Yukon Gold potatoes provide the best balance of creamy centers and crispy edges.
Nutrition
Angela’s passion for discovering and experimenting with new flavors and recipes is at the heart of her culinary philosophy. Residing in a quaint Oregon town, she finds joy and inspiration in her kitchen. Angela has a lot of expertise in cooking and she eagerly shares her discoveries and unique creations with you.