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Crispy Smashed Potato Salad Recipe

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This Crispy Smashed Potato Salad Recipe is a unique twist on the classic potato salad, featuring golden roasted smashed potatoes, tossed with a creamy herbed dressing, crunchy vegetables, and bold seasoning. Perfect for summer barbecues, potlucks, or weeknight dinners, this salad combines crispy textures and fresh flavors in every bite. It's gluten-free, vegetarian, and bursting with flavor!

Ingredients

Scale

  • 2 lbs baby potatoes (Yukon Gold or red potatoes)

  • 2 tbsp olive oil

  • Salt and pepper to taste

  • 1/2 cup mayonnaise

  • 2 tbsp sour cream or Greek yogurt

  • 1 tbsp Dijon mustard

  • 2 tbsp chopped fresh dill

  • 2 tbsp chopped parsley

  • 1 tbsp chopped chives

  • 1/4 cup diced red onion

  • 1/4 cup chopped celery (optional)

  • 1 tbsp apple cider vinegar or lemon juice

Instructions

  1. Preheat oven to 425°F (220°C).

  2. Boil potatoes in salted water until fork-tender, about 15 minutes. Drain.

  3. Place potatoes on a baking sheet and gently smash each one using the bottom of a glass or cup.

  4. Drizzle with olive oil, season with salt and pepper.

  5. Roast for 20-25 minutes until crispy and golden brown.

  6. In a bowl, mix mayonnaise, sour cream, mustard, herbs, vinegar, and a pinch of salt and pepper to make the dressing.

  7. Let the potatoes cool slightly, then mix with the dressing, red onions, and celery if using.

  8. Garnish with extra herbs and serve warm or at room temperature.

Notes

  • You can use Greek yogurt for a lighter dressing.

  • Serve immediately for the crispiest texture.

  • Add bacon bits or capers for extra flavor.

  • Best when made fresh, but can be stored in the fridge for 1 day.

Nutrition

Find it online: https://ymrecipes.com/crispy-smashed-potato-salad-recipe/