Can I use regular potatoes instead of baby potatoes?

You can use larger potatoes cut into 2-inch chunks, but they won't develop quite the same crispy edge-to-creamy-center ratio. If using larger potatoes, you'll need to increase the initial boiling time to about 15 minutes or until just fork tender.

Is there a substitute for Kewpie mayo?

Regular mayonnaise works fine, though Kewpie adds a unique umami quality. To mimic this, add a tiny pinch of MSG or a few drops of Worcestershire sauce to regular mayo.

How can I make this salad ahead for a party?

Prepare the dressing and store separately from the roasted potatoes. Reheat the potatoes briefly in a hot oven (about 5 minutes at 400°F) just before serving, then combine with the dressing.

Can I make this recipe vegan?

Absolutely! Use vegan yogurt and vegan mayo to create a completely plant-based version with no compromise on creaminess or flavor.

Crispy Smashed Potato Salad Recipe

Name: Crispy Smashed Potato Salad Recipe
Prep time: 5 min
Cook time: 1 h
Total time: 1 h 5 min
Yield: 4
Cuisine: American
Ingredients: 2 lbs baby potatoes, scrubbed; 1 tbs olive oil; Salt and pepper to taste; 3/4 cup Greek yogurt; 1/2 cup kewpie mayo; 2 tsp Dijon mustard; 1/2 large lemon, juiced; 2 tsp red wine vinegar; 1 large garlic clove, minced; 1/4 cup fresh dill, chopped; 1/4 cup fresh parsley, chopped; 1 medium cucumber, seeded and finely chopped; 1 shallot, finely chopped

This Crispy Smashed Potato Salad combines the irresistible crunch of oven-roasted potatoes with a creamy, herb-packed dressing that’ll make your taste buds dance. The contrast between warm, crispy potatoes and cool, tangy dressing creates a potato salad unlike any you’ve tried before. It’s the perfect side dish for everything from casual weeknight dinners to backyard gatherings, and comes together with minimal effort but maximum flavor!

Why You’ll Love This Recipe

Perfect Texture Contrast: Crispy, golden-brown potatoes meet a cool, creamy dressing for an incredible texture experience that beats traditional potato salad any day.
Make-Ahead Friendly: Prepare the dressing while the potatoes roast, making this recipe efficient for busy evenings or entertaining.
Crowd-Pleaser: The familiar flavors with a twist appeal to everyone from picky eaters to food enthusiasts. Nobody can resist these potatoes!
Versatile: Works beautifully alongside grilled meats, as part of a brunch spread, or even as a hearty standalone lunch.

Ingredients You’ll Need

Baby Potatoes: The star of the show! Their smaller size creates more surface area for crisping up, and their creamy interior is perfect once smashed.
Olive Oil: Helps achieve that golden-brown crispiness on the potatoes. Use a good quality oil for best flavor.
Greek Yogurt: Provides tanginess and creaminess while keeping the dressing lighter than traditional mayo-only versions.
Kewpie Mayo: The secret weapon! This Japanese mayo adds a richer, more complex flavor than regular mayonnaise.
Dijon Mustard: Brings a subtle sharpness that balances the creaminess perfectly.
Lemon Juice: Adds brightness and acidity that cuts through the richness.
Red Wine Vinegar: Another layer of tanginess that gives the dressing depth.
Fresh Herbs: Dill and parsley bring freshness and color. Don’t substitute dried herbs here – fresh makes all the difference!
Cucumber: Adds a refreshing crunch and lightness to balance the potatoes. Deseeding is crucial to prevent a watery dressing.
Shallot: Provides a mild onion flavor that’s more elegant than regular onions. Finely chopped for even distribution.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Mediterranean Version

Add kalamata olives, crumbled feta cheese, and substitute some of the dill with fresh oregano for a Greek-inspired twist.

Loaded Baked Potato Style

Mix in cooked bacon bits, shredded cheddar cheese, and chopped chives to mimic the flavors of a loaded baked potato.

Spicy Kick

Add a finely diced jalapeño or a teaspoon of hot sauce to the dressing for those who enjoy heat.

Ranch Lover’s Version

Add a tablespoon of ranch seasoning to the dressing and top with extra fresh dill and chives.

How to Make Crispy Smashed Potato Salad

Step 1: Prepare and Cook the Potatoes

Boil baby potatoes for about 7 minutes until fork-tender but not falling apart. Drain thoroughly and let them dry off for a minute – this helps with crisping later.

Step 2: Smash and Season

Transfer potatoes to a parchment-lined baking sheet. Use the bottom of a glass to gently smash each potato to about 1/2-inch thickness. Brush generously with olive oil and season with salt and pepper.

Step 3: Roast to Perfection

Roast the potatoes at 425°F for 50-60 minutes, or until they’re deeply golden and crispy around the edges. The longer roasting time is worth it – those crispy bits are potato gold!

Step 4: Prepare the Dressing

While the potatoes roast, whisk together Greek yogurt, Kewpie mayo, Dijon, lemon juice, red wine vinegar, minced garlic, fresh herbs, and salt and pepper in a large bowl.

Step 5: Add Fresh Elements

Fold in the deseeded, chopped cucumber and finely chopped shallot. Refrigerate the dressing while waiting for the potatoes.

Step 6: Combine and Serve

Once the potatoes have cooled slightly (about 5 minutes – you want them warm but not hot), gently fold them into the dressing. Save some of the crispiest potato bits for garnish. Finish with fresh dill sprigs and freshly cracked black pepper.

Pro Tips for Making the Recipe

Don’t Rush the Roasting: The magic happens in those last 15-20 minutes when the potatoes develop their golden edges.
Size Matters: Try to choose baby potatoes of similar size so they cook evenly.
Proper Smashing: Don’t completely flatten the potatoes – aim for about half their original height to maintain some potato texture.
Dry Those Spuds: Make sure potatoes are thoroughly dried after boiling to maximize crispiness.
Taste as You Go: The dressing should have a good balance of tanginess and creaminess – adjust lemon, salt, or herbs to your preference.

How to Serve

Perfect Pairings

This salad pairs beautifully with grilled chicken, steak, or fish. The creamy-crispy combination complements proteins perfectly.

As Part of a Spread

Include this as the standout side dish in a buffet alongside sliders, a green salad, and some fresh fruit.

Temperature Tips

This salad is best served when the potatoes are still slightly warm, creating a delightful contrast with the cool dressing.

Make Ahead and Storage

Storing Leftovers

Keep leftovers in an airtight container in the refrigerator for up to 3 days. The potatoes will lose some crispness but will still taste delicious.

Make Ahead Strategy

You can prepare the dressing up to 2 days ahead. Roast and smash the potatoes just before serving for optimal texture.

Reheating Tips

To revive some crispiness, spread leftover potato salad on a baking sheet and warm in a 350°F oven for 5-7 minutes.

FAQs

Can I use regular potatoes instead of baby potatoes?

You can use larger potatoes cut into 2-inch chunks, but they won’t develop quite the same crispy edge-to-creamy-center ratio. If using larger potatoes, you’ll need to increase the initial boiling time to about 15 minutes or until just fork tender.
Is there a substitute for Kewpie mayo?

Regular mayonnaise works fine, though Kewpie adds a unique umami quality. To mimic this, add a tiny pinch of MSG or a few drops of Worcestershire sauce to regular mayo.
How can I make this salad ahead for a party?

Prepare the dressing and store separately from the roasted potatoes. Reheat the potatoes briefly in a hot oven (about 5 minutes at 400°F) just before serving, then combine with the dressing.
Can I make this recipe vegan?

Absolutely! Use vegan yogurt and vegan mayo to create a completely plant-based version with no compromise on creaminess or flavor.

Final Thoughts

This Crispy Smashed Potato Salad transforms the humble potato into something extraordinary. The contrast between crispy, warm potatoes and cool, herby dressing creates a memorable dish that’ll have everyone asking for your secret. It’s proof that sometimes the simplest ingredients, prepared with a bit of care and creativity, make the most satisfying food. Give it a try this week – your potato salad game will never be the same!