If you love potato salad but crave an exciting twist, this Crispy Smashed Potato Salad Recipe is going to become your new obsession. Imagine tender baby potatoes smashed flat, roasted to a golden crisp, then tossed in a creamy, tangy dressing loaded with fresh dill, crunchy celery, and green onions. It’s the perfect combination of textures and flavors that elevates a classic comfort dish into something irresistible for any gathering, dinner, or picnic.
Ingredients You’ll Need
This recipe uses simple, everyday ingredients that work harmoniously to build layers of flavor, texture, and color. Each item plays a crucial role in making this Crispy Smashed Potato Salad Recipe stand out with its crispy edges and creamy, herbaceous dressing.
- Baby potatoes: Choose small, firm potatoes that hold their shape well and get crispy when smashed.
- Olive oil: Helps crisp up the potatoes and adds a lovely fruity richness.
- Salt: Essential for seasoning both the potatoes and dressing perfectly.
- Black pepper: Provides a subtle heat and depth of flavor.
- Garlic powder: Adds mild aromatic notes that enhance the savory profile.
- Mayonnaise: Creates a creamy base that ties all the ingredients together.
- Sour cream: Adds tanginess and smooth texture to the dressing.
- Dijon mustard: Introduces a gentle sharpness and complexity.
- Apple cider vinegar: Brightens the salad with a hint of acidity.
- Celery stalk: Finely chopped for a fresh crunch and subtle earthiness.
- Green onions: Bring a mild onion flavor and vibrant green color.
- Fresh dill: The star herb that offers a fragrant, slightly lemony taste perfect for potato salads.
- Bacon (optional): Adds smoky crunch and richness, but can be omitted for a vegetarian-friendly option.
How to Make Crispy Smashed Potato Salad Recipe
Step 1: Boil the Potatoes
Start by bringing a large pot of salted water to a boil. Add the baby potatoes and cook them until they are fork-tender, about 15 to 20 minutes. This ensures the potatoes are soft enough to smash but not falling apart.
Step 2: Smash and Season
Drain the potatoes and let them cool just enough so you can handle them. Transfer them to a baking sheet lined with parchment paper or foil. Use the bottom of a glass or a potato masher to gently press down on each potato until it’s flattened but still intact. Drizzle generously with olive oil, then sprinkle with salt, black pepper, and garlic powder for that initial burst of flavor.
Step 3: Roast to Crispy Perfection
Slide the baking sheet into the oven preheated to 425°F (220°C). Roast the potatoes for 25–30 minutes, flipping them halfway through, until the edges are a beautiful golden brown and delightfully crisp. This roasting step transforms everyday boiled potatoes into crunchy bites packed with texture.
Step 4: Prepare the Creamy Dressing
While the potatoes roast, whisk together mayonnaise, sour cream, Dijon mustard, and apple cider vinegar in a large bowl. Add finely chopped celery, sliced green onions, and a generous handful of fresh dill. This creamy, crunchy, herbaceous dressing is what makes this Crispy Smashed Potato Salad Recipe truly memorable.
Step 5: Combine and Garnish
Once the potatoes are out of the oven, let them cool for about five minutes. Then, gently fold them into the dressing mixture, ensuring each crispy potato is coated. If you like, top with crumbled cooked bacon and a sprinkle of extra dill to add color and a smoky depth.
How to Serve Crispy Smashed Potato Salad Recipe
Garnishes
Enhance the presentation and flavor by topping the salad with freshly chopped dill or chives for a pop of green. A few crispy bacon crumbles can add a decadent bite that contrasts nicely with the creamy dressing.
Side Dishes
This salad pairs beautifully with grilled meats like chicken or steak, or alongside a vibrant leafy green salad. It’s also a fantastic addition to any summer picnic spread or barbecue, bringing both warmth and crunch to the table.
Creative Ways to Present
Try serving the salad in a rustic wooden bowl or on a large platter decorated with extra dill sprigs and lemon wedges. For a fun twist, spoon it into hollowed-out tomatoes or bell peppers for individual, colorful servings that will impress your guests.
Make Ahead and Storage
Storing Leftovers
Store any leftover Crispy Smashed Potato Salad Recipe in an airtight container in the refrigerator. It’s best enjoyed within 2 to 3 days to maintain the freshness of the herbs and the integrity of the roasted potatoes.
Freezing
Because the potatoes are roasted and the salad contains mayonnaise and sour cream, freezing is not recommended. The texture and flavor of the dressing and potatoes will not hold up well after thawing.
Reheating
If you prefer warm potato salad, gently reheat leftovers in a skillet over low heat to preserve crispiness, stirring occasionally. Avoid microwaving directly as it may cause the salad to become soggy or separate.
FAQs
Can I make this salad vegan?
Absolutely! Simply omit the bacon and swap the mayonnaise and sour cream for vegan alternatives or plant-based yogurt to keep the creamy texture without animal products.
What type of potatoes works best?
Baby potatoes or small new potatoes work best because they hold their shape well when boiled and smashed, creating perfect little crispy morsels.
Can I use fresh herbs other than dill?
Definitely! Fresh parsley or chives can be used if you want to switch up the flavor profile, although dill gives the classic brightness this salad is known for.
Is this salad best served warm or cold?
This Crispy Smashed Potato Salad Recipe is delicious served warm, room temperature, or chilled. Each temperature brings a slightly different but equally tasty experience.
How can I make the potatoes extra crispy?
Make sure the potatoes are well-coated in olive oil and spaced out on the baking sheet, so they roast rather than steam. Flipping halfway through also promotes even crispiness on both sides.
Final Thoughts
This Crispy Smashed Potato Salad Recipe is one of those dishes that feels like a warm hug and a party all at once. It’s surprisingly straightforward to make but so satisfying to eat, combining crisp edges with creamy, fresh flavors that linger pleasantly. Whether you’re feeding family, impressing friends, or looking for your new favorite side, give this recipe a try—you’ll be so glad you did.
Print
Crispy Smashed Potato Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Gluten Free
Description
This Crispy Smashed Potato Salad is a delightful twist on the classic potato salad, featuring tender baby potatoes that are boiled, smashed, and roasted to golden perfection. Tossed in a creamy, tangy dressing with fresh dill, celery, and green onions, and optionally topped with crispy bacon, this salad is perfect served warm or at room temperature, making it an ideal side dish for picnics and potlucks.
Ingredients
Potatoes
- 1 ½ pounds baby potatoes
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
Dressing
- ¼ cup mayonnaise
- ¼ cup sour cream
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 celery stalk, finely chopped
- 2 green onions, sliced
- 2 tablespoons chopped fresh dill
Toppings (Optional)
- 4 strips cooked bacon, crumbled
- Salt and pepper to taste
Instructions
- Boil the Potatoes: Preheat the oven to 425°F (220°C). Place the baby potatoes in salted boiling water and cook for 15–20 minutes until they are fork-tender. Drain well and let them cool slightly.
- Smoothly Smash the Potatoes: Transfer the potatoes to a lined baking sheet. Using the bottom of a glass, gently press down on each potato to smash it without breaking it apart completely.
- Season and Roast: Drizzle the smashed potatoes with olive oil, and sprinkle with salt, black pepper, and garlic powder. Roast them in the preheated oven for 25–30 minutes, flipping them once halfway through to ensure even crispiness and golden color.
- Make the Dressing: While the potatoes roast, whisk together the mayonnaise, sour cream, Dijon mustard, and apple cider vinegar in a large mixing bowl. Stir in the finely chopped celery, sliced green onions, and fresh dill until well combined.
- Toss and Serve: Once the potatoes are crispy and golden, remove them from the oven and allow to cool for about 5 minutes. Gently toss the potatoes with the prepared dressing. Add crumbled bacon on top if using, and garnish with extra dill. Serve warm or at room temperature.
Notes
- For a vegetarian version, omit the bacon.
- Substitute Greek yogurt for sour cream to lighten up the dressing.
- This salad holds its texture and flavor well, making it perfect for potlucks and picnics.
