Crispy Smashed Potato Salad

I stumbled across this potato salad recipe last month and honestly can't shut up about it. Forget everything you know about soggy, mayo-heavy picnic fare – this crispy smashed potato salad is a total game-changer. It's basically the best of both worlds: you get those amazing crispy smashed potatoes (you know, the ones all over food blogs) but then toss them while they're still warm with a creamy, tangy dressing. The contrast between the crunchy edges and soft centers with that cold, zingy dressing is insane. I've made it three times already this month.

I first had this at my friend Kate's cookout and embarrassed myself by going back for thirds. The TikTok version from @hungryhappens that got millions of views is what inspired her, but I've tweaked mine even more. My husband, who usually leaves potato salad untouched on his plate, now asks for this weekly. That's how good it is.

Perfect Ingredients

Potato Particulars

Those little baby gold potatoes work best – they get super creamy inside while the outsides crisp up. Red potatoes are good too if you like a firmer texture. Try to get ones roughly the same size or they'll cook unevenly. Don't skimp on the salt in the boiling water – potatoes need it to taste like anything.

Dressing Essentials

Full-fat Greek yogurt gives you tanginess and creaminess with less guilt than all mayo. Kewpie mayo (the Japanese kind) has this umami thing that regular mayo doesn't – worth seeking out. Always use fresh lemon juice – the bottled stuff just tastes flat. Get good Dijon with actual mustard seeds if you can – adds texture and better flavor.

Critical Add-ins

Dill pickles might sound weird but trust me – that crunch and brininess is everything. Fresh parsley brightens it up (dried is pointless here). Shallots instead of onion give you a more subtle, fancy flavor. Green onions add color and a mild onion kick.

I tried making this once when I was out of the little potatoes and just quartered big Yukons instead. Big mistake. The ratio of crispy surface to creamy interior was all wrong. Hunt down those baby potatoes – seriously worth it.

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Preparation Approach

Potato Perfection

Scrub those potatoes but leave the skins on – that's where the nutrients and extra texture are. Throw them in a big pot, cover with cold water (about an inch above the potatoes), and add a good handful of salt. Bring to a boil, then turn down to simmer until you can just pierce them with a fork – about 7-8 minutes depending how big they are. Keep checking because you don't want them mushy. Drain them and spread them out on kitchen towels to dry off for about 5 minutes. Put them on a parchment-lined baking sheet, leaving plenty of space between each one. Then comes the fun part – smash each one with the bottom of a drinking glass until they're about 1/4-inch thick, but not so hard they fall apart.

Crispy Creation

Get your oven hot – 425°F, with the rack in the upper third. Brush both sides of the potatoes generously with olive oil, making sure to get the edges too. Season them well with salt and pepper. Roast for about 20-25 minutes until the bottoms are golden, then carefully flip each one with a thin spatula. Roast another 20-25 minutes until both sides are deeply golden and the edges look super crispy. Pro tip: smash a few extra thin (like 1/8-inch) – those get extra crunchy and make an awesome garnish later.

Dressing Development

While those potatoes are doing their thing, mix Greek yogurt, mayo, Dijon, lemon juice, minced garlic and salt in a bowl. Whisk until everything's smooth. Then fold in finely diced pickles, minced shallot, chopped parsley, and most of your sliced green onions (save some for topping). Taste it and adjust – maybe more lemon for brightness or more salt. Pop it in the fridge while you wait.

I figured out through lots of trial and error that it's best to let the potatoes cool for about 5-7 minutes after roasting before mixing with the dressing. They're still warm enough to slightly melt into the dressing but not so hot they completely break down or thin out the dressing too much.

My first attempt was pretty disappointing because I was in a hurry and pulled the potatoes too early. Those extra 5-10 minutes of roasting make all the difference between "meh" and "amazing." And salt matters more than you think – both in the water and before roasting. Potatoes are like a blank canvas and need proper seasoning.

Winning Variations

The best thing about this recipe is how easily you can switch it up. For a Mediterranean vibe, add chopped Kalamata olives, crumbled feta, and fresh dill instead of parsley. The salty, briney stuff works amazingly with the crispy potatoes. If you like heat, try a southwestern version with diced jalapeños, some roasted corn, and a pinch of cumin in the dressing. Finish with some crumbled cotija cheese and cilantro – so good with grilled meats. When I'm making this as a main dish, I add crumbled bacon and diced hard-boiled eggs to the classic version. The extra protein makes it feel like a complete meal but still keeps that amazing texture contrast that makes this dish special.

Perfect Pairings

This potato salad makes anything you serve it with taste better. It's incredible with grilled stuff – the tangy dressing cuts through rich burgers or ribs perfectly. It's also great with simple grilled chicken, where the textural contrast between the tender meat and crispy potatoes is really satisfying. For a vegetarian spread, serve it with grilled portobellos and other roasted veggies. The hearty potatoes give substance while complementing all those roasty flavors. In cooler weather, it's amazing alongside meatloaf or roast chicken – comfort food elevated. Don't sleep on serving this at brunch either – it's awesome with eggs and smoked salmon as a more interesting alternative to regular breakfast potatoes. People go crazy for it.

Storage Secrets

First-Day Freshness

This is definitely best within a few hours of making it, when you still have that perfect contrast between crispy potatoes and creamy dressing. If you need to make it ahead for a party, keep the potatoes and dressing separate until about 30 minutes before serving, then combine and let the flavors meld a bit at room temp.

Leftover Strategy

If you somehow have leftovers, they'll keep in the fridge for about 3 days in an airtight container. The potatoes will soften over time, but the flavors actually get better. My trick for reviving the crispiness: spread the leftovers on a baking sheet and pop under the broiler for 2-3 minutes. It brings back some of that textural contrast without drying everything out.

Make-Ahead Method

You can prep everything a day ahead if needed. Keep the roasted potatoes uncovered in the fridge (covering makes them soggy), and store the dressing separately. Before serving, reheat the potatoes in a 375°F oven for about 10 minutes to warm and re-crisp them, then toss with the cold dressing.

My next-door neighbor Karen taught me the best hack for day-old portions: heat a cast iron skillet until it's super hot, then toss in the leftover potato salad just long enough to create new crispy edges without heating the dressing. Sometimes I think it's even better than the first day!

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Chef's Notes

Temperature Balance: The real magic happens in that contrast between warm, crispy potatoes and cold, creamy dressing. Be Gentle: When mixing the potatoes with dressing, fold carefully so you don't break up all those crispy bits you worked so hard for. Top It Right: Don't skip garnishing with the extra-crispy bits and fresh herbs – they make it look and taste better.

This potato salad has seriously changed how I think about a dish I used to find boring. Instead of being that obligatory side nobody really gets excited about, it's become something I actually crave and love making for others. There's something so satisfying about transforming basic ingredients into something that makes people's eyes light up when they taste it. Whether you're trying to impress at a gathering or just want to make a regular dinner more special, this recipe proves that sometimes rethinking a classic is the best culinary move you can make.

Frequently Asked Questions

→ Can I make this potato salad ahead of time?

You can make the dressing a day ahead, but it's best to roast the potatoes just before serving to maintain their crispiness.

→ What's the difference between kewpie mayo and regular mayo?

Kewpie is a Japanese mayo that's richer and tangier than American mayo. It works great here, but regular mayo is a fine substitute.

→ Can I use sour cream instead of Greek yogurt?

Absolutely! Sour cream will work well as a substitute for Greek yogurt in the dressing.

→ What main dishes pair well with this potato salad?

This goes great with grilled meats, burgers, sandwiches, or as part of a picnic spread. It's hearty enough to complement almost any main dish.

→ How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. The potatoes won't stay as crispy, but they'll still taste delicious.