Crispy Smashed Potato Salad Recipe

If you’re longing for all the best things about potato salad but amp up the flavor and texture, let me introduce you to the ultimate upgrade: Crispy Smashed Potato Salad. Imagine perfectly roasted, golden potato bites—crunchy on the outside, tender on the inside—tumbled in a creamy, tangy dressing with pops of fresh herbs and crunchy veggies. This recipe transforms an ordinary side into an absolute showstopper that’s just as perfect for summer cookouts as it is for cozy dinners. Say goodbye to bland potato salads and hello to your new obsession!

this Recipe

Ingredients You’ll Need

The beauty of this dish is how a handful of staple ingredients come together to create irresistible layers of flavor and texture. Each component plays a role—whether it’s the crispiness of the potatoes, the freshness of veggies, or the luxurious creaminess of the dressing.

• Baby gold or red potatoes (2 pounds): Their small size and thin skin make them perfect for smashing and roasting to ultimate crispiness.
• Olive oil (3 tablespoons): Helps the potatoes roast beautifully and adds richness.
• Garlic powder (1 teaspoon): Infuses a subtle savory flavor without overpowering the potatoes.
• Smoked paprika (1 teaspoon): Brings a gentle smokiness and gorgeous color to every bite.
• Salt and black pepper (to taste): Essential for bringing all the flavors to life.
• Mayonnaise (1/2 cup): The base of that creamy, dreamy dressing.
• Sour cream (1/4 cup): Adds brightness, a bit of tang, and extra silkiness to the salad.
• Dijon mustard (1 tablespoon): Gives the dressing a punch of flavor and depth.
• Apple cider vinegar (1 tablespoon): Lifts everything with a pleasant, subtle acidity.
• Green onions, sliced (2): Lend sharpness and a fresh pop of color and crunch.
• Celery, diced (2 stalks): Adds texture and a welcome vegetal note.
• Fresh parsley, chopped (1/4 cup): Scatters freshness and color throughout the salad.
• Bacon, cooked & crumbled (4 slices, optional): For saltiness, crunch, and smoky umami if you wish.
• Hard-boiled eggs, chopped (2, optional): Make the salad heartier, and add richness and protein.

How to Make Crispy Smashed Potato Salad

Step 1: Boil the Potatoes

Start by bringing a large pot of salted water to a boil and add the baby potatoes. Let them cook for 15 to 20 minutes until they’re fork-tender but not falling apart. This pre-cooking ensures they’ll mash easily and get extra crisp during roasting. Once cooked, drain them and let them cool just enough to handle—don’t skip this step for the best texture!

Step 2: Smash and Roast

Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper. Spread out the slightly cooled potatoes and gently smash each one using the bottom of a glass or a potato masher. You want to flatten them enough to increase the crispy edges but keep them mostly intact. Drizzle with olive oil, then sprinkle with garlic powder, smoked paprika, salt, and black pepper. Roast for 25–30 minutes, flipping halfway, until each potato is golden brown and audibly crunchy. Let them cool for just a few minutes to maintain their crispiness.

Step 3: Whisk the Dressing

While the potatoes are roasting, it’s time to whip up a dressing worthy of your new favorite side. In a large bowl, combine the mayonnaise, sour cream, Dijon mustard, and apple cider vinegar. Whisk until smooth and creamy. This dressing coats every crispy nook and cranny and ties all the flavors together.

Step 4: Add Veggies and Herbs

To the bowl with the dressing, stir in the sliced green onions, diced celery, and chopped parsley. If you’re a fan of extra embellishments, now’s the time to fold in the crumbled bacon and chopped hard-boiled eggs. These additions bring depth, crunch, and just the right hint of indulgence.

Step 5: Mix It All Together

Gently fold the roasted smashed potatoes into the dressing mixture, taking care not to break them up too much. The goal is to preserve those delightful chunks and crispy surfaces. Toss until everything is just coated. Serve the Crispy Smashed Potato Salad warm for maximum satisfaction, or let it come to room temperature—either way, you’re in for a treat.

How to Serve Crispy Smashed Potato Salad

Garnishes

Top your Crispy Smashed Potato Salad with a final sprinkle of chopped parsley, extra sliced green onions, or a dash of smoked paprika for an eye-catching finish. A few crumbles of crispy bacon or a wedge of hard-boiled egg can make it extra inviting and special.

Side Dishes

This salad shines alongside anything from grilled chicken, burgers, or steak to a pile of barbecue ribs or even a veggie-loaded main. Since its flavors are bold yet versatile, Crispy Smashed Potato Salad makes the perfect companion for both weeknight meals and leisurely summer gatherings.

Creative Ways to Present

Try serving your Crispy Smashed Potato Salad in individual bowls, mini mason jars, or even lettuce cups for a fun twist. It’s gorgeous on a large platter with fresh herbs sprinkled liberally—let everyone see those crispy bits! For potlucks, nestle it among other salads for an enticing, bountiful spread.

Make Ahead and Storage

Storing Leftovers

Place any leftover Crispy Smashed Potato Salad in an airtight container and refrigerate. The potatoes will soften a bit, but the flavors meld beautifully overnight. It keeps well for up to three days, making it perfect for next-day lunches or snacks.

Freezing

While you technically can freeze potato salad, the texture will suffer, especially with the creamy dressing and high-water-content potatoes. For best results, enjoy Crispy Smashed Potato Salad fresh or from the fridge—freezing is not recommended.

Reheating

If you’d like to revive some of that crispiness, spread the chilled potato salad on a baking sheet and pop it in a hot oven (400°F) for a few minutes. Or, simply let it come to room temperature and enjoy—its flavors are just as delicious when served cool or warm.

FAQs

Can I use regular-sized potatoes for this salad?

Absolutely! Just cut larger potatoes into golf-ball sized chunks before boiling. This way, you still get the ideal balance of crispy edges and creamy centers when you smash and roast them.

Is it possible to make this salad vegan?

Definitely! Use your favorite vegan mayo and sour cream substitutes, and skip the eggs and bacon. The flavors will still pop, and you’ll have a fully plant-based salad everyone can dig into.

Can I prepare Crispy Smashed Potato Salad in advance?

You can make most components ahead, but for the crispiest results, roast the potatoes right before serving. You can prep the dressing, veggies, herbs, and even boil the potatoes in advance and assemble it all together at the last minute.

What’s the best way to transport this for a picnic or potluck?

Let the salad cool fully before transferring it to a lidded container. If possible, keep garnishes or extra bacon separate and sprinkle them on right before serving. This keeps everything tasting and looking fresh.

Can I double this recipe for a crowd?

Yes! Crispy Smashed Potato Salad scales up easily. Use extra sheet pans so the potatoes have enough space to get crispy, and multiply the dressing and add-ins accordingly for flawless results.

Final Thoughts

I promise, once you’ve tried this Crispy Smashed Potato Salad, it just might outshine every other potato salad you’ve tasted. With its playful textures, bold flavors, and total crowd-pleaser vibes, it’s destined for repeat appearances at your table. Give it a try and let your friends and family fall in love with this delicious spin on a classic!

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