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Crispy Smashed Potato Salad brings together everything I love in a side—roasted golden potatoes with that shimmering, crisp finish surrounded by a tangy herbed yogurt sauce that turns every bite into pure comfort. This is not your average potato salad and it has become my go-to for potlucks and lazy summer dinners alike.
My family started requesting this on repeat after I brought it to a picnic and it now tops the list for both warm and cool weather gatherings.
Ingredients
- Baby potatoes about 2 pounds: These potatoes roast up with crispy skins and fluffy interiors. Look for firm mini yellow potatoes with unblemished skins for the best texture
- Olive oil three tablespoons: This ensures golden crisp edges. Use good quality extra virgin for the best flavor
- Salt and pepper to taste: These basics enhance and brighten all the flavors. Opt for kosher salt and fresh-ground pepper if possible
- Greek yogurt three fourths cup: This makes the dressing tangy and creamy. Choose full-fat for richness and body
- Kewpie mayonnaise half cup: This unique mayo adds depth and a faint sweetness. Regular mayo works if you do not have Kewpie
- Dijon mustard two teaspoons: This brings a gentle heat and vibrancy that lifts the dish
- Lemon juice from half a lemon: Adds brightness and much-needed zing. Freshly squeezed always works best
- Garlic one small clove minced: Raw garlic injects aromatic punch. Pick plump firm cloves for a mellow kick
- Fresh parsley quarter cup chopped: This adds a pop of color and freshness. Use flat-leaf parsley for the best taste
- Dill pickle one large finely chopped: For tangy crunch. Seek out crunchy refrigerated pickles if you can
- Shallot one small finely chopped: Adds mellow oniony sweetness. Choose shallots without blemishes or sprouting tips
- Scallions one or two for garnish optional: Fresh scallions give the salad a lovely finish and extra crunch
Step-by-Step Instructions
- Prepare the Potatoes:
- Place the baby potatoes in a large pot filled with salted cold water. Bring to a gentle boil over medium heat and cook for seven to eight minutes just until fork tender. Drain and allow to cool slightly so they are easy to handle and will not fall apart
- Dry and Smash:
- Once cooled, pat the potatoes very dry using paper towels. Arrange on a parchment-lined baking sheet then gently flatten each potato to about quarter inch thickness using a potato masher or sturdy glass. Drying thoroughly ensures the best crisp
- Season and Roast:
- Brush the smashed potatoes with two tablespoons of olive oil on both sides. Season well with salt and pepper for flavor. Roast in a preheated 425 degree oven for forty five to sixty minutes flipping halfway through until the potatoes are deeply golden and crispy at the edges
- Mix the Dressing:
- While the potatoes roast whisk together the remaining tablespoon of olive oil with Greek yogurt Kewpie mayonnaise Dijon mustard lemon juice minced garlic and chopped parsley until completely smooth. Stir in the finely chopped dill pickle and shallot. Taste and season with extra salt or pepper if needed. Chill in the fridge until ready to toss with the potatoes
- Toss and Serve:
- After roasting let the potatoes rest for ten minutes so they firm up. Set aside some extra crispy bits for topping then gently toss the rest in a large bowl with the cold herbed yogurt dressing until evenly coated. Garnish with scallions and reserved crispy potato bits and serve warm
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The dill pickle is my favorite part because it delivers a punchy briny note that ties the whole salad together. My best memories are of sharing this salad at a family barbecue where even the pickiest eaters went back for seconds and thirds.
Storage Tips
This salad keeps fresh in the fridge for up to three days. Store in an airtight container to maintain the potatoes crispiness as much as possible. If you plan to serve it later save some dressing and add it just before serving to refresh flavors and texture.
Ingredient Substitutions
If you cannot find Kewpie mayonnaise regular mayonnaise plus a pinch of sugar works great. Sour cream can be swapped for Greek yogurt though the dressing will be slightly tangier. Try different fresh herbs such as chives or dill for extra dimension.
Serving Suggestions
Serve this salad as a hearty side with grilled chicken sausages or steak for a classic backyard meal. It is also perfect for lunch on its own topped with a soft boiled egg. Layer into bowls with arugula for a picnic-friendly salad.
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Cultural Context
This recipe puts a modern spin on traditional American potato salad by introducing techniques more common in European cooking. Smashing and roasting brings new life to a classic while the yogurt dill and pickle notes are nods to Eastern European flavors I have always loved.
Frequently Asked Questions About the Recipe
- → How do I get potatoes extra crispy?
Dry boiled potatoes thoroughly, then brush generously with olive oil before roasting. Optional: Dust lightly with cornstarch before baking.
- → Can I use a different type of potato?
Baby yellow potatoes work best, but baby red potatoes are also a good option for similar texture and flavor.
- → Is the yogurt dressing suitable for advance preparation?
Yes, you can prepare the dressing in advance. Store covered in the refrigerator until ready to use.
- → How long should I roast the potatoes?
Roast for 45-60 minutes at 425°F, flipping halfway through, until golden and crisp. Check after 40 minutes for doneness.
- → What can I use instead of dill pickles?
Chopped cornichons or bread-and-butter pickles offer good substitutes if you want a different flavor twist.