Go Back
Ultimate Crispy Smashed Potato Salad Recipe
Clara

Ultimate Crispy Smashed Potato Salad Recipe

This crispy smashed potato salad is a game-changer! Tender baby potatoes are boiled, smashed, roasted to golden perfection, and tossed with a creamy, tangy dressing. The result is a bold twist on classic potato salad—crunchy outside, fluffy inside, and bursting with flavor.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 lbs baby potatoes (Yukon Gold or red)
  • 2 tbsp olive oil
  • 1/2 tsp garlic powder
  • salt & pepper, to taste
  • 1/2 cup mayonnaise
  • 1/4 cup Greek yogurt or sour cream
  • 1 tbsp Dijon mustard
  • 2 tbsp fresh chives, chopped
  • 1/2 cup cooked bacon, crumbled (optional)
  • 1/4 cup shredded cheese (cheddar or choice, optional)
  • optional toppings: parsley, extra chives, pickles

Equipment

  • large pot
  • colander
  • baking sheet
  • large mixing bowl
  • potato masher, fork, or glass bottom

Method
 

  1. Place baby potatoes in a large pot, cover with salted water, and bring to a boil. Cook 12–15 minutes until tender but not falling apart. Drain and let cool slightly.
  2. Arrange potatoes on a baking sheet. Using a fork or glass bottom, gently smash each to about 1/2-inch thickness, keeping them in one piece.
  3. Whisk olive oil, garlic powder, salt, and pepper. Drizzle over potatoes and toss gently. Roast at 400°F (200°C) for 20–25 minutes, flipping halfway, until golden and crispy.
  4. Mix mayonnaise, Greek yogurt or sour cream, Dijon mustard, and chives in a medium bowl. Season with salt and pepper to taste.
  5. Let potatoes cool slightly. Toss with dressing and crumbled bacon (if using). Top with shredded cheese and optional herbs or pickles. Serve warm or chilled.

Notes

Smash potatoes gently so they stay in one piece. Don’t overcrowd the pan—use two sheets if needed for maximum crispiness. Preheat the baking sheet for extra crunch. For variations, add fresh herbs, swap mayo with Greek yogurt, or toss in roasted veggies. Best served fresh, warm or chilled, as a side for grilled meats or sandwiches.