Crispy Smashed Potato Salad Recipe

There’s something magical about the contrast between creamy and crispy in a good potato dish—and this Crispy Smashed Potato Salad delivers it in every bite. Golden brown, crunchy-edged potatoes tossed with a tangy, herb-packed dressing make this salad an irresistible side that often steals the show.

I first whipped this up on a whim after roasting too many baby potatoes one weekend. One quick smash and sear later, and a new favorite was born. It’s now my go-to for picnics, cookouts, and even cozy weeknight dinners. Best of all? No mayo required.

Keep reading to see why this might just become your favorite way to eat potatoes.

Why You'll Love This Crispy Smashed Potato Salad

Get ready to fall in love with a salad that’s far from ordinary. This crispy smashed potato salad flips the script on traditional, mushy picnic fare.

First off, it’s a texture-lover’s dream. The potatoes are boiled until fork-tender, smashed just enough to crack their skins, and then roasted until their edges are crispy and golden. Every bite gives you that perfect mix of crunch and fluff.

It’s also incredibly flavorful without being heavy. Instead of a thick mayo-based dressing, this salad uses a vibrant vinaigrette made with olive oil, Dijon mustard, garlic, and fresh herbs. It’s zingy, fresh, and perfect for warm-weather meals.

Another huge bonus? This dish is naturally gluten-free and easily made vegan. The ingredients are simple and customizable, so you can tailor it to fit your dietary needs or pantry situation.

And let’s not forget how stunning it looks on the table. With caramelized potatoes, flecks of green herbs, and pops of color from red onion or capers, it’s as beautiful as it is delicious. You’ll want to serve it at every gathering.

Now let’s dive into the ingredients that bring it all together.

Ingredients Notes

This salad starts with humble ingredients, but don’t let their simplicity fool you—together, they create something spectacular.

Baby potatoes are the heart of the dish. I prefer a mix of red and yellow varieties for color and flavor. They’re naturally creamy inside and hold up beautifully to both boiling and roasting. Choose ones that are all about the same size so they cook evenly.

Olive oil plays a key role, both in roasting the smashed potatoes and in the dressing. Go for a good-quality extra virgin olive oil for the best flavor. It helps crisp up the edges of the potatoes while adding a smooth richness to the vinaigrette.

Dijon mustard adds the punch in the dressing. Its sharpness cuts through the richness of the potatoes and ties everything together with a subtle tang.

Fresh herbs like parsley, dill, or chives brighten the salad and add a burst of freshness. I recommend using at least two types for depth of flavor—fresh dill with chives is a particularly winning combo.

You’ll also need a mixing bowl, a baking sheet, and either a potato masher or the bottom of a sturdy glass to smash the potatoes. Parchment paper is optional but helpful for easy cleanup.

How To Make This Crispy Smashed Potato Salad

Making this potato salad is surprisingly simple, but it does involve a few steps to ensure perfect texture and flavor.

Start by boiling your baby potatoes in well-salted water until they’re just fork-tender. This usually takes about 15 minutes depending on size. Drain and let them steam dry for a few minutes—this helps them roast better later.

While they dry, preheat your oven to 425°F and line a baking sheet with parchment. Place the potatoes on the sheet and gently smash each one with the bottom of a glass or a potato masher. You want them flattened but not totally falling apart—think thick coins with cracked edges.

Drizzle the smashed potatoes generously with olive oil and sprinkle with salt and pepper. Roast them for 25–30 minutes, flipping once halfway through, until they’re golden and crispy on the edges. Let them cool slightly before tossing into the salad.

While the potatoes roast, make your vinaigrette. In a small bowl, whisk together olive oil, Dijon mustard, minced garlic, and a splash of red wine vinegar. Season to taste with salt and pepper, then stir in your chopped fresh herbs.

Once the potatoes are out of the oven, toss them in a large bowl with thinly sliced red onions (or shallots), capers if you like a briny bite, and the vinaigrette. The warm potatoes will soak up the dressing beautifully.

Let the salad sit for 10–15 minutes before serving to let the flavors meld. It tastes great warm, at room temp, or chilled—talk about flexibility!

Storage Options

Leftovers of this potato salad store surprisingly well. Once cooled, place the salad in an airtight container and refrigerate for up to 3 days. The crispiness of the potatoes may soften a bit, but the flavors continue to deepen.

If you’d like to prep ahead, you can boil and smash the potatoes in advance, then roast and dress them just before serving. The vinaigrette can also be made a day ahead and kept in the fridge.

Avoid freezing, as the texture of the potatoes can turn grainy after thawing. This salad is best enjoyed fresh or within a few days of making.

To reheat, simply spread the potatoes on a baking sheet and warm in a 375°F oven for about 10 minutes to re-crisp. You can also serve it cold for a more traditional salad feel.

Variations and Substitutions

One of the best things about this recipe is how customizable it is. There are countless ways to switch things up and make it your own.

If you don’t have baby potatoes, you can use small Yukon Golds or fingerlings and cut them in half before boiling. Just be sure to adjust the cooking time accordingly.

Try switching up the dressing. A lemony tahini drizzle or a creamy Greek yogurt-based sauce with lemon and dill also pairs beautifully with the crispy potatoes.

For extra crunch, toss in toasted almonds, pine nuts, or crispy chickpeas just before serving. These add texture and a nutty contrast to the soft centers of the potatoes.

You can even turn it into a main dish by adding cooked bacon, grilled chicken, or hard-boiled eggs. It becomes a hearty, protein-packed meal that’s still fresh and flavorful.

Don’t be afraid to experiment with what’s in your fridge or garden. This salad welcomes creativity—every tweak just gives you a new reason to love it even more.

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