Crispy Smashed Potato Salad

This crispy smashed potato salad transforms ordinary potatoes into a showstopping side dish with irresistibly crunchy edges and a creamy, tangy dressing. I created this recipe for a summer barbecue, and it's quickly become my most requested dish for gatherings.

I first made this potato salad when I wanted something different from the traditional mayo-heavy version. The combination of crispy exteriors with the tangy dressing was such a hit that I now make a double batch whenever friends come over.

Ingredients

• Baby potatoes: Perfect for even cooking and their thin skins crisp up beautifully
• Olive oil: Helps achieve that golden exterior while adding flavor
• Salt: Enhances potato flavor and is crucial for properly seasoned water
• Black pepper: Adds subtle heat that complements the creamy dressing
• Mayonnaise: Creates the creamy base for the dressing
• Dijon mustard: Adds tanginess and depth to the dressing
• Lemon juice: Brightens the entire dish with essential acidity
• Fresh parsley: Brings color and a fresh herbal note
• Green onions: Provide mild onion flavor without overpowering
• Capers: Optional but add delightful bursts of briny flavor

Step-by-Step Instructions

Boil the Potatoes:

Place your baby potatoes in a large pot and cover with cold water. Add 1 tablespoon of salt to the water. Bring to a boil over high heat, then reduce to medium and cook for 12-15 minutes. Test with a fork—they should be tender enough to pierce but not falling apart. Drain thoroughly and let them cool slightly for about 5 minutes.

Smash and Crisp:

Preheat your oven to 425°F and line a baking sheet with parchment paper. Place the boiled potatoes on the baking sheet with space between each. Using the bottom of a glass or a fork, gently press down on each potato until it flattens to about half an inch thickness but still holds together. Drizzle them generously with olive oil and sprinkle with salt and pepper. Roast in the oven for 20-25 minutes, flipping halfway through, until the edges are golden brown and irresistibly crispy.

Create the Dressing:

While the potatoes roast, prepare your dressing. In a large mixing bowl, combine the mayonnaise, Dijon mustard, and lemon juice. Whisk until smooth and well blended. Season with a pinch of salt and pepper, tasting and adjusting as needed. The dressing should be tangy with a good balance of creaminess and acidity.

Combine and Finish:

Once the potatoes are golden and crispy, transfer them while still warm to the bowl with the dressing. Add the sliced green onions, chopped parsley, and capers if using. Gently fold everything together, being careful not to break the potatoes completely. The warm potatoes will slightly absorb some of the dressing, creating a more flavorful salad.

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My favorite part of this recipe is the moment when the potatoes hit the hot oven. The sizzle promises the incredible contrast of textures to come. I once brought this to a neighborhood potluck and came home with an empty bowl and three requests for the recipe.

Make Ahead Options

This potato salad can be partially prepared in advance to save time. Boil the potatoes up to a day ahead and refrigerate them whole. When ready to serve, bring them to room temperature, then smash, roast, and dress them. Alternatively, you can roast the potatoes up to 4 hours ahead and reheat them in a 375°F oven for 5-7 minutes before tossing with the dressing.

Flavor Variations

The beauty of this recipe is how adaptable it is to different flavor profiles. For a Mediterranean twist, add chopped olives, crumbled feta, and fresh dill instead of parsley. For a loaded potato salad version, incorporate crispy bacon bits, shredded cheddar, and a dollop of sour cream. My personal favorite variation is adding roasted garlic cloves to the dressing and finishing with a sprinkle of smoked paprika.

Serving Suggestions

This crispy potato salad pairs beautifully with grilled meats, especially chicken or steak. It's substantial enough to serve as a vegetarian main course when topped with a fried egg. I love to serve it alongside a simple green salad dressed with lemon and olive oil for a complete meal. For gatherings, I place it in a wide, shallow serving dish to showcase the beautiful crisped edges of each potato.

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This potato salad is a true crowd-pleaser and the perfect addition to your next gathering.

Frequently Asked Questions

→ Can I make this crispy smashed potato salad ahead of time?

While best served fresh when the potatoes are still crispy, you can prepare components ahead of time. Boil the potatoes and make the dressing up to a day in advance, then roast the potatoes and assemble just before serving. If you must make it completely ahead, know that the potatoes will lose some crispness when refrigerated, but it will still taste delicious.

→ What can I substitute for mayonnaise in this potato salad?

Greek yogurt or sour cream make excellent mayonnaise substitutes in the dressing. Both options will provide creaminess while adding a pleasant tanginess. For a vegan version, use plant-based mayo or a blend of tahini with lemon juice.

→ What type of potatoes work best for this dish?

Small, waxy varieties like baby red potatoes, fingerlings, or small Yukon golds work best for smashed potato salad. These potatoes hold their shape well after boiling and develop the best crispy texture when roasted. Avoid starchy potatoes like russets, which tend to fall apart when smashed.

→ How do I properly smash the potatoes without breaking them apart?

The key is to boil the potatoes until they're tender but not overly soft. Use the flat bottom of a drinking glass, a potato masher, or a fork to gently press down on each potato. Apply just enough pressure to flatten them to about 1/2-inch thickness while keeping them intact. The slight cracks and crevices that form will create perfect crispy edges when roasted.

→ What main dishes pair well with crispy smashed potato salad?

This versatile side complements many proteins beautifully. Try it alongside grilled chicken, steak, or salmon for a complete meal. It also works well with roasted pork tenderloin or as part of a vegetarian spread with grilled vegetables. The crispy texture and tangy dressing make it an excellent counterpoint to simply prepared meats and vegetables.

→ Can I add other vegetables to this potato salad?

Absolutely! Roasted bell peppers, corn kernels, blanched green beans, or diced celery all make excellent additions. For added flavor dimension, consider mixing in crumbled bacon, diced hard-boiled eggs, or even crumbled feta cheese. Just add these extras after roasting the potatoes to maintain their distinct textures and flavors.