Name: The Best Crispy Smashed Potato Salad
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 2 pounds baby Yukon Gold potatoes; 1/4 cup olive oil, divided; 1 teaspoon kosher salt; 1/2 teaspoon black pepper; 1/2 cup sour cream; 1/4 cup mayonnaise; 2 tablespoons fresh lemon juice; 1 tablespoon Dijon mustard; 2 stalks celery, finely diced; 1/4 cup red onion, finely diced; 1/4 cup fresh dill, chopped; 1/4 cup fresh chives, chopped

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Why You’ll Love This Recipe

I am obsessed with this Crispy Smashed Potato Salad because it combines the best of two worlds: the crunch of roasted potatoes and the creamy comfort of a classic potato salad. Every bite delivers a satisfying textural contrast that regular boiled potatoes simply cannot match. This Crispy Smashed Potato Salad is my go-to for potlucks and barbecues because it stays crisp for hours and always gets rave reviews. The secret is roasting the smashed potatoes until they are golden and crunchy before tossing them with a tangy dressing.

Ingredients

2 pounds baby Yukon Gold potatoes
1/4 cup olive oil, divided
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 cup sour cream
1/4 cup mayonnaise
2 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
2 stalks celery, finely diced
1/4 cup red onion, finely diced
1/4 cup fresh dill, chopped
1/4 cup fresh chives, chopped

Directions

Preheat your oven to 425 degrees F. Place the baby potatoes in a large pot and cover them with cold salted water. Bring to a boil and cook for 15 to 20 minutes until fork tender. Drain the potatoes and let them cool slightly on a baking sheet lined with parchment paper.

Once the potatoes are cool enough to handle but still warm, use the bottom of a glass or a flat spatula to gently smash each potato until it is about 1/2 inch thick. Drizzle the smashed potatoes with 2 tablespoons of olive oil, then season generously with salt and pepper. Roast for 25 to 30 minutes, flipping halfway through, until the potatoes are deeply golden and crispy on both sides.

While the potatoes are roasting, prepare the dressing. In a large bowl, whisk together the sour cream, mayonnaise, lemon juice, and Dijon mustard until smooth. Fold in the celery, red onion, dill, and chives. Allow the crispy smashed potatoes to cool for 5 minutes, then gently toss them with the dressing until evenly coated. Serve immediately while the potatoes are still warm and crispy, or let them cool to room temperature for a more traditional salad texture. For another twist on roasted potatoes, check out our Crispy Roasted Potatoes recipe.

Servings and Timing

This recipe yields 6 generous servings. The prep time is 15 minutes, the cook time is 45 minutes, and the total time is 1 hour. This Crispy Smashed Potato Salad is best served within 2 hours of making it to maintain its signature crunch.

Variations

To make this salad dairy free, substitute the sour cream and mayonnaise with a vegan sour cream and a vegan mayo. For a spicier kick, add 1 teaspoon of smoked paprika or a dash of cayenne pepper to the dressing. You can also swap the fresh dill for fresh parsley or tarragon for a different herbal note. If you love bacon, crumble 4 strips of crispy bacon on top before serving. For a lighter version, use Greek yogurt in place of the sour cream.

Storage and Reheating

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Keep in mind that the potatoes will soften as they absorb the dressing. To recapture some crispiness, spread the leftover salad on a baking sheet and reheat in a 400 degree F oven for 5 to 7 minutes. I do not recommend freezing this Crispy Smashed Potato Salad because the texture of the potatoes will become mealy upon thawing. If you are preparing this dish ahead of time, roast the potatoes and make the dressing separately, then combine them just before serving.

FAQs

Can I use red potatoes instead of Yukon Gold?

Yes, red potatoes work perfectly in this Crispy Smashed Potato Salad. Their waxy texture holds up well to smashing and roasting.

Why are my smashed potatoes not getting crispy?

The most common reason is overcrowding the baking sheet. Make sure to leave space between each potato so the steam can escape. Also, ensure your oven is fully preheated to 425 degrees F.

Can I make this potato salad vegan?

Absolutely. Use a vegan sour cream and a vegan mayonnaise. The flavor will still be delicious and creamy.

How do I prevent the potatoes from falling apart when smashing?

Let the potatoes cool for about 5 minutes after boiling. If they are too hot, they will crumble. Use gentle, even pressure when smashing them.

What is the best way to reheat this salad?

For the crispiest results, reheat in the oven at 400 degrees F for 5 to 7 minutes. The microwave will make the potatoes soggy.

Conclusion

This Crispy Smashed Potato Salad has become my signature dish for every summer gathering. I love how the golden, crunchy edges hold up against the creamy, tangy dressing. It is a simple yet impressive side that elevates any meal. For more inspiration, check out our Classic Potato Salad recipe. The key to the perfect potato salad is all in the texture, and this version delivers every time. If you are curious about the roasting process that creates that crunch, it is truly a game changer. I hope you fall in love with this Crispy Smashed Potato Salad as much as I have.