This Easy Crispy Smashed Potato Salad is my take on the viral crispy potato salad trend. It combines super crispy roasted smashed potatoes with a creamy dressing, fresh herbs, diced cucumber, red onion, and scallions. It's an absolute crowdpleaser, so I hope you love it as much as we do!
Hey! If you're new here, my name's Emily and I'm a recipe developer / food content creator who used to work as a chef. I have over 400 recipes on my website inspired by flavors, dishes, and ingredients from around the world that are simple and easy to make at home. So do stick around to explore and get inspired! Thanks for being here!
Looking for more salads? Check out my chicken cucumber salad for a sunny summers day, apple fennel salad for something super fresh, or my dill pickle egg salad !
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Why You'll Love This Recipe
Easy: This crispy smashed potato salad recipe is surprisingly simple, all you've got to do is boil, smash and roast some baby potatoes until golden and crispy. Meanwhile, make a quick potato salad dressing that's creamy and full of flavor. It's a great dish to make for a picnic, bbq or a dinner with friends!
Customisable: I've kept this recipe pretty simple and straightforward in terms of flavor. But, it's a great dish to add to. We can make it spicy by creating more of a hot sauce, make it more of a meal by adding a protein, make it plant-based by swapping out the yogurt and mayo with a vegan version.
Made by someone you can trust: for those of you who are new here, my name's Emily and I'm an ex-chef, turned food content creator/recipe developer. I adore testing and creating new recipes and sharing them with you. I don't use AI, I take inspiration from magazines, travel, restaurants, books, friends, and turn my thoughts into dishes that I think you'll love and want to make over and over again. So, I hope you love this dish, if so, then check out more of my recipes to make in the future!
Is this Crispy Smashed Potato Salad worth it?
100%! I adore any potato salad, but this crispy roasted potato salad takes the potato salad game to the next level. The crunchy outside, the soft inside, the way in which the salad dressing coats all the crevices of the potatoes is SO amazing.
Ingredients and Substitutions
Potatoes: I'm using baby potatoes or jersey royal potatoes (if they're in season). You could alternatively use gnocchi and then smash them to create the potato salad as another option.
Yogurt: plain yogurt or Greek yogurt is great for this recipe. Feel free to use a plant-based version if you'd like!
Mayonnaise: this adds a sweetness, creaminess, and fattiness to our crispy potato salad dressing. Once again, use a plant-based option if you'd like!
Lemon: for a bit of acidity, lemon juice is perfect!
Garlic: I don't know about you but I adore garlic in my salad dressings! If you don't love raw garlic, feel free to use ¼ teaspoon garlic powder.
Cucumber: make sure to scrape out the seed pulp of the cucumber as we just want the sturdier parts of the cucumber to remove excess liquid. You could alternatively use green bell peppers.
Red onion: this adds tang and freshness. If you're not a fan of that astringent tang of raw onion, feel free to just stick to scallions.
Scallions: for a bit of greenery and extra flavor. I like using a mixture of the white and green part, but you go for whatever you fancy!
Herbs: I'm personally adding in chives, but parsley and dill would both work really well in this smashed potato salad recipe too!
For the full ingredients list with measurements and instructions, scroll down this blog to the recipe card.
Recipe Variations
The Spicy One: a spicy crispy smashed potato salad is one of the best things out there, in my opinion. It's got similar flavors to my spicy cucumber salad if you're looking to add another salad to your table! To the sauce, you'll need to add ½ inch grated ginger, ½ tablespoon sesame seeds, 1 tablespoon roasted crushed peanuts, 1 tablespoon chili oil, ½ teaspoon rice wine vinegar, ½ teaspoon sesame oil. Also, if you've got it, sub out the regular mayonnaise for kewpie mayonnaise.
The Tzatziki One: tzatziki is a fantastic dip and goes incredible well as the sauce for our crispy smashed potato salad if you're looking for a bit of variation. Simply make the tzatziki dressing from my cucumber dill salad recipe as the sauce.
The Curried One: my boyfriend's Mum makes the most incredible curried pasta salad and regularly makes a curried potato salad. So, inspired by her recipe, add 1-2 teaspoon of mild curry powder to the sauce made in this recipe. I'd remove any of the herbs and replace them with freshly chopped cilantro. SO good.
How to Make Crispy Smashed Potato Salad (with photos)
Step 1: Place your potatoes in salted water and into a saucepan. Bring to the boil and then reduce to simmer for 10 minutes or until fork tender. Drain.
Step 2: Preheat the oven to 220c/425F. Get yourself a large tray and cover with parchment paper. Transfer the cooked potatoes onto the tray and using a flat-bottomed glass to smash the potatoes into flat crushed potatoes.
Step 3: Drizzle over some olive oil and then season with paprika, salt, and pepper. Place in the oven for 45 minutes, tossing half way, until the potatoes are golden and crispy.
Step 4: Meanwhile, make your crispy potato salad dressing. In a large bowl, combine yogurt, mayonnaise, juice of ½ lemon, grated garlic, diced cucumber, diced red onion, sliced scallions, salt and pepper. Mix thoroughly.
Step 5: When your potatoes are crispy and golden, transfer to the dressing. Toss until well combined. Taste and season according to your preferences.
Step 6: Serve up the crispy smashed potato salad and top with finely chopped chives. Enjoy, my friends!
FAQs
For sure, I'd do this by adding in some kind of additional protein like shredded chicken, canned tuna, baked tofu, or mackerel.
Absolutely. Simply swap out the yogurt and mayo for plant-based versions. Make sure to use sugar-free yogurt.
Place in airtight containers and place into the fridge for up to 3 days. The potatoes will not stay crispy this way. If you want them to remain crispy, store the dressing and the potatoes in separate containers, and when you're ready to eat, place the potatoes into the oven at 220c/425F for 5-10 minutes to crisp up.
I love serving it alongside a bbq, big lettuce salad, burgers, caprese salad, and hot dogs!
If you tried this Crispy Smashed Potato Salad or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thank you!
Easy Crispy Smashed Potato Salad
Ingredients
- 750 g baby potatoes I love using jersey royals when they're in season
- 1 tablespoon olive oil
- 1 teaspoon paprika
For the dressing
- 150 g yogurt
- 150 g mayonnaise
- ½ lemon juiced
- 1 garlic grated or minced
- ½ cucumber remove the seed pulp and finely dice
- ½ red onion finely diced
- 3 scallions finely sliced
- 10 g chives finely sliced
Instructions
- Place your potatoes in saucepan full of cold salted water. Bring to the boil and then reduce to simmer for 10 minutes or until fork tender. Drain.
- Preheat the oven to 220c/425F. Get yourself a large tray and cover with parchment paper. Transfer the cooked potatoes onto the tray and use a flat-bottomed glass to smash the potatoes into flat crushed potatoes.
- Drizzle over the olive oil and then season with paprika, salt, and pepper. Place in the oven for 45 minutes, tossing half way, until the potatoes are golden and crispy.
- Meanwhile, make your crispy potato salad dressing. In a large bowl, combine yogurt, mayonnaise, juice of ½ lemon, grated garlic, diced cucumber, diced red onion, sliced scallions, salt and pepper. Mix thoroughly.
- When your potatoes are crispy and golden, transfer to the dressing bowl. Toss until well combined. Taste and season according to your preferences.
- Serve up the crispy smashed potato salad and top with finely chopped chives. Enjoy, my friends!
Katya
Delicious recipe for summer
Kelsey
Incredibly tasty! My whole family enjoyed this- will be adding this to our favorite recipe list!
Emily Roz
That's so lovely to hear! Thank you Kelsey. Em xx
Leila
Wonderful salad! It has become a staple for us. I added parsley, dill, one diced red pepper and radishes. Served it with chicken breast marinated in paprika, chili powder and olive oil.
Emily Roz
So happy you liked it Leila & great additions! Em xx