Easy Crispy Smashed Potato Salad

Crispy smashed potato salad topped with chives in a brown bowl on a white background.

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5 from 3 votes

Easy Crispy Smashed Potato Salad

This Easy Crispy Smashed Potato Salad is my take on the viral crispy potato salad trend.

Prep Time10

Cook Time50

Total Time1

Course: Appetizer, Lunch, Side Dish

Cuisine: American, British

Servings: people

Calories: 473kcal

Author: Emily Roz

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!

Video

Notes

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe (simply scroll up to see them!).

Recipe Variations:

The Spicy One: a spicy crispy smashed potato salad is one of the best things out there, in my opinion. 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.

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