Crispy Smashed Potato Salad is a delightful twist on the classic potato salad you know and love. It features tender baby potatoes that get smashed and roasted until golden and crispy on the edges, creating a wonderful mix of soft and crunchy textures. Tossed with fresh herbs and a tangy dressing, this salad is bursting with flavor and sure to be a hit at any meal.
I love making this salad because it’s so simple but feels special. The smashing part is actually fun—it’s like giving the potatoes a little crunch makeover! I always find that using small potatoes works best; they crisp up nicely without falling apart, and the dressing clings to every rough edge perfectly. Plus, I often add a sprinkle of fresh chopped parsley or dill to brighten it up.
My favorite way to enjoy this Crispy Smashed Potato Salad is as a side dish at a backyard barbecue or alongside grilled chicken for a quick weeknight dinner. It’s great warm or at room temperature, so it’s really versatile. If you’re looking for a potato salad that’s anything but ordinary, this one will quickly become a new favorite in your home too!
Key Ingredients & Substitutions
Baby Potatoes: Small Yukon Gold or red potatoes work best for crispiness and tenderness. If you can’t find these, new potatoes or fingerlings are great alternatives.
Bacon: Adds smoky crunch. For vegetarian options, try crispy smoked tempeh or omit entirely and sprinkle with smoked paprika for flavor.
Sour Cream & Mayonnaise: These create a creamy dressing. Greek yogurt can substitute for sour cream to lighten it up, or use a vegan mayo to make it dairy-free.
Fresh Herbs: Dill and chives add a fresh, bright note. If you don’t have dill, parsley or tarragon works well too.
How Do You Get Perfectly Crispy Smashed Potatoes?
The key is in gently smashing cooked potatoes and roasting them to get crispy edges without falling apart:
- Boil potatoes until tender but not mushy — be careful not to overcook.
- Drain and let them dry a bit; moisture ruins crispiness.
- Use a flat-bottom glass or masher to press potatoes evenly about ½ inch thick.
- Coat with olive oil and season well to help browning.
- Roast at a high temperature (425°F) to crisp up edges, turning once halfway if needed.
Taking your time with each step ensures crispiness and a satisfying contrast in texture that makes this salad special!
Equipment You’ll Need
- Large pot – I use it to boil the potatoes until tender and easy to smash.
- Baking sheet – for roasting the smashed potatoes until crispy and golden.
- Parchment paper or olive oil spray – helps prevent sticking and makes clean-up easier.
- Flat-bottomed glass or potato masher – to gently smash the cooked potatoes without breaking them apart.
- Mixing bowls – for preparing the dressing and mixing the salad.
- Sharp knife and chopping board – to chop herbs, bacon, and red onion smoothly.
- Skillet or oven-safe pan – to cook bacon crispy; or bake bacon in the oven for less mess.
Flavor Variations & Add-Ins
- Cheese: Sprinkle crumbled feta or blue cheese over the top for extra richness and flavor.
- Veggies: Add roasted cherry tomatoes or sautéed green beans for a fresh twist.
- Protein: Toss in cooked chickpeas or crumbled cooked sausage for added substance.
- Spices: Mix in smoked paprika or garlic powder before roasting for extra depth.
Crispy Smashed Potato Salad
Ingredients You’ll Need:
- 2 pounds baby Yukon Gold or red potatoes
- 3 tablespoons olive oil, divided
- Salt and freshly ground black pepper, to taste
- 4 slices bacon, cooked crispy and chopped
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 2 tablespoons fresh dill, chopped (plus extra for garnish)
- 2 tablespoons fresh chives, chopped
- 1 tablespoon lemon juice
- 1 small garlic clove, minced
- 1/4 cup finely chopped red onion
- 2 cups baby greens or lettuce (optional, for serving)
Time Needed
This recipe takes about 15 minutes to prepare and boil the potatoes, then an additional 25 to 30 minutes to roast them until crispy. Allow a few extra minutes to cook the bacon and mix the dressing, so plan for around 50 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare the Potatoes:
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it. Wash the baby potatoes well and place them in a large pot. Cover with cold water, add a pinch of salt, and bring to a boil. Cook until the potatoes are tender when pierced with a fork, about 15 minutes. Drain and let them dry a bit.
2. Smash and Roast:
Place the potatoes on the prepared baking sheet, spaced out evenly. Using the bottom of a sturdy glass or a potato masher, gently press each potato down to about ½ inch thick, but keep it mostly whole. Drizzle 2 tablespoons of olive oil over them and season generously with salt and black pepper. Roast in the oven for 25 to 30 minutes until the edges are golden and crispy.
3. Make the Dressing and Bacon:
While the potatoes roast, mix together the sour cream, mayonnaise, chopped dill, chives, lemon juice, minced garlic, and red onion in a bowl. Add salt and pepper to taste. Cook the bacon in a skillet or oven until crispy, drain on paper towels, and chop into small pieces.
4. Assemble the Salad:
Once the potatoes are golden and crispy, transfer them to a large serving bowl. If using, line or mix with baby greens or lettuce first. Spoon dollops of the creamy herb dressing over the warm potatoes. Sprinkle the chopped crispy bacon and extra fresh dill on top. Toss gently to combine or serve with the dressing on top.
5. Serve and Enjoy:
Serve your Crispy Smashed Potato Salad warm or at room temperature for a tasty side dish that’s full of crunch, creaminess, and fresh herb flavor!
Can I Use Frozen Potatoes for This Recipe?
It’s best to use fresh baby potatoes for this salad. Frozen potatoes tend to be mushy when cooked and won’t crisp up well when smashed and roasted.
How Should I Store Leftovers?
Store any leftover salad in an airtight container in the fridge for up to 3 days. Reheat the potatoes in the oven to bring back some crispness before adding the dressing and toppings.
Can I Make the Dressing Ahead of Time?
Yes! The creamy herb dressing can be made a day in advance and kept refrigerated. Just give it a good stir before serving.
What If I Don’t Eat Bacon?
No problem! You can skip the bacon or substitute it with crispy smoked tempeh or sautéed mushrooms for a flavorful vegetarian option.