Crispy Smashed Potato Salad Recipe

I made a Non Traditional Potato Salad with crispy smashed potatoes and a tangy, creamy kick that will make you scroll down and pry the recipe out of me.

I’m obsessed with this crispy smashed potato salad because it actually cooks up crunchy edges and creamy insides, and that contrast slaps. I love the tangy mayonnaise dressing and the crunch from bacon crumbs; it makes me reach for more even before the grill heats.

It’s my go-to Potato Salad For Bbq pick when I need Easy Sides For Grill Out that feel a little wild and not boring. But it’s not precious.

Simple, messy, loud flavors. I bring it to every summer hang and everyone eats it fast.

No second helpings left. Trust me, you’ll scrape the bowl clean.

Ingredients

• Baby Yukon potatoes: creamy inside, crispy edges when smashed.
• Olive oil: helps crisping and gives a warm fruitiness.
• Kosher salt: brings out potato flavor, you’ll want more sometimes.
• Black pepper: a little heat, keeps things interesting.
• Garlic powder: easy savory boost, not overpowering.
• Smoked paprika: adds gentle smokiness, optional but tasty.
• Mayonnaise: creamy binder, makes the salad comforting.
• Greek yogurt: tangy lightness, cuts richness a bit.
• Dijon mustard: bright, sharp note that wakes the dressing.
• Lemon juice: fresh acidity, it lifts everything.
• Apple cider vinegar: mellow tang, great with mayo.
• Chives: oniony freshness, little green bursts of flavor.
• Parsley: bright herbiness, keeps it from feeling heavy.
• Celery: crunchy bite, classic potato salad texture.
• Dill pickles: briny crunch, adds great contrast.
• Capers: salty pops, small but punchy.
• Hard boiled eggs: creamy protein, makes it hearty.
• Bacon: smoky crispness, pure comfort food energy.
• Flaky sea salt: finishing touch, gives satisfying crunch.

Ingredient Quantities

• 2 pounds baby Yukon Gold or new potatoes
• 3 tablespoons olive oil
• 1 1/2 teaspoons kosher salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper, plus more to taste
• 1/2 teaspoon garlic powder
• 1/2 teaspoon smoked paprika (optional)
• 3/4 cup mayonnaise
• 1/4 cup Greek yogurt or sour cream
• 1 tablespoon Dijon mustard
• 1 tablespoon lemon juice
• 1 tablespoon apple cider vinegar
• 2 tablespoons finely chopped fresh chives
• 2 tablespoons chopped fresh flat leaf parsley
• 2 stalks celery, finely chopped
• 1/2 cup chopped dill pickles or cornichons
• 2 tablespoons capers, rinsed and drained (optional)
• 3 hard boiled eggs, chopped (optional)
• 6 slices bacon, cooked until crisp and crumbled (optional)
• Flaky sea salt for finishing (optional)

How to Make this

1. Preheat oven to 450°F and line a baking sheet with parchment or lightly oil it. Meanwhile scrub 2 pounds baby Yukon Gold or new potatoes and place whole in a large pot; cover with cold water, add 1 1/2 teaspoons kosher salt, bring to a boil and cook until just fork tender, about 12 to 15 minutes. Drain well.

2. Let potatoes cool a few minutes until you can handle them, then place on the baking sheet and gently smash each potato with the bottom of a cup or a potato masher so they’re flattened but still in one piece.

3. Drizzle the potatoes with 3 tablespoons olive oil and sprinkle with 1/2 teaspoon garlic powder, 1/2 teaspoon smoked paprika if using, 1/2 teaspoon freshly ground black pepper and a little extra kosher salt. Use your hands or a spatula to make sure each smashed potato is coated.

4. Roast until edges are golden and crispy, 25 to 30 minutes, flipping once halfway through for even browning. If you want extra crunch, broil for 1 to 2 minutes at the end but watch closely so they dont burn.

5. While potatoes roast, whisk together the dressing: 3/4 cup mayonnaise, 1/4 cup Greek yogurt or sour cream, 1 tablespoon Dijon mustard, 1 tablespoon lemon juice, 1 tablespoon apple cider vinegar, and a pinch more salt and pepper to taste. Taste and adjust acidity or salt now because this is where the flavor lives.

6. Stir into the dressing 2 tablespoons finely chopped fresh chives, 2 tablespoons chopped fresh flat leaf parsley, 2 stalks finely chopped celery, 1/2 cup chopped dill pickles or cornichons and 2 tablespoons rinsed capers if using. If you want eggs and bacon, chop 3 hard boiled eggs and crumble 6 slices cooked crisp bacon and have them ready.

7. When potatoes are done, transfer them while still warm to a large bowl. Pour most of the dressing over them and gently toss to coat, so the warm potatoes soak up flavor but dont get mushy. Reserve a little dressing to finish if desired.

8. Fold in the chopped eggs and crumbled bacon if using. Taste and adjust with more salt, pepper or lemon juice. If mixture seems too thick add a spoonful of water or more yogurt to loosen it.

9. Serve warm or at room temperature, sprinkled with flaky sea salt if you like, and a bit more chopped chives and parsley for color. This holds well for a few hours at room temp for a picnic, or chill briefly before serving for a cooler salad.

Equipment Needed

1. Rimmed baking sheet (lined with parchment or lightly oiled)
2. Large pot for boiling potatoes
3. Colander or strainer for draining
4. Measuring cups and spoons
5. Heavy cup or potato masher to smash the potatoes
6. Large mixing bowl for tossing the warm potatoes with dressing
7. Whisk and a fork or small spatula to make the dressing
8. Cutting board and chef knife for chopping herbs, celery, pickles, eggs and bacon
9. Spatula or tongs for flipping and transferring potatoes

FAQ

Crispy Smashed Potato Salad Recipe Substitutions and Variations

• Baby Yukon Gold or new potatoes: you can use fingerling potatoes or small red potatoes instead, they hold up well and get the same crispy edges.
• Olive oil: swap in avocado oil or melted butter for a richer flavor, or use neutral vegetable oil if you want the dressing to taste less oily.
• Mayonnaise: replace with extra Greek yogurt for tang and fewer calories, or mash 1 ripe avocado for a creamy, slightly green alternative.
• Bacon: try smoked salmon for a briny twist, or crisped tofu or tempeh bits if you want a vegetarian option that still gives texture.

Pro Tips

1) Don’t overboil the potatoes. Stop when a fork just slides in. They should be tender but still hold their shape so smashing gives crisp edges without turning them to mush.

2) Smash gently and evenly. Use the bottom of a cup or a flat spatula and press just enough to flatten. Smaller, uniform sizes roast more evenly and get crispier all around.

3) Season before roasting and season again after tossing. A little extra kosher salt and pepper right before they go in the oven builds flavor; taste after you mix with the dressing and brighten with lemon or vinegar if it needs it.

4) Control moisture in the dressing. If the potatoes are steaming hot, add less dressing at first so they don’t go soggy. Reserve some dressing to finish so you get fresh tang and a creamier texture where you want it.

5) Make-ahead and add-ins: cook bacon and eggs in advance and keep chilled. Toss in bacon right before serving for crunch. This salad also benefits from resting a bit so flavors meld, but chill only briefly or the potatoes will firm up and lose some appeal.