Crunchy & Creamy Smashed Potato Salad: A Perfect Side Dish for Any Meal

Potato salad is one of those dishes that never goes out of style in my house. But, I like to switch things up sometimes and give the classic recipe a little twist. That’s why I came up with this smashed potato salad. It’s got all the flavors you love in a traditional potato salad, but with an added crunch and extra depth from the crispy smashed potatoes. Plus, it’s so easy to make, and the whole family loves it!

One of my favorite parts of this recipe is how customizable it is. You can load it up with fresh herbs like dill and parsley, which I always have on hand, or even throw in some other veggies if you feel like getting creative. The creamy dressing made with Greek yogurt and Dijon mustard gives it a nice tang, and I just can’t resist that smoky paprika flavor! Whether you’re serving this as a side at a BBQ or as part of a cozy weeknight dinner, it’s sure to be a hit.

I’ve been making this smashed potato salad a lot lately, especially now that the weather’s warming up. It’s great because I can make it in advance and serve it either warm or at room temperature. Plus, it’s got just the right balance of crispy, creamy, and flavorful – seriously, it might even become your new go-to potato salad recipe!

Ingredients

• 1.5 pounds baby potatoes: These small potatoes are perfect for getting that soft center with a crispy edge when smashed and baked.
• 2 tablespoons extra virgin olive oil: Drizzling this olive oil over the potatoes before baking ensures a golden, crispy texture.
• 1 teaspoon sea salt: A pinch of sea salt brings out the natural flavors in the potatoes and helps the spices really pop.
• 1/2 teaspoon black pepper: Freshly cracked black pepper adds a little heat and a bold, peppery kick to the dish.
• 1/2 teaspoon smoked paprika: This smoky, earthy paprika enhances the flavor of the potatoes and gives them a nice, subtle smokiness.
• 1/2 teaspoon garlic powder: Garlic powder is a pantry staple that adds just the right amount of savory depth to the potatoes.
• 1/2 small red onion, finely diced: Red onion brings a touch of sweetness and a slight crunch to balance the creamy dressing.
• 1/4 cup fresh parsley, chopped: Fresh parsley adds a burst of color and a refreshing herbal note that complements the potatoes perfectly.
• 1/4 cup fresh dill, chopped: Dill gives the salad a bright, zesty flavor that works wonderfully with the creamy dressing.
• 1/2 cup Greek yogurt: Greek yogurt provides a tangy creaminess that gives the dressing its smooth texture without being too heavy.
• 2 tablespoons mayonnaise: Mayonnaise adds richness to the dressing, creating a perfect base that blends well with the yogurt.
• 1 tablespoon Dijon mustard: Dijon mustard brings a little zing and balance to the dressing, giving it just the right amount of sharpness.
• 1 tablespoon lemon juice: A squeeze of fresh lemon juice adds a pop of acidity, brightening the flavors of the whole dish.

Recipe Instructions

You can find a printable recipe card at the bottom of this post.

1. Preheat your oven to 425°F (220°C).

2. In a large pot, bring salted water to a boil. Add the baby potatoes and cook until fork-tender, about 15-20 minutes. Drain and let cool slightly.

3. Place the cooked potatoes on a baking sheet lined with parchment paper. Use a flat surface like the bottom of a glass or a potato masher to gently smash each potato to flatten slightly.

4. Drizzle the smashed potatoes with 1/8 cup olive oil and sprinkle with sea salt, black pepper, smoked paprika, and garlic powder. Toss gently to coat.

5. Bake in the preheated oven for 20-25 minutes, or until the potatoes are crispy and golden brown.

6. While the potatoes are baking, prepare the dressing. In a small bowl, whisk together the Greek yogurt, mayonnaise, Dijon mustard, and lemon juice until smooth.

7. In a large bowl, combine the crispy smashed potatoes, diced red onion, parsley, and dill. Pour the dressing over the salad and toss gently to combine.

8. Serve the potato salad warm or at room temperature. Enjoy!

Top Tips

• Use waxy potatoes: Baby potatoes work great for this recipe because their waxy texture holds up well when smashed, giving you that perfect crispy edge while keeping the inside creamy.

• Don’t overcook the potatoes: Be sure to cook the potatoes until just fork-tender. If they’re too soft, they won’t hold up when you smash them, and you might end up with a mushier salad.

• Smash them gently: When smashing the potatoes, apply gentle pressure. You want them to flatten slightly, not turn into mashed potatoes. This will give you those crispy edges that are the key to this salad.

• Season generously: Be sure to season the potatoes well before baking. A little extra sea salt and spices will make all the difference in flavor.

• Chill the dressing: If you have the time, make the dressing ahead of time and let it chill in the fridge for a bit. The flavors meld together and become even more delicious.

• Add extra herbs: If you’re feeling adventurous, throw in some other fresh herbs like chives or tarragon for added flavor. Fresh herbs elevate the whole dish!

• Serve at room temperature: This salad tastes great warm, but it’s also fantastic when served at room temperature, making it a great dish to prepare ahead of time for a BBQ or picnic.

Perfect Pairings and Serving Ideas

Perfect Pairings:

1. Grilled Chicken: The crispy texture of the smashed potatoes pairs wonderfully with juicy, grilled chicken. Try a lemon herb grilled chicken or even a simple BBQ chicken for a delicious combo.

2. Burger Sliders: Mini burgers are perfect for serving alongside this smashed potato salad. The creamy potatoes and smoky flavors complement the savory richness of the burgers.

3. Roast Beef: The richness of roast beef balances out the fresh, zesty flavors of the salad. You can serve it as a light main or as a hearty side to the potatoes.

4. Grilled Shrimp: For a lighter, seafood option, grilled shrimp with a bit of garlic butter or lemon zest works great with the smoky, creamy potato salad.

5. Seared Salmon: The fresh dill and lemon juice in the potato salad would be a perfect match for a crispy seared salmon fillet, adding a nice contrast in both flavor and texture.

Serving Ideas:

1. BBQ Gatherings: This smashed potato salad makes a fantastic side for a summer BBQ, alongside grilled meats, corn on the cob, and coleslaw.

2. Picnic Perfection: Serve it at your next picnic with fresh fruit, sandwiches, and some light salads. It’s portable, easy to make in advance, and holds up well at room temperature.

3. Brunch Buffet: Serve the salad as part of a brunch spread with scrambled eggs, mini quiches, and fresh pastries. The creamy, tangy dressing will complement the richness of the other dishes.

4. Holiday Feast: This salad would be a great addition to any holiday meal or family gathering, served alongside roasted meats like turkey, ham, or lamb.

5. Vegetarian Meal: Pair it with roasted or grilled veggies like asparagus, zucchini, or bell peppers for a delicious vegetarian option.