Smashed Potato Salad Recipe

Smashed potato salad isn’t your average backyard side dish—it’s a bold, flavorful twist on the classic potato salad you grew up with.

I first made this on a late summer evening when I had a basket of small Yukon Gold potatoes and no desire to peel anything. I had seen chefs smash baby potatoes before roasting them, and I thought—why not do the same and turn them into a warm, crispy-edged potato salad?

This recipe was born out of simplicity, creativity, and the desire for texture.

Instead of boiled, soft chunks, smashed potato salad gives you buttery insides and golden, crisped-up edges tossed in a garlicky, herby dressing with just enough bite from mustard and tang from vinegar.

If you’re tired of mushy, mayo-heavy salads, this is the one to bookmark.

Let’s dive in.

Why I Love This Recipe

There’s something inherently satisfying about taking something ordinary and giving it new life.

Smashed potato salad isn’t just visually stunning—it’s texturally perfect. You get the comforting softness of classic potatoes but with golden, caramelized edges that make every bite exciting.

The contrast is what makes this salad special: crispy and creamy, warm and zippy, rustic yet refined.

It feels indulgent but grounded, hearty but fresh, especially with the punchy dressing made of Dijon mustard, garlic, herbs, and olive oil instead of drowning everything in mayonnaise.

It’s a crowd-pleaser at barbecues, potlucks, or even as a cozy dinner side when you want something different.

What I love most? It doesn’t pretend to be perfect—it embraces broken edges, uneven crisping, and wild flavor.

It’s honest food, made to impress.

Ingredients for Smashed Potato Salad

To make smashed potato salad, you need pantry basics and fresh herbs. The ingredients are flexible, but each one brings something essential.

For the Potatoes:

• 1.5 lbs baby Yukon Gold potatoes (or red potatoes—thin-skinned and small)
• Olive oil – for coating before roasting and to add richness
• Salt and pepper – always essential for bringing out flavor

For the Dressing:

• 3 tablespoons extra virgin olive oil – smooth and rich base
• 1 tablespoon Dijon mustard – sharp and tangy
• 1 tablespoon white wine vinegar or apple cider vinegar – for acidity
• 1 garlic clove, finely grated or minced – aromatic kick
• 1 teaspoon honey – balances the vinegar with a touch of sweetness
• 1 tablespoon finely chopped fresh dill – optional, but brings a lovely herby freshness
• 1 tablespoon chopped chives or green onions – mild onion flavor

Optional Toppings:

• Crumbled bacon – for smoky crunch
• Feta or goat cheese – for tang and creaminess
• Chopped parsley – brightens everything up

If you’ve got leftovers, these flavors only deepen the next day.

How Much Time Will You Need?

Making smashed potato salad from start to finish will take around 50 minutes.

Here’s the breakdown:

• Prep time: 10 minutes
• Boil time: 15 minutes
• Roasting time: 20–25 minutes
• Assembly: 5 minutes

It’s mostly hands-off once the potatoes are in the oven, so you can prep your dressing while they roast.

How to Make This Smashed Potato Salad

This salad is made in four steps: boil, smash, roast, and dress.

It’s as simple as that—but each step is essential to creating texture and flavor.

Step 1: Boil the Potatoes

Scrub your baby potatoes clean. Place them in a large pot, cover with cold water, and add a generous pinch of salt.

Bring to a boil and cook for 12–15 minutes or until the potatoes are fork-tender.

Drain and let them sit in the colander to dry slightly.

Step 2: Smash the Potatoes

Preheat your oven to 425°F (220°C).

Place the cooked potatoes on a parchment-lined baking sheet. Use the bottom of a glass, measuring cup, or fork to gently press each one down until they’re about ½ inch thick. Don’t go too thin—you want some structure.

Drizzle generously with olive oil and sprinkle with salt and black pepper.

Step 3: Roast Until Crispy

Roast the smashed potatoes in the oven for 20 to 25 minutes, flipping halfway through for even crispiness.

Edges should be golden and crisp, while centers stay soft and fluffy.

Let them cool slightly on the tray so they firm up a bit before dressing.

Step 4: Make the Dressing & Assemble

In a small bowl or jar, whisk together the olive oil, Dijon mustard, vinegar, honey, garlic, dill, and chives.

Taste and adjust seasoning—add more vinegar if you like it tangier.

Gently toss the warm potatoes in the dressing or drizzle it over the top if you prefer.

Add any toppings (bacon, cheese, herbs) just before serving.

Serve warm or at room temperature.

Substitutions

This is a forgiving recipe. Here are some ideas for swapping ingredients:

• Potatoes: Use baby red potatoes or fingerlings if you don’t have Yukon Golds. Just avoid russet potatoes—they’re too dry and starchy for smashing.
• Dressing base: Swap olive oil for avocado oil for a lighter flavor.
• Dijon mustard: Whole grain mustard works well too for extra texture.
• Vinegar: Try lemon juice, champagne vinegar, or red wine vinegar.
• Herbs: Fresh tarragon, basil, or thyme can be used instead of dill or chives depending on what’s in season.
• Add-ons: Swap bacon for crispy pancetta, or leave it out entirely for a vegetarian version. Crumbled blue cheese instead of feta adds a whole new punch.

Mix and match based on what you have on hand or what your guests prefer.

Best Side Dishes for Smashed Potato Salad

This smashed potato salad pairs beautifully with hearty mains and light bites alike.

Here are three standout sides that complete the experience:

1. Grilled Lemon-Herb Chicken Thighs – Juicy and full of flavor, these bring out the tangy notes in the salad dressing.
2. Charred Corn on the Cob with Butter and Smoked Paprika – Sweet, smoky, and simple. The textures play well together.
3. Garlic Green Beans with Toasted Almonds – Light and crisp with a nutty crunch. A perfect contrast to the richness of the potatoes.

Serving and Presentation Tips

Presentation matters, especially when the dish itself is rustic.

For smashed potato salad, you want to highlight the contrast—the crispy golden edges and the soft fluffy interior, all glistening in that vibrant herby dressing.

Here’s how to make it table-worthy:

• Use a shallow serving platter, not a deep bowl. This lets the potatoes stay crisp instead of steaming themselves soft.
• Drizzle extra dressing just before serving for a glossy finish. You can also serve the dressing on the side if people prefer more or less.
• Garnish with fresh chopped chives, parsley, or dill. The green against the golden potatoes adds beautiful contrast.
• If using bacon or cheese, scatter it on top at the last minute so it stays crisp or creamy.

Serve it warm or at room temperature—it’s forgiving and flavorful either way.

Tips and Tricks to Make This Recipe Better

Here’s where good becomes great:

Hook: The difference between an average smashed potato salad and a memorable one lies in the details—heat, spacing, and bold seasoning.

• Don’t overcrowd the pan when roasting. If the potatoes are too close, they’ll steam, not crisp.
• Use high heat (425°F) for the roasting step. This caramelizes the edges quickly while keeping the centers soft.
• Salt your water generously when boiling—think “as salty as the sea.” This is the only time the potatoes will absorb salt internally.
• Use a heavy-bottomed glass or measuring cup to smash. You want consistent thickness without tearing the skin.
• Dress the potatoes while warm. This helps absorb the flavors of the dressing deeply, unlike when they’ve cooled completely.
• Add a pinch of smoked paprika or chili flakes to the dressing for subtle heat if desired.

These tricks elevate the flavor, texture, and overall polish of your dish

Common Mistakes to Avoid

Even simple recipes can go sideways with just a few missteps. Here’s what to watch out for:

• Overcooking the potatoes: If they’re too soft, they’ll fall apart when smashed. You want them fork-tender, not falling apart.
• Smashing too thin: If you press them too flat, they’ll dry out or burn in the oven. Aim for about ½ inch thickness.
• Not drying the potatoes before roasting: Moisture on the surface prevents crisping. After boiling, let them air-dry for 2–3 minutes in the colander.
• Skipping the salt in boiling water: This is crucial. Unsalted potatoes taste flat no matter how good your dressing is.
• Not flipping halfway through roasting: You want golden crust on both sides—don’t skip this step.

These small adjustments make a huge difference in your final result.

How to Store It

Smashed potato salad is best enjoyed fresh, but it stores surprisingly well.

• Fridge: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat in a 400°F oven for 10–12 minutes to re-crisp the edges. Avoid the microwave—it will make them soggy.
• Make-ahead: You can boil and smash the potatoes a few hours ahead. Just cover and refrigerate, then roast right before serving.
• Dressing: Keep dressing separate if you’re planning to store or transport the salad. This prevents it from getting soggy.

FAQ

Q: Can I make this recipe vegan?

Yes. The base recipe is vegan if you skip any optional cheese or bacon. Use maple syrup instead of honey in the dressing.

Q: Can I serve this cold?

You can, but it’s at its best served warm or room temperature. Cold smashed potatoes lose their crispiness.

Q: Can I air fry the potatoes instead of roasting?

Absolutely. After smashing, place them in an air fryer at 400°F for 10–12 minutes, flipping halfway through.

Q: What’s the best type of potato to use?

Baby Yukon Golds are ideal because they’re creamy inside and hold their shape. Red potatoes are a close second.

Q: Can I make this for a crowd?

Yes. Double or triple the recipe, but use multiple baking trays and rotate halfway through roasting to ensure even browning.

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