This Crispy Smashed Potato Salad is the recipe that completely reinvents what potato salad can be, and once you try it, you will never go back to plain boiled potatoes again. Roasting the smashed potatoes at high heat gives you those gorgeous, lacey edges that hold their crunch even after being dressed, which means you get that satisfying texture contrast in every single scoop.

The dressing is bright and herby, with a lemony tang from the Dijon and a freshness from the dill and parsley that makes the whole dish taste light despite being wonderfully rich. It is just as impressive enough to bring to a summer cookout as it is easy enough to throw together on a Tuesday night.

Helpful Tips

Steam the potatoes dry before smashing: After draining, let your potatoes sit in the colander for a few minutes so the excess moisture can evaporate. Drier potatoes crisp up much faster and develop better golden edges in the oven.
Go for a hard smash: Press each potato firmly and evenly until it is about half an inch thick. The flatter and more spread out the potato, the more surface area you get, which means more crunch.
Fold, do not stir: When combining the potatoes with the dressing, use a gentle folding motion and stop before everything is fully coated. Leaving some of those crispy edges exposed is what makes this salad so special.

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Crispy Smashed Potato Salad

This Crispy Smashed Potato Salad is the recipe that completely reinvents what potato salad can be, and once you try it, you will never go back to plain boiled potatoes again.

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Prep Time 10

Cook Time 55

Total Time 1 5

Course Salad, Side Dish

Cuisine American

Servings Servings

Calories 264 kcal

Ingredients

2 pounds baby Yukon Gold potatoes
2 tablespoons olive oil
Salt & pepper to season
2/3 cup mayonnaise
1/4 cup sour cream
1/2 tablespoon Dijon mustard
1/2 tablespoon lemon juice
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
4 green onions sliced
1/4 cup fresh dill chopped
2 tablespoons fresh parsley chopped

Instructions

Preheat the oven to 425°F (220°C). Line a baking sheets with parchment paper.
Place the potatoes in a large pot and cover with cold water. Bring to a boil and cook for 12-15 minutes, or until fork tender. Drain well.
Arrange the potatoes on the baking sheets. Using the bottom of a glass or measuring cup, gently smash each potato until about 1/2-inch thick.
Drizzle with olive oil and sprinkle with salt and pepper.
Roast for 35-40 minutes, flipping once halfway through, until the potatoes are deep golden brown and crispy around the edges.
While the potatoes cool slightly, whisk together the mayonnaise, sour cream, Dijon mustard, lemon juice, garlic powder, salt, and pepper in a large bowl.
Add the green onions, dill, and parsley to the dressing and stir to combine.
Once the potatoes are cool, gently fold them into the dressing mixture, leaving some pieces intact and allowing a few crispy bits to remain exposed.
Serve immediately for maximum crispness, or refrigerate for up to 2 hours before serving.

Nutrition

Calories: 264kcalCarbohydrates: 21gProtein: 3gFat: 19gSaturated Fat: 3gPolyunsaturated Fat: 9gMonounsaturated Fat: 6gTrans Fat: 0.04gCholesterol: 12mgSodium: 286mgPotassium: 529mgFiber: 3gSugar: 1gVitamin A: 318IUVitamin C: 26mgCalcium: 32mgIron: 1mg

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