This Crispy Smashed Potato Salad is a fun twist on the classic! You’ll enjoy tender potatoes that are smashed and baked until perfectly crispy, tossed with a simple and tasty dressing.
I love how crunchy and satisfying the potatoes are! It’s the kind of salad that makes you want to go back for more. Perfect for picnics or as a side for dinner—everyone will love it!
Key Ingredients & Substitutions
Baby Potatoes: I like using baby potatoes for their creamy texture. You can substitute with small Yukon Gold or fingerling potatoes for a similar effect. They hold their shape well when smashed!
Olive Oil: For roasting, I use extra virgin olive oil. If you’re looking for a lighter option, avocado oil works great too. Both add excellent flavor and achieve that crispy finish.
Mayonnaise: This gives the salad creaminess. If you prefer a lighter option, Greek yogurt is a fantastic substitute. You can even mix half mayo and half yogurt for a nice balance.
Dijon Mustard: It adds a tangy kick. If Dijon isn’t on hand, yellow mustard works in a pinch, but be aware it tastes milder. You can also use whole grain mustard for more texture and flavor.
Honey or Maple Syrup: This sweetens the dressing. You can use agave syrup as a vegan alternative or skip it entirely if you prefer less sweetness.
What’s the Best Way to Roast Potatoes for Maximum Crispiness?
Getting the potatoes perfectly crispy is all about the technique! Here’s how to achieve that golden crunch:
- Boil the potatoes until just tender. This will give them a soft inside.
- Smash each potato evenly while keeping it intact. Don’t over-squash them, or they’ll break apart.
- Generously drizzle olive oil over the smashed potatoes and season well. More oil helps them crisp up nicely.
- Make sure to turn them halfway through roasting to ensure all sides get golden brown.
Following these steps will give you that perfect crispy layer that pairs beautifully with the creamy dressing.
Crispy Smashed Potato Salad with Simple Dressing
Ingredients You’ll Need:
- 1.5 pounds baby potatoes or small new potatoes
- 2 tablespoons olive oil (plus extra for roasting)
- Salt and freshly ground black pepper, to taste
- 3 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar or lemon juice
- 1 teaspoon honey or maple syrup
- 2 tablespoons chopped fresh herbs (such as parsley, chives, or dill)
- 1 small shallot or red onion, finely minced
- Optional garnish: chopped scallions, crispy bacon bits, or crumbled feta cheese
How Much Time Will You Need?
This recipe takes about 15 minutes of preparation time, plus around 30-35 minutes of cooking time. In total, you’ll need about 50 minutes to whip up this delicious salad. It’s quick, easy, and full of flavor!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 425°F (220°C). While it’s heating up, line a baking sheet with parchment paper or lightly grease it with olive oil to prevent sticking.
2. Boil the Potatoes:
Put the baby potatoes into a large pot and cover them with cold water. Add a generous pinch of salt. Bring the water to a boil over medium-high heat and cook until the potatoes are just tender when pierced with a fork, which should take about 15-20 minutes depending on their size.
3. Drain and Cool:
Once the potatoes are cooked, drain them in a colander and let them cool slightly until they are easy to handle.
4. Smash the Potatoes:
Place the cooled potatoes on your prepared baking sheet. Using the bottom of a sturdy glass, a potato masher, or a heavy skillet, gently press down on each potato to smash it flat while keeping them intact. You want them flattened, but not falling apart!
5. Season and Roast:
Drizzle the smashed potatoes generously with olive oil and sprinkle with salt and freshly ground black pepper. Roast them in the oven for about 25-30 minutes, or until the edges are golden and crispy. Be sure to turn them over halfway through for an even crisp!
6. Make the Dressing:
While the potatoes are roasting, prepare the simple dressing. In a small bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar (or lemon juice), honey, minced shallot, and a pinch of salt and pepper until everything is fully combined and smooth.
7. Combine Everything:
After the potatoes are done roasting, transfer them to a large mixing bowl. While they’re still warm, pour the dressing over them and gently toss to coat the potatoes evenly.
8. Add Fresh Herbs:
Stir in the chopped fresh herbs, and give everything a taste. You can adjust the seasoning with more salt, pepper, or vinegar if needed to suit your taste.
9. Serve & Enjoy:
This crispy smashed potato salad can be served warm or at room temperature. If you like, you can top it with optional garnishes such as chopped scallions, crispy bacon bits, or crumbled feta cheese for added flavor and texture. Dig in and enjoy your delicious creation!
FAQs for Crispy Smashed Potato Salad
Can I Use Other Types of Potatoes?
Absolutely! While baby potatoes are great for their creamy texture, you can also use small Yukon Gold or red potatoes. Just ensure they’re similar in size for even cooking.
How Can I Make This Salad Vegan?
To make this salad vegan, substitute the mayonnaise with a plant-based mayo or Greek yogurt. Use maple syrup instead of honey to keep it completely vegan-friendly.
Can I Make the Salad Ahead of Time?
Yes, you can prepare the potatoes and make the dressing in advance. Store the smashed potatoes and dressing separately in the fridge for up to 2 days, then combine them just before serving to maintain crispiness.
What’s the Best Way to Store Leftovers?
Store any leftover salad in an airtight container in the refrigerator for up to 3 days. To reheat the potatoes, place them in the oven at 350°F (175°C) for about 10 minutes to regain some crispiness before serving.
