Crispy Smashed Potato Salad Recipe

This isn’t your average potato salad. The Crispy Smashed Potato Salad redefines the classic with golden, crunchy edges and layers of bold flavor. Each smashed potato is roasted until shatteringly crisp, then tossed with a tangy vinaigrette, fresh herbs, and creamy accents. It’s rustic yet refined—perfect for modern tables that crave texture and taste.

Ingredients List

For the Potatoes:

• 1.5 lbs baby potatoes (Yukon Gold or red-skinned work best)
• 2 tbsp olive oil
• Kosher salt and freshly ground black pepper
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika (optional for depth)

For the Dressing:

• 1/3 cup extra virgin olive oil
• 2 tbsp white wine vinegar or champagne vinegar
• 1 tbsp Dijon mustard
• 1 tsp honey
• 1 garlic clove, finely grated
• Salt and pepper, to taste

For Garnish and Mix-ins:

• 1/3 cup thinly sliced red onions or shallots
• 1/4 cup chopped fresh parsley
• 2 tbsp chopped chives or scallions
• 2 tbsp capers or chopped dill pickles (for a briny kick)
• Optional: 1/4 cup crumbled feta or goat cheese for a creamy contrast

Step-by-Step Instructions

Step 1: Boil the Potatoes

Place potatoes in a pot of cold, salted water. Bring to a boil and cook until fork-tender, about 12–15 minutes. Drain and allow to cool slightly.

Step 2: Smash the Potatoes

Preheat your oven to 425°F (220°C). Place the potatoes on a parchment-lined baking sheet. Using the bottom of a glass or flat utensil, gently press each potato until about 1/2-inch thick.

Step 3: Roast Until Crispy

Drizzle with olive oil and season with salt, pepper, garlic powder, and smoked paprika. Roast for 25–30 minutes, flipping halfway, until golden brown and crisp around the edges.

Step 4: Make the Dressing

In a small bowl or jar, whisk together olive oil, vinegar, mustard, honey, garlic, salt, and pepper until emulsified. Taste and adjust seasoning as needed.

Step 5: Assemble the Salad

In a large bowl or serving platter, layer the crispy potatoes with red onions, herbs, capers, and cheese (if using). Drizzle with the dressing while still warm to help it soak in. Toss gently and serve immediately or at room temperature.

Cook Time

• Prep Time: 10 minutes
• Boil Time: 15 minutes
• Roast Time: 30 minutes
• Total Time: ~55 minutes

Servings

• Serves: 4–6 as a side

Nutritional Information (approx. per serving)

• Calories: 280
• Carbohydrates: 30g
• Protein: 4g
• Fat: 17g
• Fiber: 3g
• Sodium: 220mg

Storage Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer to revive crispness,avoid microwaving, as it softens the texture. This salad is best enjoyed fresh or within 24 hours.

Suggestions

• Serve with: Grilled chicken, roasted salmon, veggie skewers, or sandwiches
• Great for: Cookouts, picnic spreads, summer dinners, and casual gatherings
• Upgrade tip: Add crispy pancetta or toasted nuts (like almonds or walnuts) for extra crunch and flavor complexity

Seasonal Relevance

This recipe shines in spring through early fall, especially when baby potatoes and herbs are at their peak. It’s an excellent side dish for summer barbecues, garden parties, or even as a vegetarian centerpiece.

Conclusion

The Crispy Smashed Potato Salad is a culinary hybrid—part comfort, part innovation. It retains the heart of traditional potato salad while delivering a textural surprise with crispy edges and vibrant flavor layers. Whether you’re entertaining or just elevating weeknight dinner, this dish stands out for its rustic elegance and addictively crisp bite.

FAQs

1. Can I make this salad in advance?
Yes, but for best results, roast the potatoes just before serving. You can prepare the dressing and chop the herbs in advance to save time.

2. What’s the best way to reheat crispy smashed potatoes?
Use an oven or air fryer at 375°F (190°C) for 10–12 minutes. Avoid microwaving to maintain the crispiness.

3. Can I add protein to make it a main dish?
Absolutely. Add grilled chicken, a poached egg, or seared tofu to turn this side into a hearty, standalone meal.