This Smashed Potato Salad has all the cozy goodness of classic potato salad, but with crispy baby potatoes and a light, creamy herb dressing. It’s a fresh and flavorful side dish that’s ready in no time.
This recipe is great for cookouts, casual dinners, or a side for weeknight meals. The potatoes are soft inside, crispy outside, and tossed in a simple dressing made with Greek yogurt, mayo, mustard, lemon juice, and plenty of fresh herbs.
Pair this Crispy Smashed Potato Salad with my Slow Cooker Pepper Steak or a Crockpot Rump Roast for an easy and satisfying dinner everyone will enjoy.
How to Make Smashed Potato Salad
Ingredients you’ll need for this recipe
Step by Step Guide
1. Preheat your oven to 425°F (220°C).
2. Boil the baby potatoes in salted water until fork-tender, about 15–20 minutes. Drain and let them cool for a few minutes.
3. Smash the potatoes gently on a baking sheet lined with parchment paper using the bottom of a glass or a potato masher.
3. Season and bake the potatoes with olive oil, salt, pepper, garlic powder, and paprika. Bake for 20–25 minutes until golden and crispy.
4. Make the dressing while the potatoes are in the oven. Just combine Greek yogurt, mayo, Dijon mustard, and lemon juice in a small bowl.
5. Combine it all in a big bowl—crispy smashed potatoes, red onion, parsley, dill, and that creamy dressing. Toss gently until it’s all coated.
Serve and Enjoy!
Serve warm or at room temperature. It’s tasty either way!
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Large bowl for serving salad
Important Recipe Notes
- Use baby potatoes, they’re just the right size for smashing and get perfectly crisp on the outside while staying soft inside.
- After boiling, let the potatoes cool for a few minutes before smashing to avoid breaking them apart.
- This salad tastes best shortly after assembling, but it also holds up well at room temperature for gatherings.
- You can prep the herb dressing earlier in the day and store it in the fridge to save time during dinner prep.
Smashed Potato Salad
Ingredients
- 1.5 pounds baby potatoes
- 2 tbsp extra virgin olive oil
- 1 tsp sea salt
- ½ tsp black pepper
- ½ tsp smoked paprika
- ½ tsp garlic powder
- ½ small red onion finely diced
- ¼ cup fresh parsley chopped
- ¼ cup fresh dill chopped
- ½ cup Greek yogurt
- 2 tbsp mayonnaise
- 1 tbsp Dijon mustard
- 1 tbsp lemon juice
Instructions
- Preheat your oven to 425°F (220°C).
- Boil the baby potatoes in salted water until fork-tender, about 15–20 minutes. Drain and let them cool for a few minutes.
- Smash the potatoes gently on a baking sheet lined with parchment paper using the bottom of a glass or a potato masher.
- Season and bake the potatoes with olive oil, salt, pepper, garlic powder, and paprika. Bake for 20–25 minutes until golden and crispy.
- Make the dressing while the potatoes are in the oven. Just whisk together Greek yogurt, mayo, Dijon mustard, and lemon juice in a small bowl.
- Combine it all in a big bowl—crispy smashed potatoes, red onion, parsley, dill, and that creamy dressing. Toss gently until it’s all coated.
- Serve warm or room temp. It’s tasty either way!