Smashed Potato Salad: Crispy, Herby, and Seriously Addictive 

Potato salad just got a serious upgrade. If you’re imagining something cold and boring, hanging out at your grandma’s BBQ beside the coleslaw—this isn’t that. This smashed potato salad is crispy, crunchy, full of herbs and great with roast chicken, a soft-boiled egg, or a juicy steak salad. Heck, I’d eat this solo with a spoon straight off the tray. I’m a full-on smash potato salad fanatic. Potatoes are one of the most versatile ingredients in the kitchen, and smashing them? Total game changer. This isn’t just any side—it’s a full-on crispy smashed potato recipe disguised as a salad. Each bite is packed with golden, crunchy edges and tossed in a tangy, herby dressing that makes you wonder why we ever settled for soggy spuds in the first place.

Let’s break down how to master this craveable dish.

Two-Step Cooking for Next-Level Texture

You might be wondering—why not just roast the potatoes like usual? Why the two-step? Here’s the secret sauce to a great smashed potato salad recipe: boil and then bake.

Step One: Boil Potatoes for Potato Salad

Start by boiling the potatoes in salty water. This is the foundation of flavour and texture. Use baby potatoes with the skins on to maintain their creaminess inside and prevent them from becoming waterlogged. Never peel for this recipe; peeled potatoes absorb too much water and turn to mush.

If you’re unsure how to boil a potato, here’s the lowdown: always start with cold water. This helps cook them evenly and prevents the starches from getting gummy.

Once it hits a rolling boil, give it about 10–15 minutes, depending on the size. That’s just enough to soften them for a proper smash. We’re going for fork tender, here!

So if you’re ever asking yourself how long to boil potatoes, this is your answer.

Step Two: Smash and Roast

Once your potatoes are tender, it’s time for the fun part: smashing. Use a fork or even a metal measuring cup to gently press them down onto a baking sheet. You want them to split open and create ridges—but not fall apart entirely. Those craggy edges are what catch the oil and crisp up in the oven.

Crank the oven to 450°F and get generous with the oil. We’re going for golden, crispy smashed potatoes, so don’t hold back. Roast until they’re brown and lacy and screaming with texture. This will take your smashed potato salad to the next level.

Let’s Talk Dressing: Bright, Creamy, and Herby

This isn’t a heavy, mayo-laden situation. We’re going for tangy, fresh, and vibrant.

Enter: the dynamic trio of cup greek yogurt, a touch of mayo, and dijon mustard. The yogurt adds creaminess and a slight tang. The mayo gives it body, and the dijon adds warmth and a little bite.

If you’re a heat junkie (like me), feel free to amp up the dijon mustard or swap in some grainy mustard for extra punch. Don’t skip the dill—it’s the herb that brings everything to life. We’re also adding fresh leeks and thinly sliced cucumber.

These ingredients work well together and give the salad a nice, cool crunch.

Smashed Potato Salad: Substitutions and Pairings

One of the best parts of this smashed potato recipe is its flexibility. You can easily make it your own:

• No greek yogurt? Sour cream works well too.
• Try adding a handful of capers for a salty pop.
• If you love herbs, throw in some fresh parsley.
• Want to make it heartier? Top it with a sliced boiled egg or toss in some crispy bacon.

And if you’re building out a full meal, this dish plays nice with just about everything—grilled chicken, flaky fish, or even paired with a vibrant chickpea greek salad for a full vegetarian spread. The contrast of textures between soft and crispy, cool and hot, makes it a knockout combo.

Why This Smashed Potato Salad Recipe Works

Let’s be honest: traditional potato salad has its place, but it can be a little… one-note. This version brings flavour, texture, and personality to the table. The roasted potatoes have a crispy outside and a fluffy inside. The creamy yogurt dressing adds freshness, and the herbs add flavor.

This is just as good warm as at room temperature, so you can make it ahead or bring it to a picnic. It’s a side dish that doesn’t sit in the background—it shines.

So next time you’re eyeing that bag of baby potatoes, think beyond classic potato salad. This smashed potato salad is the glow-up your cookout menu needs.

Let’s get smashing.

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