This Is Not Your Grandma's Potato Salad (2024)

Published on: March 22, 2024

When I tell you I ran to the kitchen to make this fantastic crispy smashed potato salad, I’m not kidding!

Potatoes are my favorite food group. And smashed potatoes hold a special place in my heart.

But crispy smashed potatoes with a herby, creamy dressing? That’s my love language right there.

This dish is rich and chock-full of incredible texture. Make it for your next get-together, and it’ll be the talk of the night!

Potato Salad With A Crispy Twist

TikTok is my new favorite place to find recipes. They don’t always work, but with over 14 million views, it’s safe to say that this trend is worth the hype.

And @hungryhappens has never failed to impress.

But this crispy smashed potato salad might just top all her other recipes!

Here’s why you’ll love it:

Finally, it’s a breeze to make. Check out this video to see how easily it comes together:

How to Make Crispy Smashed Potato Salad

This recipe looks a lot like a standard potato salad. There’s just one more step, which takes just a few minutes.

Here’s how to make this viral side dish:

Recipe Tips and Variations

When I first saw this, I thought it was potato salad topped with chunks of fried chicken (hey, that’s not a bad idea…).

I tweaked the recipe slightly because I’m not a fan of dill and thought pickles would make a fun flavor contrast.

And, as always, you can add to or modify it how you like.

But before you start, check out these tips and variations:

• Use small potatoes. You need the right skin-to-flesh ratio to make them crispy and keep them from falling apart.

• Don’t over-boil the spuds. They should be just fork tender, but not soft. If they’re too soft, they’ll fall apart when smashing.

• Dry thoroughly. After boiling, let the potatoes cool slightly, and then dry them well with paper towels. This ensures maximum crispiness.

• Don’t skip the oil. Without it, they won’t be crispy.

• Smash some extra flat. The potatoes should be evenly sized so they get nice and crispy. But I like to have a few pieces smashed extra thin so they’re crunchy to the max. I save those for the topping.

• Add crunch. This dish is already super crunchy. But for even more texture, try adding diced celery and crumbled bacon bits.

• Add cornstarch. Dust the potatoes with a light coating of cornstarch before roasting, and they’ll be extra crunchy.

• Enjoy the day it’s made. The longer the potatoes sit in the dressing, the softer they’ll become. So, it’s best to eat this on the day you make it.

How to Store

As mentioned, this is best enjoyed the day it’s made. But you can make it ahead and store leftovers if you have them.

Here’s how:

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Crispy Smashed Potato Salad

Course: Side DishCuisine: American

Servings

4

servings

Prep time

10

minutes

Cooking time

1

hour

See Also

Quick and Easy Vietnamese Noodle Salad with Tangy Dressing

This crispy smashed potato salad is rich and chock-full of incredible texture. Make it for your next get-together, and it’ll be the talk of the night!

Ingredients

• 2 pounds baby potatoes (mini yellow potatoes)

• 3 tablespoons olive oil, divided

• 1/2 teaspoon salt

• 1/4 teaspoon pepper

• 3/4 cup Greek yogurt

• 1/2 cup kewpie mayonnaise (or regular mayo)

• 2 teaspoons Dijon mustard

• 1/2 lemon, juiced

• 1 garlic clove, minced

• 1/4 cup fresh parsley, chopped

• salt and pepper, to taste

• 1 dill pickle, finely chopped

• 1 shallot, finely chopped

• 1-2 scallions for garnish, optional

Instructions

• Preheat the oven to 425°F and line a baking sheet with parchment paper (you may need 2 sheets if they’re small).
• Place the potatoes in a large pot of well-salted cold water. Bring to a boil over medium heat and cook for 7-8 minutes – until just fork tender. Drain and let cool slightly.
• Pat the potatoes dry with a paper towel, then transfer them to the baking sheet. Gently smash each potato with the bottom of a glass.
• Brush with 2 tablespoons of olive oil and season generously with salt and pepper. Roast for 45-60 minutes, flipping halfway, until until golden brown and crispy.
• While the potatoes cook, whisk the remaining 1 tablespoon of olive oil with the yogurt, mayo, Dijon, lemon juice, garlic, and parsley until smooth. Stir in the chopped pickle and shallot, taste, and season with salt and pepper, as needed. Cover and refrigerate.
• When the potatoes are done, remove the tray from the oven and let cool for 5 minutes. Save some crispy brown potato bits for the topping, then transfer them to a large bowl and gently toss with the herbed yogurt dressing until evenly coated.
• Garnish with chopped scallions and crispy potato bits. Serve warm and enjoy.

Notes

• Don’t over-boil the spuds. They should be just fork tender, but not soft. If they’re too soft, they’ll fall apart when smashing.
• Dry thoroughly. After boiling, let the potatoes cool slightly, and then dry them well with paper towels. This ensures maximum crispiness.