Potato salad just got a major upgrade. This Crispy Smashed Potato Salad is everything I didn’t know I needed—roasted golden potato bites tossed in a creamy herbed yogurt dressing, layered with tangy pickles, fresh parsley, and the irresistible crunch of crispy bits.

It’s my go-to for cookouts, picnics, or anytime I want to impress guests with something familiar yet totally unexpected.

Why I Love This Recipe

Golden crispy potatoes – More texture than your usual potato salad.

Lighter creamy base – Greek yogurt + mayo for balanced richness.

Fresh herbs & zippy pickle – Every bite is bright and flavorful.

Make-ahead friendly – The dressing can chill while potatoes roast.

Perfect for gatherings – A guaranteed crowd-pleaser!

What You’ll Need (Ingredient Highlights)

Baby yellow potatoes – Small and tender, perfect for smashing and roasting.

Olive oil – Helps crisp the potatoes and brings richness to the dressing.

Greek yogurt + Kewpie mayo – Creamy, tangy, and ultra-smooth.

Dijon mustard + lemon juice – Adds sharpness and brightness.

Garlic & parsley – Aromatic and fresh.

Dill pickle & shallot – For crunch and that briny punch.

Scallions (optional) – For garnish and extra flavor.

Pro Tips Before You Start

Don’t overboil the potatoes – Just fork-tender is perfect.

Smash gently – Too hard and they’ll fall apart before roasting.

Flip halfway – For even golden crispiness.

Let potatoes cool slightly before tossing – So they hold their shape.

Make the dressing while roasting – Saves time and lets flavors meld.

How to Make Crispy Smashed Potato Salad

Step 1: Boil the Potatoes

Preheat your oven to 425°F (220°C).

In a large pot of well-salted cold water, boil the baby potatoes for 7–8 minutes until just fork tender.

Drain and cool slightly.

Step 2: Smash and Season

Pat potatoes dry with paper towels. Transfer to a parchment-lined baking sheet (use two if needed).

Smash each potato to about ¼ inch thick using a potato masher or the bottom of a glass.

Step 3: Roast to Crisp

Brush smashed potatoes with 2 tablespoons of olive oil.

Season generously with salt and pepper.

Roast for 45–60 minutes, flipping once halfway, until crisp and golden brown.

Step 4: Make the Dressing

While potatoes roast, whisk together Greek yogurt, mayo, Dijon mustard, lemon juice, remaining 1 tablespoon olive oil, minced garlic, and chopped parsley.

Stir in chopped dill pickle and shallot.

Taste and season with salt and pepper as needed. Cover and chill.

Step 5: Toss the Salad

Once potatoes are roasted, cool for 10 minutes.

Reserve a handful of crispy bits for garnish.

Transfer the rest to a large bowl and gently toss with the herbed yogurt dressing until coated.

Step 6: Garnish and Serve

Top with reserved crispy potato bits and chopped scallions if desired.

Serve warm for best flavor and texture.

What to Serve It With

Grilled meats or seafood – This salad pairs perfectly with smoky flavors.

Fried chicken – Creamy + crispy = dream combo.

Green salad – For balance and freshness.

Sandwiches – Make it a full picnic plate.

Soft-boiled eggs – A protein boost with a jammy yolk.

Variations / Substitutions

Use sour cream – Instead of yogurt for a classic twist.

Add chopped celery or radish – For extra crunch.

Try other herbs – Dill, chives, or tarragon work beautifully.

Make it spicy – Add a dash of hot sauce or smoked paprika.

Skip mayo – For a lighter, tangier all-yogurt version.

Storage & Leftovers

Fridge – Store in an airtight container for up to 3 days.

Reheat gently – Enjoy cold or let come to room temp before serving.

Avoid freezing – Texture of potatoes and dressing won’t hold.

Make ahead – Roast potatoes and make dressing up to 1 day ahead; toss before serving.

FAQs

Can I use red or gold potatoes instead?
Yes! Just make sure they’re small and evenly sized for even cooking.

Do I have to use Kewpie mayo?
Nope—regular mayonnaise works just fine.

Is this salad served hot or cold?
It’s best slightly warm or at room temp, but still tasty chilled.

Can I roast the potatoes ahead of time?
Yes, and reheat them briefly before tossing with dressing if desired.

What if I don’t have Dijon mustard?
Use yellow mustard or a small splash of vinegar instead.

Can I make it dairy-free?
Try using a dairy-free yogurt and mayo to suit your needs.

Can I skip the pickle?
You can, but it adds great tang and crunch—highly recommended.

Final Thoughts

This Crispy Smashed Potato Salad is everything I want in a side dish—textural, flavorful, and deeply satisfying.

The golden roasted edges, cool creamy dressing, and pops of briny pickle make each bite irresistible.

It’s a dish that feels both indulgent and fresh—and once you try it, it might just become your new go-to.