Crispy Smashed Potato Salad is a fun twist on the classic potato salad we all love. The potatoes get boiled until tender, then smashed flat and baked until the edges turn golden and crunchy. Tossed in a tangy dressing with fresh herbs, this salad has a wonderful mix of soft centers and crispy bites that make every forkful exciting.
I always find that smashing the potatoes before baking is the secret to making this salad stand out. It’s like getting the best of both worlds — that creamy potato flavor inside paired with crispy, slightly caramelized edges. I like to drizzle a little olive oil and sprinkle sea salt before popping them in the oven. It’s simple, but it really brings out the flavor and texture.
This salad is perfect for summer picnics or as a side dish for any casual get-together. I love serving it slightly warm, so those crispy edges stay nice and crunchy, but it’s just as tasty cold the next day. It’s one of those recipes that always gets compliments, and honestly, I can make a meal just out of a big bowl of it!
Key Ingredients & Substitutions
New potatoes: Their thin skin and firm texture are perfect. If not available, baby Yukon Gold potatoes work well too. Avoid waxy potatoes like red potatoes, which may get too soft.
Bacon: Adds crunch and smoky flavor. For a vegetarian version, swap with smoked tempeh or crispy roasted chickpeas.
Sour cream & mayonnaise: These create a creamy, tangy dressing. You can use Greek yogurt instead of sour cream for a lighter option.
Fresh herbs: Chives, dill, and parsley brighten the salad. Feel free to use just one or two based on preference or what you have on hand.
Dijon mustard: Adds a little bite and depth. If unavailable, regular yellow mustard or whole grain mustard works fine.
How Do You Smash Potatoes Without Making a Mess?
Smashing potatoes evenly is key to achieving crispy edges without breaking them apart. Here’s how to do it easily:
- After boiling, drain and let potatoes cool enough to handle.
- Place them on a flat baking sheet; cover with parchment paper for easy cleanup.
- Use the bottom of a sturdy glass or a potato masher to gently press down until about 1/2 inch thick.
- Press evenly to keep each potato in one piece. Aim for gentle force to flatten but not break completely.
This method ensures the potatoes will crisp nicely in the oven while staying mostly intact for easy tossing with dressing.
Equipment You’ll Need
- Large pot – I like it because it boils the potatoes evenly and holds enough water for a big batch.
- Baking sheet with parchment paper – makes roasting mess-free and easy to clean.
- Glass or potato masher – helps gently smash the potatoes flat without breaking them apart.
- Skillet – perfect for crisping the bacon to just the right crunch.
- Mixing bowls – for preparing the dressing and tossing the salad.
- Serving bowl – to display and serve the finished salad.
Flavor Variations & Add-Ins
- Swap bacon for smoked salmon or grilled chicken for different protein options.
- Use different herbs like basil or tarragon for a unique flavor twist.
- Add chopped hard-boiled eggs or pickles to boost texture and flavor.
- Mix in shredded cheese like cheddar or crumbled feta for extra richness.
Crispy Smashed Potato Salad
Ingredients You’ll Need:
- 2 lbs small new potatoes or baby potatoes
- 6 slices bacon
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 2 cloves garlic, minced
- 1/4 cup fresh chives, finely chopped (plus extra for garnish)
- 2 tablespoons fresh dill, finely chopped
- 2 tablespoons fresh parsley, finely chopped
- 1 tablespoon white vinegar or lemon juice
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil or melted butter
- 1/2 cup crunchy breadcrumbs or crushed crispy bacon bits (optional topping)
How Much Time Will You Need?
This recipe takes about 15-20 minutes for boiling the potatoes, 25-30 minutes for roasting, plus an additional 10-15 minutes for preparation and mixing. In total, plan for roughly 50-65 minutes from start to finish.
Step-by-Step Instructions:
1. Boil the Potatoes:
Fill a large pot with salted water and bring it to a boil. Add the small potatoes and cook for 15-20 minutes, or until they are tender when poked with a fork. Drain and let them cool enough to handle.
2. Smash and Roast the Potatoes:
Place the potatoes on a baking sheet lined with parchment paper or foil. Using the bottom of a sturdy glass or a potato masher, gently press each potato flat to about ½ inch thick, being careful not to break them apart. Drizzle with olive oil or melted butter, and season with salt and pepper. Roast in a preheated oven at 425°F (220°C) for 25-30 minutes until golden and crispy on the edges.
3. Prepare the Dressing and Bacon:
While the potatoes roast, cook the bacon in a skillet over medium heat until crispy. Drain on paper towels and crumble into pieces. In a bowl, mix sour cream, mayonnaise, Dijon mustard, minced garlic, chives, dill, parsley, white vinegar or lemon juice, salt, and pepper until well combined.
4. Toss and Serve:
When the potatoes are done, let them cool slightly. In a large bowl, gently toss the crispy smashed potatoes with the dressing until coated. Add the crumbled bacon and mix lightly. Sprinkle breadcrumbs or extra crispy bacon bits on top for added crunch if you like. Garnish with extra chopped chives. Serve warm or at room temperature and enjoy!
Can I Use Frozen Potatoes for This Salad?
It’s best to use fresh small potatoes for this recipe, as frozen ones tend to become watery and mushy when boiled and roasted. If you must use frozen, thaw them completely and pat dry before smashing and roasting to help keep them crispy.
Can I Make This Salad Ahead of Time?
Yes! You can boil and roast the potatoes in advance, then store them in the fridge. Prepare the dressing separately and toss everything together just before serving to keep the potatoes crispy.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The potatoes may lose some crispiness, so reheat gently in the oven to help restore crunch before serving.
What Can I Use Instead of Bacon?
If you prefer a vegetarian option, try crispy smoked tempeh, sautéed mushrooms, or roasted chickpeas for a similar savory, crunchy bite.
