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This crispy smashed potato salad is a classic spin on traditional potato salad. It uses smashed potatoes as the base of the salad, tossed with crunchy veggies, fresh herbs and a creamy Greek yogurt dressing. You will love it as the perfect side dish for pot lucks and backyard parties.
My family loves smashed potatoes so why not use them in a smashed potato salad recipe? It is a fun spin on classic potato salad that combines crispy smashed potatoes made in the air fryer or oven with a creamy flavorful dressing, fresh herbs and crunchy veggies. This is a wonderful potato salad recipe that everyone will go crazy for!
It’s actually pretty genius to use golden, salty crispy smashed potatoes in a potato salad recipe. Hats off to whoever originally thought of this. Now, we have created our own version that I know you will love!
It is by far the BEST POTATO SALAD EVER!
Everyone that has tried this crispy potato salad recipe went crazy over it and I have already made it several times. It was even delicious the next day, just not as crispy but still super flavorful.
Why You’ll Love This Crispy Potato Salad Recipe
- Easy to make with a few simple ingredients
- Crispy smashed potatoes that are golden and so delicious as the best base for this potato salad recipe.
- Super flavorful, creamy and herby
- A crowd pleasing dish everyone will love!
- It stores great!
Try this dairy free potato salad for another healthy potato salad recipe!
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Ingredients and Substitutions
You only need a few simple ingredients to make this amazing smashed potato salad recipe. Here is what you’ll need:
- Yukon gold baby potatoes – I used gold baby potatoes but baby red potatoes would also work well in this recipe.
- Veggies – crunchy celery, baby pickles, and scallions add great crunch and flavor.
- Herbs – a wonderful combination of fresh dill and parsley add a nice note of herbiness to this potato salad.
- Feta cheese – for a nice salty, cheesy flavor that is amazing!
- The Greek yogurt dressing – the potato salad dressing is made with a combination of plain Greek yogurt, light mayo, dijon mustard, pickle juice, garlic, salt and pepper.
Recommended Kitchen Tools
- Medium pot – to boil the potatoes in
- Baking sheet + parchment paper
- Mason jar or glass – used to smash the potatoes
- Knife + cutting board
- Salad bowl
- Kitchen tongs or serving spoons
How To Make A Smashed Potato Salad
Here is a summary with step-by-step photos for how to make this incredible crispy potato salad with smashed potatoes. Get the complete list of recipe ingredients, instructions, and nutrition in the recipe card at the bottom of this post.
Step 1: Add the baby potatoes to a pot, cover them with water and boil on the stovetop for 15-17 minutes until fork tender. Then drain the potatoes and place them onto a clean towel to dry.
Step 3: Bake the smashed potatoes at 425°F in the oven until crispy and golden, about 35-40 minutes. Remove them from the oven and allow them to cool.
Step 4: Combine all of the dressing ingredients into a medium bowl.
Step 5: Add the crispy smashed potatoes, chopped celery, chopped scallions, dill, parsley, feta cheese and the dressing to a large serving bowl.
Step 6: Toss everything together to get it all nice and coated in the dressing. Serve immediately topped with more fresh chopped herbs, celery and more crumbled feta cheese and enjoy!
This potato salad with smashed potatoes is great served at room temperature or cold. See storing recommendations below.
Expert tips for the best results
- Use baby potatoes for the smashed potatoes since they cook faster, are easier to smash down and get uber crispy in no time at all. Yukon gold is best but red bliss potatoes also work.
- Boil the potatoes until fork tender but make sure they are not too soft. I found that about 20 minutes worked great for 2 pounds of baby potatoes.
- Smash the potatoes while they are still hot so they are easier to smash down.
- Season the smashed potatoes well with olive oil, salt and pepper before baking them for added flavor.
- Bake the potatoes longer if you prefer super crispy potatoes.
Recipe Variations
- Add hard boiled eggs for added protein.
- Chopped cooked bacon adds a nice smokey salty flavor to this smashed potato salad.
- Make it dairy free by using diary free mayo, dairy free plain Greek yogurt and dairy free feta cheese.
- Switch up the veggies and add in diced red onion, cucumber or chopped bell pepper.
- Make it lower carb by swapping some of the potatoes with smashed cauliflower.
How To Store Smashed Potato Salad
To store – store crispy potatoes, dressing and the other salad ingredients separately then combine when you are ready to serve. Assembled crispy potato salad will cause the potatoes to become softer but will still be delicious for up to 3 days.
To revive the crispiness of the potatoes – place them onto a baking sheet and bake at 375°F for a few minutes until they are crispy and golden and no longer soft. Then cool and assemble the salad if making it ahead.
FAQs
Yes, you can! To make it ahead, prepare and cook the potatoes and the rest of the potato salad ingredients. Store them all separately in the refrigerator for up to 3 days. When ready to eat, combine all of the ingredients and serve.
We found that this salad was great served cold or at room temperature.
We used baby Yukon gold potatoes but also tested this recipe using baby red potatoes and both worked great!
Yes, you can easily make this recipe dairy free by using dairy free mayo, dairy free Greek yogurt and dairy free feta cheese.
More Healthy Potato Side Dishes To Try!
Looking for other recipes like this? Try these:
Did you try this crispy smashed potato salad recipe? If you did, then please leave a rating and comment below. I would love to hear how yours turned out!
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Crispy Smashed Potato Salad
- Total Time: 55 minutes
- Yield: 6–8 servings 1x
- Diet: Vegetarian
Description
This viral crispy smashed potato salad is the ultimate summer side dish! The base of this potato salad recipe is made with crispy smashed potatoes that are mixed with crunchy veggies, fresh herbs and a delicious Greek yogurt dressing. This is a potato salad everyone will go crazy for!
Ingredients
For the smashed potatoes
- 2 lbs baby Yukon gold potatoes
- 2 tablespoons extra virgin olive oil or olive oil spray
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
For the salad
- ¼ cup fresh chopped dill
- ¼ cup fresh chopped parsley
- ½ cup chopped celery
- ⅓ cup chopped pickles
- ¼ cup chopped scallions
- ⅓ cup crumbled feta cheese – optional but so good!
For the dressing
- ½ cup plain Greek yogurt
- ½ cup light mayo
- 2 teaspoons dijon mustard
- 2 tablespoons pickle juice
- 1 tablespoons garlic paste or minced garlic
- Salt and pepper – to taste
Instructions
To make the crispy smashed potatoes
- Add the baby potatoes to a medium pot, cover them with water and boil for 17-20 minutes until fork tender. Once the potatoes are done, drain them well and place them onto a clean towel to dry for a few minutes.
- Line a baking sheet with parchment paper and preheat the oven to 425°F.
- Arrange the cooked potatoes on the lined baking sheet with a little space between them and carefully smash each one down using a small mason jar or thick glass. Smash them down just enough so they are about ½ inch thick. Don’t worry if some of them fall apart al little. Just press them back together and they will be fine.
- Brush each smashed potato with olive oil and sprinkle each one with some salt and pepper. Bake the potatoes until golden and crispy, about 20-25 minutes. You can also cook the potatoes in batches in the air fryer.
- Once the potatoes are done cooking, remove them from the oven and allow them to cool for a few minutes.
Mix up the dressing
- Add all of the dressing ingredients – Greek yogurt, mayo, dijon mustard, pickle juice, garlic, salt and pepper to a medium bowl and mix or whisk well to fully combine.
Assemble and mix the salad
- Add the crispy smashed potatoes, chopped veggies, herbs, feta cheese and dressing to a medium salad bowl.
- Use tongs or a couple large spoons to mix everything together to coat it all in the dressing.
- Top with more chopped scallions, herbs and feta cheese and enjoy!
Notes
- Baby Yukon gold potatoes or baby red potatoes work best in this recipe.
- Chop the veggies smaller so they are easier to mix with the rest of the salad ingredients.
- This salad is best if the ingredients are stored separately, then assemble and mix when you are ready to serve it.
- To store this salad already assembled, store leftovers in an airtight container in the refrigerator for up to 3 days. When you are ready to serve it, give it a good toss to mix all the flavors together again.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Healthy side dishes
- Method: Oven
- Cuisine: Mediterranean
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