Crispy smashed potato salad takes the standard potato salad in a different direction. Instead of boiled, soft potatoes in a creamy dressing, this starts with baby potatoes that are boiled until tender, smashed flat, roasted at 425 degrees until genuinely crispy, and then roughly chopped and folded into a lemon-herb yogurt dressing. The texture difference is significant: you get crispy edges, fluffy interiors, and a dressing that clings to the irregular surfaces of each broken piece rather than coating smooth rounds.
The dressing is built on Greek yogurt with a small amount of mayo, fresh green onions and parsley, dried dill, garlic powder, onion powder, salt, and pepper. It’s tangy and herb-forward, lighter than a mayo-only dressing, and it suits the crispier, more substantial potato format.
The smash and roast
Boil one and a half pounds of baby potatoes in salted water until fully fork-tender, about fifteen to twenty minutes depending on size. Drain and let them sit for a few minutes to steam off excess moisture. Steam-dried potatoes roast crispier than wet ones because the surface moisture doesn’t turn to steam in the oven before the exterior can brown.
Transfer to a parchment-lined baking sheet. Use the flat bottom of a glass, a bowl, or a measuring cup to press each potato flat, about half an inch thick. The smashing is what creates the irregular, jagged surface that crisps up so well in the oven. A smooth round potato has less surface area in contact with the pan and fewer edges to brown; a smashed potato is all edges and contact. Spray generously with olive oil and season with salt and pepper.
425 degrees Fahrenheit, thirty to thirty-five minutes, until golden and genuinely crispy. Don’t rush this step or pull the potatoes before they’re actually crispy; the crunch is the whole point of the recipe and it takes the full thirty minutes at a high temperature. If the potatoes look golden but not yet crispy, give them another five minutes. Let them cool completely before chopping and adding to the dressing.
Why cool before dressing
Hot potatoes added to a yogurt dressing will warm the yogurt and cause it to thin and separate. The crispy edges will also soften immediately from the steam. Letting the potatoes cool to room temperature before chopping and folding into the dressing preserves both the crunch and the dressing’s consistency. The dressing can be made while the potatoes are in the oven and will be ready and chilled by the time the potatoes cool.
The dressing
Half a cup of whole milk Greek yogurt and two tablespoons of avocado oil mayo as the base. Whole milk Greek yogurt is thick enough to coat the potatoes without being watery, and its tanginess plays well against the starchy potato and the herbs. The mayo adds a small amount of fat and richness and keeps the dressing from tasting purely dairy. Diced green onions, a quarter cup of chopped fresh parsley, a teaspoon of dried dill, half a teaspoon each of garlic and onion powder, and a quarter teaspoon of salt and a pinch of pepper, whisked together. The dried dill is worth using here rather than fresh; its slightly more muted flavor is the right register for a yogurt-based dressing.
Serving
Roughly chop the cooled crispy potatoes and fold gently into the dressing. The chopping is what makes this a salad rather than individual smashed potato bites; the irregular pieces distribute through the dressing and each forkful has some crispy surface, some soft interior, and a coating of herb yogurt. Serve immediately or within an hour; the potatoes soften in the dressing over time and the crunch diminishes as they sit.
A potato salad worth making in summer heat
Standard potato salad is fine but it’s the same dish everyone brings to a gathering. Smashed potato salad is close enough to be familiar and different enough to be interesting, and the crispy texture holds up to warm summer weather better than a soft, mayo-heavy salad that can feel heavy in the heat. The yogurt base is lighter and slightly acidic in a way that feels appropriate for warm-weather eating. Serves 4. Approximately 221 calories per serving.
Make it ahead
The dressing keeps refrigerated for three to four days. The smashed and roasted potatoes can be made ahead and kept at room temperature for a few hours or refrigerated overnight and re-crisped in a 425-degree oven for ten minutes. Combine only when ready to serve since the potatoes soften quickly once dressed.
Crispy Smashed Potato Salad
Description
Baby potatoes smashed and roasted until crispy, then chopped and folded into a lemon-herb Greek yogurt dressing. Lighter than classic potato salad. Serves 4.
Ingredients
Instructions
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Boil the baby potatoes in salted water until fully fork-tender, about 15 to 20 minutes. Drain and let sit for a few minutes to steam off excess moisture.
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Preheat the oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper and spread the potatoes out.
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Use the flat bottom of a glass or bowl to smash each potato to about 1/2 inch thick.
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Spray generously with olive oil and season with salt and pepper.
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Roast for 30 to 35 minutes until golden and very crispy. Remove from the oven and cool completely.
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While the potatoes cool, whisk together all dressing ingredients in a large bowl.
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Roughly chop the cooled crispy potatoes. Fold gently into the dressing. Transfer to a serving bowl and garnish with fresh herbs. Serve immediately..
Note
Serve within 30 to 60 minutes of combining potatoes with dressing; they soften as they sit. Cool potatoes completely before dressing. Nutrition per serving (approximate): 221 calories, 32g carbohydrates, 4g protein, 9g fat.
