If you love classic potato salad but want a new twist, this crispy smashed potato salad is for you! Instead of boiling and chopping potatoes like a traditional potato salad, I take baby potatoes, roast them until golden brown, and smash them to maximize the surface area—making them extra crispy. Toss with a creamy dressing packed with flavor and this might be your new favorite potato salad for summer BBQs and family gatherings!
I love potato salad. Like, really, deeply love it. If you invite me to a summer BBQ, you can bet I’m bringing a bowl of potato salad. And I’ve tried them all—Classic American, Deviled Egg, Bacon Ranch, German, French, Mediterranean, Italian, Scandinavian (okay, I’ll admit, the pickled herring was a step too far for me), Curried, Sweet Potato… I could go on and on. Suffice it to say, I’m a potato salad fanatic.
I grew up on the classic American version, but I still remember the day I watched a friend’s mom make a vinegar-based potato salad in her Cape Cod kitchen. It was so tangy and delicious. That moment changed potato salad for me—I realized there must so many delicious ways to make it, and I couldn’t wait to start trying them all myself. Fast forward to a few years ago when I ordered a fried potato salad at a BBQ joint. The idea sounded phenomenal, but the execution? Not so much. It was greasy, heavy, and lacked that perfect vinegary bite.
So, I started experimenting. After mastering crispy smashed potatoes, I turned them into the ultimate potato salad—one with a little crunch, fantastic flavor, and just the right amount of tang. And trust me, this one is DELICIOUS.
Why You’ll Love This Recipe
- Combines the best of crispy smashed potatoes and creamy potato salad in one bite.
- Uses fresh herbs, green onion, shallots, and banana peppers for brightness and balance.
- An easy perfect side dish for summer!
- Great for meal prep and stays flavorful after refrigeration.
Looking for more side dishes, salads, or appetizers? Try these; Butternut Squash Feta Salad with Maple Dijon Vinaigrette, Quick & Easy Fresh Pineapple Salsa, Easy Homemade Ranch Dressing, Ranch Cottage Cheese Dip - Easy High Protein Dip, or Easy Classic Hummus.
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Ingredients for Crispy Potato Salad
- Potatoes: Yellow baby potatoes work best.
- Herbs: Dill! Have I mentioned how much I love dill? I love dill to the point that by mid-summer last year my family was ready to rip all the dill out of my garden and hide it from me. Regardless, dill is a must for this potato salad. Chives and parsley are also important and green onions for garnish!
- Shallot: As with any time I suggest serving raw onion or shallot in a dish, I recommend dicing letting it soak in a bowl of cold water for ten minutes to take a little of the pungency out and soften the flavor a bit. You can also use red onion in place of shallot.
- Banana Peppers: Mild or hot but don't leave it out! Pickled (jarred) banana peppers and a delicious bite to this salad!
- Celery: To give the salad a little extra crunch.
- Mayonnaise: My two favorites are Kewpie and Dukes. Both are available in most grocery stores.
- Sour Cream: Use sour cream or plain Greek yogurt.
- Vinegar: Apple cider vinegar is my favorite in this recipe but white wine vinegar is also great.
- Mustard: Dijon mustard is best but yellow mustard is also a good option.
- Seasonings: When seasoning the potatoes, I use thyme. You could use oregano if you prefer. Garlic powder, salt, and black pepper are also needed!
See the recipe card below for quantities.
Step-by-Step Instructions
- Step 1 - Boil the Potatoes: Preheat the oven to 425°. Place potatoes in a large pot and cover with salted water. Bring to a boil over high heat and cook for 10-15 minutes, or until fork-tender. Drain and let cool slightly.
- Step 2 - Drain & Cool: Drain and let cool slightly.
- Step 3 - Smash: Line a prepared baking sheet with parchment paper or aluminum foil. Place potatoes on the sheet and use a potato masher, or the bottom of a glass to gently smash each potato. Drizzle with oil mix (olive oil + seasoning mix), making sure each potato is well coated.
- Step 4 - Roast: Roast in high heat for 25-30 minutes, flipping halfway, until edges are golden brown and crispy.
- Step 5 - Make the Creamy Dressing: In a small bowl, whisk together all dressing ingredients until smooth. Adjust seasoning with black pepper and salt if needed.
- Step 6 - Assemble the Salad: In a large mixing bowl, toss the crispy potatoes with the creamy dressing, celery, banana peppers, shallots, and fresh herbs.
- Step 7 - Serve or Store: Serve immediately or store in an airtight container in the fridge for up to 2 days. Enjoy this crispy smashed potato salad recipe cold or at room temperature!
Tips & Tricks for Crispy Potato Salad
- If you are making this for a crowd, double or triple the recipe.
- Use baby potatoes for their creamy texture and quick cooking time.
- Smash the potatoes while they’re still slightly warm to prevent crumbling. Smash gently—too much pressure will make them fall apart.
- Add a splash of the vinegary liquid from the jarred banana peppers for extra tang.
- Roast on high heat for maximum crispiness.
Variations
- Spicy Kick: Add a pinch of cayenne or red pepper flakes.
- Vegan-Friendly: Use dairy-free yogurt instead of sour cream and mayo.
- Bacon Lover’s Edition: Mix in crispy bacon bits for extra savory goodness.
Essential Equipment
- Large pot – For boiling the potatoes in salted water.
- Baking tray – To roast the smashed potatoes to crispy perfection.
- Sturdy water glass, potato masher, or bottom of a glass – To gently smash the potatoes.
- Large mixing bowl – For tossing the crispy potatoes with the creamy dressing.
- Small bowl – To whisk together the dressing ingredients.
- Tongs or spatula – To flip the potatoes while roasting.
- Measuring spoons and cups – For accurate ingredient measurements.
- Whisk – To mix the dressing ingredients until smooth.
- Sharp knife and cutting board – For chopping banana peppers, shallot, green onion, and fresh herbs.
Storaging Crispy Smashed Potato Salad
Store leftovers in an airtight container in the refrigerator for up to 3 days. To maintain crispiness, keep dressing separate and add just before serving.
I do not recommend freezing this salad.
Top Tip
When roasting the smashed potatoes don’t skimp on the olive oil—it helps achieve the perfect golden crisp!
FAQ
Yes, but cut them into smaller pieces for even cooking and smashability.
Yes! Roast the potatoes and store them separately, then toss with dressing before serving.
Apple cider vinegar or white wine vinegar work best for balance.
Absolutely! Warm crispy smashed potatoes with cool creamy dressing is a delicious contrast.
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Recipe
The Best Potato Salad with Crispy Smashed Potatoes
Equipment
- Large pot – For boiling the potatoes in salted water.
- Baking tray – To roast the smashed potatoes to crispy perfection.
- Sturdy water glass, potato masher, or bottom of a glass – To gently smash the potatoes.
- Large mixing bowl – For tossing the crispy potatoes with the creamy dressing.
- Small bowl – To whisk together the dressing ingredients.
- Tongs or spatula – To flip the potatoes while roasting.
- Measuring spoons and cups – For accurate ingredient measurements.
- Whisk – To mix the dressing ingredients until smooth.
- Sharp knife and cutting board – For chopping banana peppers, shallot, green onion, and fresh herbs.
Ingredients
For the Crispy Smashed Potatoes
- 1.5 lbs baby potatoes
- 1 teaspoon salt for boiling
- Enough olive oil to coat
- ½ teaspoon garlic powder
- ½ teaspoon dried thyme
- ¼ teaspoon black pepper
For the Creamy Dressing
- ½ cup sour cream
- ¼ cup mayonnaise
- 2 tablespoon lemon juice
- 1 tablespoon dijon mustard
- 1 tablespoon apple cider vinegar
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
- Salt to taste
Mix-ins
- 1 cup celery, chopped 2 to 3 ribs
- ¼ cup banana peppers, chopped mild or hot
- 2 tablespoons shallots, finely diced soak them in a bowl of cold water for 10 minutes to remove some of the raw onion bite
- 2 tablespoons chives, chopped
- 2 tablespoons fresh dill, chopped
- 1 tablespoon fresh parsley, chopped
- 2 tablespoons green onion, sliced optional, for garnish
Instructions
- Step 1 - Boil the Potatoes: Preheat the oven to 425°. Place potatoes in a large pot and cover with salted water. Bring to a boil over high heat and cook for 10-15 minutes, or until fork-tender. Drain and let cool slightly.
- Step 2 - Drain & Cool: Drain and let cool slightly.
- Step 3 - Smash: Line a prepared baking sheet with parchment paper or aluminum foil. Place potatoes on the sheet and use a potato masher, or the bottom of a glass to gently smash each potato. Drizzle with oil mix (olive oil + seasoning mix), making sure each potato is well coated.
- Step 4 - Roast: Roast in high heat for 25-30 minutes, flipping halfway, until edges are golden brown and crispy.
- Step 5 - Make the Creamy Dressing: In a small bowl, whisk together all dressing ingredients until smooth. Adjust seasoning with black pepper and salt if needed.
- Step 6 - Assemble the Salad: In a large mixing bowl, toss the crispy potatoes with the creamy dressing, celery, banana peppers, shallots, and fresh herbs.
- Step 7 - Serve or Store: Serve immediately or store in an airtight container in the fridge for up to 2 days. Enjoy this crispy smashed potato salad recipe cold or at room temperature!
Notes
Storaging Crispy Smashed Potato Salad
Store leftovers in an airtight container in the refrigerator for up to 3 days. To maintain crispiness, keep dressing separate and add just before serving. I do not recommend freezing this salad.Tips & Tricks for Crispy Potato Salad
- If you are making this for a crowd, double or triple the recipe.
- Use baby potatoes for their creamy texture and quick cooking time.
- Smash the potatoes while they’re still slightly warm to prevent crumbling. Smash gently—too much pressure will make them fall apart.
- Add a splash of the vinegary liquid from the jarred banana peppers for extra tang.
- Roast on high heat for maximum crispiness.
Variations
- Spicy Kick: Add a pinch of cayenne or red pepper flakes.
- Vegan-Friendly: Use dairy-free yogurt instead of sour cream and mayo.
- Bacon Lover’s Edition: Mix in crispy bacon bits for extra savory goodness.
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