The Best Potato Salad with Crispy Smashed Potatoes
Layla @ Poppy Trail Table
This crispy potato salad takes classic potato salad to the next level with its perfect amount of crunch from roasted, smashed potatoes and creamy dressing. Try it for your next summer BBQ or family gathering—it’ll be a hit!
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
1.5lbsbaby potatoes
1teaspoonsaltfor boiling
Enough olive oil to coat
½teaspoongarlic powder
½teaspoondried thyme
¼teaspoonblack pepper
For the Creamy Dressing
½cupsour cream
¼cupmayonnaise
2tablespoonlemon juice
1tablespoondijon mustard
1tablespoonapple cider vinegar
½teaspoongarlic powder
½teaspoonblack pepper
Salt to taste
Mix-ins
1cupcelery, chopped2 to 3 ribs
¼cupbanana peppers, choppedmild or hot
2tablespoonsshallots, finely dicedsoak them in a bowl of cold water for 10 minutes to remove some of the raw onion bite
2tablespoonschives, chopped
2tablespoonsfresh dill, chopped
1tablespoonfresh parsley, chopped
2tablespoonsgreen onion, slicedoptional, 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.