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A wooden serving bowl with crispy smashed potato salad, a fork hovers above it with a bite of salad. A larger bowl and cutting board out of focus in the background.

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!
5 from 1 vote
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Salad, Side Dish
Cuisine American
Servings 6 Servings
Calories 525 kcal

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.
 

Nutrition

Calories: 525kcalCarbohydrates: 92gProtein: 16gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 5gMonounsaturated Fat: 4gCholesterol: 16mgSodium: 815mgPotassium: 1609mgFiber: 19gSugar: 31g
Nutrition Facts
The Best Potato Salad with Crispy Smashed Potatoes
Amount per Serving
Calories
525
% Daily Value*
Fat
 
15
g
23
%
Saturated Fat
 
4
g
25
%
Polyunsaturated Fat
 
5
g
Monounsaturated Fat
 
4
g
Cholesterol
 
16
mg
5
%
Sodium
 
815
mg
35
%
Potassium
 
1609
mg
46
%
Carbohydrates
 
92
g
31
%
Fiber
 
19
g
79
%
Sugar
 
31
g
34
%
Protein
 
16
g
32
%
* Percent Daily Values are based on a 2000 calorie diet.
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