Name: Crispy Smashed Potato Salad Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 1 ½ lbs baby potatoes; ¼ cup olive oil or avocado oil; 1 ½ teaspoons salt (1 teaspoon for boiling, ½ teaspoon for roasting); ½ teaspoon ground pepper; 1 large shallot, finely diced or ¼ red onion, diced; 2 Tablespoons chopped chives; 2 Tablespoons chopped dill; ½ cup vegan yogurt; 2 teaspoons dijon mustard; ½ Tablespoon red wine vinegar; ¼ teaspoon salt (more or less as desired); ¼ teaspoon ground black pepper (more or less as desired)

Jump to Recipe· 4.2 from 89 reviews

If you’re searching for a side dish that brings together the best of tender, crispy, and tangy flavors, this Crispy Smashed Potato Salad Recipe is your new go-to. Imagine golden roasted baby potatoes, gently smashed to create edges that roast up irresistibly crunchy, then tossed in a vibrant, creamy yogurt herb sauce that adds a fresh punch with every bite. This salad is simple yet full of personality, perfect for summer cookouts, weeknight dinners, or whenever you want a dish that’s both comforting and exciting. Trust me, once you try this Crispy Smashed Potato Salad Recipe, it’s going to become a staple in your recipe collection.

Ingredients You’ll Need

A large clear glass bowl filled with light brown baby potatoes, some whole and some cut in half, sits on a white marbled textured surface. Around the bowl, there are seven small white bowls and glasses containing various ingredients: a small white bowl filled with diced pale purple shallots, a clear glass with golden olive oil, a white scalloped bowl holding coarse salt and pepper mix, a small clear glass with dark red wine vinegar, a white bowl with white vegan yogurt showing a smooth texture, a small white bowl with chopped dark green chives, a tiny white bowl with fresh green dill, and another small white bowl with light brown Dijon mustard speckled with seeds. All the items are arranged neatly on the white marbled textured surface. Photo taken with an iphone --ar 4:5 --v 7

This recipe thrives on everyday ingredients that come together beautifully to create a dish bursting with flavor and texture. Each element is thoughtfully chosen to enhance the crispy potatoes and the creamy sauce, balancing freshness with a satisfying crunch.

Baby potatoes: The star of the dish, small and tender, perfect for smashing and roasting to crisp perfection.
Olive or avocado oil: Adds a rich base for roasting and helps create that coveted crispy exterior.
Salt and ground pepper: Essential seasonings that bring out the natural flavors of the potatoes and sauce.
Shallot or red onion: Provides a mild sharpness and crunch to the yogurt sauce.
Chopped chives and dill: Fresh herbs that brighten the dish with aromatic notes and vibrant color.
Vegan yogurt: Creates a creamy, tangy foundation that binds the salad without heaviness.
Dijon mustard: Adds a subtle kick and depth to the sauce.
Red wine vinegar: Lifts the flavors with its mild acidity, balancing the creaminess perfectly.

How to Make Crispy Smashed Potato Salad Recipe

Step 1: Boil the Potatoes

Start by prepping your baby potatoes so they cook evenly—cut larger ones in half. Boil them in salted water until they’re fork-tender, around 15 minutes, which ensures a soft inside ready to be smashed but still holds shape.

Step 2: Smash and Season the Potatoes

Once boiled and slightly cooled, place the potatoes on a baking sheet lined with parchment paper. Smash each one gently to flatten it while keeping it somewhat intact. The smashing creates more surface area to get wonderfully crispy during roasting. Brush them with oil and sprinkle with salt and pepper for flavor and crispiness.

Step 3: Roast to Crispy Perfection

Pop the tray into a hot oven at 425°F and roast for about 40 to 45 minutes. This slow roast crisps up the edges while keeping the center tender and fluffy—a texture that’s the heart of this Crispy Smashed Potato Salad Recipe.

Step 4: Prepare the Yogurt Herb Sauce

While the potatoes roast and cool, finely dice your shallot or red onion, and chop fresh chives and dill. Whisk these together with vegan yogurt, Dijon mustard, red wine vinegar, salt, and pepper until you get a thick, flavorful sauce ready to coat those golden potatoes.

Step 5: Combine and Toss

When the potatoes are cool enough to handle, gently toss them with the yogurt herb sauce. Every crispy nugget gets coated with tangy, herbal goodness, quickly making this dish a standout at any table.

How to Serve Crispy Smashed Potato Salad Recipe

A white bowl filled with a creamy light beige sauce mixed with small pieces of red onion and green herbs evenly spread throughout. The sauce has a thick, smooth texture with visible flecks of spice and finely chopped herbs, giving it a fresh look. The bowl is placed on a white marbled surface, enhancing the light tones of the dish. photo taken with an iphone --ar 4:5 --v 7

Garnishes

To add an extra splash of color and freshness, sprinkle more chopped dill and chives on top just before serving. A little extra herb brightness lifts the dish beautifully and makes it feel fresh and inviting.

Side Dishes

This salad pairs famously well with grilled meats, roasted veggies, or even plant-based main dishes for a hearty meal. Its zesty and crispy qualities make it a perfect companion that won’t overpower but will definitely impress.

Creative Ways to Present

Try serving this Crispy Smashed Potato Salad Recipe in a rustic wooden bowl for a cozy vibe, or plate it alongside a crisp green salad to create a vibrant plate. Another fun idea is to serve it warm or at room temperature; both ways offer slightly different, yet equally delicious experiences.

Make Ahead and Storage

Storing Leftovers

Store any leftover Crispy Smashed Potato Salad Recipe in an airtight container in the refrigerator for up to 3 days. The potatoes may soften a bit overnight but will still taste delicious and can be refreshed with a quick re-crisp in the oven.

Freezing

We don’t recommend freezing this salad because the texture of the crispy potatoes and creamy yogurt sauce won’t hold up well after thawing. It’s best enjoyed fresh or stored refrigerated.

Reheating

If you want to reheat leftovers, place the potatoes on a baking sheet and warm them in a 375°F oven for about 10 minutes to restore their crispiness. Add fresh yogurt sauce after warming to keep that bright, fresh flavor alive.

FAQs

Can I use regular yogurt instead of vegan yogurt in this recipe?

Absolutely! Regular plain yogurt works just as well and will add a lovely creaminess and tang to the dish. Choose Greek yogurt for a thicker sauce or a thinner variety if you prefer a lighter consistency.

What type of potatoes are best for this recipe?

Small baby potatoes are ideal because they cook evenly and smash nicely without falling apart, yielding the perfect crispy edges when roasted.

Can I prepare parts of this Crispy Smashed Potato Salad Recipe in advance?

You can boil the potatoes and even make the herb yogurt sauce a day ahead. Just combine and bake the potatoes right before serving to keep them at their crispiest.

Is this recipe suitable for vegans?

Yes, the recipe uses vegan yogurt and oil, making it completely plant-based while still full of flavor and satisfying texture.

What can I add to make this salad more filling?

To make it a heartier meal, consider tossing in some cooked chickpeas, roasted vegetables, or even topping with toasted nuts for added texture and protein.

Final Thoughts

I wholeheartedly encourage you to give this Crispy Smashed Potato Salad Recipe a try. It’s a delightful combination of crunchy, creamy, and fresh that’s sure to brighten your meals and impress guests. Simple ingredients, straightforward steps, and a result that feels special every time—this salad truly embodies comfort food with a fresh twist. You’ll find yourself reaching for this recipe again and again, and I’m just as excited for you to fall in love with it as I am.