Crispy Smashed Potato Salad Recipe

There's something irresistibly satisfying about the crunch of a crispy potato paired with the creamy tang of a classic potato salad dressing. This Crispy Smashed Potato Salad brings both to the table—combining the golden edges of oven-roasted smashed potatoes with a fresh, herby dressing that soaks into every nook and cranny.

I first made this dish on a whim after roasting too many baby potatoes for dinner one night. What started as a happy accident has now become my go-to recipe for potlucks, summer barbecues, and those nights when I need something that's equal parts comfort and crunch.

Why You'll Love This Crispy Smashed Potato Salad

Get ready to meet your new favorite way to enjoy potato salad. This version takes everything you love about the classic and kicks it up a notch with texture and bold flavor.

It’s the perfect balance of crispy and creamy. Instead of boiling potatoes into mush, we roast smashed baby potatoes until their edges are golden and crackly. Then we toss them with a punchy dressing that clings to every crisped crevice.

No mayo, no problem. This recipe uses a zesty, mustard-forward vinaigrette with olive oil and vinegar—making it a great alternative for those who prefer lighter, dairy-free sides (and it's picnic-safe, too!).

It’s easy to prep ahead. You can roast the potatoes earlier in the day or even the night before. Let them cool, then crisp them back up in the oven right before serving.

Perfect for any gathering. Whether it's a casual cookout, a family dinner, or a weekday lunch, this salad hits the sweet spot between impressive and low-effort.

With flavor, texture, and flexibility all working in its favor, this potato salad is anything but ordinary.

Ingredients Notes

The beauty of this Crispy Smashed Potato Salad is how just a few humble ingredients can create something special. Each component is carefully chosen to balance bold flavor with fresh brightness.

Baby potatoes are the star of the show. I recommend using small yellow or red-skinned potatoes—about the size of a golf ball. They roast beautifully and smash easily without falling apart, creating those jagged edges that crisp up like magic in the oven.

Olive oil does more than coat the potatoes—it helps them develop that irresistible crust during roasting. Use a good-quality extra-virgin olive oil for both roasting and in the vinaigrette to keep the flavor bold and grassy.

Dijon mustard and red wine vinegar form the base of the dressing. The mustard adds creaminess and tang without needing mayo, while the vinegar provides a bright, acidic lift that cuts through the richness of the potatoes.

Fresh herbs like dill, parsley, and chives are non-negotiable for that fresh-from-the-garden feel. Chop them finely and mix them in right before serving for a punch of color and freshness.

You won’t need any fancy tools here—just a baking sheet, parchment paper, a sturdy glass or potato masher for smashing, and a large mixing bowl.

How To Make This Crispy Smashed Potato Salad

Creating this crave-worthy salad is simpler than it looks. It’s a straightforward process with big payoff in both taste and texture.

Start by boiling the baby potatoes in salted water just until fork-tender—about 12 to 15 minutes depending on their size. You want them soft enough to smash but not falling apart.

Once cooked, drain and let the potatoes cool slightly on a baking sheet lined with parchment. Using a flat-bottomed glass, gently press each potato until it splits and flattens but still holds together. The thinner you smash them, the crispier the edges will get.

Drizzle the smashed potatoes generously with olive oil, season with salt and pepper, and roast in a hot oven (425°F/220°C) for 25–30 minutes, flipping halfway through. You're aiming for golden, crispy edges with tender centers.

While the potatoes roast, whisk together your vinaigrette—Dijon mustard, red wine vinegar, olive oil, minced shallot, and a pinch of salt. Stir in the chopped herbs just before serving to keep them fresh and vibrant.

Once the potatoes are done, let them cool slightly, then gently toss them with the dressing in a large bowl. Some will break apart a bit—and that’s exactly what you want. Those crispy shards soak up the dressing and deliver flavor in every bite.

The entire process takes about 45 minutes from start to finish—and the result is a dish that feels elevated but is rooted in simplicity.

Storage Options

This salad is best enjoyed fresh, while the potatoes are still crisp, but leftovers can be stored and still taste amazing.

To store, transfer the cooled salad to an airtight container and refrigerate for up to 3 days. The potatoes will soften slightly but the flavor remains bright and herby.

For best texture, consider keeping the roasted potatoes and dressing separate if you’re planning ahead. Then, combine just before serving to maintain maximum crispness.

Freezing isn’t recommended, as roasted potatoes tend to become mealy when thawed and reheated.

To reheat, pop the potatoes in a hot oven for 10–15 minutes at 400°F to restore some crispness, then drizzle with fresh dressing and herbs.

Variations and Substitutions

One of the best things about this recipe is how customizable it is. You can tweak it based on what’s in your fridge or who you’re feeding.

For a richer version, add a dollop of sour cream or Greek yogurt to the dressing for a tangy creaminess that mimics traditional potato salad.

Need a vegan or dairy-free option? You’re already there! Just double-check your mustard brand to ensure it’s plant-based.

Want to add protein? Toss in crumbled bacon, chopped boiled eggs, or even some flaked smoked salmon. Each brings something different to the table and turns the salad into a complete meal.

For extra crunch and brightness, try mixing in pickled red onions, capers, or finely diced celery.

Don't be afraid to make this recipe your own. Once you’ve tried the basic version, you’ll find endless ways to experiment while keeping the essence of what makes this salad so good.

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