When I tell you I ran to the kitchen to make this fantastic crispy smashed potato salad, I’m not kidding!
Potatoes are my favorite food group. And smashed potatoes hold a special place in my heart.
But crispy smashed potatoes with a herby, creamy dressing? That’s my love language right there.
This dish is rich and chock-full of incredible texture. Make it for your next get-together, and it’ll be the talk of the night!
Potato Salad With A Crispy Twist
TikTok is my new favorite place to find recipes. They don’t always work, but with over 14 million views, it’s safe to say that this trend is worth the hype.
And @hungryhappens has never failed to impress.
But this crispy smashed potato salad might just top all her other recipes!
Here’s why you’ll love it:
Incredible Texture: The contrast of the crispy, golden brown potatoes with the creamy dressing is to die for. It elevates this dish beyond a standard potato salad.
Flavor Explosion: This dish has so much flavor, thanks to the garlic, Dijon, kewpie mayo, and pickles!
Versatile Side: Potatoes pair well with pretty much everything. But this crispy potato salad is the perfect partner for smokey meats, making it a go-to choice for any summer gathering.
Twist on Tradition: Regular potato salad is great, but this version, with all its texture, is so much more exciting.
Finally, it’s a breeze to make. Check out this video to see how easily it comes together:
How to Make Crispy Smashed Potato Salad
This recipe looks a lot like a standard potato salad. There’s just one more step, which takes just a few minutes.
Here’s how to make this viral side dish:
1. PREP. Preheat the oven to 425°F and line a baking sheet with parchment paper.
2. BOIL. Cook the potatoes in salted water for 7-8 minutes until just fork tender, then drain and cool slightly.
3. SMASH. Use the bottom of a glass to smash the spuds on the prepared baking sheet.
4. ROAST. Brush the flattened potatoes with olive oil and season with salt and pepper. Then, roast for 45-60 minutes, flipping halfway, until crispy and golden brown.
5. WHISK. Add the dressing ingredients to a bowl and whisk until smooth. Stir the chopped pickle and shallot at the end and season with salt and pepper to taste.
6. TOSS. Cool the potatoes for a few minutes, and then toss them in the herbed yogurt dressing. Save some crispy bits for topping.
7. GARNISH. Serve warm with the extra potatoes and chopped scallions.
Recipe Tips and Variations
When I first saw this, I thought it was potato salad topped with chunks of fried chicken (hey, that’s not a bad idea…).
I tweaked the recipe slightly because I’m not a fan of dill and thought pickles would make a fun flavor contrast.
And, as always, you can add to or modify it how you like.
But before you start, check out these tips and variations:
- Use small potatoes. You need the right skin-to-flesh ratio to make them crispy and keep them from falling apart.
- Don’t over-boil the spuds. They should be just fork tender, but not soft. If they’re too soft, they’ll fall apart when smashing.
- Dry thoroughly. After boiling, let the potatoes cool slightly, and then dry them well with paper towels. This ensures maximum crispiness.
- Don’t skip the oil. Without it, they won’t be crispy.
- Smash some extra flat. The potatoes should be evenly sized so they get nice and crispy. But I like to have a few pieces smashed extra thin so they’re crunchy to the max. I save those for the topping.
- Add crunch. This dish is already super crunchy. But for even more texture, try adding diced celery and crumbled bacon bits.
- Add cornstarch. Dust the potatoes with a light coating of cornstarch before roasting, and they’ll be extra crunchy.
- Enjoy the day it’s made. The longer the potatoes sit in the dressing, the softer they’ll become. So, it’s best to eat this on the day you make it.
How to Store
As mentioned, this is best enjoyed the day it’s made. But you can make it ahead and store leftovers if you have them.
Here’s how:
To Make Ahead: The day before, prep the dressing, cover, and chill, and roast the potatoes, cool, and store in an airtight container. Reheat the potatoes in a skillet to make them crispy, then combine and enjoy.
To Store: Wrap cold leftovers in an airtight container for up to 1 day. Any longer and the potatoes will turn soggy.
More Viral TikTok Recipes To Try
Candied Grapes
Kylie Jenner Ramen Recipe
Angel Milk
Feta Pasta
Crispy Smashed Potato Salad
4
servings10
minutes1
hourThis crispy smashed potato salad is rich and chock-full of incredible texture. Make it for your next get-together, and it’ll be the talk of the night!
Ingredients
2 pounds baby potatoes (mini yellow potatoes)
3 tablespoons olive oil, divided
1/2 teaspoon salt
1/4 teaspoon pepper
3/4 cup Greek yogurt
1/2 cup kewpie mayonnaise (or regular mayo)
2 teaspoons Dijon mustard
1/2 lemon, juiced
1 garlic clove, minced
1/4 cup fresh parsley, chopped
salt and pepper, to taste
1 dill pickle, finely chopped
1 shallot, finely chopped
1-2 scallions for garnish, optional
Instructions
- Preheat the oven to 425°F and line a baking sheet with parchment paper (you may need 2 sheets if they’re small).
- Place the potatoes in a large pot of well-salted cold water. Bring to a boil over medium heat and cook for 7-8 minutes – until just fork tender. Drain and let cool slightly.
- Pat the potatoes dry with a paper towel, then transfer them to the baking sheet. Gently smash each potato with the bottom of a glass.
- Brush with 2 tablespoons of olive oil and season generously with salt and pepper. Roast for 45-60 minutes, flipping halfway, until until golden brown and crispy.
- While the potatoes cook, whisk the remaining 1 tablespoon of olive oil with the yogurt, mayo, Dijon, lemon juice, garlic, and parsley until smooth. Stir in the chopped pickle and shallot, taste, and season with salt and pepper, as needed. Cover and refrigerate.
- When the potatoes are done, remove the tray from the oven and let cool for 5 minutes. Save some crispy brown potato bits for the topping, then transfer them to a large bowl and gently toss with the herbed yogurt dressing until evenly coated.
- Garnish with chopped scallions and crispy potato bits. Serve warm and enjoy.
Notes
- Don’t over-boil the spuds. They should be just fork tender, but not soft. If they’re too soft, they’ll fall apart when smashing.
- Dry thoroughly. After boiling, let the potatoes cool slightly, and then dry them well with paper towels. This ensures maximum crispiness.
I made this for dinner tonight and we said no less than fifteen times how amazing it was. This is a keeper recipe for sure. Thank you!
Hi Annie!
You just made my day 🙂
So happy you and your family loved it as much as I do!
Thanks for sharing! Does it keep long?
Hi Vanessa!
I usually say to keep this for just one day.
But it should keep well in the fridge for 3-4 days.
Just keep in mind, the potatoes will soften as they sit in the dressing – it’ll still taste good, though!
Whoa! I’m not a huge potato salad person, but this is Good!!
Hi Melissa!
So happy you liked it! It’s my new fave side dish – I’m a bit obsessed 🙂
I wonder If this would work with tator tots
Hi Alex!
I think if you made them extra crispy, it would work well!
If you try it, let me know how it comes out 🙂
Do you have a cookbook or cookbooks that we can buy with these recipes in them? I certainly would be interested.
Fingers crossed that one may be coming soon!
I cannot have dairy or eggs, but this looked too good not to try. Wanted to share that with vegan sour cream in place of the yogurt & vegan mayo it was absolutely delicious. I shared it at a family event and everyone loved it!
Hi Karen, that’s such a great tip! I’ll be sure to try it the next time I have vegan guests coming over. It’s one of my favorites!
Oh my WOW! This was seriously the best potato salad I have ever had. I didn’t even have all the ingredients that you listed (but most of them) and it was still amazing.. I can imagine if I followed the recipe exactly…. I will be making this over and over again.. Thank you so much!! All I can say is WOW!
I love it, too, Wendy! It’s the texture for me. It’s SO GOOD.
WOW AMAZING. This was by far the easiest and best tasting Potato Salad I have ever had and made. I recommend this to everyone. I added bacon and doubled the recipe, I made two trays of smashed potatoes, on the second one I drizzled honey and OMG so delicious. Thank you for posting,. Enjoy!
Hi Tonya!
So happy you liked the recipe 🙂
It quickly became my go-to for parties and BBQs!
Quick question. You mentioned sprinkling the potatoes with cornstarch. Do you do this before you brush with oil or oil then sprinkle with cornstarch? TY!
Hi Deanne!
Brush the potatoes with the oil then dust them lightly with cornstarch. I use a mini sifter to make it easier.
You don’t need a lot, just a light coating 🙂
Hi Kim, do you think I can boil the potatoes a day ahead, without smashing them. Then the rest of the steps the next day? Will it be better if I keep potatoes in a cool place without putting into fridge?
Thanks
Hi May!
You can totally make the spud ahead, if needed.
Boil the potatoes as instructed in the recipe, then let them cool completely.
Store them in an airtight container in the fridge 1-2 days.
When ready to cook, smash and bake as instructed in the recipe 🙂