Smashed Potato Salad (with Yogurt Dressing)
This Smashed Potato Salad is everything you love about crispy roasted potatoes and creamy potato salad, all in one dish. Golden, crunchy edges meet a tangy, creamy dressing for a side dish that feels fun, familiar, and a little unexpected!
Potato salad has always been one of my favorite side dishes, and honestly, it shows if you’ve spent any time browsing my blog. Between my shrimp potato salad and my creamy potato and egg salad, it’s clear I’m always finding new ways to play with potatoes, textures, and dressings.
This smashed potato salad might be my favorite version yet! It’s nearly perfect, with potatoes that are crispy on the outside but still fluffy in the center, paired with a creamy dressing that doesn’t weigh them down!
What is a smashed potato salad?
Smashed potato salad combines boiled baby potatoes that are smashed and roasted until crispy, then tossed with a creamy dressing and fresh herbs. It’s a hybrid of roasted potatoes and classic potato salad, offering more texture, more flavor, and a little extra crunch!
Ingredient Notes
- Baby potatoes: You’ll want small potatoes here. Fingerlings, Yukon Gold, or red-skinned potatoes all work well, as long as they are baby-sized.
- Olive oil: Helps the potatoes crisp up in the oven while adding flavor!
- Salt & pepper: Simple seasoning that enhances the natural flavor of the potatoes.
- Greek yogurt: Forms the base of the dressing, adding tang and creaminess without feeling heavy.
- Mayonnaise: Adds richness and classic potato salad flavor. You can replace it with more yogurt if preferred.
- Dijon mustard: Brings a subtle sharpness that balances the creamy dressing.
- Lemon juice or white wine vinegar: Adds brightness and keeps the salad from tasting flat!
- Garlic powder: Provides gentle garlic flavor without overpowering the dressing.
- Smoked paprika (optional): Adds a hint of smokiness that pairs nicely with the crispy potatoes.
- Green onions: Add freshness.
- Fresh herbs: Parsley or dill both work beautifully here, depending on your preference.
- Pickles or capers (optional): Add a salty, briny pop that cuts through the richness!
Variations & Substitutions
Swap the herbs depending on what you have! Dill gives a classic potato salad vibe, while parsley keeps things fresh and clean. Chives also work well here.
For extra crunch, add crispy bacon bits or toasted breadcrumbs on top just before serving. You can also make this dairy-free by using a plant-based yogurt and mayo.
Tips for the Best Smashed Potato Salad
- Boil until just fork-tender. Overcooked potatoes can fall apart when smashed. You want them tender but still sturdy.
- Don’t overcrowd the pan. Give the potatoes space on the baking sheet so they roast instead of steam. This is key for crispy edges!
- Flip halfway through roasting. Turning the potatoes ensures even browning and crispiness on both sides.
- Let the potatoes cool slightly before dressing. Tossing them while piping hot can thin out the dressing. A short rest keeps everything creamy and well-coated.
- Season in layers. Season the potatoes with salt before roasting and taste the dressing before tossing. This builds flavor throughout the dish.
Serving Suggestions
Serve this crispy smashed potato salad recipe warm or at room temperature for the best texture. It pairs perfectly with anything coming off the grill. I love it with grilled salmon with corn salsa, carne asada, or grilled chicken! It’s also a great addition to potlucks and picnics since it holds up well outside of the fridge for short periods!
Frequently Asked Questions
Can I make this smashed potato salad ahead of time?
Yes, you can make the yogurt dressing and roast the potatoes ahead of time and store them separately. Toss with the dressing just before serving for the best texture.
What potatoes work best for crispy smashed potato salad?
Baby potatoes like fingerlings, Yukon Golds, or red potatoes work best because they hold their shape and crisp nicely.
How should I store smashed potato salad?
Store smashed potato salad in an airtight container in the refrigerator for up to 3 days. Keep in mind that the potatoes will lose some of their crispiness as they chill, but the flavor will still be great.
Can I serve it cold?
It’s best at room temperature or slightly warm, but leftovers can be served cold and still taste great.
What protein can I add?
Try chopped boiled eggs, crumbled bacon, grilled chicken, shrimp, or chickpeas for a heartier dish.
Smashed Potato Salad
Ingredients
For the roasted smashed potatoes
- 1.5 lbs baby potatoes Fingerlings, Yukon Gold or red-skinned
- 2–3 tbsp olive oil
- ½ tsp salt
- ¼ tsp pepper
For the creamy dressing:
- ½ cup plain Greek yogurt
- 1/4 cup mayonnaise or use more Greek yogurt instead of the mayo
- 1 tsp Dijon mustard
- 1 tbsp lemon juice or white wine vinegar
- ½ tsp garlic powder
- 1/4 tsp smoked paprika optional
- ½ tsp Salt & ¼ tsp pepper
Toppings:
- 2 green onions sliced
- 1/4 cup fresh parsley or dill chopped
- 2 tbsp chopped pickles or capers optional
Instructions
Boil the potatoes:
- Place baby potatoes in a pot of salted water and boil until fork-tender (about 15–20 minutes). Drain and let cool slightly.
Smash and roast:
- Preheat the oven to 425°F (220°C). Transfer potatoes to a baking sheet lined with parchment paper.
- Gently smash each one with the bottom of a cup or jar.
- Drizzle with olive oil and sprinkle with salt and pepper.
- Roast for 25–30 minutes, flipping halfway through, until crispy and golden.
Make the dressing:
- In a bowl, whisk together yogurt, mayo, mustard, lemon juice, garlic powder, paprika, salt, and pepper.
Assemble the salad:
- Let the crispy potatoes cool for 5–10 minutes so they don’t steam the dressing.
- Toss them gently with the dressing, green onions, parsley and pickles.
- Garnish with extra herbs and serve warm or at room temp.
Photos of the step by step preparation process for crispy mashed potato salad with yogurt dressing:
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