5-Star Crispy Smashed Potato Salad Recipe

If you are craving a potato salad that breaks the mold of ordinary side dishes, then you simply have to try this 5-Star Crispy Smashed Potato Salad. It’s a spectacular blend of creamy, tangy dressing paired with irresistibly crispy smashed potatoes that stay crunchy on the outside yet tender inside. This dish elevates classic potato salad with fresh herbs, a luscious yogurt-mayo dressing, and an exciting texture that will have everyone asking for seconds. It’s perfect for BBQs, potlucks, or whenever you want to impress your friends with a dish that’s both comforting and delightfully unique.

Ingredients You’ll Need

The beauty of this salad lies in its simplicity. Each ingredient plays a crucial role, whether it’s the crisp texture of the smashed potatoes or the vibrant, creamy dressing packed with fresh herbs and bright acidity that wakes up every bite.

• 2 lbs baby potatoes: Small potatoes are perfect for smashing and roasting into crispy, golden discs.
• 1 tbsp olive oil: Adds richness and helps the potatoes crisp beautifully in the oven.
• Salt and pepper to taste: Essential for seasoning the potatoes and dressing, balancing every flavor.
• 3/4 cup Greek yogurt: Brings creaminess and a subtle tang that lightens the mayo’s richness.
• 1/2 cup Kewpie mayo: Adds smooth texture and a touch of umami, making the dressing irresistibly silky.
• 2 tsp Dijon mustard: Provides a gentle kick and complexity to the dressing.
• 1/2 large lemon, juiced: Brightens the flavors and lends a fresh citrus aroma.
• 2 tsp red wine vinegar: Enhances the tanginess and layers flavors perfectly with the lemon juice.
• 1 large garlic clove, minced: Infuses the dressing with depth and a mellow, savory bite.
• 1/4 cup fresh dill, chopped: Adds a fragrant, herbaceous note, key for that classic potato salad feel.
• 1/4 cup fresh parsley, chopped: Brightens the dish visually and adds a fresh, slightly peppery taste.
• 1 medium cucumber, seeded and finely chopped: Introduces a cool, crisp crunch and refreshing contrast.
• 1 shallot, finely chopped: Delivers a mild onion flavor without overpowering the salad.

How to Make 5-Star Crispy Smashed Potato Salad

Step 1: Prep the Oven and Potatoes

Start by preheating your oven to 425°F and lining a baking sheet with parchment paper to prevent sticking. Then, boil your baby potatoes in salted water until just fork-tender, usually around 7 minutes. This ensures the potatoes are soft enough to smash but still hold their shape beautifully upon roasting.

Step 2: Smash and Season

Drain the potatoes and dry them thoroughly to help them crisp up later. Place them carefully on your prepared baking sheet and gently press each one down with a glass, smashing it into a slightly flattened disc. Brush liberally with olive oil and sprinkle with salt and pepper — this step guarantees that perfect crispy crust once they hit the oven.

Step 3: Roast to Crispy Perfection

Pop the baking sheet into your hot oven and roast the potatoes for 50 to 60 minutes, turning once or twice if you like, until golden and irresistibly crispy. Some bits will brown up extra nicely — save these for a delicious garnish that adds an amazing crunch and visual appeal later.

Step 4: Whip Up the Dressing

While the potatoes roast, combine Greek yogurt, Kewpie mayo, Dijon mustard, lemon juice, red wine vinegar, minced garlic, dill, and parsley in a large bowl. Whisk everything together until smooth and creamy, making a dressing that’s both tangy and herbaceous — the perfect partner for the crispy potatoes.

Step 5: Mix in Fresh Crunch

Fold finely chopped cucumber and shallot into the dressing, adding a fresh, crisp contrast that brightens each bite. Pop this bowl in the fridge to let those flavors meld while your potatoes finish roasting.

Step 6: Combine and Garnish

Once the potatoes have cooled slightly, gently fold them into the chilled dressing, being careful to keep those lovely crispy edges intact. Finish by sprinkling on the reserved crispy bits, some fresh dill, and a crack of black pepper for an inviting, rustic presentation that’s as gorgeous as it is delicious.

How to Serve 5-Star Crispy Smashed Potato Salad

Garnishes

Don’t underestimate the power of garnishes! Adding a sprinkle of fresh dill, those golden crispy potato bits you reserved, or even a dusting of smoked paprika can elevate this salad’s visual and flavor appeal instantly. Fresh herbs add vibrant color and aroma, making your dish feel extra special.

Side Dishes

This 5-Star Crispy Smashed Potato Salad is an ideal companion to grilled meats, roasted chicken, or fresh seafood. It also pairs beautifully with crunchy garden salads or charcuterie boards. Its tangy, creamy nature complements smoky and savory dishes wonderfully, making it a versatile star at any meal.

Creative Ways to Present

Want to impress your guests even more? Serve this salad in individual mason jars layered with extra herbs or a drizzle of good olive oil. Or plate it on a rustic wooden board alongside grilled skewers for a casual, charming spread. The crispy texture and vibrant herbs make it an eye-catching dish wherever it goes.

Make Ahead and Storage

Storing Leftovers

This salad keeps exceptionally well when stored in an airtight container in the refrigerator for up to three days. Keep the potatoes separate if you want to maintain their maximum crispness; just give everything a gentle toss before serving.

Freezing

Freezing is not recommended for this salad since the yogurt-based dressing and crispy potatoes lose their texture after thawing. For best results, enjoy your salad fresh or refrigerate leftovers only.

Reheating

If you prefer your smashed potatoes warm, reheat them gently in a single layer in the oven at 375°F until heated through and crisp again. Avoid microwaving as it tends to make the potatoes soggy and the dressing less fresh.

FAQs

Can I use regular mayonnaise instead of Kewpie mayo?

Yes, you can substitute regular mayo if needed, but Kewpie mayo adds a signature creaminess and subtle umami flavor that really enhances the dressing’s depth.

What type of potatoes work best for this recipe?

Baby or new potatoes are ideal because they are perfect for smashing and roasting with a tender interior and crispy outside. Larger potatoes don’t crisp up the same way.

Is Greek yogurt necessary, or can I use sour cream?

Greek yogurt adds tang and creaminess while keeping the salad light. Sour cream would work as a substitute, but I recommend sticking to Greek yogurt for that bright, fresh flavor.

Can this salad be made vegan?

Absolutely! Swap the mayo and Greek yogurt for your favorite vegan alternatives, and use olive oil instead of any dairy-based ingredients in the dressing.

How long can I leave the salad out at a picnic or party?

It’s best to keep the salad chilled and out of direct sunlight, serving within two hours. If you are outside for longer, consider chilling portions in a cooler to keep it fresh and safe.

Final Thoughts

If you want to add a touch of magic to your next meal, trying this 5-Star Crispy Smashed Potato Salad is a must. It’s bursting with flavor, texture, and freshness that will make every bite memorable. Once you taste that perfect balance of crispy potatoes and creamy herb dressing, you’ll find it hard to go back to ordinary potato salad ever again. So roll up your sleeves because this recipe is a total game-changer you’ll want to make again and again!

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