Crispy Smashed Potato Salad

Smashed potato salad takes everything you love about classic potato salad and adds a step that changes the texture completely. Instead of boiling cubes whole, you boil small potatoes, smash them flat, roast them until crispy, then toss them with the dressing while they’re still warm. The result: a potato salad with crispy edges and a creamy center.

Why You’ll Love This Crispy Smashed Potato Salad

Why smashed potato salad is better:

• Crispy + creamy — roasted smashed potatoes have texture that boiled cubes can’t match.
• Warm or cold — great fresh from the oven or after an hour in the fridge.
• Potato flavor amplified — roasting concentrates the flavor.
• Make-ahead friendly — actually improves as it sits.

Ingredients

Use small potatoes — baby Yukon Golds work best:

• 2 lb small Yukon Gold potatoes
• 3 tbsp olive oil
• Kosher salt and black pepper
• ½ cup mayonnaise
• 2 tbsp Dijon mustard
• 1 tbsp apple cider vinegar
• 3 stalks celery, diced small
• ¼ cup red onion, finely diced
• 3 tbsp fresh dill, chopped
• 2 hard-boiled eggs, chopped (optional)
• Flaky sea salt for finishing

Potato size matters

Small, uniform potatoes cook evenly and smash flat without falling apart. If larger than 2 inches, cut in half before boiling.

Equipment You’ll Need

• Large pot for boiling
• Sheet pan for smashing
• Potato masher or fork
• Parchment paper

How to Make Crispy Smashed Potato Salad

Step 1 — Boil the potatoes (15 minutes)

Place potatoes in a pot, cover with cold water by 1 inch, add salt. Bring to a boil, then simmer. Cook until a knife slides in with no resistance — about 12-15 minutes. Drain and let steam dry for 2 minutes.

Step 2 — Smash and roast (25 minutes)

Heat oven to 425°F. Spread potatoes on a parchment-lined sheet pan. Use the bottom of a glass to smash each potato to about ½ inch thick. Drizzle with olive oil. Season with salt and pepper. Roast 20-25 minutes until edges are deeply golden.

Step 3 — Make the dressing (3 minutes)

Whisk mayo, Dijon mustard, and apple cider vinegar. Fold in celery, red onion, dill, and eggs.

Step 4 — Toss and serve (2 minutes)

Transfer hot crispy potatoes to a large bowl. Pour dressing over and toss gently. The dressing will melt into the crispy edges. Finish with flaky sea salt and extra dill.

Pro Tips for Best Results

Don’t skip the drying step. After boiling, let potatoes steam dry for 2 minutes. Moisture prevents crisping.

Use parchment paper. The potatoes will stick to a bare pan.

Warm dressing absorption. The hot potatoes soak up the dressing like a cold salad never will.

Variations & Substitutions

Bacon smashed potato salad

Add 6 strips of crumbled crispy bacon to the dressing.

Vegan version

Use vegan mayo, skip the eggs, add 2 tbsp capers.

Spicy version

Add 1 tsp smoked paprika and ½ tsp cayenne to the dressing.

Storage, Make-Ahead & Reheating

Refrigerator: Up to 4 days. The potatoes soften but the flavor deepens.

Don’t freeze. The dressing separates.

What to Serve With Crispy Smashed Potato Salad

This smashed potato salad is the side dish for every summer cookout. Serve it alongside grilled chicken, burgers, or smoked brisket.

• Grilled Steak with Chimichurri
• Sheet Pan Lemon Herb Chicken Thighs
• Garlic Butter Steak Bites with Asparagus

Nutrition Information

Per serving (⅙ of recipe): approximately 280 calories, 5 g protein, 28 g carbohydrates, 17 g fat, 3 g fiber.

Frequently Asked Questions

Can I use red potatoes?

Yes. Red potatoes hold their shape well. Yukon Golds are creamier, but both work.

Can I make this ahead for a potluck?

Yes — make it the morning of and refrigerate. The crispy edges will soften slightly, but the flavor improves.

Why are my potatoes not getting crispy?

Oven not hot enough (use 425°F+), potatoes too wet after boiling, or pan overcrowded.

Once you try smashed potato salad, you’ll never go back to the boiled-cube version. Save this one for your next summer gathering.