Name: Crispy Smashed Potato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1½ lbs baby potatoes (red or gold); 2 tbsp olive oil; Salt and pepper, to taste; ⅓ cup mayonnaise; 2 tbsp sour cream or Greek yogurt; 1 tbsp Dijon mustard; 1 tbsp apple cider vinegar; 1 tsp honey; 1 small garlic clove, minced; Salt and pepper, to taste; ¼ cup red onion, finely diced; ⅓ cup celery, finely chopped; 2 tbsp chopped dill pickles or relish; 2 tbsp fresh dill, chopped; 2 tbsp chives, chopped

Why You’ll Love This Recipe

I love how this recipe brings together the rich, comforting flavor of roasted potatoes with the brightness of fresh herbs and the zing of pickles and vinegar. The texture is everything: crispy edges on the potatoes, a creamy dressing, and a satisfying crunch from celery and red onion. It’s easy to make, completely customizable, and a guaranteed crowd-pleaser at BBQs, potlucks, or even served with a simple grilled protein at home.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 ½ lbs baby potatoes (red or gold)
2 tablespoons olive oil
Salt and pepper, to taste

For the Dressing:
1/3 cup mayonnaise
2 tablespoons sour cream or Greek yogurt
1 tablespoon Dijon mustard
1 tablespoon apple cider vinegar
1 teaspoon honey
1 small garlic clove, minced
Salt and pepper, to taste

Add-Ins:
1/4 cup red onion, finely diced
1/3 cup celery, finely chopped
2 tablespoons chopped dill pickles or relish
2 tablespoons fresh dill, chopped
2 tablespoons chives, chopped

directions

I start by preheating my oven to 425°F (220°C) and lining a baking sheet with parchment paper.
I boil the baby potatoes in salted water for about 15–20 minutes until they’re fork-tender.
After draining, I let them cool slightly before placing them on the baking sheet and smashing them gently with the bottom of a glass.
Then, I drizzle them with olive oil, season with salt and pepper, and roast them for 25–30 minutes until they’re golden and crispy.
While the potatoes roast, I whisk together the mayonnaise, sour cream, Dijon mustard, vinegar, honey, garlic, and a bit of salt and pepper to make the dressing.
Once the potatoes are done, I combine them in a large bowl with the red onion, celery, pickles, dill, and chives.
I pour the dressing over everything and toss gently until well coated.
This salad is delicious warm, at room temperature, or even chilled straight from the fridge.

Servings and timing

Prep Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Servings: 6 servings
Calories per serving: 270 kcal

Variations

I like swapping the sour cream for full-fat Greek yogurt when I want a slightly tangier, lighter flavor. Sometimes I toss in crumbled feta or goat cheese for an extra layer of richness. For a smoky twist, I add a dash of smoked paprika or some crispy bacon bits. And if I’m craving a bit of heat, a few chopped pickled jalapeños do the trick beautifully.

storage/reheating

I store any leftovers in an airtight container in the fridge for up to 3 days. The crispy texture softens a bit over time, but the flavor only deepens. I usually enjoy it cold, but if I want to reheat, I gently warm it in a skillet over low heat to revive some of the crispiness.

FAQs

What kind of potatoes work best for smashed potato salad?

I prefer baby red or gold potatoes—they’re small, creamy, and hold their shape beautifully after smashing and roasting.

Can I make this salad ahead of time?

Yes, I often make it a few hours ahead and chill it in the fridge. Just give it a gentle stir before serving to freshen it up.

Is this recipe vegetarian?

Absolutely! It’s a vegetarian dish, and it’s easy to adapt for different diets by using dairy-free mayo or yogurt if needed.

Can I use dried herbs instead of fresh?

Fresh herbs give the salad its vibrant flavor, but in a pinch, I use about 1/3 the amount of dried dill and chives.

What proteins go well with this potato salad?

I like serving it alongside grilled chicken, steak, or even roasted tofu for a balanced, satisfying meal.

Conclusion

This crispy smashed potato salad is everything I want in a side dish—warm and hearty yet fresh and tangy. It’s a step up from traditional potato salads, thanks to the roasted texture and herby punch. Whether I’m bringing it to a party or just making a comforting meal at home, this salad never lets me down.