Crispy Smashed Potato Salad | Crunchy & BBQ Side Dish

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There’s something magical about transforming humble potatoes into something unforgettable. Growing up on the Costa Brava, potatoes were always simple and comforting. But this Crispy Smashed Potato Salad brings a playful twist I absolutely love.

Imagine golden, crispy edges paired with a creamy, tangy dressing and bursts of fresh herbs. The first time I made it, it disappeared from the table in minutes. As a result, it is now my go-to for gatherings, and once you try it, you will understand why.

Why You’ll Love This Recipe

  • Incredible flavor in every bite: Therefore, the crispy edges and creamy, tangy, herb-packed dressing create a side dish that feels exciting and comforting at once
  • Texture heaven: Because the potatoes roast until golden, you get crunchy bites balanced by smooth sauce and pops of pickle
  • Perfectly customizable: Meanwhile, you can add bacon, swap herbs, or make it dairy-free depending on what you love most
  • Easy, chef-approved techniques: So even simple ingredients turn into a beautifully crisp and crowd-pleasing salad
Crispy Smashed Potato Salad | The Ultimate BBQ Side Dish
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Crispy Smashed Potato Salad | The Ultimate BBQ Side Dish

Cuisine: American, MediterraneanDifficulty: Easy
Prep time

10

minutes
Cooking Time

1

hour 
Servings

6

Calories per serving

280

kcal

Ingredients

  • 2 pounds baby potatoes (yellow or red)

  • 3 tablespoons olive oil

  • 3/4 cup Greek yogurt

  • 1/2 cup mayonnaise (Kewpie or regular)

  • 2 teaspoons Dijon mustard

  • Juice of 1/2 lemon

  • 1 garlic clove, minced

  • 1/4 cup fresh parsley, chopped

  • 1 dill pickle, finely chopped

  • 1 shallot, finely chopped

  • Salt and pepper, to taste

  • Scallions, for garnish

Directions

  • Boil the potatoes: Place the potatoes in salted water and bring to a boil. Cook for 7 to 8 minutes until just fork tender. Then drain and let them cool slightly.
  • Dry and smash: Pat the potatoes dry thoroughly. Meanwhile, transfer them to a lined baking sheet and gently smash each one to about 1/4 inch thick.
  • Season and roast: Brush the potatoes with olive oil, season with salt and pepper, and roast at 425°F (220°C) for 45 to 60 minutes. Flip halfway through until golden and crispy.
  • Prepare the dressing: In a bowl, whisk together the Greek yogurt, mayonnaise, Dijon mustard, lemon juice, garlic, and parsley until smooth. Then stir in the pickle and shallot.
  • Combine: Let the potatoes cool slightly, then gently toss them with the dressing. As a result, every bite gets creamy flavor while still keeping plenty of crisp texture.
  • Garnish and serve: Sprinkle with scallions and reserved crispy potato pieces. Serve warm for the very best texture and flavor.

    Chef’s Tips for Perfect Results

    • Dry the potatoes really well after boiling. Therefore, they roast instead of steam and develop those irresistible golden edges
    • Dust lightly with cornstarch for extra crunch. Meanwhile, this small step helps create an even crispier finish in the oven
    • Smash a few potatoes thinner than the rest. As a result, you get extra-crispy bits that make the perfect topping
    • Toss with dressing just before serving. Because of this, the salad keeps its contrast between crunchy potatoes and creamy sauce

    Equipment

    • Large pot
    • Baking sheet
    • Parchment paper
    • Potato masher or glass
    • Mixing bowls

    Storing, Freezing & Serving

    • Storing: Leftovers can be kept in an airtight container in the fridge for up to 3 days; however, the potatoes will soften over time
    • Freezing: Freezing is not recommended once assembled, because the creamy dressing and crisp texture do not hold up well
    • Serving: Serve warm or shortly after tossing for the best balance of crispy potatoes and creamy dressing
    • Make-ahead: Meanwhile, you can roast the potatoes and prepare the dressing separately, then reheat and combine just before serving

    Variations

    • Swap parsley for dill: This gives the salad a more classic potato salad flavor with extra freshness
    • Add crispy bacon: For a smoky, savory twist that pairs beautifully with the creamy dressing
    • Use all Greek yogurt: Create a lighter version by skipping the mayo while keeping the dressing creamy
    • Make it dairy-free or vegan: Use plant-based yogurt and mayo alternatives for the same satisfying texture

    Frequently Asked Questions

    Can I use larger potatoes?
    Yes, just cut them into chunks before boiling so they cook evenly and smash more easily.

    Can I air fry instead of roasting?
    Absolutely, air fry at 392°F (200°C) for about 18 to 22 minutes, flipping halfway through for even crispiness.

    How do I keep the potatoes crispy longer?
    Store the dressing separately and mix just before serving for the best texture.

    Conclusion

    This Crispy Smashed Potato Salad proves that even the most classic dishes can be reinvented in the most delicious way. Meanwhile, its irresistible crunch and creamy finish make it a side dish that always steals the spotlight.

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