Crispy Smashed Potato Salad | Creamy, Crunchy & Flavourful

Table of Contents

Description

This Crispy Smashed Potato Salad takes classic potato salad to the next level! Golden, crispy smashed potatoes are tossed in a creamy, tangy dressing with fresh herbs and crunchy add-ins. It’s the perfect mix of crispy edges, fluffy centers, and rich flavour—ideal for BBQs, gatherings, or a next-level side dish.

Servings

Serves: 4–5 people

Ingredients

For potatoes:

1.5 lbs baby potatoes 🥔
2 tbsp olive oil
Salt & black pepper to taste

For dressing:

1/2 cup mayonnaise
2 tbsp Greek yogurt or sour cream
1 tbsp Dijon mustard
1 tbsp lemon juice 🍋
1 clove garlic (minced)

Add-ins:

1/4 cup red onion (finely chopped)
1/3 cup celery (chopped)
3–4 strips cooked bacon (crumbled) 🥓 (optional)
2 tbsp fresh parsley (chopped) 🌿

Instructions

Boil potatoes:
Cook potatoes in salted water for 12–15 minutes until fork-tender. Drain.
Smash & roast:
Place potatoes on a baking tray and gently smash them.
Drizzle with olive oil, season with salt and pepper.
Roast at 425°F (220°C) for 20–25 minutes until crispy and golden.
Make dressing:
In a bowl, mix mayo, yogurt, mustard, lemon juice, and garlic.
Assemble salad:
Let potatoes cool slightly, then toss with dressing, onion, celery, and bacon.
Finish:
Garnish with fresh parsley and serve warm or slightly chilled.

Notes

Don’t overcrowd the tray for crispier potatoes
Let potatoes cool slightly before mixing
Dressing can be adjusted to taste

Tips

Add pickles for extra tang 🥒
Use air fryer for extra crispiness 🔥
Swap mayo for a lighter yogurt-based dressing

Nutritional Info (Approx per serving)

Calories: 320
Protein: 6g
Fat: 18g
Carbs: 32g

Benefits

Great source of energy from potatoes
Balanced textures for satisfaction
Can be customized healthier
Perfect crowd-pleaser dish

Q&A

Q: Can I make it ahead?
A: Yes, but add dressing just before serving for best texture.

Q: Can I make it vegetarian?
A: Yes, skip bacon or use plant-based bacon.

Q: Can I store leftovers?
A: Store in fridge for up to 3 days.

Q: Can I use large potatoes?
A: Yes, just cut them into chunks before boiling.