Crispy Smashed Potato Salad with Creamy Herb Dressing

Crispy Smashed Potato Salad

Small potatoes are boiled until tender, smashed, and roasted until their rough edges turn golden and crisp. They become a creamy potato salad when folded with a lemon-Dijon dressing, but they keep their irregular shape and soft centers. Scallions, dill, and black pepper finish the dish.

Dress the potatoes shortly before serving. The creamy coating softens the roasted edges as it sits, so leave some browned patches exposed and serve the salad warm or near room temperature.

Ingredients for Crispy Smashed Potato Salad

• 2 pounds small red or mixed baby potatoes, preferably similar in size (about 900g)
• 3 tablespoons olive oil
• 3/4 teaspoon fine salt, plus more for the boiling water and to taste
• 1/2 cup mayonnaise (about 115g)
• 1/4 cup plain Greek yogurt (about 60g)
• 2 teaspoons Dijon mustard
• 1 tablespoon fresh lemon juice
• 4 scallions, thinly sliced
• 2 tablespoons finely chopped fresh dill
• 1/2 teaspoon coarsely ground black pepper, or to taste

Similarly sized small gold potatoes also work. For a plant-based dressing, replace both the mayonnaise and yogurt with vegan versions; use plain, unsweetened yogurt.

Yield: 6 side servings. Prep: 15 minutes. Cook: about 50–60 minutes. Total: about 70–80 minutes, including a brief rest.

How to Make Crispy Smashed Potato Salad

1. Boil the potatoes: Put the potatoes in a large saucepan and cover with salted water. Bring to a steady boil and cook for about 12–18 minutes, checking after 12 minutes. A fork should slide in easily, but the potatoes should still hold together when lifted. Preheat the oven to 425°F (220°C) while they boil.
2. Drain and smash: Drain well and let the potatoes steam-dry for a few minutes. Arrange them across two large baking sheets with space between pieces. Gently press each potato with the bottom of a measuring cup or glass to about 1/2 inch thick, leaving the centers together and the edges irregular.
3. Oil and roast: Drizzle or brush the potatoes with the olive oil, coating the rough edges, and season with the 3/4 teaspoon salt and some of the pepper. Roast uncovered for about 35–45 minutes, checking their color after 30 minutes. They are ready when they have substantial golden-brown patches, crisp edges, and tender centers. After about 20–25 minutes, turn pieces that hold together using a thin spatula; leave fragile pieces undisturbed. Rotate or swap the sheets as needed for even browning.
4. Mix the dressing: While the potatoes roast, stir together the mayonnaise, yogurt, Dijon, lemon juice, dill, and most of the scallions. Add some of the remaining pepper and taste for salt. Reserve a few scallions and a little pepper for serving.
5. Dress and serve: Let the roasted potatoes stand for about 5 minutes. Gently fold them with the dressing just before serving, keeping the pieces separate and some browned surfaces visible. Pile loosely onto a serving plate and finish with the reserved scallions and pepper.

How to Get Crisp, Golden Edges

Drain the potatoes thoroughly before smashing so surface moisture can evaporate. Press them to about 1/2 inch: thick pieces have less surface to brown, while very thin pieces can break when turned. Two spaced baking sheets give the potatoes room to roast rather than steam. If they are still pale at 45 minutes, keep roasting until the rough edges are visibly browned; potato size, tray loading, and oven performance affect the timing.

For a dressing-free take on smashed potatoes, try garlic Parmesan smashed potatoes.

When to Add the Dressing

Let the potatoes cool briefly, then fold in the dressing close to serving. It should cling in patches rather than hide every crisp edge. The salad will soften as it sits; for a version made with boiled potato pieces instead, see classic creamy potato salad.

Make-Ahead and Leftovers

For make-ahead preparation, refrigerate the roasted potatoes and dressing separately, then combine them close to serving. If needed, re-crisp the undressed potatoes in a 425°F oven for about 5–10 minutes. Let them cool briefly before adding the dressing.

Refrigerate leftovers promptly in an airtight container for up to 3–4 days. Fully dressed leftovers will be softer; reheating them will not restore their original crispness.

Nutrition

Approximate nutrition per serving, based on 6 side servings: 320 calories, 4g protein, 21g fat, and 28g carbohydrates. Approximate values per 100g of finished salad: 175 calories, 2g protein, 12g fat, and 15g carbohydrates. Values vary with the mayonnaise, yogurt, and moisture lost during roasting.