There’s something irresistibly satisfying about biting into a warm, golden-brown smashed potato—crispy on the edges, tender on the inside. Combine that crunch with creamy dressing, fresh herbs, and a pop of tang, and you’ve got a potato salad that blows the classic version out of the water.

This Crispy Smashed Potato Salad was born out of a craving for texture. Regular potato salad is good, but I missed the crunch! After one bite of this version, even my mayo-hating brother asked for seconds. It’s now a staple at cookouts, potlucks, and honestly, Tuesday night dinners.

Let’s dig into what makes this recipe so crave-worthy.

Why You'll Love This Crispy Smashed Potato Salad

Get ready to fall in love with your new favorite twist on a summertime classic. This Crispy Smashed Potato Salad brings bold texture, vibrant flavor, and irresistible crunch to your plate.

First, the texture is everything. The potatoes are boiled until just tender, then smashed and roasted until their edges turn crispy and golden. That contrast between the crispy skin and the fluffy center makes every bite memorable.

It’s also incredibly flavorful. Instead of a heavy, overly creamy dressing, this version uses a tangy Dijon vinaigrette with a touch of mayo for silkiness. Add capers, shallots, and loads of fresh dill, and each forkful bursts with zesty, herby brightness.

This salad is ideal for gatherings. It can be served warm, room temperature, or chilled, and it holds up beautifully on a buffet table without getting soggy. Plus, the crispy texture actually improves with a bit of resting time.

And let’s not forget—it’s easy and flexible. No fancy ingredients or complicated steps. You can swap herbs, tweak the dressing, or add protein to make it a full meal. It’s endlessly adaptable to what’s in your fridge.

Next, let’s break down the ingredients that make it shine.

Ingredients Notes

The beauty of this Crispy Smashed Potato Salad lies in its humble, pantry-friendly ingredients. Each one is chosen for maximum flavor and texture payoff.

Baby Yukon Gold potatoes are the star of the show. Their creamy centers and thin skins make them ideal for smashing and roasting. They crisp up beautifully without falling apart and offer a naturally buttery flavor that anchors the dish.

Olive oil is crucial for roasting the potatoes. Don’t skimp here—generously brushing or drizzling the smashed potatoes ensures deep golden edges and that crave-worthy crunch. Use a good-quality extra virgin olive oil for the best flavor.

Dijon mustard brings a subtle heat and tang to the dressing. It works in tandem with red wine vinegar to cut through the richness of the potatoes, adding balance and brightness. Together, they create a dressing that’s punchy without being overpowering.

Capers and shallots add texture and bite. The capers bring salty, briny pops of flavor, while finely minced shallots lend a sweet, oniony note that melds into the dressing as it sits.

Fresh dill and chives round out the flavor with a fresh, herby lift. Dill gives a classic potato salad vibe, while chives offer a mellow onion finish. These herbs make the dish taste fresh, not heavy.

A large baking sheet and a potato masher (or the bottom of a glass) are all the equipment you need. Line the sheet with parchment paper for easier cleanup and better crisping.

How To Make This Crispy Smashed Potato Salad

Making this salad is surprisingly simple, with just a few easy steps to achieve that perfect combination of crispy, creamy, and tangy.

Start by boiling the potatoes in salted water until just fork-tender—about 15 minutes. You don’t want them falling apart, just soft enough to smash. Drain them and let them cool slightly on a towel-lined tray. A dry surface helps them crisp up later.

Next, smash the potatoes. Place them on a parchment-lined baking sheet and gently flatten each one with the bottom of a glass or a potato masher. Aim for about ½-inch thickness. Some cracks and craggly edges are ideal—that’s where the crispiness develops.

Drizzle or brush the potatoes generously with olive oil, then sprinkle with salt and pepper. Roast in a hot oven (around 425°F) for 25–30 minutes, flipping halfway if you want both sides ultra-crispy. The edges should be golden and crackly.

While the potatoes roast, make the dressing. In a bowl, whisk together olive oil, red wine vinegar, Dijon mustard, a spoonful of mayo, minced shallots, and chopped capers. Taste and adjust the seasoning—this dressing should be punchy and bright.

Once the potatoes are crispy, transfer them to a large bowl or serving platter. Drizzle the dressing over the top while they’re still warm so it soaks in a bit. Toss gently to coat, then sprinkle with chopped dill and chives. Serve warm or let it sit for a few minutes to meld.

The whole process takes under an hour, and most of it is hands-off. You’ll be rewarded with a dish that’s both rustic and refined, perfect for everyday dinners or summer celebrations.

Storage Options

Leftovers of this crispy potato salad are just as delicious the next day. In fact, the flavors deepen overnight, making it a great make-ahead option.

Store any remaining salad in an airtight container in the refrigerator for up to 3 days. The potatoes will soften slightly but still retain some of their crisp texture, especially if you reheat them.

To refresh the salad, spread the potatoes on a baking sheet and warm them in a 400°F oven for 10–15 minutes. This revives the crispy edges without drying them out.

If you’re packing leftovers for lunch or a picnic, you can enjoy the salad cold or at room temperature. The flavors hold up beautifully without reheating, and the tangy dressing keeps everything fresh.

Variations and Substitutions

This recipe is endlessly adaptable, so don’t hesitate to tweak it to suit your taste or what’s in your kitchen.

For a vegan version, simply leave out the mayo or swap it with a plant-based alternative. You could even skip it entirely and add a little extra olive oil for a vinaigrette-style dressing.

If you’re a fan of bacon, crispy crumbles make a savory, smoky addition. Toss them in just before serving to preserve their crunch.

To make it heartier, add soft-boiled eggs or grilled chicken on top. It transforms the salad into a satisfying lunch or light dinner.

No fresh herbs on hand? Use dried ones in a pinch—just reduce the quantity by about two-thirds, as dried herbs are more concentrated.

Feel free to experiment with the potatoes, too. Baby reds or fingerlings work beautifully. Just keep the sizes uniform so they cook evenly.

Once you’ve made this crispy smashed version, you may never go back to classic potato salad again. Try it your way, make it your own, and enjoy every crunchy, creamy bite.