Crispy Smashed Potato Salad is everything you didn’t know you wanted in a potato salad. It starts with tender little potatoes that are boiled until soft, then smashed flat and roasted until their edges turn golden and crispy. The crispiness adds a fun crunch that perfectly contrasts with the creamy dressing and fresh herbs usually mixed in.
I love making this salad because it’s a little bit different from the standard potato salad you see at picnics. The smashed and roasted potatoes make each bite interesting and full of texture. A little tip: don’t be shy about letting the potatoes crisp up well in the oven — that’s where a lot of the magic happens! I like to add a bit of garlic and fresh parsley for a pop of flavor that always gets compliments.
This salad feels like the best companion to any BBQ or simple summer meal, but really, I’m happy eating it any time of year. I like serving it slightly warm or at room temperature so the potatoes keep their crispiness but the flavors can blend nicely. It’s one of those recipes I keep coming back to because it’s both comforting and fresh, a real crowd-pleaser every time.
Key Ingredients & Substitutions
Potatoes: Small new potatoes work best here thanks to their thin skin and creamy inside. If you can’t find new potatoes, baby Yukon Golds or fingerlings are great substitutes. Avoid starchy russets since they might fall apart when smashed.
Bacon: Bacon adds a nice smoky crunch. For a vegetarian option, try crispy smoked tempeh or omit it and add toasted nuts for crunch.
Sour Cream or Greek Yogurt: Both offer creaminess and a slight tang. Greek yogurt is a bit healthier and thicker. For dairy-free, try coconut yogurt or a vegan sour cream alternative.
Fresh Herbs: Dill, parsley, and chives bring a fresh pop that balances the crispy potatoes and creamy dressing. You can swap with cilantro or basil depending on your taste.
How Do You Get Potatoes Crispy but Still Soft Inside?
Balancing crispy edges with soft centers is the key in this recipe. Here’s how I do it:
- Boil potatoes just until tender but not falling apart. Test this by poking with a fork — they should slide in easily but keep their shape.
- Let cooked potatoes cool slightly. Gently smash them so they stay in one piece but have a flat surface for crisping.
- Use enough oil—drizzle and brush the potatoes well to encourage browning.
- Roast at a high temperature (425°F/220°C) so edges crisp quickly without drying out the inside.
- Don’t crowd the pan; give each potato space for air circulation to crisp evenly.
With these tips, you’ll get golden, crunchy edges and creamy potato centers every time.
Equipment You’ll Need
- Large baking sheet – I like it because it gives the potatoes plenty of space to get crispy evenly.
- Potato masher or the bottom of a glass – helps you gently smash the potatoes without breaking them apart.
- Small bowl and spoon – for mixing the dressing with herbs and garlic.
- Large pot – needed to boil the potatoes until tender.
- Cooking pan – for crisping the bacon until perfect.
Flavor Variations & Add-Ins
- Swap bacon for cooked pancetta or prosciutto for a different smoky flavor.
- Add roasted garlic or caramelized onions into the dressing for extra sweetness.
- Mix in roasted vegetables like bell peppers or cherry tomatoes for more color and flavor.
- Sprinkle with grated cheese like Parmesan or feta on top for added richness.
Crispy Smashed Potato Salad
Ingredients You’ll Need:
- 1.5 pounds baby or small new potatoes
- 3 tablespoons olive oil, divided
- Salt and freshly ground black pepper, to taste
- 4 slices bacon, cooked and chopped
- 1/2 cup sour cream or Greek yogurt
- 1 tablespoon lemon juice
- 1 tablespoon fresh chives, finely chopped
- 2 tablespoons fresh dill, chopped
- 2 tablespoons fresh parsley, chopped
- 1 garlic clove, minced
- Optional: red pepper flakes or chives for garnish
How Much Time Will You Need?
This recipe takes about 15-20 minutes to boil the potatoes, 25-30 minutes to roast for crispy edges, and a few minutes for prepping the dressing and bacon. Overall, expect around 45-55 minutes from start to finish.
Step-by-Step Instructions:
1. Boil the Potatoes:
Start by placing your baby potatoes in a large pot and cover them with cold, salted water. Bring to a boil and cook for 15-20 minutes until the potatoes are tender when poked with a fork. Drain well and let them cool just enough to handle.
2. Smash and Roast:
Line a baking sheet with parchment paper or lightly grease it. Place each potato on the sheet and gently smash it with the bottom of a glass or a potato masher so they flatten to about 1/2 inch thick but stay in one piece. Drizzle 2 tablespoons of olive oil over the smashed potatoes, sprinkle with salt and pepper, and roast in a preheated 425°F (220°C) oven for 25-30 minutes until the edges turn golden and crispy.
3. Prepare the Dressing and Bacon:
While the potatoes roast, mix together sour cream (or Greek yogurt), lemon juice, chives, dill, parsley, minced garlic, salt, and pepper in a small bowl. Cook the bacon over medium heat until crispy, then drain it on paper towels and chop into bite-sized pieces.
4. Assemble and Serve:
When the potatoes are ready, transfer them to a large bowl. Gently toss with the crispy bacon. Spoon the herbed sour cream dressing over the warm potatoes or serve it on the side. Add extra herbs or red pepper flakes for a finishing touch if you like. Serve the salad warm or at room temperature and enjoy the mix of crunchy, creamy, and fresh flavors!
Can I Use Frozen Potatoes for This Salad?
It’s best to use fresh baby or new potatoes for this recipe. Frozen potatoes may become waterlogged and won’t crisp up as nicely when roasted.
How Should I Store Leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven to help maintain the crispiness, or enjoy cold with a bit more dressing.
Can I Make This Salad Ahead of Time?
You can prepare the potatoes and dressing a day ahead, but wait until serving to roast the potatoes for the best crispy texture.
What Can I Substitute for Bacon?
For a vegetarian alternative, try crispy smoked tempeh, sautéed mushrooms, or simply add extra fresh herbs and toasted nuts for crunch.