Crispy Smashed Potato Salad
Golden smashed potatoes are roasted until irresistibly crisp and golden, then tossed with a creamy herby dressing, crunchy cucumbers, radishes, and pickles for the most satisfying potato salad to add to potlucks or outdoor cookouts.
Jump to Recipe
Why You Will Love This Potato Salad
- The texture is unmatched. Crispy roasted potatoes paired with creamy dressing and crunchy vegetables create something magical!
- Big flavor with simple ingredients. Fresh herbs, two types of mustard, garlic, and pickles give this salad layers of savory, tangy goodness.
- A fun twist on classic potato salad. If you’re ready to switch things up from the usual boiled-potato version, this recipe delivers.
- Easy to make ahead. You can prep the dressing and vegetables in advance, then roast and toss the potatoes just before serving.
Ingredient Notes
- Baby Gold or Fingerling Potatoes – Small potatoes work best here because they smash easily and develop lots of crispy edges in the oven. Baby gold potatoes create a creamy center, while fingerlings add a slightly firmer texture.
- Mayonnaise – The base of the dressing.
- Dijon Mustard + Stone-Ground Mustard – Using both creates a great balance of tangy flavor and texture. Dijon adds smooth sharpness while stone-ground mustard contributes little pops of mustard seed throughout.
- Pickle Relish – Adds a touch of sweetness and extra pickle flavor that complements the dressing. I always love using a little pickle relish in my regular potato salad too.
- Fresh Dill and Chives – Fresh herbs make a huge difference here. They add freshness and give the salad that classic potato salad flavor everyone loves.
- Persian Cucumber
- Radishes
- Pickles
Tips To Make The Best Smashed Potato Salad
Don’t Overcook the Potatoes – Cook the potatoes until they’re just fork-tender. Overcooked potatoes can fall apart when smashed and become too soft after roasting.
Smash Gently – Use the bottom of a drinking glass or measuring cup and apply gentle pressure. You want flattened potatoes, not mashed potatoes.
Give Them Space – Spread the potatoes out on the baking sheet so they roast instead of steam. Crowding the pan prevents maximum crispiness.
Let the Potatoes Cool Slightly – Allow the potatoes to rest for 10–15 minutes after roasting. This helps them maintain their crispy texture when mixed with the dressing.
Season Every Layer – Season the potatoes before roasting and taste the finished salad before serving. My biggest mistake is under seasoned potatoes!
Variations to Try
- Add Crispy Bacon – A handful of chopped crispy bacon adds amazing smoky flavor and even more crunch. I’m thinking maybe a BLT smashed potato salad next or maybe even and bacon and corn one! Yumm!
- Make It Spicy – Stir a spoonful of chopped pickled jalapeños into the dressing or add a pinch of cayenne pepper.
- Add Hard-Boiled Eggs – For a more traditional potato salad feel, fold in chopped hard-boiled eggs.
- Swap the Herbs – Fresh parsley, tarragon, or green onions work beautifully if that’s what you have on hand.
- Try a Ranch-Inspired Dressing Version – Replace some of the mayonnaise with sour cream and add extra herbs for a ranch-style twist.
What to Pair With Crispy Smashed Potato Salad
This potato salad pairs well with just about any grilled or roasted main dish.
- Grilled burgers
- Lemon Basil Chicken Skewers
- BBQ chicken
- Pulled pork sandwiches
- Smoked brisket
- Chimichurri Steak
- Grilled steak
For a complete summer spread, serve it alongside fresh fruit, corn on the cob, and a simple green salad.
If you make these Smashed Potato Salad, be sure to leave a comment and/or give this recipe a rating! I’d love to hear what you think about it, or better yet, see what you’re cooking! Tag me, @fettysfoodblog with your creation.
Crispy Smashed Potato Salad
Ingredients
For the Potatoes
- 2½ pounds baby gold potatoes or fingerling potatoes
- 3 tablespoons olive oil, divided
- Salt and pepper, to taste
For the Dressing
- ¾ cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon stone-ground mustard
- 1 tablespoon pickle relish
- 2 teaspoons apple cider vinegar
- 2 garlic cloves, finely grated
- 2 tablespoons chopped fresh dill
- 2 tablespoons chopped fresh chives
- Salt and pepper, to taste
For the Salad
- 1 cup diced Persian cucumber
- 4-5 radishes, thinly sliced
- ½ cup diced pickles
Instructions
- Preheat the oven to 450 F.
- Place the potatoes in a large pot and cover with cold, salted water. Bring to a boil and cook until just fork-tender, about 18-20 minutes depending on size. Drain and let them cool for 5 minutes.
- Oil a large baking sheet with 1 tablespoon oil. Transfer the potatoes to the baking sheet. Using the bottom of a glass or measuring cup, gently smash each potato until about ½ inch thick. Drizzle with 2 tablespoons oil and season with salt and pepper, to taste.
- Roast for 20-25 minutes, flipping once halfway through, until deeply golden and crispy around the edges. Allow the potatoes to cool for 10–15 minutes so they stay crisp when dressed.
- In a bowl, whisk together the mayonnaise, both mustards, relish, apple cider vinegar, garlic, dill, and chives. Season with salt and pepper, to taste.
- Add the cucumber, radishes, and pickles to a large bowl along with the dressing and toss to combine.
- Gently fold in the warm crispy potatoes, being careful not to break them up too much. Taste and adjust the salt and pepper as needed and serve.
