This herby and creamy smashed potato salad is a crispy and refreshing take on classic potato salad. Crispy potatoes tossed in a creamy, herby dressing. Full of flavor and texture, this new potato salad is so addicting and wonderful!
What Makes This Recipe Great
Although I like traditional potato salad, it’s never been my favorite choice when it comes to picnic or BBQ food. However, this new viral TikTok way to prepare potato salad has been a game-changer in our house and I’ve been making it nonstop. It’s truly the perfect side dish. Here’s my take on Smashed Potato Salad!
Instead of cooking and chopping the potatoes into bite-size pieces or mashing them with a potato masher, baby potatoes are roasted until crispy and crunchy before getting tossed with a creamy herby dressing. The creaminess of the dressing with the crispy crunch of the roasted potatoes makes for amazing textures– something I feel like the regular recipe is missing!
Bring it to your family gatherings or summer BBQs or make it a delicious dinner side dish! And for more smashed potatoes recipes, check out this Dill Pickle Air Fryer Smashed Potatoes recipe.
Watch a Short Video of This Recipe
Ingredient Notes
- Baby potatoes: Use any color baby potato you like. I used baby gold potatoes.
- Sea salt
- Olive oil
- Shallot
- Mayonnaise: To make this recipe vegan, substitute vegan mayonnaise and vegan yogurt for the Greek yogurt and mayo in this recipe.
- Greek yogurt
- Fresh Parsley
- Green onion
- Lemon juice
- Dijon mustard
- Garlic cloves
- Dill
- Ground black pepper
Step-by-Step Instructions
- Preheat oven to 425 degrees F, and line a baking sheet with parchment paper. Brush 1 tbsp of olive oil all over the parchment paper.
- Bring a large pot with water to a boil over high heat, and add salt. Add the potatoes and boil for 10-15 minutes (depending on the size of the potatoes) until fork tender.
- Drain the pot and place potatoes on the prepared baking sheet. Use the bottom of a bowl or a glass jar to smash each potato to about 1/4 inch thick. Brush the remaining 1 tbsp of olive oil on top of the potatoes.
- Roast in the oven for 40-45 minutes, until crisp and golden brown.
- While the potatoes are roasting, combine all ingredients for the herby dressing in a large mixing bowl and whisk to combine. If you prefer, you can blend all the ingredients together to make a bright green dressing instead.
- Add shallots to the dressing.
- Once the potatoes are done roasting, cool at room temperature for 5-10 minutes then add to the bowl with the creamy dressing. Toss to combine and enjoy! As you serve, drizzle any additional dressing if you have any left and want to add more!
Expert Tips
- If you want, you can blend the dressing ingredients to make a smooth and vibrant green dressing. Personally, I like a bit more texture in my potato salad so I just whisk the ingredients together.
- The herby dressing can be made vegan using vegan mayo and vegan yogurt.
- You can always add additional ingredients depending on how you like your potato salad. Add crispy bacon or some mustard to the dressing, and let me know in the comments how your tweaks and substitutions turn out!
Storage Tips
- Store leftovers in an airtight container in the fridge for up to 3-4 days. The potatoes will soak up the dressing the longer it sits, but they’ll still be delicious.
More Potato Recipes
The BEST Instant Pot Mashed Potatoes
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The Best Crispy Smashed Potato Salad Recipe (Vegan Option)
Ingredients
- 1½ lb baby potatoes
- 1 tbsp sea salt
- 2 tbsp olive oil divided
- 1 shallot sliced
Herby Dressing
- 1/2 cup mayo
- 1/2 cup Greek yogurt
- 1/3 cup parsley chopped
- 1/3 cup green onions chopped
- 2 tbsp lemon juice
- 1 tsp dijon mustard
- 2 garlic cloves minced
- 1 tbsp dill chopped
- 1/2 tsp sea salt
- 1/4 tsp ground black pepper
Instructions
- Preheat oven to 425 degrees F, and line a baking sheet with parchment paper. Brush 1 tbsp of olive oil all over the parchment paper.
- Bring a large pot with water to a boil over high heat, and add salt. Add the potatoes and boil for 10-15 minutes (depending on the size of the potatoes) until fork tender.
- Drain the potatoes and transfer to the prepared baking sheet. Use the bottom of a bowl or a glass jar to smash each potato to about 1/4 inch thick. Brush the remaining 1 tbsp of olive oil on top of the potatoes, then sprinkle to taste with salt and pepper.
- Roast in the oven for 40-45 minutes, until crisp and browned.
- While the potatoes are roasting, combine all ingredients for the herby dressing in a large mixing bowl and whisk to combine. If you prefer, you can blend all the ingredients together to make a bright green dressing instead.
- Add shallots to the dressing.
- Once the potatoes are done roasting, cool for 5-10 minutes then add to the bowl with the dressing. Toss to combine and enjoy!
Video
Notes
Expert Tips
- If you want, you can blend the dressing ingredients to make a smooth and vibrant green dressing. Personally, I like a bit more texture in my potato salad so I just whisk the ingredients together.
- The herby dressing can be made vegan using vegan mayo and vegan yogurt.
- You can always add additional ingredients depending on how you like your potato salad. Add crispy bacon or some mustard to the dressing, and let me know in the comments how your tweaks and substitutions turn out!
Storage Tips
- Store leftovers in an airtight container in the fridge for up to 3-4 days. The potatoes will soak up the dressing the longer it sits, but they’ll still be delicious.
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This was amazing. I will be making it all summer. We loved the texture of the herby dressing without blending too!
Amazing! Thank you so much for leaving a review!!
This was absolutely amazing!!! I can’t give it enough stars. One of the favourite things I’ve ever made. Thank you.
So happy you enjoyed it! I appreciate you leaving a review. 💕