Name: Smashed Potato Salad Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 2 lbs baby potatoes (red or yellow), scrubbed; 2 tablespoons olive oil; Salt and black pepper to taste; ½ cup mayonnaise; 2 tablespoons Dijon mustard; 1 tablespoon apple cider vinegar; 2 green onions, sliced; ¼ cup fresh dill, chopped; 2 celery stalks, finely diced; 3 hard-boiled eggs, chopped (optional); Paprika for garnish

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If you’re searching for hearty flavor, irresistible texture, and a playful spin on a summertime favorite, this Smashed Potato Salad Recipe is your new go-to! With golden, crispy roasted potatoes taking center stage, tossed in a creamy, zesty dressing loaded with fresh dill, crunchy celery, and pops of green onion, it’s guaranteed to wow everyone at your next picnic or potluck. Unlike traditional potato salads, this one celebrates contrast: soft centers, crisp edges, and vibrant, herby notes. Let’s dive in and shake up your potato salad game!

Smashed Potato Salad Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this Smashed Potato Salad Recipe is in its humble, straightforward ingredients—each one essential for building a symphony of flavors and textures. Nothing fancy or fussy here: just a handful of fresh items, a pantry staple or two, and you’re on your way to something unforgettable.

Baby potatoes (2 lbs, red or yellow): Their small size means perfectly tender interiors and maximum crispy edges after roasting.
Olive oil (2 tablespoons): Helps the potatoes achieve that craveable golden crunch in the oven.
Salt and black pepper: Essential for seasoning and balancing all the flavors—don’t skimp!
Mayonnaise (½ cup): The creamy heart of the dressing, binding every bite together.
Dijon mustard (2 tablespoons): Adds gentle heat and a tangy punch, cutting through the richness.
Apple cider vinegar (1 tablespoon): Brightens everything and lifts the flavors in the dressing.
Green onions (2, sliced): A little bit sharp, a little bit sweet, for fresh, oniony pops.
Fresh dill (¼ cup, chopped): This is the secret to the salad’s herby freshness and vibrant color.
Celery (2 stalks, finely diced): Adds a delightful crunch—classic in any potato salad.
Hard-boiled eggs (3, chopped, optional): Super satisfying and classic—skip for a lighter vibe, or include for extra richness.
Paprika (for garnish): Just a sprinkle for color and subtle warmth; don’t skip if you love a pop of red!

How to Make Smashed Potato Salad Recipe

Step 1: Boil the Baby Potatoes

Start by scrubbing those baby potatoes and dropping them into a big pot of salted water. Boil them gently for about 12 to 15 minutes—they should be just tender enough to pierce with a fork, but not falling apart. This step gives you that classic creamy potato texture at the center of every bite.

Step 2: Smash and Roast

Once they’re drained and have cooled off just a bit, spread them out onto a baking sheet lined with parchment. Now for the fun part: gently press each potato down with the bottom of a glass until flattened but still holding together. Drizzle with olive oil, sprinkle on plenty of salt and pepper, then roast at 425°F for 20 to 25 minutes, flipping halfway through, until they’re irresistibly crispy and golden on both sides. The roasting transforms these potatoes and gives the Smashed Potato Salad Recipe its signature texture!

Step 3: Prepare the Creamy Dressing

While those potatoes crisp up, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, and a pinch of salt and pepper in a large bowl. Add in the fresh dill, green onions, diced celery, and chopped hard-boiled eggs (if using). This dressing is bright, tangy, and absolutely packed with flavor, making each bite a standout.

Step 4: Toss and Finish

When the potatoes have cooled just enough to handle but are still slightly warm, gently toss them in your creamy dressing. The warmth helps the flavors meld and lets the dressing cling to every crispy crevice. Finish with a light dusting of paprika for color and serve either warm—for maximum cozy comfort—or chilled for a refreshing twist. That’s it—your Smashed Potato Salad Recipe is ready to steal the show!

How to Serve Smashed Potato Salad Recipe

Garnishes

A finishing sprinkle of paprika and a scattering of extra fresh dill or sliced green onions add both a burst of color and a bright, fresh flavor. Try a few capers for salty pops, or even crispy bacon bits if you’re feeling adventurous. The vibrant, herby look is half the charm!

Side Dishes

This Smashed Potato Salad Recipe is the ultimate companion for summer grilling—think barbecued chicken, burgers, or anything smoky and charred. For a lighter spread, pair with grilled asparagus, a summer corn salad, or juicy watermelon slices. It also shines alongside veggie kebabs, fish, or a hearty bean salad for a satisfying vegetarian feast.

Creative Ways to Present

Show off those golden edges by serving the salad piled high on a rustic platter, garnished generously and ready for scooping. For a backyard party, consider individual mason jars or little glass tumblers—each one a picture-perfect, grab-and-go serving. Bring it to a potluck in a shallow dish so those crispy potatoes don’t get buried, and watch it disappear.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, just pop them in an airtight container and refrigerate. The salad holds up well for up to 3 days. The flavors deepen as it sits—just be aware that the crispy edges soften with time, but the taste only improves!

Freezing

While it might be tempting, freezing isn’t the best move for this Smashed Potato Salad Recipe. Potatoes tend to lose their wonderful texture in the freezer, and the creamy dressing can break down when thawed. For the best experience, enjoy it fresh or once chilled from the fridge.

Reheating

If you prefer your salad warm (which is especially cozy in cooler months), gently reheat individual portions in the microwave or in a low oven just until warmed through. Stir a bit and taste for seasoning—you might want to add a dash more vinegar or a pinch of fresh herbs to refresh those flavors.

FAQs

Can I use regular potatoes instead of baby potatoes?

Absolutely! If you’re using larger potatoes, just cut them into evenly-sized chunks before boiling and smashing. The key is to keep the pieces uniform for even roasting and that irresistible crispy edge.

Is there a lighter alternative to mayonnaise?

Yes, for a tangy, lighter twist, swap half (or all) of the mayo for plain Greek yogurt. You’ll keep everything creamy while adding a subtle tang and a protein boost—plus, it pairs beautifully with the dill and mustard in the salad.

How far in advance can I make the Smashed Potato Salad Recipe?

You can make it up to 24 hours ahead! In fact, letting the flavors meld in the fridge often makes it even tastier. Just be sure to wait until just before serving to add any garnishes so they stay fresh and vibrant.

What’s the best way to keep the potatoes crispy?

To keep them as crispy as possible, let the potatoes cool briefly on the baking sheet before dressing, and toss them gently so they don’t break apart completely. For max crunch, serve the salad soon after tossing with the dressing.

Can I make this salad without eggs for a vegan version?

Of course! Simply skip the eggs and use your favorite vegan mayonnaise in the dressing. The salad will still have loads of flavor and that signature Smashed Potato Salad Recipe texture everyone loves.

Final Thoughts

If you’re ready to impress family and friends with something new, you can’t go wrong with the Smashed Potato Salad Recipe. Crispy, creamy, and loaded with flavor, it’s everything you love about classic potato salad with an irresistible upgrade. Give it a try this season and watch it become your most-requested potluck dish!

Smashed Potato Salad Recipe

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4.6 from 15 reviews

Author: admin
Total Time: 55 minutes
Yield: 6 servings 1x
Diet: Vegetarian

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Description

This Smashed Potato Salad recipe offers a delightful twist with its crispy roasted baby potatoes tossed in a creamy dressing. Perfect for picnics or as a side dish for any meal!

Ingredients

Scale

Baby Potatoes:

2 lbs baby potatoes (red or yellow), scrubbed

Others:

2 tablespoons olive oil
Salt and black pepper to taste
½ cup mayonnaise
2 tablespoons Dijon mustard
1 tablespoon apple cider vinegar
2 green onions, sliced
¼ cup fresh dill, chopped
2 celery stalks, finely diced
3 hard-boiled eggs, chopped (optional)
Paprika for garnish

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Instructions

Preheat the oven: Preheat to 425°F.

Boil baby potatoes until fork-tender. Smash each potato, drizzle with olive oil, salt, and pepper. Roast until crispy and golden.

Prepare the dressing: Whisk together mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper. Add celery, green onions, dill, and eggs.
Toss and serve: Coat the potatoes in dressing. Sprinkle with paprika. Serve warm or chilled.