Crispy Smashed Potato Salad is a fun twist on classic potato salad that brings together crispy, golden smashed potatoes and a creamy dressing full of flavor. The potatoes get boiled until tender, then gently smashed and roasted until they have those irresistibly crunchy edges that make each bite satisfying. Adding fresh herbs and tangy pickles gives this salad a bright, fresh taste that stands out.
I love making this salad when I want something a little different but still comforting. The crispy edges on the potatoes remind me of my favorite roasted potatoes, but the creamy dressing keeps it in that familiar potato salad zone. A little tip: don’t be shy about smashing the potatoes enough to get good crispiness, but keep them in big enough pieces so you still get that soft, fluffy inside.
This salad is perfect for picnics, barbecues, or just as a side dish with your favorite grilled meats. I often serve it right out of the pan, still warm, because it’s so hard to wait! It always gets compliments, and I find myself coming back for seconds. Plus, it’s easy to make ahead, which is a huge win when I’m busy or feeding a crowd.
Key Ingredients & Substitutions
Baby Yukon Gold potatoes: These are perfect because they hold their shape well and have a creamy texture. If you can’t find Yukon Gold, baby red potatoes work great too for a similar texture.
Bacon: Adds a smoky, crispy crunch that pairs well with creamy dressing. For a vegetarian option, try smoked paprika or crispy fried shallots instead.
Sour cream and mayonnaise: These create a rich, creamy dressing. Greek yogurt can substitute for sour cream if you want a tangier, lighter option.
Fresh herbs (dill, parsley, chives): Fresh herbs bring brightness and freshness. If you lack fresh, dried herbs can work but use less – about one-third.
Dijon mustard and vinegar/lemon juice: Both add a mild tang and depth to the dressing, balancing richness. If you don’t have Dijon, yellow mustard is okay.
How Do You Get the Potatoes Crispy Yet Soft Inside?
The secret is in how you handle and roast the potatoes:
- Boil potatoes just until fork-tender; don’t overcook them or they’ll fall apart.
- Drain well, then gently “smash” each potato on a baking sheet using the bottom of a glass or masher. Smash enough to flatten but keep some chunkiness for that soft middle.
- Drizzle generously with olive oil—this helps crisp the edges in the oven.
- Roast at a high temperature (425°F/220°C) so the outsides get golden and crispy while the inside stays fluffy.
- Don’t crowd them on the pan; give each piece space to get crisp.
This method gives you potatoes that are crispy on the outside and tender inside—a perfect base for the creamy dressing and crunchy bacon topping.
Equipment You’ll Need
- Large pot – I like a big pot because it gives enough space to cook the potatoes evenly.
- Colander – makes draining the potatoes quick and mess-free.
- Baking sheet lined with parchment paper or lightly greased – helps the potatoes roast evenly and crisp up nicely.
- Glass or potato masher – perfect for gently smashing the potatoes without breaking them apart.
- Oven – for roasting the smashed potatoes until golden and crispy.
- Skillet – for cooking the bacon to crispy perfection.
- Mixing bowl – to whip up the flavorful dressing with herbs and seasonings.
- Serving bowl or platter – to toss and serve the finished salad.
Flavor Variations & Add-Ins
- Try adding crumbled feta or blue cheese for a tangy, creamy twist that pairs well with herbs.
- Swap bacon for crispy pancetta or prosciutto for a more savory, salty flavor.
- Mix in roasted vegetables like cherry tomatoes, bell peppers, or green beans for extra color and flavor.
- Add a splash of hot sauce or smoked paprika to the dressing for a spicy kick or smoky depth.
Crispy Smashed Potato Salad
Ingredients You’ll Need:
Potatoes & Bacon:
- 2 pounds baby Yukon Gold potatoes
- 4 slices bacon
Dressing:
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 2 tablespoons chopped fresh dill
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh chives
- 1 teaspoon Dijon mustard
- 1 teaspoon apple cider vinegar or lemon juice
- 1 clove garlic, minced
- Salt and freshly ground black pepper, to taste
- Olive oil, for roasting
- Optional garnish: extra fresh herbs (dill, parsley)
How Much Time Will You Need?
This recipe takes about 15-20 minutes to boil the potatoes, plus 30 minutes roasting time, and around 10 minutes for preparation and mixing ingredients. Expect to spend about 50-60 minutes total from start to finish.
Step-by-Step Instructions:
1. Cooking the Potatoes:
Start by washing the baby Yukon Gold potatoes well. Place them in a large pot, cover with salted water, and bring to a boil. Cook until the potatoes are just tender when pierced with a fork, about 15-20 minutes. Drain and allow them to cool enough to handle.
2. Smashing and Roasting:
Lay the potatoes on a baking sheet lined with parchment paper or lightly greased with olive oil. Using the bottom of a glass or a potato masher, gently press down on each potato to “smash” it flat but still keep it in big pieces. Drizzle generously with olive oil and season with salt and pepper. Roast in a 425°F (220°C) oven for 25-30 minutes until golden and crispy on the edges.
3. Preparing the Dressing and Final Assembly:
While the potatoes are roasting, cook the bacon in a skillet over medium heat until crispy. Remove bacon and drain on paper towels, then crumble. In a medium bowl, mix together the sour cream, mayonnaise, chopped dill, parsley, chives, Dijon mustard, apple cider vinegar or lemon juice, minced garlic, salt, and pepper until well combined.
Once the potatoes are done, transfer them to a large bowl while still warm. Gently toss the potatoes with the creamy herb dressing. Sprinkle the crumbled bacon on top, and garnish with extra chopped herbs if you like. Serve warm or at room temperature for a delicious salad with crunchy edges and fresh flavors.
Can I Use Frozen Potatoes for This Recipe?
It’s best to use fresh baby Yukon Gold potatoes for the best texture. Frozen potatoes tend to be too soft and won’t crisp up well when smashed and roasted.
Can I Make This Salad Ahead of Time?
Yes! You can prepare the potatoes and dressing separately, then toss them together just before serving. Store cooked potatoes and dressing in airtight containers in the fridge for up to 2 days.
How Do I Reheat Leftover Crispy Smashed Potato Salad?
To keep the potatoes crispy, reheat them in the oven at 350°F (175°C) for 10-15 minutes rather than the microwave. Add the dressing and bacon after reheating to keep everything fresh.
What Can I Substitute for Bacon?
If you prefer a vegetarian option, try crispy fried shallots, smoked paprika, or toasted nuts to add crunch and flavor without the meat.