Smashed Potato Salad

Smashed Potato Salad is a delightful twist on the classic potato salad we all know and love. It’s a fresh, textural upgrade that blends the creamy softness of boiled potatoes with the rustic charm of smashed, slightly crispy edges. I created this recipe because sometimes, traditional potato salad feels a little heavy or predictable. By smashing the potatoes before mixing them with tangy dressing and fresh herbs, you get a salad that’s both hearty and light, creamy yet crisp, making it a perfect companion for summer barbecues, casual lunches, or even as a comforting side to a cozy dinner.

If you’re looking for a potato salad that surprises you with every bite — creamy inside, slightly crunchy outside, and packed with layers of flavor — then this smashed potato salad will quickly become your new favorite. Keep reading to find out how easy it is to make and why it’s worth swapping out your regular potato salad for this one.

Why I Love This Recipe

What makes smashed potato salad truly special is its unique texture and versatility. Unlike the typical boiled and diced potato salad, this recipe invites you to gently smash the potatoes, creating edges that crisp up beautifully when lightly sautéed or baked. This technique adds an irresistible crunch that contrasts with the creamy, tangy dressing.

Smashed potato salad also allows the potatoes to soak up more flavor. The broken surfaces absorb the dressing better, resulting in every bite bursting with taste. It’s a recipe that balances freshness, creaminess, and a little rustic charm all at once.

I love that it’s easy to customize too — whether you want to add fresh herbs like dill or parsley, toss in some crunchy celery, or mix in a bit of tangy mustard or mayonnaise alternative. It’s a dish that fits effortlessly into casual gatherings or more formal meals, making it a reliable crowd-pleaser.

Plus, it’s incredibly forgiving. Even if you don’t have perfect potatoes or all the fancy ingredients, this salad still shines. It’s comfort food with a bit of a gourmet twist.

Ingredients for Smashed Potato Salad

For the best smashed potato salad, quality and texture matter. You want potatoes that hold their shape well but also become tender enough to smash without falling apart completely. Small waxy potatoes like baby Yukon Gold, red potatoes, or fingerlings work wonderfully.

The other ingredients are about building layers of flavor and balance:

• Potatoes: As mentioned, waxy or all-purpose potatoes with smooth skins.
• Dressing: A combination of mayonnaise and a little tangy mustard works perfectly. You can swap the mayo for Greek yogurt for a lighter twist.
• Fresh herbs: Parsley, dill, or chives bring brightness and freshness.
• Aromatics: Red onion or scallions add a little bite.
• Crunchy veggies: Celery or cucumber add texture contrast.
• Seasonings: Salt, pepper, and a splash of vinegar or lemon juice brighten the whole dish.

I always recommend using fresh herbs and high-quality condiments because they elevate the salad from good to outstanding.

How Much Time Will You Need

This recipe is straightforward and quick. Plan for about 40 to 50 minutes total, including prep and cooking.

• Boiling potatoes takes around 20 minutes depending on size.
• Cooling and smashing takes about 10 to 15 minutes.
• Mixing and seasoning the salad requires another 10 minutes.

It’s a perfect recipe to prepare while you’re getting other parts of your meal ready or as a make-ahead side dish for gatherings.

How to Make Smashed Potato Salad

Step 1: Choose your potatoes and give them a thorough rinse to remove any dirt. Leave the skins on for texture and nutrition.

Step 2: Place the potatoes in a large pot and cover them with cold salted water. Bring to a boil, then reduce to a simmer and cook until tender when pierced with a fork—usually about 15 to 20 minutes.

Step 3: Drain the potatoes and let them cool just enough to handle comfortably.

Step 4: Transfer the potatoes to a baking sheet or large plate. Using the bottom of a glass or a potato masher, gently press down on each potato to flatten it without breaking it into pieces. The goal is to create a smashed surface with some cracks and crevices.

Step 5: Optional but recommended—lightly drizzle olive oil over the smashed potatoes and roast them in a preheated oven at 425°F (220°C) for 15 to 20 minutes, flipping halfway through. This step crisps the edges and enhances flavor.

Step 6: While the potatoes roast, prepare the dressing. In a bowl, whisk together mayonnaise, a teaspoon of Dijon mustard, a splash of apple cider vinegar or lemon juice, salt, and pepper.

Step 7: Finely chop fresh herbs like parsley, dill, and chives. Dice red onion or scallions, and chop crunchy vegetables like celery or cucumber if using.

Step 8: Once the potatoes are roasted and crisped, transfer them to a large mixing bowl. While still warm, gently fold in the dressing, herbs, aromatics, and veggies. Toss carefully to coat without breaking the potatoes too much.

Step 9: Taste and adjust seasoning as needed. Chill the salad for at least 30 minutes before serving to let the flavors meld.

Substitutions

This smashed potato salad is versatile, so don’t hesitate to tweak ingredients to suit your preferences or dietary needs.

If you want a lighter version, swap mayonnaise for Greek yogurt or a vegan mayo alternative.

For different flavors, add a teaspoon of whole grain mustard or some minced garlic in the dressing.

If you don’t have fresh herbs, dried herbs like dill or parsley can work, though fresh is best.

You can substitute celery with crunchy bell peppers or even radishes for a peppery bite.

For a dairy-free version, use plant-based mayo and skip any dairy-based toppings.

The key is to maintain balance — creamy, tangy, fresh, and a little crunchy.

Best Side Dishes for Smashed Potato Salad

To create a complete meal and enhance your eating experience, here are three fantastic side dishes that pair beautifully with smashed potato salad:

• Grilled Lemon Herb Chicken — The smoky char and citrusy notes complement the salad’s freshness.
• Roasted Asparagus with Garlic — Adds an earthy crunch that balances the creamy potatoes.
• Fresh Garden Green Salad — A light, crisp green salad with a simple vinaigrette keeps the meal refreshing and vibrant.

These dishes together create a harmonious balance of flavors and textures perfect for any occasion.

Serving and Presentation Tips

When it comes to serving smashed potato salad, presentation can make all the difference in elevating this humble dish into a showstopper on your table. Because smashed potato salad has that rustic charm with its slightly cracked and crisp edges, I like to embrace that natural texture and avoid over-smoothing the surface.

Serve the salad on a large, shallow platter or a rustic wooden board to highlight the varying shapes and textures of the potatoes. Garnish generously with fresh herbs—think sprigs of dill, chopped parsley, or chives sprinkled across the top. A light drizzle of extra virgin olive oil or a few dots of grainy mustard on the surface not only adds visual interest but also layers of flavor.

If you want to add a pop of color, scatter halved cherry tomatoes or thinly sliced radishes around the edges. For a final touch, a sprinkle of flaky sea salt or freshly cracked black pepper right before serving can make the flavors sing.

Serving the salad slightly warm or at room temperature maximizes the contrast between the crispy edges and creamy interior, inviting your guests to dive in and enjoy every bite.

Tips and Tricks to Make This Recipe Even Better

A few key tricks can really transform your smashed potato salad from good to unforgettable:

• Use potatoes that are similar in size so they cook evenly. Small to medium waxy potatoes like Yukon Gold or fingerlings hold their shape beautifully.
• Don’t overboil your potatoes. They should be tender but still firm enough to hold their shape when smashed. Overcooked potatoes will fall apart too much.
• Let the potatoes cool slightly before smashing. Warm potatoes are easier to flatten without crumbling.
• Roasting or pan-frying the smashed potatoes after smashing enhances texture by crisping the edges. This step adds a delightful contrast that makes the salad more interesting.
• Incorporate fresh herbs generously. They brighten the dish and add fresh flavor that balances the richness of the dressing.
• Use a combination of mayonnaise and a little Dijon mustard or vinegar for a well-rounded dressing. You can also experiment with a little horseradish or garlic for extra zing.
• When mixing the salad, fold gently to avoid breaking the potatoes into mush. You want the contrast between smashed surfaces and intact chunks.
• For a lighter version, substitute part or all of the mayo with Greek yogurt or vegan alternatives.

Common Mistakes to Avoid

Making smashed potato salad is straightforward, but there are some pitfalls to watch out for:

• Avoid using starchy potatoes like Russets, which tend to break down too much and become gluey. Waxy potatoes hold up better to smashing.
• Don’t skip the roasting or pan-frying step if you want that signature crispy edge. Boiled-only potatoes will be soft and lack texture.
• Be careful not to over-smash the potatoes. You want them cracked and flattened, not mashed into a puree.
• Adding dressing when the potatoes are too hot can make the salad watery. Allow the potatoes to cool slightly before mixing in the dressing.
• Under-seasoning is a common mistake. Potatoes need plenty of salt and acidity to bring out their flavor, so taste as you go.
• Using only dried herbs can result in a dull salad. Fresh herbs make a big difference in brightness and aroma.

How to Store It

Smashed potato salad keeps well in the fridge, making it a great make-ahead option.

Store it in an airtight container and keep refrigerated for up to 3 days. Because the potatoes can absorb the dressing and soften further, I recommend waiting to add any crunchy toppings like celery or cucumber until just before serving.

If the salad has been refrigerated, bring it to room temperature before serving to revive some of the creaminess and let flavors bloom.

Avoid freezing, as the texture of the potatoes will degrade significantly once thawed.

FAQ

Can I use Russet potatoes for smashed potato salad?
Russets are too starchy and tend to become mushy when boiled and smashed. Waxy potatoes like Yukon Gold, red potatoes, or fingerlings hold their shape better and provide the best texture.

Is it necessary to roast the potatoes after smashing?
Roasting or pan-frying the smashed potatoes is highly recommended because it crisps the edges, adding texture and flavor that elevates the salad beyond just boiled potatoes.

Can I make smashed potato salad vegan?
Yes! Simply swap mayonnaise for a vegan mayo alternative and use plant-based yogurt or skip dairy altogether. Fresh herbs and mustard will still give the salad plenty of flavor.

How long can I store smashed potato salad?
Keep it refrigerated in an airtight container for up to 3 days. The flavors meld over time, but the potatoes may soften, so add any crunchy veggies fresh before serving.

Can I prepare this salad in advance for a party?
Absolutely! Make the salad a day ahead and refrigerate. Just let it come to room temperature before serving and add any fresh toppings last minute to preserve their crunch.

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