Crispy Smashed Potato Salad is a fresh twist on the classic potato salad we all know and love. The potatoes are boiled until tender, then gently smashed to create those crinkly edges that turn beautifully crispy in the oven. Tossed with a tangy dressing and fresh herbs, this salad has a great mix of textures—crispy, creamy, and a little crunchy from any added veggies.
I love making this salad for casual get-togethers because it’s different and always gets compliments. The best part is how the crispy edges make every bite interesting, and the softness inside still feels comforting. I usually sprinkle a bit of paprika or some chopped green onions on top for an extra punch of flavor—I think it really brings the whole dish to life.
This salad works beautifully as a side for just about any grill-out or picnic. I like serving it slightly warm so the potatoes stay crisp but the flavors meld just right. It’s also fantastic cold, making it super easy to prepare ahead of time and pack for lunches or potlucks. Whenever I bring this along, it’s always the first dish to disappear!
Key Ingredients & Substitutions
Potatoes: Small new or baby potatoes work best because they roast well and hold their shape when smashed. Yukon Gold is a great alternative for a buttery flavor. Avoid waxy potatoes that get too mushy.
Bacon: Crispy bacon adds a smoky crunch. For a vegetarian option, try smoked tempeh or crispy seasoned mushrooms for texture and flavor.
Sour Cream or Greek Yogurt: Both give creaminess with a bit of tang. Greek yogurt is a lighter, healthier choice and adds protein.
Dill and Chives: These fresh herbs brighten up the salad. If you don’t have dill, parsley or tarragon can be nice substitutes.
Crispy Fried Onions: They add a delightful crunch. You can make your own by frying thin onion slices or use store-bought for convenience.
How Do I Get the Potatoes Perfectly Crispy Without Falling Apart?
The key to crispy potatoes is the smashing and roasting process. Here’s how I do it:
- Boil potatoes just until fork-tender, not too soft—this keeps them from breaking apart when smashed.
- Use something flat like the bottom of a glass to gently press each potato, smashing just enough to flatten but keep it intact.
- Drizzle plenty of olive oil over each potato to encourage crisping.
- Roast at a high temperature (425°F) so the edges turn golden and crispy while the inside stays soft.
- Don’t overcrowd the pan; give each potato space so heat can circulate evenly.
Following these steps will give you the perfect balance of crispy edges and tender centers every time!
Equipment You’ll Need
- Large pot – I use it to boil the potatoes quickly and evenly.
- Baking sheet – helps roast the smashed potatoes to crispy perfection.
- Slotted spoon – easy to lift and drain the potatoes without water splashing.
- Glass or potato masher – for gently smashing the potatoes without crushing them completely.
- Skillet – to cook the bacon until crispy, adds a smoky crunch to the salad.
- Mixing bowls – for preparing the dressing and tossing the ingredients together.
- Kitchen tongs or spoons – for mixing and serving the salad without breaking the potatoes.
Flavor Variations & Add-Ins
- Cheese: Add crumbled feta or blue cheese for a creamy, tangy twist that pairs well with bacon.
- Veggies: Mix in roasted or fresh chopped cherry tomatoes, corn, or cucumbers for extra texture and freshness.
- Spices: Sprinkle smoked paprika or cayenne pepper before roasting for a smoky or spicy kick.
- Herbs: Mix in fresh parsley, basil, or tarragon alongside or instead of dill and chives to vary the flavor profile.
How to Make Crispy Smashed Potato Salad
Ingredients You’ll Need:
For the Potatoes and Toppings:
- 2 pounds small new potatoes or baby potatoes
- 4 slices bacon
- 1/2 cup crispy fried onions (store-bought or homemade)
- Olive oil for roasting
- Salt and black pepper to taste
- Extra chopped chives for garnish
For the Creamy Dressing:
- 1 cup sour cream or Greek yogurt
- 1/2 cup mayonnaise
- 1/4 cup fresh dill, finely chopped (or 1 tbsp dried dill)
- 2 tbsp fresh chives, chopped
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tbsp lemon juice or apple cider vinegar
- Salt and black pepper to taste
How Much Time Will You Need?
This recipe takes about 45 minutes total: 15-20 minutes to boil the potatoes, 25-30 minutes for roasting, and a few minutes for prepping the dressing and bacon. It’s easy and quick to pull together, whether you’re planning a weeknight meal or a weekend gathering.
Step-by-Step Instructions:
1. Boil and Smash the Potatoes:
Start by preheating your oven to 425°F (220°C). Meanwhile, place the potatoes in a large pot of salted water and boil until they are just tender when pierced with a fork, about 15-20 minutes. Drain well. Place the potatoes on a lined baking sheet. Using the bottom of a glass or a potato masher, gently press down to flatten each potato slightly — be careful not to break them apart completely.
2. Roast the Potatoes to Crispy Perfection:
Drizzle the smashed potatoes generously with olive oil, then season with salt and black pepper. Roast in the preheated oven for 25-30 minutes until the edges become golden brown and crispy.
3. Prepare the Bacon and Dressing:
While the potatoes roast, cook the bacon over medium heat in a skillet until it’s nice and crispy. Remove it to paper towels to drain and cool, then crumble it into small pieces. In a large bowl, mix together the sour cream or Greek yogurt, mayonnaise, dill, chives, garlic powder, onion powder, lemon juice, salt, and pepper until well combined.
4. Assemble Your Salad:
When the potatoes are done, let them cool just enough to handle, then gently toss them into the creamy dressing. Add the crumbled bacon and crispy fried onions, mixing carefully to keep the potatoes crispy. Garnish with extra chopped chives and sprinkle with a few extra bacon bits if you like.
5. Serve and Enjoy:
Your crispy smashed potato salad can be served warm or chilled. It’s a perfect side dish for grilled meats, roasted chicken, or fresh vegetable plates. Enjoy the wonderful mix of creamy, crispy, and savory flavors!
Can I Use Frozen Potatoes for This Recipe?
It’s best to use fresh baby or new potatoes for the best texture. Frozen potatoes tend to be softer and may not hold up well when smashed and roasted. If you do use frozen, thaw completely and pat dry to reduce moisture.
Can I Make This Potato Salad Ahead of Time?
Yes! You can prepare the potatoes and dressing in advance, but for the crispiest results, add the bacon and fried onions just before serving. The salad can be refrigerated for up to 2 days.
What Can I Substitute for Bacon?
If you want a vegetarian option, try crispy smoked tempeh, sautéed mushrooms, or smoked paprika for a similar smoky depth without the meat.
How Should I Store Leftovers?
Keep leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven to re-crisp the potatoes, or enjoy cold as a refreshing salad.