There's something utterly satisfying about the contrast of crispy potato edges and a creamy, tangy dressing. This Crispy Smashed Potato Salad offers just that—a perfect harmony of textures with bold flavors in every bite.

I first created this recipe during a summer barbecue when I wanted to elevate a classic potato salad. Instead of boiling the potatoes into oblivion, I roasted them until golden and crisp. The result? A side dish so addictive it often outshines the main course.

Get ready for a potato salad that’s anything but ordinary.

Why You’ll Love This Crispy Smashed Potato Salad

Get ready to fall head over heels for your new favorite cookout companion. This isn’t your grandma’s potato salad—it’s better.

One of the biggest reasons to love this dish is the crispy texture. Boiled baby potatoes are smashed and roasted until their edges turn golden brown and crunchy, offering a satisfying bite that traditional potato salad lacks.

It’s also incredibly easy to make. There’s no peeling involved, and the oven does most of the work while you prep the dressing and chop your mix-ins.

Another major win? It’s budget-friendly. Baby potatoes, pantry spices, and a few staple condiments come together to create something that tastes gourmet without breaking the bank.

And let’s not forget how versatile it is. Serve it warm or at room temperature, add bacon or keep it vegetarian, toss in fresh herbs or tangy pickles—the possibilities are endless. It’s a crowd-pleaser at picnics, potlucks, and weeknight dinners alike.

Once you try it, you’ll never want to go back to the mayo-drenched deli version again.

Ingredients Notes

This crispy smashed potato salad starts with a few simple ingredients, but each one brings something special to the table. It’s all about balancing texture, richness, and brightness.

Baby gold potatoes are the star here. Their thin skins crisp up beautifully when roasted, and their creamy interiors offer the perfect contrast. I recommend Yukon Gold or any other waxy variety for that buttery texture. Red potatoes also work well if that’s what you have on hand.

Olive oil is essential for that signature crispiness. Be generous—coating each smashed potato well ensures golden, crunchy edges. You can use avocado oil or another high-heat oil in a pinch, but olive oil adds great flavor.

Mayonnaise and sour cream form the creamy base of the dressing. Mayo gives body and richness, while sour cream adds a subtle tang that cuts through the fat and complements the potatoes. Greek yogurt works as a lighter substitute if desired.

Dijon mustard, lemon juice, and garlic provide brightness and depth. Dijon brings a gentle heat and complexity, lemon juice adds acidity, and garlic ties it all together with a punch of flavor. Use fresh lemon juice and minced garlic for the best results.

Optional mix-ins like crispy bacon, chopped red onion, fresh herbs (think parsley, dill, or chives), and even a handful of capers can add extra flavor and texture. Don’t be afraid to customize based on your preferences.

You won’t need any fancy equipment for this one. Just a sheet pan, a large mixing bowl, and something heavy (like a mason jar or flat-bottomed mug) for smashing the potatoes.

How To Make This Crispy Smashed Potato Salad

Making this potato salad is surprisingly simple, with just a few steps that build layers of flavor and crunch. Here’s how it all comes together.

Start by boiling your baby potatoes in salted water until fork-tender. This usually takes about 15 minutes. You want them cooked through but not falling apart—firm enough to smash without turning to mush.

Once drained, transfer the potatoes to a baking sheet lined with parchment paper. Use the bottom of a mug, measuring cup, or glass to gently smash each potato until it flattens to about half an inch thick. Don’t worry about perfection—jagged edges mean more crispy bits!

Drizzle the smashed potatoes generously with olive oil, and season with salt, pepper, and a sprinkle of smoked paprika or garlic powder if you like. Roast them at 425°F (220°C) for 25–30 minutes, flipping halfway, until they’re golden and crisp on both sides.

While the potatoes roast, whisk together your dressing: mayonnaise, sour cream, Dijon mustard, lemon juice, and minced garlic. Season to taste with salt and pepper, then stir in your mix-ins—crumbled bacon, diced red onion, chopped herbs, or capers all work beautifully.

Once the potatoes are crispy and slightly cooled, toss them gently in the dressing. If you want to preserve some of that crunch, only mix in part of the dressing and drizzle the rest on top just before serving.

From start to finish, this recipe takes about 45 minutes, most of which is hands-off roasting time. Expect a perfectly balanced potato salad with crispy edges, creamy dressing, and big flavor in every bite.

Storage Options

Leftovers of this smashed potato salad store surprisingly well, making it a great make-ahead option.

To store, transfer the salad to an airtight container and refrigerate for up to 3 days. While the crispy texture softens over time, the flavors actually deepen and meld beautifully after a day in the fridge.

If you plan to make this ahead, consider storing the potatoes and dressing separately. Toss them together just before serving to maintain maximum crispiness.

To reheat, spread the potatoes out on a baking sheet and pop them in a 400°F (200°C) oven for 10–12 minutes. This revives some of the texture and makes leftovers just as crave-worthy.

Avoid microwaving if you're hoping to retain any crisp—oven reheating is the way to go.

Variations and Substitutions

One of the best parts about this recipe is how easily it adapts to your mood, pantry, or dietary needs.

Looking for a vegetarian version? Skip the bacon and bump up the flavor with roasted garlic, sun-dried tomatoes, or briny olives. Add extra herbs for freshness and complexity.

Want to lighten it up? Replace the mayo with Greek yogurt and scale back on the olive oil. You’ll still get creaminess with less fat and a protein boost.

For a bold, smoky twist, toss the smashed potatoes in a chipotle-lime dressing instead of the classic one. Mix mayo with chipotle peppers in adobo sauce, lime juice, and a dash of honey for balance.

Need it dairy-free? Use a plant-based mayo and substitute cashew cream or a dairy-free yogurt for the sour cream. The salad still delivers on richness and tang.

You can also turn this into a main dish by topping it with grilled chicken, steak, or even hard-boiled eggs. It’s hearty enough to stand on its own with a simple green salad on the side.

Feel free to experiment—this recipe is forgiving, flexible, and always delicious. Once you’ve mastered the base, the variations are limitless.