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Crispy Smashed Potato Salad Recipe

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This Crispy Smashed Potato Salad Recipe is the perfect blend of crispy golden potatoes and creamy, tangy dressing loaded with fresh herbs and flavor. Whether served warm or cold, it’s a delicious and satisfying twist on traditional potato salad. Ideal for picnics, BBQs, or a hearty weeknight side, this recipe brings a delightful crunch and richness to every bite.

Ingredients

Scale

  • 1½ lbs baby potatoes (Yukon gold or red)

  • 2 tbsp olive oil

  • Salt & pepper to taste

  • ½ cup mayonnaise

  • 2 tbsp sour cream or Greek yogurt

  • 1 tbsp Dijon mustard

  • 1 tbsp apple cider vinegar

  • 2 green onions, thinly sliced

  • ¼ cup chopped fresh dill or parsley

  • 2 hard-boiled eggs (optional), chopped

  • 1 small shallot, finely diced (optional)

Instructions

  1. Boil the Potatoes: Place potatoes in a pot of salted water. Bring to a boil and cook until fork-tender, about 15 minutes.

  2. Smash and Roast: Drain and cool slightly. Place on a baking sheet and gently smash each with a fork or flat bottom. Drizzle with olive oil, season with salt and pepper, and roast at 425°F (220°C) for 20–25 minutes until crispy and golden.

  3. Prepare Dressing: In a bowl, whisk together mayo, sour cream, mustard, vinegar, shallot, and herbs.

  4. Assemble Salad: Toss warm or room-temp crispy potatoes with dressing. Gently fold in green onions and chopped eggs if using.

  5. Serve: Garnish with extra herbs or paprika. Serve warm or chilled.

Notes

  • For extra crispiness, flip potatoes halfway through roasting.

  • Use vegan mayo and omit eggs for a plant-based version.

  • Can be made ahead and served cold—flavor deepens over time.

Nutrition

Find it online: https://elianarecipes.com/crispy-smashed-potato-salad-recipe/