Crispy Smashed Potato Salad is a fun twist on a classic side dish. It features tender potatoes that are gently smashed and then cooked until their edges turn perfectly crispy. The mix of soft centers and crunchy bits makes every bite interesting, and it’s usually dressed with a tangy vinaigrette or creamy dressing, along with fresh herbs to brighten things up.
I love making this potato salad because it’s not your typical creamy potato mash—there’s a good balance between crispy and soft textures that everyone seems to enjoy. One of my favorite tips is to use small, waxy potatoes like baby new potatoes or fingerlings, which hold their shape well and get beautifully golden when smashed. It’s also super easy to customize with whatever herbs or add-ins you like, making it a versatile dish for any season.
This salad is great served warm or at room temperature, which makes it perfect for picnics, barbecues, or just a simple family dinner. I often find myself making extra because people can’t help but grab second helpings. I like to toss in some chopped scallions or a sprinkle of crispy bacon bits for a little extra flavor punch. It’s the kind of dish that feels both familiar and fresh, and it always brings a smile to the table.
Key Ingredients & Substitutions
Baby Potatoes: The small red or yellow baby potatoes are perfect because they’re tender and hold their shape well. If you can’t find these, fingerling potatoes or small new potatoes work just as well.
Bacon: Bacon adds a smoky crunch that’s hard to beat. For a vegetarian option, try crispy smoked tempeh or skip it entirely and add extra herbs for flavor.
Dressing: The combo of mayo, sour cream, Dijon mustard, and lemon juice makes the salad creamy with a nice tang. Greek yogurt can be used in place of sour cream for a lighter option, or swap mayo for vegan mayo if needed.
Fresh Herbs & Aromatics: Dill and green onions brighten the dish with fresh, herbal notes. Feel free to mix in parsley or chives if you prefer.
How Do You Get Potatoes Crispy Without Falling Apart?
The secret is gentle smashing and enough oil and heat for crisping. Here’s what helps:
- Boil potatoes until just tender. Overcooking can make them mushy.
- Cool slightly so they hold up when you press down gently—not too hard, or they’ll break apart.
- Use a little oil to help crisp up the edges in a hot oven at 425°F (220°C).
- Bake them without crowding so the air circulates and potatoes get golden on all sides.
- Let the potatoes cool a bit after roasting before tossing with dressing to keep the crispiness intact.
Equipment You’ll Need
- Large pot – I use this to boil the potatoes, and a big enough size helps them cook evenly.
- Mixing bowl – perfect for whisking the dressing and tossing the potatoes afterward.
- Baking sheet – I line it with parchment paper for easy cleanup and crispy edges.
- Potato masher or sturdy glass – helps you gently smash the potatoes without tearing them apart.
- Skillet – for cooking bacon until crispy, which adds great flavor and crunch.
- Whisk – to blend the dressing ingredients until smooth.
- Knife and chopping board – for chopping fresh herbs and green onions.
Flavor Variations & Add-Ins
- Swap bacon for chopped cooked pancetta or crispy sausage crumbles for a different savory twist.
- Add grated cheese like Parmesan or feta for extra richness and flavor.
- Mix in roasted vegetables such as bell peppers, cherry tomatoes, or asparagus for more color and nutrients.
- Switch up the herbs with parsley, chives, or basil to match your taste or meal.
Equipment You’ll Need
- Large pot – to boil the potatoes evenly.
- Baking sheet – lined with parchment or foil for easy cleanup and crisping potatoes.
- Potato masher or sturdy glass – for gently smashing the potatoes.
- Skillet – to cook the bacon until crispy.
- Mixing bowl – to whisk the dressing and toss the salad.
- Whisk – for mixing the dressing ingredients smoothly.
- Knife and cutting board – to chop green onions, dill, and garlic.
Flavor Variations & Add-Ins
- Swap bacon for crispy pancetta or cooked sausage for a different smoky flavor.
- Add grated Parmesan or crumbled feta cheese for extra richness.
- Mix in roasted vegetables like bell peppers, cherry tomatoes, or asparagus for more color and nutrition.
- Try different herbs such as parsley, chives, or basil to suit your taste.
- Use Greek yogurt instead of sour cream for a lighter dressing.
- Add a pinch of smoked paprika or chili flakes for a little heat.
Can I Use Frozen Potatoes for This Recipe?
It’s best to use fresh baby potatoes for the crispiest results. If you must use frozen, thaw them completely and pat dry before boiling to avoid excess moisture.
Can I Make This Salad Ahead of Time?
Yes! Prepare the potatoes and dressing separately, then toss together just before serving to keep the potatoes crispy.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet or oven to help crisp them back up.
Can I Make This Recipe Vegetarian?
Absolutely! Simply omit the bacon or replace it with a plant-based bacon alternative or crispy roasted chickpeas for a tasty crunch.