Irresistible 6-Step Smashed Potato Salad Recipe You’ll Love

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Smashed potato salad recipe is one of my favorite ways to turn humble potatoes into something truly irresistible. I grew up in Greece, where we love crisp vegetables, bold herbs, and creamy textures that feel both comforting and fresh. Living in the USA now, I’ve adapted those flavors into easy, everyday dishes—like this one. It’s hearty, vegetarian, and always a crowd-pleaser.

What makes this smashed potato salad recipe so satisfying is the balance of textures and flavors. The potatoes are tender on the inside with golden, crispy edges, and the dressing brings it all together with tang, creaminess, and a touch of brightness from lemon and herbs. Whether you’re looking for a new side dish or a hearty vegetarian option, this salad fits right in. It’s just as perfect for summer picnics as it is for cozy weeknight dinners.

Why You Will Love This Smashed Potato Salad Recipe

What Makes It So Delicious

Crispy potatoes meet creamy dressing in every bite.
Uses simple, wholesome, vegetarian ingredients.
Bold flavor from fresh herbs, garlic, and lemon.
It’s comforting but still light and fresh.

Why It’s a Favorite in My Kitchen

Great for weeknights, potlucks, or meal prep.
Holds up well when served warm or chilled.
Easy to customize with your favorite herbs or add-ins.
The smashing step is fun and gives it a rustic charm.

Ingredients for Smashed Potato Salad Recipe

Here’s everything you need to make this delicious vegetarian salad at home:

Top-down view of ingredients for smashed potato salad: potatoes, garlic bulbs, lemons, fresh dill, olive oil, salt, pepper, and creamy dressing arranged on a wooden board. — Fresh ingredients for crispy smashed potato salad, including golden potatoes, garlic, lemon, dill, and creamy dressing.

1 1/2 pounds baby potatoes
I love using yellow or red potatoes—they roast up beautifully.
2 tablespoons olive oil
Helps the potatoes crisp up in the oven.
Salt and black pepper to taste
Season the potatoes before and after roasting.
1/2 cup plain Greek yogurt
Makes the dressing creamy and tangy—use plant-based yogurt to keep it vegan.
1 tablespoon Dijon mustard
Adds depth and a little sharpness to the dressing.
1 garlic clove, finely grated or minced
Fresh garlic gives the salad bold flavor.
1 tablespoon lemon juice
Brightens everything up—freshly squeezed is best.
2 tablespoons chopped fresh dill or parsley
Adds a herby, refreshing touch.
Optional: 1 tablespoon capers or chopped pickles
For extra tang and texture.

How to Choose the Best Ingredients for Smashed Potato Salad Recipe

Fresh, high-quality ingredients make all the difference in flavor and texture.

Use baby potatoes with thin skins—they roast faster and get crispier.
Choose yellow or red varieties for a creamy, buttery texture inside.
Go for cold-pressed olive oil for best flavor and nutrition.
Pick plain Greek yogurt that’s thick and rich—not watery.
Always use fresh garlic for bold, punchy flavor.
Squeeze fresh lemons—they taste cleaner than bottled juice.
Choose herbs that are bright and fragrant—avoid wilted or browning leaves.
If using capers or pickles, select those packed in brine, not vinegar.

How to Make Smashed Potato Salad Recipe

This recipe comes together easily with just a few steps:

Collage of smashed potato salad preparation steps: boiling potatoes, smashing on baking sheet, roasting to crispy golden, and mixing with creamy dill dressing. — Step-by-step guide to making crispy smashed potato salad—from boiling potatoes to roasting and mixing with creamy dressing.

Boil the potatoes
Simmer in salted water for 15–20 minutes until fork-tender.
Preheat the oven to 425°F (220°C)
Line a baking sheet with parchment or lightly oil it.
Smash the potatoes
Transfer boiled potatoes to the sheet and gently press each one flat with a fork or the bottom of a glass.
Roast until golden and crispy
Drizzle with olive oil, season, and roast for 25–30 minutes, flipping once halfway.
Mix the dressing
Combine yogurt, mustard, lemon juice, garlic, herbs, salt, and pepper in a bowl.
Toss and serve
Let potatoes cool slightly, then gently toss with the dressing. Add capers or pickles if using.

Serving Suggestions for Smashed Potato Salad Recipe

How I Love to Serve It

Serve warm for a comforting side dish or light vegetarian main.
Enjoy chilled for a picnic or meal prep lunch.
Top with extra herbs or a squeeze of lemon before serving.
Add crumbled feta or chopped eggs if you’re not keeping it vegan.

Bring it to potlucks—it travels well and always disappears fast.
Pair it with grilled veggies or veggie burgers.
Serve alongside roasted chickpeas or lentils for more protein.
Use it as a base in a grain bowl with greens and tahini dressing.

Mistakes to Avoid When Making Smashed Potato Salad Recipe

Common Prep Mistakes

Don’t undercook the potatoes—they need to be soft enough to smash.
Avoid smashing too hard—they should flatten, not fall apart.
Don’t skip preheating the oven—it ensures crispy edges.
Avoid using waxy potatoes with thick skins—they won’t crisp well.

Flavor and Texture Mistakes

Don’t add dressing too soon—it can make the potatoes soggy.
Avoid overseasoning early—taste after roasting and adjust.
Don’t forget the acid—lemon juice brightens and balances the creaminess.
Avoid old herbs—fresh ones bring the flavor to life.

How to Store Smashed Potato Salad Recipe

Refrigerating Smashed Potato Salad Recipe

Store in an airtight container in the fridge for up to 3 days.
Keep dressing separate if storing longer—combine just before serving.
Let sit at room temp for 10 minutes before eating for best flavor.
Re-crisp potatoes in the oven if serving warm again.

Freezing Smashed Potato Salad Recipe

I don’t recommend freezing—it changes the texture of both potatoes and dressing.
You can freeze the dressing separately in a small jar.
Thaw in the fridge and whisk well before using.
Always roast fresh potatoes just before serving for the best results.

Health Benefits of Smashed Potato Salad Recipe

Potatoes are rich in potassium, fiber, and vitamin C.
Olive oil adds heart-healthy fats and boosts absorption of nutrients.
Greek yogurt provides protein, probiotics, and calcium.
Garlic supports immune function and adds anti-inflammatory properties.
Fresh herbs deliver antioxidants and bright flavor without extra calories.
This smashed potato salad recipe is naturally vegetarian and easy to make lighter and cleaner.

Rustic & Flavorful Salad Ideas

Love the bold texture of smashed potatoes? Try these satisfying, creamy, and refreshing sides next.

Deviled Egg Potato Salad – A classic creamy dish with a tangy, deviled egg twist.
Creamy Pasta Salad – Pasta tossed in a smooth dressing with fresh, crisp vegetables.
Erewhon Kale Salad – A nourishing mix of kale, avocado, and a zesty citrus dressing.
Din Tai Fung Cucumber Salad – Light, crunchy cucumber in a savory soy-garlic marinade.

Smashed Potato Salad Recipe

This smashed potato salad recipe delivers crispy edges, creamy herb dressing, and satisfying texture—all with just 9 ingredients. It’s vegetarian, easy to prep, and perfect for sharing or meal prepping.

Equipment

Large pot
Colander
Baking sheet
Parchment paper or oil
Mixing bowl
Fork or glass (for smashing)
Whisk or spoon

Ingredients

1 ½ pounds baby potatoes yellow or red
2 tablespoons olive oil
Salt and black pepper to taste
½ cup plain Greek yogurt or plant-based yogurt for vegan option
1 tablespoon Dijon mustard
1 garlic clove finely grated or minced
1 tablespoon lemon juice
2 tablespoons chopped fresh dill or parsley
Optional: 1 tablespoon capers or chopped pickles

Instructions

Boil potatoes in salted water until fork-tender, about 15–20 minutes.
Preheat oven to 425°F (220°C); line a baking sheet.
Smash boiled potatoes on the sheet with a fork or glass.
Drizzle with olive oil, season, and roast for 25–30 minutes until golden and crispy.
In a bowl, mix yogurt, mustard, garlic, lemon juice, herbs, salt, and pepper.
Let potatoes cool slightly, then toss gently with dressing. Add capers if using.

Notes

Use thin-skinned baby potatoes for best texture.

Don’t over-smash—keep the pieces chunky and rustic.

For extra crispiness, flip potatoes halfway through roasting.

Keeps in the fridge for up to 3 days; reheat or enjoy cold.

Garnish with extra herbs or lemon zest for a fresh finish.

A Salad That’s Crispy, Creamy, and Comforting

What I love most about this smashed potato salad recipe is how it hits every note—crispy, creamy, fresh, and deeply satisfying. It takes humble potatoes and turns them into something special with just a little smashing and a whole lot of flavor. The dressing is light but full of tang, and the herbs bring everything to life. Whether you’re vegetarian or just looking for a bold new side, this salad will quickly become a favorite. It’s easy to make, hard to stop eating, and always a hit on my table.

FAQs

1.Why put vinegar on potatoes for potato salad?

Vinegar adds brightness and helps season the potatoes from the inside out while they’re still warm.

2.Should you rinse potatoes in cold water after boiling for potato salad?

Yes—rinsing stops the cooking, cools the potatoes quickly, and helps preserve texture.

3.Do you have to wait for potatoes to cool before making potato salad?

Letting them cool slightly helps prevent soggy texture and keeps the dressing creamy.

4.Why does my potato salad get soupy the next day?

Overdressing or not draining potatoes well can cause extra liquid to release over time.

5.Is it better to boil potatoes whole or cut up for potato salad?

Boiling whole helps retain flavor, but cut potatoes cook faster and more evenly.

6.Why does my potato salad taste so bland?

It likely needs more acid, salt, or fresh herbs—season generously and taste before serving.

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