Crispy Smashed Potato Salad Recipe

There's something magical about the contrast between crispy potatoes and a cool, creamy dressing—especially when you bring them together in one irresistible side dish. This Crispy Smashed Potato Salad is everything a summer cookout or weeknight dinner needs: texture, flavor, and just the right amount of tang.

this Recipe

I first made this recipe after roasting too many baby potatoes and needing a creative way to use the leftovers. A little smashing, a quick roast, and a zippy mustard dressing later, it became a household staple. It’s a fun twist on a classic, and it disappears fast at every gathering.

The golden edges. The creamy centers. The tangy dressing that clings to every craggy surface. Trust me—once you try this, you'll never look at potato salad the same way again.

Why You’ll Love This Crispy Smashed Potato Salad

Get ready to elevate your side dish game with a salad that’s both nostalgic and new. This Crispy Smashed Potato Salad delivers comfort food vibes with a modern, crowd-pleasing crunch.

First, let’s talk about texture. The potatoes are roasted until crisp on the outside and fluffy inside, creating a base that’s far more interesting than your standard boiled variety. That satisfying crunch alone is reason enough to keep making this dish.

It’s also incredibly easy to throw together. No peeling required, and most of the magic happens in the oven. The hardest part is not eating all the crispy potatoes before they hit the bowl.

If you’re feeding a crowd, this salad stretches beautifully. Just double the recipe, spread everything onto two sheet pans, and you’ve got a potluck-ready winner that’s gluten-free and vegetarian, too.

Lastly, the tangy mustard vinaigrette gives it a fresh, zesty flavor that balances the richness of the potatoes. It’s bold without being overpowering, and pairs beautifully with grilled meats, sandwiches, or even as a standalone lunch.

This isn’t your grandma’s potato salad—but she’d absolutely ask for the recipe.

Ingredients Notes

The beauty of this recipe lies in its simple ingredients, each playing an essential role in both flavor and texture.

Baby potatoes are the star here. I prefer using yellow or red varieties, as they roast beautifully and smash without falling apart. Their thin skins crisp up nicely in the oven, adding extra texture to every bite.

Olive oil is essential for getting those potatoes golden and crispy. Don’t skimp—generous drizzling ensures they roast instead of drying out. A high-quality extra virgin olive oil also adds a peppery depth to the finished dish.

Dijon mustard brings a tangy punch to the dressing. Mixed with red wine vinegar and a touch of honey, it creates the perfect sweet-sour balance that cuts through the richness of the potatoes.

Shallots add a mild onion flavor without overwhelming the dish. I like to quick-pickle them in the dressing to mellow the sharpness and give them a subtle zing.

Fresh herbs like dill and parsley bring everything to life. They add a vibrant, grassy freshness that ties all the components together. Don’t skip these—they take the salad from good to unforgettable.

You’ll need a large sheet pan (or two if doubling), a potato masher or flat-bottomed glass for smashing, and a mixing bowl for tossing everything together.

How To Make This Crispy Smashed Potato Salad

Making this potato salad is easier than you think—and the process is actually kind of fun.

Start by boiling your baby potatoes in well-salted water until fork tender. This usually takes about 15–20 minutes. You want them soft enough to smash, but not falling apart.

Drain the potatoes and let them steam-dry in the colander for a few minutes. This helps remove excess moisture so they crisp up better in the oven. Then transfer them to a greased or parchment-lined sheet pan.

Use a flat-bottomed glass or potato masher to gently smash each potato to about ½ inch thick. Don’t worry if the edges crack—those jagged bits are exactly what will get deliciously crispy.

Drizzle the smashed potatoes generously with olive oil, season with salt and pepper, and roast at 425°F for 25–30 minutes. Flip halfway through to get them golden on both sides.

While the potatoes roast, make your dressing. Whisk together Dijon mustard, red wine vinegar, honey, and olive oil. Add finely minced shallots and let them sit in the dressing for a few minutes to mellow out their bite.

Once the potatoes are golden and crispy, let them cool for a few minutes before transferring to a bowl. Toss gently with the dressing, fresh herbs, and a pinch of flaky salt. Serve warm or at room temperature.

From start to finish, this dish takes about 45 minutes, most of which is hands-off oven time. It’s as low-effort as it is high-reward.

Storage Options

This potato salad stores surprisingly well, making it a great make-ahead option.

Store any leftovers in an airtight container in the refrigerator for up to 3 days. The crispy edges may soften over time, but the flavor remains delicious.

To re-crisp the potatoes, spread them on a baking sheet and reheat in a 400°F oven for 10–12 minutes. You can also pan-fry them with a splash of oil for a few minutes if you're in a rush.

Avoid freezing this dish, as the texture of the potatoes doesn’t hold up well after thawing.

For best results, store the potatoes and dressing separately if prepping ahead. Toss everything together just before serving to preserve maximum crispiness.

Variations and Substitutions

One of the best things about this recipe is how easily you can adapt it based on what you have on hand—or your personal taste.

Swap the mustard: If Dijon isn’t your thing, try whole grain mustard for added texture or even a creamy version for a mellower flavor profile.

Add bacon: Crumbled crispy bacon takes this salad to a whole new level. Just mix it in right before serving so it stays crunchy.

Make it vegan: This recipe is naturally vegetarian, and easily made vegan by ensuring your mustard and sweetener (like maple syrup) are plant-based.

Try different herbs: Dill and parsley are my go-tos, but tarragon, chives, or basil can also work beautifully. Feel free to mix and match.

Change the acid: Red wine vinegar gives this salad a sharp tang, but lemon juice, apple cider vinegar, or even white balsamic can all offer a slightly different—but equally tasty—twist.

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