smashed potato salad

There’s something about smashed Potato Salad that feels like a warm hug you can share with friends around a crowded table. The potatoes start whole, then party-crash into a hot sheet pan where their edges crisp and their centers stay impossibly tender. The dressing stays bright and creamy, with lemon, dill, and a whisper of Dijon that lifts every bite without weighing you down. This isn’t your grandma’s mayo bowl; it’s a modern, playful twist that still tastes like Sunday supper. I remember making a big tray the week we moved into our first apartment—the kitchen smelled like garlic and rosemary, and the neighbors wandered in with a bottle of wine and left declaring it the “gathering dish.” What I love most is how forgiving it is: you can tweak herbs, swap in bacon bits, or go vegan with yogurt, and you’ll still land on that perfect combination of crunch and creamy inside. If you’ve ever thought potato salad had to be heavy, this smashed potato salad will change your mind—and your weeknights will thank you for it.

What is smashed potato salad?

Smashed Potato Salad is a joyful hybrid of roasted potatoes and classic potato salad. Think of it as potatoes that get prepped, lightly smashed to expose their soft centers, and then roasted until the edges caramelize and crisp. The result is a texture contrast that’s almost addictive—the inside stays creamy, the outside offers a subtle chew and crackle, and every bite benefits from a bright, tangy dressing. The name comes from the smashing step, which turns ordinary boiled potatoes into rustic coins that behave like little flavor sponges in the oven. It’s essentially a celebration of texture and flavor: a party for your taste buds that still feels homey enough to serve at weeknight dinners. I’ve found it travels well for picnics, and it’s forgiving enough to adapt to dairy-free or gluten-free diets with a few simple swaps. If you’ve loved a traditional potato salad but wanted something lighter and more exciting, this is the version you’ll reach for again and again.

How do I make a smashed potato salad?

Quick Overview

Think of this as a two-act plan: roast or bake potatoes until tender and crispy on the edges, then fold in a zippy, herb-laced glaze that doubles as a dressing. The potatoes aren’t mashed to a puree; they’re gently smashed to expose more surface area for roasting, giving you that marvelous contrast in textures. The result is a balanced plate: creamy centers, crackly rims, and a lemony-scented finish that makes every bite sing. It’s simple, it’s rustic, and it’s still a little showy—perfect for weeknights and impressive enough for guests.

Ingredients

For the Main Batter:

• 1.5 pounds small Yukon Gold or baby red potatoes, scrubbed (skin on for texture)
• 2 tablespoons olive oil
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper
• 2 cloves garlic, minced (or 1 teaspoon garlic powder)
• 1 teaspoon chopped fresh rosemary or thyme (optional but lovely)

For the Filling:

• 1/4 cup finely diced red onion
• 1 celery stalk, finely diced
• 2 tablespoons finely chopped dill or chives
• 2 tablespoons pickle relish or minced cornichons
• Zest of 1 lemon and 1–2 tablespoons lemon juice
• 1/4 cup mayonnaise or Greek yogurt (use dairy-free yogurt if needed) and/or a splash of sour cream

For the Glaze:

• 2 tablespoons mayonnaise or yogurt (or a dairy-free alternative)
• 1 teaspoon Dijon mustard
• 1–2 teaspoons lemon juice
• 1–2 teaspoons honey or maple syrup (optional, for balance)
• Freshly ground black pepper to taste
• Fresh herbs (dill or parsley) for finishing

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

Heat your oven to 425°F (220°C). Line a large sheet pan with a light coating of oil or a silicone mat if you have one. You want that surface ready for crisp edges, not sticking and tearing when you smash later. Wash the potatoes well; you want clean skins for texture and color. If you’ve got smaller potatoes, you can leave them whole; if they’re larger, cut them in half so they cook evenly. This is the moment your kitchen smells like a fancy cafe—garlic, herbs, and roasted potato goodness.

Step 2: Mix Dry Ingredients

In a small bowl, combine the salt, pepper, and dried herbs (if you’re using them). Think of this as the flavor base that will cling to every surface of the potato once they’re roasted. A pinch of rosemary or thyme goes a long way here, giving a fragrant lift without overwhelming the potato’s natural sweetness.

Step 3: Mix Wet Ingredients

Whisk together the olive oil, lemon juice, garlic (if using fresh), and a touch more salt if you like. This is your light, bright coating that keeps the potatoes from drying out and adds a gentle tang that plays nicely with the glaze. The lemon here isn’t overwhelming—it’s a clean lift that makes the herbs sing.

Step 4: Combine

Parboil the potatoes in salted water for about 6–8 minutes, just until they’re tender but still hold their shape. Drain and let them dry for a few minutes. Transfer to your prepared sheet pan. Drizzle the wet mixture over the potatoes, then sprinkle the dry mix you prepared in Step 2. Toss gently to coat without breaking them, because the goal is surfaces that will crisp up, not a mashed mess.

Step 5: Prepare Filling

In a small bowl, combine the diced red onion, celery, herbs, pickles, and lemon zest. This filling is where the color and crunch live, so don’t rush the chop. If you want extra brightness, add a teaspoon of capers or a pinch of Red Pepper flakes for a subtle kick. The mayo/yogurt component goes here as well, folded in just enough to bind and keep things creamy.

Step 6: Layer & Swirl

Roasting begins the moment the potatoes hit the oven. Arrange them in a single layer, giving each piece a bit of space so they crisp. As they roast, you’ll brush or drizzle a portion of the glaze over the tops and gently swirl it with a spatula to create a marbled look. After about 15 minutes, flip or turn any that look a touch behind, so you’ve got even color all over. When the edges start to brown and you hear a satisfying crackle, you’re almost there. Sprinkle the filling mixture over the pan to mingle with the potatoes toward the end of the bake, so you get pockets of freshness in every bite.

Step 7: Bake

Continue roasting for another 10–15 minutes, until the potatoes are deeply golden, edges crisp, and centers tender. If you like extra-crisp edges, turn on the broiler for a minute or two at the end, but watch closely so you don’t burn anything. Don’t rush this step—the magic happens as the starches brown and the outside develops that irresistible crackle.

Step 8: Cool & Glaze

Remove from the oven and let the pan rest for 5–8 minutes. While it’s still warm, brush the glaze over the potatoes, then use a light swirl to distribute the glaze through the pan. Finish with the chopped fresh herbs for color and perfume. The glaze should cling lightly, not pool heavily; it’s meant to shine, not drown the potato’s inherent flavor.

Step 9: Slice & Serve

If you’re serving warm, slice the potatoes into rustic wedges or large coins so you can really appreciate the crisp edges and creamy centers. If you’re serving later, room temperature works beautifully for this smashed potato salad—the flavors mellow and the textures stay lively. Garnish with extra herbs and a final squeeze of lemon if you like a last-minute brightness.

What to Serve It With

This smashed potato salad pairs with almost anything that wants a bright, comforting side. It shines beside grilled chicken, lemony fish, or a simple roast beef. It’s a natural companion to a weekend barbecue or a potluck where you want something that looks as good as it tastes and travels well. For breakfast or brunch, serve alongside eggs and a green salad for a complete, satisfying meal. For a casual dessert course, consider a citrusy fruit tart or a light sorbet to cleanse the palate after a rich bite. My family often loves it with a simple herb yogurt dip and warm baguette slices for a casual, no-fuss spread. The versatility is what keeps this recipe returning to our table again and again—it’s the kind of dish that feels fancy enough for guests but is totally doable after a long day at work.

Top Tips for Perfecting Your Smashed Potato Salad

Here are the little tricks that make this dish consistently amazing, step by step.

Zucchini Prep: If you’re adding zucchini or other quick-cooking veg, slice them small and give them a quick sauté to remove extra moisture before tossing with the potatoes. You want vibrant color and texture, not a soggy mass.

Mixing Advice: Don’t overmix once the potatoes are roasting; you want some intact edges to stay crisp. When you fold in the filling, use a gentle hand, turning rather than smashing to preserve the texture contrast.

Swirl Customization: The marbling look is purely optional but beautiful. If you’re using a vivid herb oil (like a basil or parsley oil), drizzle a little more toward the finish for a striking presentation.

Ingredient Swaps: Swap Greek yogurt for mayo for a lighter feel, or use dairy-free mayo. For a richer flavor, add a few crispy bacon bits or pecans. If you want a vegan glaze, blend tahini with lemon juice, warm water, and a touch of maple syrup.

Baking Tips: If your oven runs hot, lower to 400°F and extend the baking time a bit to keep potatoes from scorching. Use a thin layer on the pan so every piece has a chance to crisp.

Glaze Variations: For a sharper tang, increase lemon juice; for a sweeter glaze, add a touch more honey. You can also experiment with a touch of smoked paprika or a pinch of chili flakes for warmth.

Over the years I’ve learned that the best results come from tasting as you go—beat the glaze to taste before brushing, and adjust salt and lemon so the dish stays bright without overpowering the potatoes. This is where your own pantry and preferences really shine, and that flexibility is what keeps this recipe fun and personal.

Storing and Reheating Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. Because this dish is all about the contrast of textures, I prefer to reheat gently and keep the glaze light so the potatoes stay crisp where possible. If you’m taking it for lunch the next day, you can wake it back up by a quick 5–7 minute roast at 375°F (190°C) or a quick re-warm in a skillet on the stove, covered, so the centers stay creamy. If you do refrigerate it, the potatoes may firm a bit—a quick 2–3 minute roast will re-crisp the edges nicely. For freezing: this isn’t ideal due to texture changes, so I’d skip freezing and make a fresh batch instead. If you’re keeping glaze separate, you can store it in a small jar and whisk in just before serving to keep the glaze lively and glossy.

Frequently Asked Questions

Final Thoughts

This smashed potato salad isn’t because I was bored in the kitchen; it’s because I love how something so humble can feel like a celebration. It’s got a little glamour from the crisp edges, a lot of soul from the herbs and lemon, and a comforting hug in every bite. I’ve served it as a star side for weeknight dinners and as a generous platter at gatherings, and it always earns smiles. If you’re craving simple, honest cooking that still feels special, give this a try. It’s the kind of dish your family asks for again and again, and you’ll probably find yourself reaching for it on nights when you need a little kitchen magic with minimal effort. Happy baking, friends—and I can’t wait to hear how yours turns out. If you try any riffs, drop a note in the comments so we can swap ideas and tweaks. And yes, I’d love to see your “smashed” version on social too—tag me and share the love!

Crispy Smashed Potato Salad

A delightful and crispy take on classic potato salad, perfect for any occasion!

Prep : 10 Total : 25 minutes

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Ingredients

  

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Main Ingredients

• 1 pound baby potatoes
• 0.5 cup mayonnaise
• 2 tablespoon Dijon mustard
• 0.5 cup celery, finely chopped
• 0.25 cup red onion, finely chopped
• 2 tablespoon fresh dill, chopped
• 1 teaspoon salt or to taste
• 0.5 teaspoon black pepper or to taste
• 2 tablespoon olive oil

Instructions

 

Preparation Steps

• Preheat your oven to 400°F (200°C).
• Boil the baby potatoes in salted water until fork-tender, about 15-20 minutes. Drain them thoroughly.
  1 pound baby potatoes
• Place the drained potatoes on a baking sheet lined with parchment paper. Gently smash each potato with the bottom of a glass or a fork.
• Drizzle the smashed potatoes with olive oil and season with salt and pepper.
  1 pound baby potatoes
• Bake for 20-25 minutes, or until the potatoes are golden brown and crispy.
• While the potatoes are baking, prepare the dressing. In a medium bowl, whisk together mayonnaise and Dijon mustard.
  1 pound baby potatoes
• Stir in the chopped celery, red onion, and fresh dill. Season with additional salt and pepper to taste.
  1 pound baby potatoes
• Once the potatoes are crispy, let them cool slightly. Gently toss the cooled smashed potatoes with the prepared dressing.
• Serve immediately or chill for later. Enjoy!

Notes

This salad is best served slightly warm or at room temperature. It can also be made ahead and chilled.