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Smashed Potato Salad

This Smashed Potato Salad offers a delicious twist on the classic, featuring crispy potatoes that bring texture, flavor, and excitement to an otherwise ordinary dish. Perfect for BBQs, potlucks, and summer cookouts when you want to impress guests with something familiar yet surprisingly different.
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Prep Time 15 minutes
Cook Time 40 minutes
Cooling Time 10 minutes
Total Time 1 hour 5 minutes
Course Side Dish
Cuisine American
Servings 6 servings
Calories 235 kcal

Equipment

  • Baking Sheet
  • Large Pot
  • Potato Masher or Glass
  • Mixing Bowls

Ingredients
  

For the Crispy Potatoes

  • 2 pounds baby potatoes red or yellow work best
  • 3 tablespoons olive oil
  • 1 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 cloves garlic minced
  • 1 tablespoon fresh rosemary chopped (or 1 teaspoon dried)

For the Dressing

  • 1/3 cup mayonnaise substitute Greek yogurt for a lighter option
  • 2 tablespoons Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 2 teaspoons honey optional, use maple syrup for vegan version
  • 1/4 cup fresh dill chopped
  • 2 tablespoons fresh chives minced

Add-ins

  • 3 hard-boiled eggs chopped (omit for vegan version)
  • 1/4 cup red onion finely diced
  • 2 stalks celery diced
  • 2 tablespoons capers drained

Instructions
 

  • Place baby potatoes in a large pot and cover with cold water. Add 1 tablespoon of salt to the water and bring to a boil. Cook for 15-20 minutes or until the potatoes are fork-tender but not falling apart.
  • While the potatoes are boiling, preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper and drizzle it with 1 tablespoon of olive oil.
  • Drain the potatoes and let them cool for about 5 minutes. Transfer them to the prepared baking sheet, spacing them evenly. Using the bottom of a glass or a potato masher, gently press down on each potato until it's flattened to about ½-inch thickness.
  • Drizzle the remaining 2 tablespoons of olive oil over the smashed potatoes. Sprinkle with minced garlic, rosemary, salt, and pepper. Bake for 20-25 minutes or until the edges are golden brown and crispy.
  • While the potatoes are baking, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, honey, dill, and chives in a medium bowl.
  • Allow the crispy potatoes to cool for 10 minutes before gently transferring them to a large mixing bowl. Add the chopped eggs, red onion, celery, and capers. Pour the dressing over everything and fold gently to combine, being careful not to break up the crispy potatoes too much.

Notes

For best results, store the crispy potatoes separately from the dressing and combine just before serving. Refresh leftover salad by placing it in a 350°F oven for 5 minutes to re-crisp the potatoes.
Waxy varieties like baby red, yellow, or fingerling potatoes work best as they hold their shape after boiling and smashing.
For a spicier version, add 1-2 teaspoons of sriracha or hot sauce to the dressing, or include 1 finely diced jalapeño with seeds removed.

Nutrition

Calories: 235kcalCarbohydrates: 22gProtein: 5gFat: 14gSodium: 420mgFiber: 3g
Keyword Potato Salad, Smashed Potatoes, Crispy Potato Salad, BBQ Side Dish, Potluck Recipe
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