There are potato salads, and then there’s the Smashed Potato Salad Recipe—your new go-to for every backyard barbecue, picnic, or potluck. This is not your classic, soggy deli style; we’re talking golden, crispy roasted potatoes tossed with a creamy, fresh, tangy dressing that packs a ton of flavor. Dill, crunchy pickles, tender eggs, and plenty of zingy mustard make every bite a surprise. It’s a simple recipe, but every ingredient shines and helps create a side dish you’ll be proud to share.
Ingredients You’ll Need
This Smashed Potato Salad Recipe is all about letting every component shine. Each ingredient plays a role—whether it’s adding texture, creaminess, color, or a burst of fresh flavor. Gather these simple staples, and your potato salad will be anything but ordinary.
- Baby yellow potatoes: Their tender, creamy texture and bite-sized shape make them perfect for smashing and roasting.
- Olive oil: Essential for crisping up the potatoes and adding a subtle, rich flavor.
- Salt and black pepper: Bring out the best in the potatoes and give the dish a savory backbone.
- Mayonnaise: The foundation of that luscious, creamy dressing—use good quality for the best results.
- Dijon mustard: Adds tang and a gentle heat, giving the salad its signature punch.
- Apple cider vinegar: For a lift of brightness and a subtle fruity tang.
- Red onion: Brings sharpness, crunch, and a pop of color.
- Dill pickles: These give an irresistible, briny bite that sets this salad apart.
- Fresh dill: The herbaceous flavor is fresh and summery—don’t skip it!
- Hard-boiled eggs: For richness, silkiness, and a touch of nostalgia.
- Celery: Adds crispy texture and a light, green note.
- Garlic powder: Introduces a mellow savoriness that infuses the dressing.
- Smoked paprika: A sprinkle brings warmth, color, and just a touch of smokiness.
- Additional salt and pepper: Always taste and re-season before serving to bring it all together.
How to Make Smashed Potato Salad Recipe
Step 1: Boil the Potatoes
Start by boiling your baby yellow potatoes in salted water until they’re fork-tender—it should take about 15 minutes. Don’t rush this part; perfectly tender potatoes are key for the best texture when you smash them later. Drain the potatoes and let them cool just enough to handle comfortably. Warm potatoes will absorb more flavors and hold their shape beautifully!
Step 2: Smash and Roast
Transfer the cooked potatoes to a baking sheet, spacing them out so each one gets some room. Using the bottom of a sturdy glass or measuring cup, gently press down on each potato until it’s flattened but not completely mashed. Drizzle with olive oil and sprinkle generously with salt and black pepper. Slide the tray into a 425°F oven and roast for 20 to 25 minutes, or until the edges are crispy and golden. This step is what transforms the classic Smashed Potato Salad Recipe into something extra-special.
Step 3: Make the Creamy Dressing
While the potatoes cool, grab a large bowl and mix together your mayonnaise, Dijon mustard, apple cider vinegar, chopped red onion, dill pickles, fresh dill, celery, garlic powder, smoked paprika, and chopped hard-boiled eggs. This colorful dressing should smell tangy, bright, and a little bit savory—the kind that makes you want to sneak a taste. Make sure every ingredient is chopped small so it coats the potatoes evenly.
Step 4: Bring It All Together
Once your smashed potatoes have cooled to just warm, add them to the bowl with the dressing. Gently fold everything together so each potato gets plenty of that creamy, zesty coating. Be careful not to stir too hard; you want the potatoes to stay chunky for the perfect bite in every forkful. Taste, then adjust with additional salt or pepper if needed.
Step 5: Chill and Serve
For best flavor, cover your finished salad and chill it for at least 30 minutes before serving. This gives the flavors a chance to meld and makes the Smashed Potato Salad Recipe extra refreshing. When you’re ready, give it a quick stir, and it’s showtime!
How to Serve Smashed Potato Salad Recipe
Garnishes
The right garnish takes this salad from delicious to stunning. Top generously with more fresh dill, a dusting of smoked paprika, or some thinly sliced chives for a burst of color and aroma. If you like, a few rounds of extra pickles or a sprinkle of flaky sea salt make it irresistibly eye-catching (and snack-worthy) on the table.
Side Dishes
The Smashed Potato Salad Recipe is a total crowd-pleaser at any cookout. It pairs beautifully with grilled chicken, burgers, roasted vegetables, or even a platter of summery corn on the cob. Try serving it alongside barbecue ribs, crispy fried tofu, or flaky fish for a complete meal that feels both retro and modern.
Creative Ways to Present
Want to make your presentation a little extra? Scoop the salad into lettuce cups for a crisp handheld bite, or pile it high in a shallow bowl and top with extra sliced boiled eggs and a big bouquet of herbs. For a picnic, pack it in individual mason jars so everyone gets their own personal serving—charming and practical!
Make Ahead and Storage
Storing Leftovers
Store any leftover Smashed Potato Salad Recipe in an airtight container in the refrigerator. It will keep well for up to 3 days, and the flavor often gets even better as it sits! Just give it a gentle stir before serving to redistribute the dressing and flavors.
Freezing
While the components of this salad technically can be frozen, the creamy dressing may separate or become watery after thawing. For best results, enjoy your Smashed Potato Salad Recipe freshly made or chilled from the fridge. If you need to prep ahead, make all the components and combine them just before serving.
Reheating
Potato salad is traditionally served chilled or at room temperature. If you want to serve it warm, simply let it sit out for a bit before serving, but avoid reheating in the microwave, as the mayo-based dressing can break. The robust flavors of the Smashed Potato Salad Recipe are best enjoyed cool!
FAQs
Can I use a different type Side Dish
Absolutely! While baby yellow potatoes are particularly creamy and perfect for smashing, you can also use red potatoes or small Yukon Golds. Just keep an eye on the texture—waxy varieties hold up best for this method.
Is there a dairy-free version of this Smashed Potato Salad Recipe?
You can easily swap the mayonnaise for a dairy-free or vegan mayo to make the recipe dairy free. All the other ingredients are naturally dairy free, making this an easy adjustment for plant-based eaters.
What else can I add for extra flavor?
Crumbled bacon, sliced radishes, or a handful of scallions are awesome mix-ins. You can also experiment with different pickles, add capers, or stir in a spoonful of horseradish for a spicy kick. This Smashed Potato Salad Recipe is super adaptable!
How do I keep the potatoes from falling apart when smashing?
Letting the potatoes cool for a few minutes after draining helps them hold together when you press them. Press gently so they flatten but stay intact, and use a sturdy glass or the bottom of a measuring cup for best results.
Can I make the Smashed Potato Salad Recipe ahead of time?
Definitely! In fact, chilling the salad for at least 30 minutes before serving lets the flavors blend and makes it even tastier. Just keep it covered in the fridge, and give it a gentle stir before serving to freshen it up.
Final Thoughts
If you’re ready to bring something fresh and unforgettable to your next gathering, this Smashed Potato Salad Recipe is calling your name. It’s creamy, crispy, herby, and completely crave-worthy. You might just find yourself making it again and again—so grab those potatoes and get started!
Print
Smashed Potato Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Boiling, Roasting
- Cuisine: American
- Diet: Vegetarian
Description
This Smashed Potato Salad recipe is a delightful twist on the classic potato salad, featuring crispy smashed baby yellow potatoes tossed with a creamy, flavorful dressing. Perfect for picnics, barbecues, or a simple side dish at home!
Ingredients
Potatoes:
- 2 pounds baby yellow potatoes
Seasoning:
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Dressing:
- 1/2 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 1/4 cup chopped red onion
- 1/4 cup chopped dill pickles
- 2 tablespoons chopped fresh dill
- 2 hard-boiled eggs (chopped)
- 1/4 cup chopped celery
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- Additional salt and pepper to taste
Instructions
- Boil the Potatoes: Cook baby yellow potatoes in salted water until fork-tender. Drain and cool slightly.
- Smash and Roast: Place potatoes on a baking sheet, smash gently, drizzle with olive oil, salt, and pepper. Roast at 425°F until crispy.
- Prepare Dressing: Mix mayonnaise, Dijon mustard, apple cider vinegar, red onion, pickles, dill, celery, garlic powder, smoked paprika, and eggs in a bowl.
- Combine: Add smashed potatoes to the dressing, fold gently to coat. Adjust seasoning if needed.
- Chill and Serve: Chill for 30 minutes before serving.
Notes
- You can substitute Greek yogurt for half of the mayonnaise for a lighter version.
- Add crumbled bacon or chives for extra flavor.
- Best served cold or at room temperature.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 2 g
- Sodium: 520 mg
- Fat: 22 g
- Saturated Fat: 4 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 80 mg
