I just found my new favorite way to eat potatoes and can’t keep it to myself!
When I saw this Crispy Smashed Potato Salad trending on TikTok, I knew I had to try it. Now, I’m convinced that every potato salad needs a crispy, crunchy twist.
It’s the ultimate mash-up of crispy potatoes, creamy dressing, fresh herbs, and crunchy pickles. Don’t get me wrong, I love grandma’s version. But the addition of those golden brown, crispy smashed potatoes adds just the right amount of crunch.
Move over, traditional potato salad! This is my new go-to side dish for potlucks, BBQs, and family gatherings.
And I’m not the only one raving. With over 14 million views, this TikTok trend from @hungryhappens is worth the hype!
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Ingredients For Smashed Potato Salad
- Baby Potatoes: I use sweet baby gold potatoes, a miniature version of the beloved Yukon Gold. They have a creamy, buttery interior and develop a crispy, golden crust when roasted. If you prefer a slightly firmer texture with a hint of sweetness, baby red potatoes are a great alternative.
- Olive Oil: For the best flavor and crispiness, extra virgin olive oil is my go-to for crispy smashed potatoes. But if you’re in a pinch, regular olive oil will still do the trick!
- Greek Yogurt: A creamy, tangy upgrade from an all-mayo dressing. For the creamiest results, I use full-fat yogurt.
- Kewpie or Regular Mayonnaise: Japanese mayo adds a slightly sweeter, umami flavor. Regular mayo keeps the flavor more traditional.
- Dijon Mustard: Adds a complementary tangy flavor.
- Lemon Juice: I recommend using fresh lemon juice for the best, brightest flavor.
- Garlic and Shallot: I add both for an aromatic, punchy bite.
- Fresh Parsley: Helps cut through the dressing’s richness. For a more traditional flavor, use fresh dill.
- Dill Pickle: My secret twist! It adds a lovely crunch and briny flavor.
- Scallions: Adds a mild onion-y flavor and pop of color.
How to Make Crispy Smashed Potato Salad
Here’s how to make this viral TikTok recipe!
- Boil the potatoes. Preheat the oven to 425°F. Boil the potatoes for 7-8 minutes in salted water, until just fork tender. Drain and cool slightly. 2. Smash the potatoes. Smash the potatoes 1/4 inch thick on the baking sheet using a potato masher or the bottom of a glass. Brush with olive oil and season with salt and pepper. 3. Roast the potatoes. Roast the smashed potatoes for 45-60 minutes, flipping halfway. 4. Make the potato salad dressing. Mix all the dressing ingredients in a bowl until smooth. Stir in the pickle and shallot. Season to taste. 5. Toss the potatoes. Gently toss the slightly cool potatoes in the dressing. Save some potato bits for topping. 6. Garnish and serve. Top with extra crispy potato bits and chopped scallions. Serve warm.
Watch the video below to see how it all comes together:
@hungryhappens Smashed Potato Salad (full recipe is on: HungryHappens.Net) ♬ original sound – STELLA DRIVAS
Tips For the Best Crispy Smashed Potato Salad
This viral smashed potato salad is perfect for any gathering! Still, I’ve tweaked @hungryhappens’ recipe for even more punch (hello, crunchy pickles!). But you can put your spin on it.
Here are my favorite tips and variations:
- Dry potatoes thoroughly. After boiling, let the potatoes dry for a few minutes, then pat them with paper towels. The drier they are, the crispier they’ll get!
- Don’t over-boil the spuds. I boil them just until fork tender so they don’t fall apart when smashing.
- Smash some extra flat. I like to smash a few potatoes extra thin so they’re extra crunchy. I save those for the topping.
- Use the air fryer to save time. You can cook the smashed potatoes in about half the time using an air fryer. Air fry for 10 minutes, then flip. Air fry for another 8-12 minutes until crispy and golden brown.
- Add crunchy ingredients. For even more texture, add diced celery and crumbled bacon bits.
- Coat the spuds with cornstarch. A light coating before roasting will make them extra crunchy.
How to Store
For the best texture and flavor, enjoy this salad fresh. The roasted potatoes are crispiest within the first 2 to 4 hours after serving. I recommend serving as fresh as possible so you can enjoy the crunchy goodness that makes this crispy potato salad so irresistible!
If you have leftovers, store them in an airtight container in the refrigerator for up to 3 to 4 days. Keep in mind that the potatoes will soften over time and lose their crispiness. But they’re still delicious!
To make ahead, prep the dressing and roast the potatoes up to 1 day in advance. Store in separate airtight containers and refrigerate. Reheat the potatoes in a skillet until crispy, then combine and serve.
What to Serve with Smashed Potato Salad?
Not sure what to pair with this smashed potato salad? You’ve got options!
Like classic potato salad, this dish is creamy, tangy, and incredibly versatile. The rich texture and bold flavors make it a great match for smoky meats and comforting sides.
Whether you’re planning a backyard bash or a casual get-together, here are my favorite pairings:
- BBQ Ribs
- Hamburgers
- Fried Chicken
- Sausages
- Baked Beans
- Corn on the Cob
- Coleslaw
More Potato Side Dishes To Try
Crispy Roasted Parmesan Potatoes
Garlic Butter Potatoes
Mashed Potatoes
Greek Lemon Potatoes
Scalloped Potatoes
Crispy Smashed Potato Salad
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This Crispy Smashed Potato Salad is a tasty twist on a classic! Roasted golden potatoes, tangy dressing, and crunchy pickles deliver a crave-worthy side dish.
Ingredients
- 2 pounds baby potatoes (mini yellow potatoes)
- 3 tablespoons olive oil, divided
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 3/4 cup Greek yogurt
- 1/2 cup kewpie mayonnaise (or regular mayo)
- 2 teaspoons Dijon mustard
- 1/2 lemon, juiced
- 1 garlic clove, minced
- 1/4 cup fresh parsley, chopped
- salt and pepper, to taste
- 1 dill pickle, finely chopped
- 1 shallot, finely chopped
- 1-2 scallions for garnish, optional
Instructions
- Preheat the oven to 425°F and line a baking sheet with parchment paper (you may need 2 sheets if they’re small).
- Place the potatoes in a large pot of well-salted cold water. Bring to a boil over medium heat and cook for 7-8 minutes – until just fork tender. Drain and let cool slightly.
- Pat the potatoes dry with a paper towel, then transfer them to the baking sheet. Gently smash each potato to 1/4 inch thick with a potato masher or the bottom of a glass.
- Brush with 2 tablespoons of olive oil and season generously with salt and pepper. Roast for 45-60 minutes, flipping halfway, until until golden brown and crispy.
- While the potatoes cook, whisk the remaining 1 tablespoon of olive oil with the yogurt, mayo, Dijon, lemon juice, garlic, and parsley until smooth. Stir in the chopped pickle and shallot, taste, and season with salt and pepper, as needed. Cover and refrigerate.
- When the potatoes are done, remove the tray from the oven and let cool for 10 minutes. Save some crispy brown potato bits for the topping, then transfer them to a large bowl and gently toss with the herbed yogurt dressing until evenly coated.
- Garnish with chopped scallions and crispy potato bits. Serve warm and enjoy.
Notes
- Don’t over-boil the spuds . They should be just fork tender, but not soft. If they’re too soft, they’ll fall apart when smashing.
- Dry thoroughly . After boiling, let the potatoes cool slightly, and then dry them well with paper towels. This ensures maximum crispiness.
- Coat the potatoes with cornstarch. A light coating before roasting will make them extra crunchy.
- Smash a few extra flat! I like to smash a few potatoes extra thin for an ultra-crispy crunch. These are perfect for topping.
- Check early for doneness. Cooking time varies based on your oven and potato size. I recommend checking the potatoes at 40 minutes.
Nutrition
- Total number of serves: 4
- Calories: 493kcal
- Fat: 32g
- Saturated Fat: 2g
- Cholesterol: 13mg
- Sodium: 658mg
- Potassium: 1093mg
- Carbohydrates: 43g
- Fiber: 5g
- Sugar: 2g
- Protein: 9g
- Calcium: 93mg
- Iron: 2mg
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