Smashed Potato Salad
Published on March 24, 2025
Quick Summary
This crispy Smashed Potato Salad is a delicious, refreshing twist on the classic potato salad. With tender baby Yukon Gold potatoes, a creamy Greek yogurt dressing, fresh herbs, and crunchy veggies, it’s the perfect side dish for spring and summer potlucks and parties!
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I love smashed potatoes, they are one of our go-to side dishes so I knew I would love the viral Smashed Potato Salad. But, of course, I had to add my own spin to make the salad recipe even better.
I mean, why wouldn’t be smashed potatoes be good in a potato salad? The potatoes are tender with a crispy, golden exterior and a soft, fluffy interior. You get a combination of crunch and creaminess in every bite.
The smashed potatoes along with cucumber, celery, pickles, and fresh herbs are coated in a creamy, zesty dressing that gives the salad LOTS of flavor.
The salad is the perfect side dish for spring, summer, Easter, potlucks, or any gathering!
In my opinion, this potato salad is WAY better than the classic potato salad.
Fresh and Flavorful Ingredients
I recommend using baby Yukon gold potatoes because they are easy to smash and their small size makes them ideal for getting that perfect balance of crispy edges and tender centers.
Let’s talk about the dressing, I went for a lighter base using plain Greek yogurt (great protein boost too) with a little bit of mayo to give it creaminess without being too heavy. The dressing also has lemon juice, red wine vinegar, Dijon mustard, shallot, and garlic-all flavor powerhouses!
I also add in crunchy cucumbers, celery, chopped dill pickles, green onions, fresh parsley, and dill. These ingredients not only bring the freshness to the table but also a burst of zingy, herbaceous flavors that cut through the richness of the potatoes.
How to Make Smashed Potato Salad
Start by boiling the baby potatoes in salted water until they’re tender when pierced with a fork, about 15-20 minutes. Drain and let them cool slightly.
On a baking sheet, gently smash the potatoes with the bottom of a glass. You want them to remain mostly intact but with some cracks where they can get crispy.
Drizzle a little olive oil over the smashed potatoes and season with salt and pepper.
Roast them in the oven until they’re golden and crispy on the edges.
While the potatoes are roasting, make the dressing. Combine all of the ingredients in a bowl and whisk together. The dressing is SO fresh!
Once the potatoes are crispy, golden, and cooled, it’s time to assemble the salad. Add the potatoes, cucumber, celery, pickles, and green onions to the bowl with the dressing. I love all of the green!
Toss until well combined and all of the potatoes are well coated. Taste and adjust seasonings, if necessary.
I like to garnish the salad with crumbled feta for extra creaminess and fresh herbs for an extra pop of color. This dish is best served the same day, but can be stored in the fridge for up to 3 days.
This salad is incredibly versatile. For a smoky twist, try adding crumbled bacon. To boost the freshness, toss in a handful of arugula for a peppery bite. For a heartier version, you can mix in cooked shredded chicken or hard-boiled eggs.
The next time you’re looking for a side dish to bring to a potluck, party, or just want something tasty to go with your dinner, give this smashed potato salad a try! It’s a winner!
Smashed Potato Salad Recipe
Ingredients
For the smashed potatoes:
- 2 lbs baby Yukon gold potatoes
- 2 tablespoons olive oil
- Kosher salt and black pepper, for seasoning potatoes
For the dressing:
- 3/4 cup Greek yogurt
- 1/4 cup mayonnaise
- 1/4 cup chopped dill
- 1/4 cup chopped parsley
- 1 shallot, finely chopped
- 1 garlic clove minced
- 2 teaspoons Dijon mustard
- 2 tablespoons lemon juice
- 1 tablespoon red wine vinegar
- Kosher salt and black pepper, to taste
For the salad:
- 1 cup diced cucumber
- 1/2 cup diced celery
- 1/3 cup diced dill pickles
- 3 green onions, sliced
- 1/4 cup crumbled feta cheese, for garnish, optional
Instructions
- Preheat oven to 425 degrees F. Grease a large baking sheet with olive oil and set aside.
- Bring a large pot of salted water to a boil over high heat. Add the potatoes and cook until fork tender, about 15 to 20 minutes. Drain the potatoes and let cool for 5 minutes.
- Place potatoes on the greased baking sheet. Use the bottom of a jar or glass, a fork, or a potato masher to gently press down on the potatoes until they are smashed, but still in one piece. You want them to hold together, the potatoes should be about 1/2-inch thick.
- Drizzle the potatoes evenly with olive oil and season generously with salt and pepper. Bake until crispy, about 25 to 30 minutes. Remove from the oven and let cool for 10 minutes.
- Meanwhile, make the dressing. In a large bowl, whisk together Greek yogurt, mayonnaise, dill, parsley, shallot, garlic, Dijon, lemon juice, red wine vinegar, salt, and pepper.
- When the potatoes are cool, add them to the bowl with the dressing. Add the cucumber, celery, green onions, and dill pickles. Stir until well coated. Taste and season with extra salt and pepper, if necessary. Garnish with feta cheese and serve.
Notes
Nutrition
Have you tried this recipe?
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