Crispy Smashed Potato Salad Recipe for Perfect Summer Picnics

The aroma of roasted potatoes fills the air as you prepare to dive into this crispy smashed potato salad. Imagine the golden, crunchy exterior giving way to fluffy insides, all tossed with fresh herbs and a zesty dressing—it’s pure bliss on a plate. This dish is perfect for summer picnics or backyard barbecues; it’s just crying out for some sunshine and laughter.

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Picture this: family gathered around the grill, kids running wild while you unveil this showstopper. The moment I served this dish at our last gathering, my cousin Bob exclaimed it was “the best thing since sliced bread.” Now that’s a compliment worth savoring!

I once made this recipe for a potluck and watched as my friends fought over the last scoop—it was a glorious sight!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Baby Potatoes: Choose firm baby potatoes so they hold their shape during cooking.
• Olive Oil: Use high-quality extra virgin olive oil for the best flavor.
• Fresh Herbs: I love using parsley and dill; they add freshness and color.
• Lemon Juice: Freshly squeezed lemon juice brightens up the flavors beautifully.
• Salt and Pepper: Essential for seasoning; don’t skip these!

For the Dressing:

• Greek Yogurt: A creamy base that’s lighter than mayonnaise but equally delicious.
• Garlic Powder: A pinch of garlic powder adds depth without overpowering.
• Mustard: A dollop of Dijon gives it a nice zing you won’t forget.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make It Together

Boil the Potatoes: Start by boiling your baby potatoes in salted water until tender—about 15 minutes should do it. They should be fork-tender but not falling apart.

Slightly Smash Them: Drain the potatoes and let them cool slightly before smashing them gently with a fork or your palm—just enough to flatten them without turning them into mashed potatoes.

Roast Until Crispy: Preheat your oven to 425°F (220°C). Place the smashed potatoes on a baking sheet lined with parchment paper, drizzle with olive oil, and sprinkle with salt. Roast for about 25-30 minutes or until golden brown.

Make the Dressing: While those beauties are roasting away, mix Greek yogurt, lemon juice, garlic powder, mustard, salt, and pepper in a bowl until smooth. Taste and adjust seasoning if needed—it should make your taste buds dance!

Toss Everything Together: Once your potatoes are out of the oven (and cooled slightly), toss them in a large bowl with fresh herbs and generous amounts of dressing. Make sure every potato gets coated—nobody likes dry potatoes!

Serve & Enjoy!: Serve this crispy smashed potato salad warm or at room temperature—either way, it’s going to be sensational! Garnish with extra herbs if you’re feeling fancy.

This crispy smashed potato salad is more than just food; it’s an experience waiting to happen! Each bite combines textures and flavors that will leave everyone asking for seconds—and maybe even thirds! So gather your ingredients and let’s get cooking!

Perfecting the Cooking Process

Start by boiling your potatoes until tender, then smash them gently before roasting to achieve that perfect crispy edge.

Add Your Touch

Consider adding bacon bits or fresh herbs like dill or chives for an extra burst of flavor while adjusting the creaminess to your taste.

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to three days. Reheat in the oven at 350°F for crispiness.

Sharing this recipe with friends brought back memories of summer barbecues and compliments that poured in like sweet tea on a hot day.

FAQ

What type of potatoes work best for this salad?

Yukon Gold and red potatoes offer great texture and flavor balance in crispy smashed potato salad.

Can I make this salad ahead of time?

Yes, you can prepare it a day in advance; just store it properly to maintain freshness.

What dressing pairs well with this dish?

A tangy vinaigrette or creamy dressing enhances the flavors beautifully in crispy smashed potato salad.

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

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Crispy Smashed Potato Salad

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• Author: tastyfoodonly
• Total Time: 45 minutes
• Yield: Serves 4

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Description

Crispy smashed potato salad is a vibrant, crunchy dish that combines golden roasted potatoes with creamy dressing and fresh herbs—perfect for summer picnics or backyard gatherings.

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Ingredients

• Baby potatoes
• Olive oil
• Fresh herbs (parsley, dill)
• Lemon juice
• Greek yogurt
• Garlic powder
• Dijon mustard
• Salt and pepper

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Instructions

1. Boil baby potatoes in salted water until tender, about 15 minutes. Drain and let cool.
2. Gently smash potatoes with a fork or palm, flattening them without mashing completely.
3. Preheat oven to 425°F (220°C). Place smashed potatoes on a parchment-lined baking sheet, drizzle with olive oil, and sprinkle with salt. Roast for 25-30 minutes until golden brown.
4. While roasting, mix Greek yogurt, lemon juice, garlic powder, mustard, salt, and pepper in a bowl until smooth.
5. Toss warm potatoes in a large bowl with fresh herbs and dressing until well coated.
6. Serve warm or at room temperature.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Side Dish
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 215
• Sugar: 1g
• Sodium: 320mg
• Fat: 9g
• Saturated Fat: 1g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 32g
• Fiber: 4g
• Protein: 5g
• Cholesterol: 3mg