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This smashed potato salad features perfectly smashed and crispy potatoes, tossed in a flavorful herb dressing with fresh dill and parsley. It’s a refreshing and satisfying side dish perfect for picnics or potlucks.

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I’m all about easy, delicious food. And this smashed potato salad is exactly that. It’s like, the perfect dish to throw together for a weeknight dinner or a summer bbq.

Unlike traditional potato salad, the smashed potatoes add a crispy texture to the mix so it’s a tasty contrast with the creamy dressing, it’s the perfect mix of textures and flavors and very easy to make.

Why I love this recipe

The perfect balance of textures – crispy, creamy, and fresh.
Incredibly versatile – customize with your favorite herbs and add-ins.
It pairs well with almost anything, from grilled meats to my favorite chicken club sandwich.

Ingredients

baby potatoes
extra virgin olive oil
seasonings: salt, pepper, smoked paprika, garlic powder
herbs: fresh parsley, fresh dill
red onion
for the dressing: Greek yogurt, mayonnaise, dijon mustard, lemon juice

Step by step

Cook the Potatoes: Boil the baby potatoes in salted water until they’re fork-tender (about 15-20 minutes). Drain and let cool slightly.
Preheat the Oven: Set your oven to 425°F.
Smash the Potatoes: Place the potatoes on a baking sheet lined with parchment paper. Use the bottom of a glass or potato masher to gently flatten each potato.
Season and Bake: Drizzle the potatoes with olive oil, then sprinkle with sea salt, black pepper, smoked paprika, and garlic powder. Bake for 20-25 minutes until crispy and golden.

Make the Dressing: While the potatoes bake, mix Greek yogurt, mayo, Dijon mustard, and lemon juice in a small bowl until smooth.
Combine Everything: In a large bowl, mix the crispy potatoes with diced red onion, parsley, and dill. Pour the dressing over the salad and toss gently.
Serve: Enjoy your potato salad warm or at room temperature!

smashed potato salad ingredients in white bowl

stirring smashed potato salad in a white bowl

Tips for Best Results

Use small, similar-sized potatoes for even cooking.
Don’t overcook the potatoes. They should be fork-tender but still firm.
Get creative with your seasonings! Try different fresh herbs and spices.
Let the potatoes cool slightly before smashing to prevent them from falling apart.
Let the potatoes cool slightly before tossing with the dressing to keep the crispy texture.

Variations

Add crispy bacon bits for an extra savory flavor or a handful of chopped green onions or chives. For a briny kick, toss in some capers or olives. Want it even creamier? Mix in crumbled feta cheese. This potato salad is super flexible, so get creative with what you have on hand.

close up of smashed potato salad in white bowl

Serving suggestions

This smashed potato salad is the perfect side dish for any meal. Here are a few ideas:

it’s a fantastic side for grilled chicken, steak, or pork chops
great alongside grilled vegetables or a hearty beef vegetable soup
ideal for outdoor gatherings with a chicken club sandwich and other picnic staples.

Storage

Keep any leftovers in an airtight container in the fridge for up to three days.

To reheat, place the potato salad on a baking sheet and heat it in a preheated oven at 350°F for around 10 minutes. If you prefer, you can also enjoy it cold directly from the refrigerator.

If you try this recipe please comment and rate it below, I love hearing from you!