Crispy Smashed Potato Salad is a delicious new twist on traditional potato salad that combines fresh herbs, a rich and creamy dressing and crispy smashed potatoes for a winning potato side dish.
It's not just the taste, but the contrast of textures in this crispy smashed potato salad recipe that will have you making this on repeat.
I know it's not the prettiest food photo I've ever taken, but this is one of those ugly-but-yum situations. Don't let the look deceive you!
Table of Contents
Why you will love this recipe
- definitely NOT your average potato salad
- with all the classic flavours of potato salad BUT...
- the combination of crunchy roast potato and smooth, creamy dressing makes it even better!
What you need to make this recipe
*Please see the recipe card below for exact quantities and detailed instructions
Potatoes
- baby potatoes
- salted butter
- sweet paprika
- onion powder
- garlic powder
- dried rosemary
- salt
Dressing
- sour cream
- mayonnaise
- Dijon mustard
- lemon juice
- shallots (spring/green onions)
- parsley
- chives
- salt
*Please see the recipe card below for exact quantities and detailed instructions
How to make crispy smashed potato salad
- Boil the potatoes until they are fork-tender.
- Place potatoes on a baking tray and cut a cross into the centre of each potato (don't cut all the way through).
- Combine the butter (melted) and spices.
- Turn the potatoes over and crush them with a potato masher.
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- Brush the potatoes with ⅔ of the butter mixture then bake.
- Remove the potatoes from the oven and flip them over (as best you can).
- Roughly break up any larger pieces.
- Brush potatoes with the remaining butter mixture and return to the oven.
- Combine the dressing ingredients.
- Add dressing to potatoes and mix lightly to incorporate.
Top tips for the best result
- Why do I cut a cross into the potatoes? To let the steam escape, this helps make extra crispy potatoes.
- Don't completely flatten the potatoes with the masher, sure they will get nice and crisp but you won't have any fluffy potato left on the inside which you need for texture.
Storage
This crispy potato salad is best served immediately, any leftovers can be stored in the fridge for up to 4 days.
Not suitable to freeze.
Other recipes you may enjoy
Best Ever Chicken Mayo Sandwiches - perfect for picnics or summer barbecues with a soft and creamy chicken salad filling with fresh dill, black pepper and some walnuts for a little crunch.
Leftover Sausage and Potato Hash - dress up those leftover sausages by adding carrots, potatoes, red onion and bacon then drizzle over a fresh herb and mustard dressing made using garlic-infused olive oil and red wine vinegar.
📖 Recipe
Crispy Smashed Potato Salad
Ingredients
- 500 g baby potatoes
- 30 g salted butter melted
- ½ teaspoon sweet paprika
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon dried rosemary
- ¼ teaspoon cooking salt
Dressing Ingredients
- ¼ cup sour cream
- 1 tablespoon mayonnaise
- 1½ teaspoon Dijon mustard
- 2 teaspoon fresh lemon juice
- ¼ teaspoon cooking salt
- 6 shallots (green/spring onions) finely sliced
- ⅓ cup fresh parsley (firmly packed) finely chopped
- 2 tablespoon finely chopped fresh chives
Watch me make this recipe
Instructions
- Preheat oven to 200c.
- Place the potatoes into a large pot of water and boil until they are fork-tender (from 16 - 20 minutes depending on their size).500 g baby potatoes
- Drain the potatoes and place them on a baking sheet, spacing them out evenly.
- Use tongs to hold them while you cut a cross into the centre of each potato (don't cut all the way through).
- Combine the butter and spices then set aside.30 g salted butter½ teaspoon sweet paprika½ teaspoon onion powder½ teaspoon garlic powder½ teaspoon dried rosemary¼ teaspoon cooking salt
- Flip the potatoes over and crush them with a potato masher (see my notes).
- Brush the potatoes with ⅔ of the butter mixture then bake for 40 minutes.
- Remove the potatoes from the oven and flip them over (as best you can), breaking up any larger pieces as you go.
- Brush potatoes with the remaining butter mixture (see my notes) and bake for a further 20 minutes or until golden brown and crispy.
- Meanwhile, combine the dressing ingredients.¼ cup sour cream1 tablespoon mayonnaise1½ teaspoon Dijon mustard2 teaspoon fresh lemon juice¼ teaspoon cooking salt6 shallots (green/spring onions)⅓ cup fresh parsley (firmly packed)2 tablespoon finely chopped fresh chives
- Combine dressing and potatoes in a bowl, mixing lightly to incorporate and serve immediately.
Notes
- Cutting a cross into the potatoes lets the steam escape, this helps them get extra crispy.
- Don't completely flatten the potatoes with the masher, you want to leave some of the potato to stay fluffy on the inside for more texture.
- Reheat the remaining butter mixture for a few seconds in the microwave if needed.
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It doesn't matter what it looks like, this tasted really great. Loved the creamy with the crunchy. Definitely ugly but yum lol
Glad you enjoyed the recipe Chloe - ugly-delicious for the win!