Best Smashed Potato Salad

Introduction

Best Smashed Potato Salad is crispy, creamy, and packed with texture—tender baby potatoes smashed, roasted until golden and crunchy, then tossed with a rich, tangy dressing and fresh add-ins. It’s everything you love about potato salad with a bold upgrade: crispy edges, fluffy centers, and big flavor in every bite. Perfect for BBQs, potlucks, or weeknight dinners, this modern classic disappears fast.

Why you’ll love this recipe

• Crispy roasted potatoes + creamy dressing
• Big flavor and texture contrast
• Perfect for BBQs and gatherings
• Can be served warm or cold

• Easy to customize

Ingredients (serves 6)

Potatoes

• 2 lb baby potatoes (gold or red)
• 2 tbsp olive oil
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp garlic powder

Dressing

• ¾ cup mayonnaise
• 1 tbsp Dijon mustard
• 1 tbsp apple cider vinegar or lemon juice
• 1 tsp honey or sugar (optional)
• Salt and black pepper to taste

Add-ins & Garnish

• ½ cup celery, finely chopped
• ¼ cup red onion or shallot, finely diced
• ¼ cup fresh herbs (parsley, dill, or chives)

• Optional: crispy bacon bits

Essential Tools and Equipment

• Large pot
• Baking sheet
• Parchment paper
• Potato masher or glass

• Mixing bowls

Step-by-step process (detailed)

1. Boil the potatoes

Place potatoes in a large pot and cover with cold, salted water. Bring to a boil and cook 15–20 minutes, until fork-tender but not falling apart. Drain and let steam dry for 5 minutes.

2. Preheat the oven

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.

3. Smash the potatoes

Transfer potatoes to the baking sheet, leaving space between each. Use a potato masher or the bottom of a glass to gently smash each potato until flattened but still intact.

4. Season and roast

Drizzle potatoes with olive oil and sprinkle with salt, pepper, and garlic powder. Roast 25–30 minutes, flipping once halfway, until deeply golden and crispy around the edges.

5. Make the dressing

While potatoes roast, whisk mayonnaise, Dijon mustard, vinegar (or lemon juice), honey, if using, salt, and pepper until smooth and balanced.

6. Cool slightly

Remove potatoes from the oven and let cool 5–10 minutes. Slight cooling helps them hold their shape when tossed.

7. Assemble the salad

Transfer smashed potatoes to a large bowl. Add celery, red onion, herbs, and bacon if using.

8. Toss gently

Spoon dressing over the potatoes and gently fold until evenly coated. Avoid overmixing to keep the potatoes chunky.

9. Serve

Serve warm, room temperature, or chilled, garnished with extra herbs.

Mistakes to avoid

• Overboiling potatoes — fall apart when smashed
• Not enough oil — pale, soft potatoes
• Crowding the pan — no crisping
• Tossing while too hot — breaks potatoes
• Overmixing — mashed texture

Variations of Best Smashed Potato Salad

• Greek-Style — add feta, olives, and lemon
• Ranch — replace dressing with ranch
• Spicy — add hot sauce or chili crisp
• Vegan — use vegan mayo
• Mustard-Forward — increase Dijon

Tips for storage & make-ahead

• Refrigerate leftovers up to 3 days
• Best texture day-of or next day
• Re-crisp potatoes in the oven before tossing
• Add dressing gradually when making ahead

Frequently Asked Questions

Can I use regular potatoes?
Yes—cut into large chunks before boiling.

Serve warm or cold?
Either works—warm highlights crispness.

Can I make it ahead?
Yes—roast potatoes ahead, dress before serving.

Is it gluten-free?
Yes—naturally gluten-free.

Conclusion

Best Smashed Potato Salad delivers the ultimate upgrade to a classic—crispy roasted potatoes paired with a creamy, tangy dressing and fresh crunch. Bold, satisfying, and endlessly customizable, it’s the potato salad everyone talks about after the party.