We’ve loved Crispy Smashed Potatoes for a long time. Served with a simple steak or roast chicken, and we even break them out around the holidays as an everyone-loves-them side dish for big family gatherings. So when those crispy smashed potato salad recipes started going viral on TikTok, we knew we had to make our own version! Fresh herbs, creamy mayo dressing and a mound of crispy potatoes? Yes please. Crispy potatoes and a creamy dressing — you can’t go wrong! For more creative potato salad recipes, check out our easy Pesto Potato Salad.
Ingredients for Smashed Potato Salad
Baby gold potatoes: We found and adore these sweet little “baby gold” potatoes, which are — as they sound! — a miniature version of Yukon gold potatoes. But any small, round, waxy potato will work here.
Mayonnaise: Some folks use Kewpie mayo, which is a Japanese mayo that’s rich with umami and a bit sweeter than most American brands of mayo, but we used regular American mayonnaise, because we love its simple creamy tang.
Mustard: Stone ground mustard is our choice here, for both bold flavor and a hint of color and texture.
Herbs: Fresh herbs make this creamy dressing sing! And they lighten up this otherwise pretty rich potato salad, too. We’ve opted for classic herbs here: fresh chives and fresh Italian parsley.
Cucumbers: Persian cukes are our forever choice, because they’re so crisp and require no peeling. Yay.
Pickles: You’re going to need both the pickles themselves and (just like in our Classic Potato Salad) the pickle juice, which adds a salty tang to the creamy dressing.
Eggs: Hard-Boiled Eggs for a little protein (basically, with eggs in the mix, this potato salad is a whole meal).
Radishes: With the crisp potatoes and crunchy pickles, this potato salad has a fair amount of crispness, but we wanted just a bit more crunch, sharpness and color. Radishes make it perfect!
Olive oil: We like to use extra virgin olive oil to add flavor as well as crispness to the crispy smashed potatoes, but you could use regular olive oil in a pinch.
How To Make Crispy Smashed Potato Salad
Make crispy smashed potatoes. You’ll boil them, smash them (literally smash them with the back of a sturdy drinking glass or mug), and then roast them until they’re crispy.
Dice a lot of things! Pickles, cucumbers, radishes. Do this while the potatoes roast.
Mix up the creamy potato salad dressing! Whisk together the mayonnaise, olive oil, mustard, and pickle juice. Do this while the potatoes roast, too.
Mix it all together! Once the potatoes are all roasted and crispy and have had time to cool off a little, toss them with the salad dressing and the herbs and other diced goodies.
Chill. If you can give this potato salad 20-30 minutes in the fridge before you serve it, it’ll be extra delightful.
Serve it up!
Tips For The Best Crispy Smashed Potato Salad
Make sure the potatoes are roughly uniform in size, and remember that people might want them to be bite-sized.
There is a time and a place for jammy eggs, but potato salad is a moment for true Hard-Boiled Eggs.
If you have time to let the roasted crispy potatoes cool before tossing them with the dressing (even just 15 minutes or so) that’d be great.
The internet seems to want to know if it’s possible to make vegan smashed potato salad and we’re not opposed to that! You could try using vegan mayo and leaving out the eggs and it’d probably be delicious!
More Next-Level Potato Recipes
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