Can I use red potatoes instead of baby gold potatoes?

Absolutely. Baby red potatoes work great and give a slightly firmer texture with a mild sweetness.

Can I make it ahead of time?

You can roast the potatoes ahead and mix the dressing ahead, but for maximum crunch, toss them together closer to serving time. If you do combine early, expect the potatoes to soften a bit (still tasty, just less crispy).

How do I store leftovers?

Store in an airtight container in the fridge. It’ll keep for about 3 days . The potatoes will lose crunch, but the flavor will still be fantastic.

If you want some crisp back, spread leftovers on a baking sheet and warm in the oven at 400°F for a few minutes. (Microwave works too, but it won’t revive the crunch.)

Can I swap parsley for dill?

If you want some crisp back, spread leftovers on a baking sheet and warm in the oven at 400°F for a few minutes. (Microwave works too, but it won’t revive the crunch.)

Is Kewpie mayo necessary?

Nope. Regular mayo works perfectly. Kewpie just adds a slightly sweeter, savory depth if you have it.

Crispy Smashed Potato Salad: Irresistible 6-Step Win

Description

Crispy Smashed Potato Salad is the ultimate upgrade to classic potato salad—golden roasted baby potatoes smashed and baked until crunchy, then tossed in a creamy Greek yogurt and Dijon dressing with dill pickles, fresh herbs, and scallions. It’s crispy, tangy, and perfect for BBQs, potlucks, or weeknight dinners.

Ingredients

Scale

For the Potatoes:

2 lbs baby gold potatoes (or baby red potatoes)
3 tablespoons extra virgin olive oil
1 teaspoon salt
½ teaspoon black pepper

For the Dressing:

¾ cup full-fat Greek yogurt
¼ cup mayonnaise (Kewpie or regular)
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice
2 cloves garlic, minced
1 small shallot, finely chopped
2 tablespoons fresh parsley (or dill), chopped
¼ cup dill pickle, finely diced
2 scallions, sliced
Salt and pepper to taste

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Instructions

Preheat Oven: Preheat oven to 425°F. Line a baking sheet with parchment paper.
Boil Potatoes: Bring a large pot of salted water to a boil. Add potatoes and cook for 7–8 minutes, until fork-tender but not falling apart. Drain and let steam dry for 5 minutes.
Smash Potatoes: Place potatoes on the baking sheet. Smash each one to about ¼-inch thickness using a potato masher or the bottom of a glass.
Season & Roast: Brush with olive oil and season with salt and pepper. Roast for 45–60 minutes, flipping halfway through, until golden and crispy.
Make Dressing: In a bowl, whisk together Greek yogurt, mayo, Dijon, lemon juice, garlic, parsley, salt, and pepper. Stir in shallot and diced pickle.
Combine: Let potatoes cool slightly. Gently toss with dressing, keeping some crispy bits for topping.
Garnish & Serve: Top with scallions and extra crispy pieces. Serve warm or slightly cooled.

Notes

For extra crispiness, avoid overcrowding the baking sheet.
Full-fat Greek yogurt gives the creamiest texture.
You can substitute dill for parsley for a more classic flavor.
Best served fresh for maximum crunch, but leftovers keep up to 3 days refrigerated.

Prep Time: 15 minutes
Cook Time: 50 minutes
Category: Side Dish ,Lunch
Method: Boiled + Roasted
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 285 kcal
Sugar: 2 g
Sodium: 420 mg
Fat: 15 g
Saturated Fat: 3 g
Unsaturated Fat: 11 g
Trans Fat: 0 g
Carbohydrates: 32 g
Fiber: 3 g
Protein: 6 g
Cholesterol: 10 mg