Crispy Smashed Potato Salad is a fresh and fun twist on your usual potato salad. The potatoes are boiled until tender, then gently smashed and baked or fried until their edges get beautifully crispy. Tossed with fresh herbs, a tangy dressing, and a crunch of celery or onions, this salad brings together soft, creamy insides and crispy, flaky outsides in every bite.
I love making this salad when I want something a little different that still feels comforting and familiar. The crispy texture adds such a nice surprise, and I find it’s a great way to impress friends without much extra work. I usually sprinkle some fresh parsley or chives on top just before serving—it makes everything pop with a fresh, bright flavor.
For me, this dish is perfect to bring to picnics or serve alongside grilled meats and veggies. It’s easy to prepare ahead and taste even better after sitting in the fridge for a few hours. If you haven’t tried smashing your potatoes before adding them to a salad, I definitely recommend giving it a try—it’s one of those simple tricks that changes the whole dish!
Key Ingredients & Substitutions
Baby Red or Yukon Gold Potatoes: These small potatoes are perfect because they hold their shape well. Yukon Golds add creaminess, while reds offer a slightly firmer texture. You can swap with fingerlings if you like.
Bacon: Adds smoky crunch that’s hard to beat. For a vegetarian version, try smoked tempeh or crispy fried shallots.
Sour Cream and Mayonnaise: This combo makes the dressing creamy but light. Greek yogurt can be swapped for sour cream to lighten it up, or use all mayo for a richer taste.
Dijon Mustard and Vinegar: They add tang and balance the richness. Lemon juice works well instead of apple cider vinegar and gives a fresher note.
Celery and Green Onions: These veggies bring crunch and freshness. If you don’t have celery, cucumber or bell pepper make good substitutes.
How Do You Get Crispy, Perfectly “Smashed” Potatoes?
The key is to cook potatoes just until tender, then smash gently to keep them mostly whole for baking crisp edges.
- Boil potatoes with skin on until fork-tender but not falling apart.
- Drain and place on a baking sheet spaced apart—this helps them crisp instead of steam.
- Gently press down with a flat object like the bottom of a glass to flatten but keep potato shape intact.
- Drizzle with olive oil and sprinkle salt & pepper to encourage browning.
- Bake at high heat (around 425°F) to get those crispy edges without drying the insides.
Patience here really pays off! Resist the urge to flip or move too much while baking, so the crispy crust forms beautifully on the bottom. This gives that lovely contrast of textures that makes this salad special.
Equipment You’ll Need
- Large pot – I like this for boiling potatoes evenly and easily transferring them to cool.
- Baking sheet – gives the potatoes space to crisp up, making them crunchier.
- Flat-bottomed glass or potato masher – helps you gently smash the potatoes without breaking them apart.
- Skillet or frying pan – used to cook the bacon until crispy, easy to drain and crumble.
- Mixing bowls – one for the dressing and tossing everything together; I prefer a large, deep one for easier mixing.
- Whisk – to make smooth and well-blended dressing.
Flavor Variations & Add-Ins
- Use cooked diced chicken or shrimp instead of bacon for added protein and different flavor profiles.
- Add crumbled feta, blue cheese, or smoked Gouda for cheese lovers who want more richness.
- Mix in roasted vegetables like bell peppers, cherry tomatoes, or asparagus to boost veggie intake and add color.
- Incorporate fresh herbs like dill, basil, or tarragon for a different aromatic touch that complements the creamy dressing.
Crispy Smashed Potato Salad
Ingredients You’ll Need:
For the Potatoes and Bacon:
- 1.5 pounds baby red potatoes (or small Yukon Gold), washed
- 4 slices bacon
For the Salad Mix:
- 2-3 celery stalks, finely chopped
- 3 green onions, thinly sliced
- 1/4 cup fresh parsley, finely chopped
For the Dressing:
- 1/3 cup sour cream
- 1/3 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar or lemon juice
- 1 teaspoon garlic powder
- Salt and freshly ground black pepper, to taste
- Olive oil, for drizzling
How Much Time Will You Need?
This recipe takes about 45 minutes total. You’ll spend around 15-20 minutes boiling the potatoes, 25-30 minutes baking them until crispy, plus some time to cook bacon and mix everything together. Chilling the salad for an hour before serving helps the flavors blend well but it tastes great right away too!
Step-by-Step Instructions:
1. Cook and Smash the Potatoes:
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper or foil. Put the washed potatoes into a large pot, cover with cold water, add a pinch of salt, and bring to a boil. Reduce to a simmer and cook until the potatoes are fork-tender, about 15-20 minutes. Drain well. Place the potatoes spaced apart on the baking sheet. Gently press each potato with the bottom of a glass or potato masher until it flattens but stays in one piece.
2. Bake Until Crispy:
Drizzle the smashed potatoes lightly with olive oil, and sprinkle with salt and pepper. Bake them in the oven for 25-30 minutes until the edges turn crispy and golden brown.
3. Prepare Bacon and Dressing:
While the potatoes bake, cook the bacon in a skillet over medium heat until crispy. Drain on paper towels and crumble after cooling. In a large mixing bowl, whisk together sour cream, mayonnaise, Dijon mustard, apple cider vinegar (or lemon juice), garlic powder, salt, and pepper until smooth.
4. Combine and Serve:
When the potatoes are cool enough to handle, add them to the bowl with the dressing. Stir in the chopped celery, sliced green onions, crumbled bacon (reserve some for garnish), and parsley. Toss gently to coat the potatoes without breaking them up too much. Taste and adjust the seasoning if needed. Transfer the salad to a serving bowl. Garnish with reserved bacon and extra fresh parsley. Serve immediately or chill for an hour if you prefer a cooler salad. Enjoy the crispy, creamy goodness!
Can I Use Frozen Potatoes for This Recipe?
It’s best to use fresh baby potatoes for this salad to get that perfect crispy texture. If using frozen, thaw completely and pat dry before boiling to avoid extra moisture.
Can I Make This Potato Salad Ahead of Time?
Absolutely! Prepare the salad as directed, then cover and refrigerate for up to 24 hours. Chilling helps the flavors meld, but be gentle when tossing again before serving to keep the potatoes intact.
What Can I Substitute for Bacon?
If you prefer to skip bacon, try crispy smoked tempeh, sautéed mushrooms, or roasted chickpeas for a satisfying crunch and smoky flavor without the meat.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat the potatoes briefly in the oven if you want to revive their crispiness before mixing back into the salad.