Crispy Smashed Potato Salad
Crispy Smashed Potato Salad is a game-changer. Soggy potato salads are a thing of the past. After making this many times, I know the secret. Crispy edges, creamy dressing, and fresh herbs make this irresistible. Try it with my Creamy Caramelized Onion Pasta Recipe for a complete meal. Jump to Recipe If you love recipes like this, you’ll also enjoy Creamy Caramelized Onion Pasta Recipe for Easy Dinner and Easy Cauliflower Salad with Pomegranate and Apple.
Why This Crispy Smashed Potato Salad Is Pure Comfort
- Crispy edges with creamy center
- Fresh garlic and herbs
- Perfect for any meal
- Easy to make
What You'll Need for Crispy Smashed Potato Salad
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 4 large potatoes
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 1 clove garlic, minced
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh chives
- 1 tablespoon lemon juice
- Kosher salt and freshly ground black pepper
- Garlic
- Dijon mustard
- Lemon juice
- Fresh herbs
- Optional: Pickles
- Optional: Hard-boiled egg slices
- Optional: Celery sticks
- Optional: Crushed walnuts
📝 Ingredient Notes
- Potatoes: Use russet potatoes for best results.
- Mayonnaise: Use full-fat mayonnaise for creaminess.
🛒 Tools & Equipment I Recommend
- Immersion Blender — Ensures a smooth dressing → See on Amazon
- Cutting Board — Provides a stable surface for prep → See on Amazon
How to Make Crispy Smashed Potato Salad
- Boil Potatoes: Wash and cut potatoes into 1-inch cubes. Boil in salted water until tender, about 15 minutes.
- Smash Potatoes: Drain and let cool slightly. Use a potato masher to smash the potatoes into small chunks.
- Make Dressing: In a bowl, mix mayonnaise, Dijon mustard, minced garlic, lemon juice, parsley, and chives.
- Combine: Add the smashed potatoes to the dressing. Toss until well coated. Season with salt and pepper.
- Chill: Refrigerate for at least 1 hour before serving for best flavor.
Cook's Tips for Perfect Crispy Smashed Potato Salad
- Technique: Smashing the potatoes while they're slightly warm helps create the perfect texture.
- Common mistake and fix: Overcooking potatoes can make them mushy. Check for doneness with a fork.
- Storage: Store in an airtight container in the fridge for up to 3 days.
- Serving: Serve chilled for the best flavor and texture.
Storing & Reheating Crispy Smashed Potato Salad
Short-Term Storage
Store in an airtight container in the fridge. Up to 3 days Make-ahead tip: Make up to 24 hours in advance and refrigerate.
Freezing Crispy Smashed Potato Salad
Not recommended
How to Reheat Without Drying It Out
Oven: Preheat oven to 350°F. Reheat in a covered dish for 10–15 minutes. Microwave: Reheat in 1-minute increments until warm.
Recipe Notes
- Chef tip: Use a potato masher for the best texture.
- Best substitution: Replace Dijon mustard with yellow mustard if needed.
- Make-ahead: Can be made up to 24 hours in advance.
- Scaling: Double or triple the recipe for larger groups.
- Troubleshooting: If the dressing is too thick, add a little milk or buttermilk to loosen it.
Want to level up this recipe?
Ceramic Cutting Board — Durable and easy to clean → Check price on Amazon
Crispy Smashed Potato Salad
Ingredients
Main Ingredients
- 4 large potatoes
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 1 clove garlic, minced
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh chives
- 1 tablespoon lemon juice
- Kosher salt and freshly ground black pepper
Seasonings
- Garlic
- Dijon mustard
- Lemon juice
- Fresh herbs
Optional Toppings
- Pickles
- Hard-boiled egg slices
- Celery sticks
- Crushed walnuts
Instructions
- Boil Potatoes: Wash and cut potatoes into 1-inch cubes. Boil in salted water until tender, about 15 minutes.
- Smash Potatoes: Drain and let cool slightly. Use a potato masher to smash the potatoes into small chunks.
- Make Dressing: In a bowl, mix mayonnaise, Dijon mustard, minced garlic, lemon juice, parsley, and chives.
- Combine: Add the smashed potatoes to the dressing. Toss until well coated. Season with salt and pepper.
- Chill: Refrigerate for at least 1 hour before serving for best flavor.
Notes
- Chef tip: Use a potato masher for the best texture.
- Best substitution: Replace Dijon mustard with yellow mustard if needed.
- Make-ahead: Can be made up to 24 hours in advance.
- Scaling: Double or triple the recipe for larger groups.
- Troubleshooting: If the dressing is too thick, add a little milk or buttermilk to loosen it.
Storage
- Fridge: Up to 3 days
- Freezer: Not recommended
- Oven reheat: Preheat oven to 350°F. Reheat in a covered dish for 10–15 minutes.
- Microwave reheat: Reheat in 1-minute increments until warm.
- Make ahead: Make up to 24 hours in advance and refrigerate.
Nutrition Per Serving
- Calories: 250
- Protein: 5g
- Fat: 10g
- Carbs: 30g
- Fiber: 2g
- Sugar: 0g
- Sodium: 400mg
- Cholesterol: 20mg
- Sat. Fat: 2g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Crispy Smashed Potato Salad FAQs
Yes, make up to 24 hours in advance and refrigerate.
Overcooking the potatoes can make them mushy. Check for doneness with a fork.
Freezing is not recommended as the texture can become watery.
Add a bit of buttermilk or milk to the dressing for extra creaminess.
Russet potatoes work best. You can try Yukon gold or red potatoes if needed.
A Warm Final Note
I can’t wait for you to try Crispy Smashed Potato Salad and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
