Crispy Smashed Potato Salad

Ingredients

• 907 g (2 lb)baby potatoes
• 45 ml (3 tbsp)extra-virgin olive oil
• 5 ml (1 tsp)garlic powder
• to tastesalt and black pepper
• 240 ml (1 cup)soured cream or plant-based yoghurt
• 30 ml (2 tbsp)freshly squeezed lemon juice
• 5 ml (1 tsp)Dijon mustard
• to tastefresh parsley and chives, for garnish

Instructions

1. 1

   Boil the potatoes

   Boil the baby potatoes in salted water for 15–20 minutes, until a fork slides into them easily. Drain and leave them to cool slightly.

2. 2

   Smash the potatoes

   Arrange the potatoes on a lined baking sheet and gently press each one until it is about 1.3 cm (½ inch) thick.

3. 3

   Season the potatoes

   Drizzle the potatoes with olive oil, then season generously with garlic powder, salt and pepper.

4. 4

   Roast until crisp

   Roast in an oven preheated to 220°C (425°F) for 25–30 minutes, until golden brown and crispy.

5. 5

   Mix the dressing

   In a bowl, stir together the soured cream or yoghurt, lemon juice, Dijon mustard, salt and pepper until smooth.

6. 6

   Dress and serve

   Toss the roasted potatoes in the creamy dressing before serving.

What is crispy smashed potato salad?

Potato salad is a familiar American side dish, often made with boiled potatoes and a creamy dressing. This version gives the potatoes a crisp, roasted finish before dressing them.

The contrast is what makes it work: the flattened potatoes develop browned edges while keeping a tender middle, and lemon and herbs bring freshness to the creamy coating.

Nutrition and macros by portion

The nutrition label shows one serving as written: 320 calories, 6g protein, 36g carbs, 18g fat.

The potatoes provide most of the carbohydrates, while the olive oil and soured cream contribute much of the fat; the potatoes and dairy or yoghurt provide some protein. Pair a serving with a protein-rich main and a vegetable side to make a more balanced plate.

Choosing the potatoes

Baby potatoes: their small size makes them easy to boil whole and smash into individual portions. Choose potatoes of a similar size so they cook at roughly the same rate.

Soured cream or yoghurt: either gives the dressing its creamy base. Plant-based yoghurt is an option listed in the recipe; choose one that is plain and unsweetened.

Getting crisp edges

Dry potatoes: after draining, let them cool briefly so they are easier to handle. A little surface moisture can make browning slower.

Even smashing: press each potato to about 1.3 cm thick without crushing it completely. Keeping the pieces in one layer helps them roast rather than steam.

Roasting and doneness

Oil and seasoning: coat the exposed potato surfaces with olive oil, garlic powder, salt and pepper before roasting. This helps the edges brown and seasons the potatoes throughout.

Texture cues: the potatoes are ready when they look golden and feel crisp at the edges. The recipe gives a roasting window of 25–30 minutes at 220°C.

Balancing the dressing

Lemon and mustard: lemon juice adds a bright, tart note, while Dijon mustard gives the creamy dressing a little savoury sharpness. Stir until smooth before combining it with the potatoes.

Fresh herbs: parsley and chives are specified for garnish. Add them just before serving to keep their flavour fresh and their colour vivid.

Serving ideas

This salad suits a barbecue or picnic spread and pairs well with grilled vegetables, salads or a simple protein such as grilled chicken or beans. Its creamy dressing and crisp potatoes make it substantial enough to share as a side.

For the best contrast in texture, serve soon after tossing with the dressing. If preparing ahead, keep the roasted potatoes and dressing separate until close to serving.

Recipe notes & tips

• Use potatoes of similar size so they finish boiling at about the same time.
• Let the drained potatoes cool slightly before smashing to make them easier to handle.
• Keep the smashed potatoes in a single layer on the lined baking sheet.
• Start checking for crispness at the lower end of the roasting time.
• Taste the dressing before tossing and adjust its salt and pepper to your preference.
• Add the parsley and chives just before serving.

Variations

• Extra herbs: Add more parsley or chives at the table for a fresher finish.
• Plant-based dressing: Use the listed plant-based yoghurt instead of soured cream.
• More lemon: Increase the lemon juice slightly for a sharper, brighter dressing.
• Smoky seasoning: Replace some of the garlic powder with smoked paprika before roasting.
• Gentle heat: Add a pinch of chilli flakes to the dressing for a little warmth.

Common mistakes to avoid

• Uneven potatoes: Choose baby potatoes of similar size so they cook evenly.
• Crushing them too far: Press gently and stop when each potato is about 1.3 cm thick.
• Crowded baking sheet: Spread the potatoes in a single layer so their edges can crisp.
• Dressing too early: Toss just before serving to preserve more of the roasted crunch.
• Skipping the seasoning: Season the potatoes before roasting so the flavour is not left only in the dressing.

How to store

Refrigerate leftovers in a covered container and use within 3–4 days. The potatoes will soften after being dressed; reheat them separately in an oven until hot, then add dressing if you have kept it apart.

Frequently asked questions