Crispy Smashed Potato Salad

Ingredients

• 907 g (2 lb)baby Yukon Gold or red potatoes
• 30 ml (2 tablespoons)extra-virgin olive oil
• 120 ml (½ cup)mayonnaise or Greek yoghurt
• 15 ml (1 tablespoon)Dijon mustard
• about 25 g (¼ cup)chopped spring onions
• about 8 g (2 tablespoons)chopped fresh parsley, dill or chives
• to tastegarlic powder
• to tastekosher salt
• to tastefreshly cracked black pepper

Instructions

1. 1

   Heat the oven

   Preheat the oven to 220°C (425°F) and line a baking tray with baking parchment.

2. 2

   Boil the potatoes

   Boil the baby potatoes in salted water for about 15 minutes, until tender when pierced with a fork. Drain them and leave to cool slightly.

3. 3

   Smash the potatoes

   Arrange the potatoes on the prepared tray and gently flatten each one with the bottom of a glass or a potato masher.

4. 4

   Roast until crisp

   Drizzle the olive oil over the potatoes and season with garlic powder, salt and pepper. Roast for 25–30 minutes, until golden brown and crisp.

5. 5

   Mix the dressing

   While the potatoes roast, stir the mayonnaise or Greek yoghurt with the Dijon mustard, spring onions and fresh herbs in a bowl.

6. 6

   Toss and serve

   When the potatoes are roasted, let them cool slightly, then toss with the dressing. Serve warm or at room temperature.

What is crispy smashed potato salad?

This American-style side takes the familiar creamy potato salad in a crispier direction: boiled potatoes are flattened and roasted before being dressed. The contrast between browned edges and a cool, tangy dressing is what sets it apart.

Baby Yukon Gold or red potatoes work well because they hold their shape through boiling and smashing. The simple mustard, spring onion and herb dressing brings freshness without hiding the roasted potato flavour.

Nutrition and macros by portion

The nutrition label shows one serving as written: 290 calories, 4g protein, 24g carbs, 20g fat.

Most of the carbohydrates come from the potatoes, while the mayonnaise and olive oil contribute much of the fat; the potatoes and yoghurt or mayonnaise provide a modest amount of protein. Balance the plate with a generous serving of vegetables and a protein-rich main, such as grilled beans or chicken.

Choosing the potatoes

Small potatoes: Similar-sized potatoes cook at roughly the same pace, and their thin skins can be left on. Yukon Gold or red varieties are both suitable.

Getting crisp edges

Gentle smashing: Flatten each potato enough to expose its interior, but keep it in one piece where possible. More exposed surface gives the oven a chance to brown and crisp the edges.

Room on the tray: Arrange the potatoes with space between them so they roast rather than steam. Use a second tray if needed.

Checking for doneness

Before smashing: A fork should pass easily into the potatoes after boiling, but they should still hold together when lifted.

After roasting: Look for golden-brown patches and crisp edges. The exact time can vary with potato size and how firmly each one is flattened.

Making the dressing

Creamy base: Mayonnaise gives the dressing a rich finish, while Greek yoghurt makes it tangier. Either option works with the Dijon mustard and herbs.

Fresh additions: Chop the spring onions and herbs finely so they spread evenly through the dressing. Parsley, dill or chives are all listed options.

Serving the salad

Temperature: Toss the potatoes with the dressing after they have cooled slightly, then serve them warm or at room temperature. Waiting briefly helps keep the dressing from becoming too hot on contact.

Pairing: Serve alongside grilled vegetables, burgers or other barbecue dishes. A crisp green salad makes a fresh contrast to the creamy dressing.

Recipe notes & tips

• Choose potatoes of similar size so they finish boiling at about the same time.
• Let the potatoes cool just enough to handle before pressing them down.
• Use the bottom of a glass for an even, controlled smash.
• Keep space between the potatoes on the tray to encourage browning.
• Taste the dressing before tossing and adjust the salt and pepper to your preference.

Variations

• Use yoghurt: Swap the mayonnaise for Greek yoghurt for a tangier dressing.
• Change the herbs: Choose parsley, dill or chives to give the salad a different fresh note.
• Add lemon: Stir a little lemon juice into the dressing for extra sharpness.
• Add garlic: Include garlic powder with the salt and pepper as directed in the method.
• Serve with greens: Fold in a handful of chopped salad leaves just before serving.

Common mistakes to avoid

• Overcooking the potatoes: Boil until fork-tender but stop before they start falling apart.
• Smashing too hard: Press gently so the potatoes flatten without breaking into small pieces.
• Crowding the tray: Leave room around each potato or divide them between two trays.
• Skipping the oil: Drizzle the potatoes evenly so their exposed surfaces can brown in the oven.
• Dressing piping-hot potatoes: Let them cool slightly before tossing to keep the dressing from warming too much.

How to store

Refrigerate leftovers in a covered container and eat within 3 days. The potatoes will soften as they sit; reheat them gently in the oven or serve chilled, knowing the texture will be less crisp.

Frequently asked questions