Traditional potato salad has always been that mushy, forgettable side dish that nobody really wants but everyone expects. This crispy potato salad completely changed that for me.

After years of making boring boiled potato salads that got left behind at every barbecue, I discovered this technique that creates golden, crispy edges while keeping the centers perfectly creamy.

Why You’ll Love This Recipe

Crispy texture beats mushy every time: The smashing and roasting method creates restaurant-quality results with crispy golden edges and fluffy centers. You’ll never go back to plain boiled potatoes again.
Budget-friendly ingredients with gourmet results: Basic pantry staples and affordable vegetables create a side dish that looks and tastes expensive. The creamy Parmesan dressing elevates everything.
Make-ahead friendly for stress-free entertaining: You can roast the potatoes and prep the dressing hours ahead. Just toss everything together right before serving to maintain that perfect crispiness.

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3. Authentic Hawaiian Macaroni Salad

4. Tuscan Tuna Salad With White Beans (No Mayo Version)

How to Make Crispy Potato Salad

Ingredients

2 pounds baby potatoes: Smallest ones roast more evenly and create better bite-sized pieces. No need to peel them.
3 tablespoons cooking oil: Regular cooking oil works fine.
Fresh minced garlic: fresh garlic adds flavor and some antioxidants. You can use garlic powder if you prefer.
Greek Yogurt – this recipe calls for Greek yogurt in place of a large amount of mayo or sour cream usually used in a traditional potato salad recipe. This makes it creamy, adds protein, and cuts down on the saturated fat. If you want an alternative, use blended cottage cheese.
Fresh Lemon Juice – lemon juice adds citric acid which helps brighten the flavor. It also adds vitamin C for your immune system. If you prefer, you can substitute with apple cider vinegar or your vinegar of choice. It will add the same acidity.
1 medium cucumber: Lebanese cucumbers work best because they have fewer seeds and more crunch.
1 large green onion: Both white and green parts get used for maximum flavor.
Fresh Herbs: Fresh is non-negotiable here – dried herbs just don’t have the same bright flavor. Use parsley to amp up the flavor and also provide antioxidants to this creamy potato salad!
Salt and Black Pepper: To enhance the taste and tie everything together.

Equipment Needed

Large pot for boiling
2 large baking sheets
Glass jar or tumbler for smashing
Large mixing bowl
Whisk

Directions

Start by adding cold water in your large pot with the whole potatoes and 1 teaspoon salt. This prevents uneven cooking.
Boil for seven to ten minutes after the water reaches a rolling boil. The knife should pierce easily but the potatoes should still hold their shape completely.
Five minutes in the colander isn’t optional – excess water creates steam that prevents proper crisping during roasting.
Smashing technique determines final texture. The bottom of a glass jar works perfectly for this. Each potato should be flattened to about ½ inch thick with rough, craggy edges that will crisp up beautifully.
425°F is the magic temperature for crispy edges without burning. Two baking sheets lined with parchment paper give you enough space for proper browning.
Every surface needs oil coverage. I use my hands to make sure there are no dry spots that might burn the smashed potatoes instead of crisping.
You have to wait for 45-50 minutes. The flip at thirty minutes ensures even browning on both sides.
To prepare the dressing, whisk all remaining ingredients together in your large bowl.
Cucumber seeds can make everything watery, so I scoop out the seediest parts.
Vegetables and herbs get mixed into the dressing first. Crispy potatoes get folded in gently, with some parsley reserved for garnish on top.

Important Insights That Make a Difference

Potato size affects the final result more than most people realize: Baby potatoes create the ideal crispy-to-creamy ratio. I’ve tested this with larger potatoes cut into chunks, but they never achieve the same texture balance.
The cooling period is non-negotiable: Those five to ten minutes after roasting allow the potatoes to set up properly. Hot potatoes mixed immediately into the dressing turn everything soggy.
Dressing balance determines success: The combination of tangy vinegar, creamy mayo, and sharp Parmesan creates complexity that plain dressings can’t match. Each component serves a specific purpose in the overall flavor profile.

Variations to Try

Mediterranean style – Fresh oregano instead of dill, cherry tomatoes, and crumbled feta cheese.
Bacon lover’s version – Crispy bacon bits and chopped chives for ultimate comfort food appeal.
Lighter option – Replace half the mayo with Greek yogurt and add extra lemon juice.
Spicy kick – Hot sauce in the dressing and sliced jalapeños for heat without overwhelming other flavors.

Expert Tips For Cooking

Start by placing the potatoes in a pot of cold water, then bring it to a boil. This helps them cook evenly from the inside out.
Don’t forget to salt the water—it adds flavor to the potatoes even though you’ll drain most of it later.
Make sure to coat both sides of each potato with olive oil before baking. That’s the secret to getting them extra crispy!
Let the potatoes cool down to room temperature before mixing them with the dressing and other ingredients.
If some potatoes are a bit too big after roasting, just give them a quick chop before tossing everything together.

FAQs

How do I keep the potatoes crispy for serving?

You have to serve immediately after assembling. I often reserve some crispy potatoes on the side and add them to individual portions just before eating.

What’s the best way to store leftovers?

The salad keeps well refrigerated for up to three days, though the potatoes lose some crispiness. The flavor actually improves overnight as everything melds together.

Crispy Smashed Potato Salad

Recipe by Sabah A.Course: Salads, SidesCuisine: American

Servings

6-8

servings

Prep time

minutes

Cooking time

minutes

Total time

hour

minutes