Go Back Email Link
–+ servings
Crispy smashed potato salad garnished with fresh dill. An easy side dish for cookouts and picnics.
5 from 1 vote

Crispy Smashed Potato Salad

Author: Sandra Valvassori

sandravalvassori.com

This Tik Tok-inspired Smashed Potato Salad features crispy smashed potatoes, red onions, pickles, cucumbers, and fresh herbs. Doused with a tangy, creamy tzatziki-inspired dressing, this potato salad is as delightful and delicious as it sounds. The ultimate side dish for all your summer BBQs, cookouts, or family weeknight dinners. Make it once and you'll immediately understand why it went viral.
Prep Time20 minutes
Cook Time1 hour 10 minutes
Total Time1 hour 30 minutes
Servings: 4

Ingredients

For the potatoes

  • 3 tablespoons olive oil, divided
  • 2 pounds baby potatoes, scrubbed clean
  • Kosher salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 1/4 teaspoon freshly ground black pepper

For the dressing

  • 2/3 cup plain Greek yogurt, preferably 2% or whole-milk
  • 1/3 cup mayonnaise
  • 2 teaspoons honey
  • 1 teaspoon Dijon mustard
  • 1 garlic clove, finely grated or minced
  • 2 tablespoons fresh lemon juice, from about 1 lemon
  • 2 teaspoons red wine vinegar
  • 1/4 cup finely chopped chives, plus more for garnish
  • 1/4 cup finely chopped fresh dill, plus more for garnish

To assemble the salad

  • 1/2 cup finely chopped cucumber (I use Persian cucumbers)
  • 1/2 cup finely chopped dill pickles
  • 1/3 cup finely chopped red onion

Instructions

  • Preheat oven to 425ºF. Brush a large sheet pan with 1 tablespoon olive oil then set aside. NOTE: Depending on the size of your potatoes, you may need to use two sheet pans to roast the potatoes. I don't line mine with parchment paper but feel free to do so for easier clean-up.
  • Place the potatoes in a large pot and add 1–2 tablespoons of salt. (The more salt the better as this helps flavor them from the inside out.) Pour in enough cold water to cover the potatoes by about an inch. Cover the pot and bring to a boil over high heat. Once boiling, remove the lid, reduce the heat to medium, and let the potatoes simmer briskly until they’re fork-tender, about 15 to 20 minutes.
  • While the potatoes cook, mix the remaining 2 tablespoons olive oil, garlic powder, paprika and pepper in a small bowl.
  • Drain the potatoes into a colander and allow to cool slightly, about 5 minutes, then spread them out onto the prepared sheet pan(s).
  • Gently press each one down using the bottom of a glass or measuring cup until they’re flattened to about 1/4 inch thick, doing your best to keep them in one piece. TIP: Place a small square of parchment paper between the bottom of the glass and the potato so it doesn't stick as you smash. Lightly brush the tops with the olive oil/paprika mixture, then sprinkle with a pinch of salt.
  • Transfer the potatoes to the oven and roast for 40 to 50 minutes, or until crispy and golden brown. Let cool on the pan for 10 to 15 minutes.
  • While the potatoes are roasting, in a large serving bowl, whisk together the yogurt, mayonnaise, honey, mustard, garlic, lemon juice, vinegar, chives and dill until combined. If making the dressing ahead, cover and refrigerate. Otherwise, add the pickles and onions.
  • Once the potatoes are cool enough to handle, use your hands or a knife to roughly cut any of the larger ones into halves or bite-sized pieces. Add them to the bowl with the dressing along with the diced cucumbers and toss gently until potatoes are thoroughly coated with dressing.
  • Taste and season with a little more salt and pepper, if needed. Garnish with a little more fresh chives and dill and serve immediately.

Notes

  • Let the potatoes dry and cool a bit before you smash them. Letting them dry out and cool a bit is key to help them stay intact when you smash them. 
  • Try and use really small baby potatoes that are roughly uniform in size. The smaller the potatoes, the easier they are to smash. They will also cook and crisp up faster.
  • Let the roasted, smashed potatoes cool for at least 15 minutes before tossing with the dressing. If the potatoes are very hot, they will melt the dressing.
  • Don’t over-boil the potatoes. If the potatoes boil for too long, they will fall apart when smashed. But you also don’t want to under-cook them or they will not smash easily
  • Leftovers - The salad is best when served immediately but I still enjoy it a few days later. Store leftovers in an airtight container in the fridge for up to 3 days.