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Crispy Smashed Potato Salad

A delightful twist on classic potato salad featuring crispy, smashed potatoes and a tangy, herb-infused dressing, perfect for picnics and gatherings.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 290
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.5 lb baby Yukon Gold or new potatoes, scrubbed Use small waxy potatoes for the best texture.
  • 2 tablespoons olive oil (plus extra for pan-frying) For a smoky flavor, you can substitute half with browned butter.
  • 1/3 cup mayonnaise (or Greek yogurt for a lighter option) Greek yogurt can reduce calories and increase protein.
  • 1 tablespoon Dijon mustard
  • 1 each lemon zest and juice You can use lime for a tangy twist.
  • 2-3 tablespoons chopped fresh dill or parsley
  • 3 each scallions, thinly sliced (or 1 small red onion, very thin)
  • 1-2 cloves garlic, minced
  • to taste Salt and freshly ground black pepper
  • 2 tablespoons capers (optional)
  • 1/4 cup chopped cornichons (optional)
  • crumbled feta (optional)

Method
 

Boil the Potatoes
  1. Place scrubbed potatoes in salted water, bring to a boil, and simmer until just fork-tender (12–15 minutes depending on size). Start checking at 10 minutes to avoid overcooking.
Smash and Dry
  1. Drain and let cool slightly. On a rimmed baking sheet, press each potato until flattened but still intact.
  2. Pat dry with a paper towel to remove surface moisture for better browning.
Crisp the Potatoes
  1. Pan Method: Heat oil in a large skillet over medium-high heat. Add potatoes flat-side down and cook until golden and crispy (3–5 minutes per side).
  2. Oven Method: Preheat oven to 450°F (230°C). Brush potatoes with oil, bake on a sheet for 12–18 minutes, flipping once.
  3. Air Fryer Method: Arrange in a single layer in the basket; air-fry at 400°F (200°C) for 8–10 minutes, shaking halfway.
Make the Dressing
  1. Whisk mayo, Dijon, lemon zest and juice, minced garlic, salt, and pepper. Adjust acidity or salt to taste. Add herbs and scallions.
Toss and Finish
  1. Transfer hot potatoes to a bowl, spoon half the dressing over them and gently toss to coat. Add remaining dressing as needed for pockets of creaminess.
  2. Finish with fresh herbs, optional capers, and a drizzle of olive oil.

Notes

Can be made ahead of time. Store in an airtight container up to 3 days. Re-crisp in a skillet or air fryer before serving. Avoid overcooking potatoes and ensure to dry completely after smashing for maximum crispiness.