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Crispy smashed potato salad served in a rustic wooden bowl with ultra-crispy roasted smashed potatoes over creamy herb-flecked dressing, garnished with crispy bacon bits, toasted sliced almonds, and fresh sliced green onions on a wooden board

Crispy Smashed Potato Salad

A viral, crunch-focused twist on potato salad featuring double-roasted baby yellow potatoes tossed in a silky herb mayonnaise dressing with fresh green onions.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 people
Course: Dinner, Side Dish
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds baby yellow potatoes scrubbed clean
  • 3 tablespoons olive oil for roasting
  • ½ cup mayonnaise
  • ¼ cup Greek yogurt
  • 1 tablespoon Dijon mustard
  • 2 cloves garlic minced
  • ¼ cup green onions sliced
  • 2 tablespoons fresh dill chopped

Equipment

  • 1 Large pot For boiling
  • 1 Baking Sheet For roasting
  • 1 heavy glass For smashing

Method
 

  1. Boil the baby potatoes in salted water for about 15 minutes until tender.
  2. Drain and dry the potatoes then place them on a parchment-lined baking sheet.
  3. Press each potato flat with a glass and drizzle with olive oil and salt.
  4. Roast at 425°F for 20 minutes until the edges are golden and crisp.
  5. Whisk dressing ingredients and gently fold in the warm potatoes before serving.

Notes

Ensure potatoes are fully dry before roasting for the maximum crunch. Wait until potatoes cool slightly before tossing with dressing to prevent melting.