Traditional potato salad may be a cookout classic, but this crispy smashed potato salad makes a strong case for trying something new. Instead of folding boiled potatoes into a heavy dressing, the potatoes are gently smashed and roasted until their edges become deeply golden and crisp. They are then layered with a cool green herb dressing that is creamy, tangy, and fresh.

The contrast is what makes this salad so memorable. Each potato has a crunchy exterior and a soft, almost buttery center, while the dressing brings brightness from lemon, Dijon mustard, garlic, and plenty of fresh herbs. Serving the dressing beneath and around the potatoes—rather than thoroughly mixing everything together—helps preserve that irresistible texture.

This is a natural side dish for burgers, grilled chicken, salmon, sausages, or steak, but it can easily anchor a vegetarian meal alongside tomatoes, grilled corn, or a simple green salad. It is relaxed enough for a weeknight dinner yet striking enough to serve at a cookout, potluck, or casual early-fall gathering.

Potato Salad with a Crispier Twist

The potatoes in a conventional potato salad are generally prized for being tender and creamy. This recipe keeps those qualities and adds something the classic version is missing: crisp, craggy edges. Smashing the boiled potatoes creates ridges and uneven surfaces that turn wonderfully crunchy in a hot oven.

The method also allows the potatoes to take on much more color than they would if they were simply boiled. Their toasted flavor stands up beautifully to the bold dressing, which combines the familiar creaminess of potato salad with the fresh flavor of parsley, dill, and chives.

Because the dressing is used more like a sauce than a coating, the finished salad does not feel overly rich. Some bites are generously creamy, while others remain especially crisp. It is a little less tidy than traditional potato salad, but far more interesting.

Choosing the Best Potatoes

Small Yukon Gold potatoes are ideal for this recipe. Their naturally buttery flavor and creamy interiors contrast perfectly with the crisp roasted edges. Look for potatoes that are approximately the same size, so they finish boiling at about the same time.

Baby red potatoes are another good choice. They are slightly firmer and waxier, so they hold their shape well after smashing. Petite multicolored potatoes can also be used if you would like a more colorful presentation.

Avoid large, floury russet potatoes for this salad. Although they crisp beautifully, they tend to break apart more easily when boiled and smashed. Small waxy or all-purpose potatoes are easier to handle and create the best balance between structure and creaminess.

The Secret to Crispy Smashed Potatoes

The first important step is boiling the potatoes until they are completely tender. A knife should slide easily into the center without resistance. Potatoes that are still firm will split or crumble when pressed rather than flattening neatly.

Once drained, let the potatoes sit for several minutes so that steam can escape. A dry surface browns much more effectively than a damp one. You can even blot the potatoes gently with a clean kitchen towel if they still look wet.

When smashing, aim for potatoes that are roughly ½ inch thick. If they are left too tall, there will not be enough surface area to develop crisp edges. If they are flattened too aggressively, they may fall apart. The bottom of a sturdy drinking glass or dry measuring cup applies even pressure and makes the job easy.

Finally, do not crowd the baking sheet. Air needs to circulate around the potatoes for roasting rather than steaming. A generous coating of olive oil and a hot oven will then transform their rough edges into the crunchiest parts of the salad.

A Bright Green Herb Dressing

The dressing is creamy enough to feel familiar but lively enough to balance the roasted potatoes. Greek yogurt provides a tangy base, while a smaller amount of mayonnaise rounds out the flavor and gives the dressing a smooth, luxurious consistency. Lemon juice, Dijon mustard, and garlic keep it sharp and savory.

Parsley, dill, and chives each contribute something different. Parsley is clean and grassy, dill is aromatic and distinctive, and chives provide a mild onion flavor. Together, they create a dressing that tastes more layered than one made with a single herb.

For a rustic dressing with visible flecks of herbs, finely chop everything and whisk the ingredients together. For a smoother dressing with a brighter green color, blend it briefly in a food processor or blender. Either approach works; the choice is purely a matter of texture and presentation.

How to Assemble the Salad

The potatoes should cool for five to ten minutes after roasting. They can still be pleasantly warm but placing them directly from the oven into the dressing may cause the yogurt mixture to loosen and separate. A short rest protects the dressing without allowing the potatoes to become cold.

Rather than tossing the potatoes in a bowl, spread most of the dressing across a wide platter. Arrange the potatoes over it, then drizzle or spoon a little more dressing on top. This gives each potato some creamy contrast while leaving plenty of crisp surface exposed.

Finish the platter with sliced scallions, fresh herbs, lemon zest, and a pinch of flaky salt. Thinly sliced radishes make a particularly good optional garnish, adding peppery flavor, color, and another layer of crunch.

Recipe: Crispy Smashed Potato Salad with Green Herb Dressing

Makes 6 servings

Ingredients

For the potatoes:

• 2 pounds baby Yukon Gold potatoes
• 2 teaspoons kosher salt, divided, plus more for the cooking water
• ¼ cup olive oil
• ½ teaspoon freshly ground black pepper
• ½ teaspoon garlic powder, optional

For the green herb dressing:

• ½ cup plain Greek yogurt
• ¼ cup mayonnaise
• 2 tablespoons fresh lemon juice
• 1 teaspoon finely grated lemon zest
• 1 tablespoon Dijon mustard
• 1 small garlic clove, grated or minced
• ½ cup loosely packed fresh parsley
• ¼ cup loosely packed fresh dill
• 2 tablespoons chopped fresh chives
• 2 tablespoons olive oil
• ¼ teaspoon kosher salt, plus more to taste
• Freshly ground black pepper, to taste
• 1–2 tablespoons cold water, as needed

For serving:

• 2 scallions, thinly sliced
• Chopped fresh parsley, dill, or chives
• Finely grated lemon zest
• Flaky salt
• Thinly sliced radishes, optional
• Lemon wedges, optional

Instructions

1. Heat the oven to 450°F. Line a large, rimmed baking sheet with parchment paper or lightly oil it.
2. Cover the potatoes with cold salted water. Bring to a boil and cook for 15–20 minutes, until very tender.
3. Drain and let the potatoes steam-dry for 5–10 minutes.
4. Transfer the potatoes to the baking sheet. Smash each one to about ½ inch thick.
5. Drizzle with olive oil and season with 1¾ teaspoons kosher salt, pepper, and garlic powder.
6. Roast for 25–35 minutes, until deeply golden and crisp.
7. Blend or whisk the dressing ingredients, adding enough water to reach a spoonable consistency.
8. Spread most of the dressing on a platter. Add the potatoes and spoon over the remaining dressing.
9. Garnish with scallions, herbs, lemon zest, flaky salt, and radishes, if using. Serve warm or at room temperature.

Make-Ahead Tips

The green herb dressing can be prepared up to two days in advance and refrigerated in a covered container. Its color may soften slightly over time, but the flavor will remain fresh. Stir it well before assembling the salad and add a splash of cold water if it has become too thick.

The potatoes can also be boiled and smashed several hours ahead. Arrange them on the baking sheet, cover, and refrigerate until you are ready to roast them. They may need a few additional minutes in the oven when starting cold.

For the best texture, roast and assemble the potatoes shortly before serving. If the entire salad is dressed too far in advance, the crisp edges will gradually soften. It will still taste good, but the defining contrast of the dish will be less pronounced.

What to Serve with Crispy Smashed Potato Salad

This potato salad works anywhere you might ordinarily serve roasted potatoes or a classic picnic-style salad. Pair it with grilled chicken thighs, salmon, steak, sausages, or burgers for a relaxed and satisfying meal. The lemony herb dressing is especially good with simply seasoned grilled foods.

For a meatless spread, serve the potatoes with grilled vegetables, ripe tomato salad, corn on the cob, or marinated white beans. The salad also fits nicely into a brunch menu alongside baked eggs, smoked salmon, or a vegetable frittata.

Although it is an obvious choice for summer entertaining, the warm roasted potatoes make it equally appealing as the seasons begin to change. It is substantial enough for a cool September evening while still taking advantage of the fresh herbs available at the end of summer.

Storage and Reheating

Store leftover potatoes and dressing separately whenever possible. The potatoes will keep in an airtight container in the refrigerator for up to three days, while the dressing will keep for up to four days.

To restore the potatoes’ crispness, arrange them on a baking sheet and heat them in a 425°F oven for about 10 minutes. An air fryer also works well. Avoid reheating them in the microwave, which will warm the centers but leave the edges soft. Add the chilled dressing and fresh garnishes only after the potatoes have been reheated.

A New Kind of Potato Salad

Crispy smashed potato salad preserves the creamy, comforting quality that makes potato salad so popular while adding deeply browned edges and a much fresher finish. The green herb dressing is bold enough to complement the roasted potatoes without hiding their texture or flavor.

It is also easy to adapt. Change the combination of herbs, scatter capers or feta over the platter, or add radishes and cucumbers for more crunch. However you finish it, this colorful, crisp-edged salad is the kind of side dish that can easily become the most talked-about part of the meal.