This Crispy Smashed Potato Salad is one of those dishes that quietly became a household favorite the first time I made it. I discovered the idea of smashing small potatoes during a late summer barbecue when I wanted something more textural than a classic creamy potato salad. The contrast between the crunchy, golden edges and the cool, tangy dressing won over everyone at the table. I remember my neighbor leaning over and asking for the recipe before her plate was even half empty.

The recipe lives at the intersection of comfort and brightness: tender interiors, crisped edges, and a herbed yogurt-mayonnaise dressing that balances richness with acidity. It’s a fantastic way to use mini yellow potatoes or baby reds, and it travels well for picnics. This version uses Greek yogurt and kewpie mayonnaise for a silky dressing, Dijon for depth, lemon for brightness, and a chopped dill pickle for a surprising briny pop. It’s simple enough for a weeknight but special enough for gatherings.

Ingredients

• Baby potatoes, 2 pounds: Look for small yellow or baby red potatoes that are roughly uniform in size for even cooking. I prefer mini yellow potatoes for their creamy interior and thin skin. Avoid tubers with lots of blemishes and choose ones that feel firm.
• Olive oil, 3 tablespoons, divided: Extra-virgin is fine for flavor; use 2 tablespoons to brush the potatoes before roasting and reserve 1 tablespoon to emulsify into the dressing.
• Salt and pepper: Kosher salt and freshly ground black pepper give the simplest, most effective seasoning. Season generously before roasting to draw out moisture and crisp the skins.
• Greek yogurt, 3/4 cup: Plain Greek yogurt lends tang and creaminess while cutting overall fat compared with an all-mayonnaise dressing. Full-fat yogurt gives the richest texture.
• Kewpie mayonnaise, 1/2 cup: If you don’t have Kewpie, use your favorite regular mayonnaise; Kewpie adds a subtle umami richness thanks to its rice vinegar base.
• Dijon mustard, 2 teaspoons: Adds sharpness and helps emulsify the dressing. Whole-grain mustard may be used for texture.
• Lemon juice, from 1/2 lemon: Fresh lemon brightens the dressing; bottled will work but fresh is more vibrant.
• Garlic, 1 clove minced: Use a garlic press or grate on a microplane for an even, pungent garlic presence without large chunks.
• Fresh parsley, 1/4 cup chopped: Flat-leaf parsley gives herbaceous freshness; dill or chives are fine alternatives.
• Dill pickle, 1 finely chopped: Provides briny crunch and acidity. Use a kosher dill pickle or bread-and-butter for a slightly sweeter note.
• Shallot, 1 finely chopped: Provides a mild onion flavor that blends into the dressing; red onion is an acceptable swap.
• Scallions for garnish, optional: Thinly sliced for a fresh onion finish and color contrast.

Instructions

Preheat and prepare the baking sheets:Preheat the oven to 425 degrees Fahrenheit and line one or two rimmed baking sheets with parchment paper. Using parchment prevents sticking and helps create even browning. If your potatoes are small, use two trays so they have space to crisp rather than steam.Parboil the potatoes:Place the potatoes into a large pot and cover with well-salted cold water. Bring to a boil over medium-high heat and cook for 7 to 8 minutes until a fork slides in with slight resistance. You want them just fork-tender, not falling apart. Drain and let cool briefly so they are easier to handle.Dry and smash:Pat the potatoes dry with paper towels to remove surface moisture — this step is crucial for crisping. Transfer to the prepared baking sheet and gently press each potato with the bottom of a glass or a potato masher until it’s about one quarter inch thick. Keep the smashed pieces intact to hold the dressing later.Oil, season, and roast:Brush the smashed potatoes with 2 tablespoons of olive oil, making sure the edges are well coated, and season generously with salt and pepper. Roast at 425 degrees Fahrenheit for 45 to 60 minutes, flipping once halfway through, until the edges are deeply golden and crunchy. Visual cues: look for bronzed, blistered edges and a dry, crisp surface.Make the dressing:While the potatoes roast, whisk together the remaining 1 tablespoon of olive oil, Greek yogurt, kewpie mayonnaise, Dijon mustard, lemon juice, minced garlic, and chopped parsley until smooth. Stir in the finely chopped dill pickle and shallot, taste, and adjust seasoning with salt and pepper. Chill the dressing if you prefer a cooler contrast to the warm potatoes.Toss and finish:When the potatoes are done, remove them from the oven and let cool on the sheet for about 10 minutes. Reserve some of the crispy brown bits for garnish. Transfer the remaining potatoes to a large bowl and gently toss with enough dressing to coat — you want a glossy coating, not drowning the potatoes. Garnish with scallions and the reserved crispy bits and serve warm or at room temperature.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to three days. If you expect to keep portions longer, store the dressing separate from the potatoes and assemble within 48 hours for best texture. To reheat, warm the potatoes in a single layer on a baking sheet at 350 degrees Fahrenheit for 8 to 10 minutes to restore some crispiness, then toss with chilled dressing just before serving. Avoid microwaving if you want to preserve crunch.

Ingredient Substitutions

If you don’t have kewpie mayo, use full-fat mayonnaise and add a teaspoon of rice vinegar to mimic its tang. Greek yogurt can be replaced by sour cream for a richer flavor, or by a dairy-free yogurt for a dairy-free swap. Use kosher dill pickles for briny acidity; for a sweeter flavor, swap for bread-and-butter pickles. If you prefer extra heat, add a pinch of red pepper flakes or a teaspoon of sriracha to the dressing.

Serving Suggestions

Serve warm as a side to grilled meats, roasted fish, or a fresh green salad. For a picnic, pack the dressing separately and toss right before serving to keep potatoes crisp. Garnish with extra chopped parsley, sliced scallions, or a few smoked paprika flakes for color. It pairs especially well with smoky flavors like grilled corn or barbecued chicken and complements bright, acidic salads for balance.

Cultural Background

Smashing potatoes is a technique that takes inspiration from rustic European cooking where maximizing surface area creates texture and flavor. The idea of a potato salad with a creamy dressing is global; this version blends American barbecue and picnic traditions with a Japanese-influenced mayo choice like kewpie for deeper umami. It’s an example of how simple techniques and cross-cultural ingredients can produce something both familiar and new.

Seasonal Adaptations

In spring and early summer, add fresh peas and young herbs like mint. In fall, fold in roasted root vegetables and swap parsley for sage. For winter gatherings, roast the potatoes with a sprig of rosemary and finish with chopped roasted garlic in the dressing. The basic method adapts well to seasonal produce while preserving the key contrast between crisp and creamy.

Meal Prep Tips

Parboil and smash the potatoes a day ahead, store them on a baking sheet covered in the fridge, and roast just before serving to maximize freshness. Make the dressing up to three days in advance and keep it chilled. Pack assembled portions into individual containers for weekday lunches — reheat the potatoes in the oven and add dressing last minute for the best texture. Use shallow, airtight containers to minimize condensation.

This salad has become a small ritual in my kitchen — the part where I save a handful of crispy crumbs for myself is nonnegotiable. Try it once and I think you will find yourself reaching for the same comforting, crunchy, tangy combination again and again.