Smashed Potato Salad – A Twist on the Potato Salad Mom Used to Make

Growing up, there was never a summer gathering without my mom’s potato salad on the table. It was simple, creamy, and always served in that same old glass bowl that had a tiny chip on the rim. I can still picture it sitting next to a plate of grilled burgers and corn on the cob. Funny how food has a way of sticking in your memory like that, right?

This version I’m sharing today is my little spin on her classic. Same comforting flavors, but with a crispy smashed twist that makes the potatoes a bit more fun (and honestly, kinda addicting). I swapped out the heavy mayo for a Greek yogurt mix that still feels creamy but a little lighter. I also added fresh dill, which she never used but I think she would’ve liked. It’s got all the nostalgia, just dressed up a bit.

It’s the kind of dish that makes you want to sit outside with a cold drink and a paper plate in your lap. Whether you’re making it for a cookout, a lazy Sunday dinner, or just because you’re craving something cozy, this salad’s got that familiar vibe with a little extra something. Hope you love it as much as I do.

Ingredients

• 1.5 pounds baby potatoes: I love using baby potatoes because they’re tender, quick to cook, and just the right size for smashing.

• 2 tablespoons extra virgin olive oil: A drizzle of olive oil helps the potatoes crisp up perfectly in the oven.

• 1 teaspoon sea salt: A good sprinkle of sea salt brings out all the earthy, buttery flavor in the potatoes.

• 1/2 teaspoon black pepper: Just enough black pepper to add a little bite without overpowering the herbs.

• 1/2 teaspoon smoked paprika: Smoked paprika adds that subtle depth and a hint of smokiness I can’t get enough of.

• 1/2 teaspoon garlic powder: A touch of garlic powder gives the roasted potatoes a savory boost.

• 1/2 small red onion, finely diced: Red onion adds a nice crunch and a little zing that cuts through the creaminess.

• 1/4 cup fresh parsley, chopped: Fresh parsley brightens up the whole dish and gives it that just-picked flavor.

• 1/4 cup fresh dill, chopped: Dill is my favorite in potato salad, it adds a cool, herby freshness that tastes like summer.

• 1/2 cup Greek yogurt: Greek yogurt keeps the dressing light but still rich and creamy.

• 2 tablespoons mayonnaise: Just a bit of mayo gives the dressing that classic potato salad taste I grew up with.

• 1 tablespoon Dijon mustard: Dijon mustard adds a little tang and gives the dressing a nice sharpness.

• 1 tablespoon lemon juice: A splash of lemon juice ties everything together and brightens the whole dish.

Recipe Instructions

You can find a printable recipe card at the bottom of this post.

1. Preheat your oven to 425°F (220°C).

2. In a large pot, bring salted water to a boil. Add the baby potatoes and cook until fork-tender, about 15-20 minutes. Drain and let cool slightly.

3. Place the cooked potatoes on a baking sheet lined with parchment paper. Use a flat surface, like the bottom of a glass or a potato masher, to gently smash each potato to flatten slightly.

4. Drizzle the smashed potatoes with 1/8 cup olive oil and sprinkle with sea salt, black pepper, smoked paprika, and garlic powder. Toss gently to coat.

5. Bake in the preheated oven for 20-25 minutes, or until the potatoes are crispy and golden brown.

6. While the potatoes are baking, prepare the dressing by whisking together the Greek yogurt, mayonnaise, Dijon mustard, and lemon juice in a small bowl until smooth.

7. In a large bowl, combine the crispy smashed potatoes, diced red onion, parsley, and dill. Pour the dressing over the salad and toss gently to combine.

8. Serve the potato salad warm or at room temperature. Enjoy!

Tips & Tricks for the Perfect Smashed Potato Salad

• Don’t skip the boil: Boiling the potatoes first makes them tender enough to smash without falling apart. Be sure they’re fork-tender before draining.

• Smash gently: Use the bottom of a glass or a potato masher to flatten them just enough. You want them cracked and craggy, not totally flattened.

• Crisp them up: Give the potatoes space on the baking sheet and roast them until the edges are golden and crispy. That texture is what makes this salad shine.

• Let them cool slightly: Tossing the potatoes while still piping hot can make them fall apart in the salad. A few minutes of cooling helps them hold their shape.

• Use fresh herbs: Fresh parsley and dill really brighten things up and balance the creamy dressing. Dried just doesn’t give the same effect here.

• Adjust the dressing to taste: If you like a creamier potato salad, feel free to double the dressing or add a touch more mayo or yogurt.

• Serve warm or room temp: This salad tastes best slightly warm or at room temperature, which makes it perfect for potlucks and outdoor meals.

• Make ahead: You can prep the dressing and chop the herbs ahead of time, then roast the potatoes fresh when you’re ready to serve.