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This is not your average potato salad. It’s crispy, it’s creamy, and it’s loaded with fresh veggies and herbs. Plus, the yogurt-mayo dressing keeps it light and tangy.
Easy, colorful, and seriously addictive—perfect for summer, BBQs, or weekday meals.
If you love potatoes just like I do, you may also want to check this Mashed Potato Casserole, Easy Potato Soup or my favorite Potato Cheese Pancakes.
Table of contents
Why You’ll Love This Crispy Potato Salad
This isn’t your typical creamy side dish. It’s crispy, colorful, and packed with flavor, thanks to roasted baby gold potatoes smashed and baked until golden on a parchment paper–lined baking sheet.
Tossed with crunchy veggies, Greek yogurt, Dijon mustard, and lemon juice, it’s a fresh take on the classic potato salad – lighter, bolder, and very customizable.
Perfect for BBQs, meal prep, or a last-minute dinner, this smashed potato salad recipe delivers:
- A recipe that’s both feel-good and crowd-pleasing
- Crispy potatoes (without frying)
- A creamy but light yogurt-based dressing
- Crunch from cucumber, red onion, and bell pepper
- Protein and fiber from real ingredients
What You’ll Need to Make Crispy Smashed Potato Salad
You’ll need simple ingredients, but together they create a bold and irresistible potato salad.
In addition, you can swap fresh parsley for dill depending on your taste.
🥔 For the Potatoes:
- 500–700 g baby gold potatoes (or any small waxy variety)
- Olive oil
- Kosher salt, black pepper, and paprika
🥗 For the Salad:
- ½ cucumber, diced
- ½ red bell pepper, diced
- 1 small red onion, thinly sliced
- Green onions or fresh parsley or dill, chopped
🥣 For the Dressing:
- 4–5 tbsp plain GREEK YOGURT
- 2 tbsp mayonnaise
- 1 tbsp Dijon mustard
- ½ tbsp lemon juice
- Salt and pepper to taste
- Optional: a small clove of garlic, finely grated
Here’s how to bring this crispy smashed potato salad to life—step-by-step.
- First, boil the potatoes until fork-tender.
In a large pot of salted water, place potatoes and boil until fork-tender. Drain well and let cool slightly. - Then, smash and roast them until crispy.
Preheat the oven to 180°C (350°F). Line a baking sheet with parchment paper. Arrange the potatoes and gently smash them with a flat-bottomed glass or mug. Drizzle with olive oil and season with kosher salt, pepper, and paprika. Roast at high heat for 20 minutes, or until crispy.
3. Chop the Veggies
While the potatoes bake, chop cucumber, red pepper, onion, and herbs. Add to a large bowl.
4. Make the Dressing
In a small bowl, whisk together yogurt, mayo, Dijon mustard, lemon juice, salt, pepper, and garlic if using.
5. Finally, gently toss everything together and serve.Pour dressing over the chopped veggies and toss to coat. Add the roasted smashed potatoes and gently mix everything together into a flavorful, crispy smashed potato salad.
6. Serve and Enjoy
Serve warm for crispier texture, or chill briefly for a more melded flavor. Each serving has fiber, flavor, and just the right amount of indulgence.
Recipe Tips
- No baby potatoes? Use red, yellow, or even purple potatoes—just cut them into bite-sized pieces.
- You can bake all potatoes on 1 large baking sheet. However, make sure not to overcrowd the baking sheet or the potatoes won’t crisp.
- Want it dairy-free? Swap yogurt for a dairy-free version or use more mayo and lemon juice.
- Add-ins: Crumbled feta, olives, or a chopped hard-boiled egg would be amazing here. Also, adding garlic to the dressing brings an extra layer of flavor.
- Make it spicier: Add a pinch of cayenne or a few slices of jalapeño to the dressing.
How to Store Your Crispy Smashed Potato Salad
This crispy smashed potato salad is a fun twist on the classic, but storage of leftovers is different. It’s best served right away. However, leftovers can be stored for up to 2 days.
- Fridge: Store leftovers in an airtight container for up to 2 days. Best enjoyed the day it’s made for that crispy texture.
- As a tip, avoid reheating—this salad is meant to be enjoyed at room temp or chilled.
More Potato Salad Recipes You’ll Love
If you like this, you may also love these other light, veggie-packed potato salad recipes.
- Grilled Potato Salad with Feta Vinaigrette
- Octopus and Potato Salad
- Lightened-Up Potato Salad (Vegan & Gluten-Free)
- Creamy Cucumber Salad Recipe
Serve this crispy smashed potato salad as a side dish for grilled meats or a protein-packed vegetarian meal.
Crispy Smashed Potato Salad with Yogurt Dressing
Ingredients
- 500-700 g baby gold potatoes, cut into chunks if using large potatoes
- Olive oil
- Salt, black pepper, and paprika
- ½ fresh cucumber, diced
- ½ red bell pepper, diced
- 1 red onion, thinly sliced
- Fresh dill or parsley, chopped
- For the dressing:
- 4 –5 tbsp plain Greek yogurt
- 2 tbsp mayonnaise
- 1 tbsp Dijon mustard
- ½ tbsp lemon juice
- Salt and pepper to taste
- Optional 1 small garlic clove, finely grated
Instructions
- Place potatoes in a large pot, cover with water, and bring to a boil. Cook until tender. Drain and let cool slightly.
- Preheat oven to 180°C (350°F). Line a baking sheet with parchment paper.
- Place potatoes on the baking sheet and gently smash them with a glass or mug.
- Drizzle with olive oil and season with salt, black pepper, and paprika. Roast for 20 minutes or until crispy.
- In a large bowl, combine chopped cucumber, bell pepper, onion, and fresh herbs.
- In a small bowl, whisk together Greek yogurt, mayo, Dijon mustard, lemon juice, salt, and pepper (plus garlic if using).
- Pour the dressing over the vegetables and toss to coat.
- Add the roasted smashed potatoes and gently mix everything together.
- Serve immediately for best texture.
Video
Notes
– Use any waxy potatoes if baby potatoes aren’t available.
– Customize with feta, olives, or chopped hard-boiled eggs.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
