If you love classic comfort food with a bit of a twist, this Smashed Roasted Potato Salad Recipe is about to become your new go-to. Imagine tender baby potatoes roasted to crispy-edged perfection, then smashed and tossed in a creamy, tangy dressing packed with fresh herbs, crunchy pickles, and a subtle kick from Dijon mustard. Every bite feels like a perfect balance of textures and flavors—a celebration of simple ingredients coming together to make something truly memorable. Whether you’re bringing it to a summer barbecue or enjoying a cozy weeknight dinner, this dish always shines.
Ingredients You’ll Need
Gathering straightforward, fresh ingredients is key to the success of this recipe. Each component plays an important role in building the salad’s flavor, creaminess, and that delightful contrast of textures.
- 2 pounds baby red or yellow potatoes: These small, tender potatoes roast beautifully and hold their shape well after smashing.
- 2 tablespoons olive oil: Adds richness and helps crisp the potatoes perfectly during roasting.
- 1/2 teaspoon salt: Enhances the natural flavors of the potatoes.
- 1/4 teaspoon black pepper: Provides a gentle spicy note that complements the dish.
- 1/2 cup mayonnaise: Forms the creamy base of the salad dressing.
- 1/4 cup sour cream: Adds tang and smooth texture to balance the mayonnaise.
- 1 tablespoon Dijon mustard: Gives a sharp, zesty punch that brightens every bite.
- 1 tablespoon apple cider vinegar: Infuses the salad with a subtle tartness that lifts the overall flavor.
- 2 teaspoons sugar: Balances the acidity in the dressing with a subtle touch of sweetness.
- 1/4 teaspoon garlic powder: Adds depth and a savory background note without overpowering.
- 1/4 cup chopped red onion: Brings crunch and a mild sharpness to contrast the creamy dressing.
- 1/4 cup chopped dill pickles or relish: Provides bursts of tangy crunch and an intriguing flavor twist.
- 1/4 cup chopped fresh parsley or dill: Elevates the salad with fresh herbal brightness.
- 2 hard-boiled eggs, chopped (optional): Adds extra richness and a satisfying bite if you like a heartier salad.
- Extra salt and pepper to taste: Essential for adjusting the seasoning perfectly at the end.
How to Make Smashed Roasted Potato Salad Recipe
Step 1: Roast the Potatoes to Perfection
Start by preheating your oven to 425°F (220°C) so it’s nice and hot for roasting. Toss the whole baby potatoes in olive oil, salt, and pepper right on the baking sheet. Roasting them for 25 to 30 minutes will tenderize the potatoes inside while the skins start to crisp up beautifully. This is the essential step that gives your salad that incredible roasted flavor and texture base.
Step 2: Smash and Crisp the Potatoes
Once the potatoes are tender enough to pierce easily with a fork, take them out and gently smash each one flat with the bottom of a glass or potato masher. Don’t smash them too thin—just enough to break the skin and expose the soft insides. Return them to the oven for another 10 to 15 minutes. This second roast crisps up the edges and amps up the textural contrast that makes this salad so irresistible.
Step 3: Prepare the Creamy Dressing
While the potatoes are roasting, create the dressing by whisking together mayonnaise, sour cream, Dijon mustard, apple cider vinegar, sugar, and garlic powder until smooth. This mixture blends creaminess, tanginess, and a little sweetness—perfect for coating those crispy-smashed potatoes with layers of flavor.
Step 4: Combine All Ingredients
Once the potatoes have cooled slightly, transfer them to a large bowl and gently fold in the creamy dressing along with chopped red onions, dill pickles or relish, and fresh herbs. If you’re using the hard-boiled eggs, fold those in now too. Taste and finish with a sprinkle of salt and pepper to adjust the seasoning exactly to your liking.
How to Serve Smashed Roasted Potato Salad Recipe
Garnishes
Finishing touches elevate this salad from tasty to unforgettable. Fresh chopped parsley or dill always brightens the dish, while a sprinkle of smoked paprika or extra black pepper adds visual appeal and subtle heat. For an extra pop, add thinly sliced green onions or a few crushed red pepper flakes if you like some zing.
Side Dishes
This salad pairs beautifully with grilled meats like chicken, steak, or sausages and works as a standout side at any picnic or barbecue. It also complements lighter fare such as green salads, roasted vegetables, or tangy coleslaw. Its flexibility makes it a perfect companion for your favorite meals.
Creative Ways to Present
For casual gatherings, serve the salad in a rustic wooden bowl or cast-iron skillet straight from the oven to the table, keeping it warm and inviting. If you want to impress guests, plate individual portions on crisp lettuce leaves with a drizzle of extra dressing and sprinkle of fresh herbs. This recipe also holds up well in mason jars, making it a stylish grab-and-go option.
Make Ahead and Storage
Storing Leftovers
You can store leftover smashed roasted potato salad in an airtight container in the refrigerator for up to 3 days. The flavors tend to deepen overnight, making it even more delicious the next day. Just be sure to keep it chilled and give it a gentle stir before serving.
Freezing
Because of the creamy dressing and texture of the potatoes, freezing is not recommended. The salad may become watery and lose its signature texture once thawed, so it’s best to enjoy it fresh or within a few days refrigerated.
Reheating
If you prefer a warm potato salad, gently reheat leftovers in a low oven or microwave just until warmed through. Avoid overheating to maintain the fresh flavors and creamy consistency.
FAQs
Can I use regular potatoes instead of baby potatoes?
While regular potatoes can work, baby potatoes are preferred because they roast faster and hold their shape well after smashing, giving you those perfect crispy edges. If you use larger potatoes, cut them into uniform chunks first.
Is this salad suitable for vegetarians?
Yes! This Smashed Roasted Potato Salad Recipe is vegetarian-friendly, especially if you omit the hard-boiled eggs. It packs plenty of flavor and texture without any meat.
Can I make this salad vegan?
To make it vegan, simply swap out the mayonnaise and sour cream for plant-based alternatives, and skip the hard-boiled eggs. Using vegan Dijon mustard and ensuring pickles are vegan will keep the dish tasty and inclusive.
How can I add more crunch to the salad?
If you love crunch, consider stirring in some chopped celery, toasted nuts, or crispy fried onions along with the pickles and red onion for extra texture contrast.
What variations can I try with the dressing?
You can experiment by adding fresh lemon juice instead of vinegar for brightness, or mix in some smoked paprika or cayenne for a smoky or spicy twist. Using Greek yogurt in place of sour cream lightens the dressing without sacrificing creaminess.
Final Thoughts
This Smashed Roasted Potato Salad Recipe truly captures the best of both worlds: the comfort of creamy potato salad with the exciting textures and flavors of roasted, smashed potatoes. It’s a dish that feels special yet comes together effortlessly, making it a must-try for any home cook craving something delicious and satisfying. Give it a go, and watch it quickly become a favorite at your table!
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Smashed Roasted Potato Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Description
This Smashed Potato Salad is a delicious and creamy summer side dish featuring roasted baby potatoes that are smashed and crisped to perfection. Tossed in a tangy and flavorful dressing made with mayonnaise, sour cream, Dijon mustard, apple cider vinegar, and herbs, it combines crunchy edges with smooth, rich textures. Perfect for picnics, BBQs, or make-ahead meals, this salad can be served warm, at room temperature, or chilled for versatile enjoyment.
Ingredients
Potatoes and Seasoning
- 2 pounds baby red or yellow potatoes, washed
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Dressing
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 2 teaspoons sugar
- 1/4 teaspoon garlic powder
Add-ins
- 1/4 cup chopped red onion
- 1/4 cup chopped dill pickles or relish
- 1/4 cup chopped fresh parsley or dill
- 2 hard-boiled eggs, chopped (optional)
- Extra salt and pepper to taste
Instructions
- Preheat and roast potatoes: Preheat your oven to 425°F (220°C). On a baking sheet, spread the whole baby potatoes and toss them with olive oil, salt, and black pepper to coat evenly. Roast in the oven for 25 to 30 minutes until the potatoes are tender when pierced with a fork.
- Smash and crisp potatoes: Remove the roasting pan from the oven. Using the bottom of a glass or a potato masher, gently press down on each potato until it slightly flattens while still holding together. Return the smashed potatoes to the oven and roast for another 10 to 15 minutes, until the edges become golden and crispy. Allow them to cool slightly.
- Prepare the dressing: In a large mixing bowl, whisk together mayonnaise, sour cream, Dijon mustard, apple cider vinegar, sugar, and garlic powder until the mixture is smooth and well combined.
- Add vegetables and herbs: Stir in the chopped red onion, dill pickles or relish, and fresh parsley or dill into the dressing bowl, mixing them thoroughly.
- Combine potatoes and dressing: Gently fold the roasted, smashed potatoes into the dressing mixture, being careful not to break them up too much. If using, add the chopped hard-boiled eggs and mix gently to incorporate all ingredients evenly.
- Season and serve: Taste and adjust seasoning with additional salt and pepper as desired. Serve the smashed potato salad warm, at room temperature, or chilled, according to your preference.
Notes
- For a tangier flavor, increase the amount of Dijon mustard or apple cider vinegar in the dressing.
- Replace sour cream with Greek yogurt for a lighter, healthier variation.
- This salad makes a fantastic option for picnics, BBQs, or as a make-ahead dish for meal prep.
