Crispy Smashed Potato Salad is a fun twist on the classic potato salad we all love. It features tender potatoes that get smashed flat and then fried until they’re golden and crispy on the edges. This mix of crispy and creamy textures makes every bite interesting and delicious. Add to that a simple dressing and a sprinkle of fresh herbs, and you have a salad that’s anything but ordinary.
I love making this potato salad for summer cookouts or cozy dinners at home. The crispy potatoes remind me of fried potatoes but with a soft, fluffy inside, which is honestly one of my favorite textures. A little tip: don’t be shy about smashing the potatoes well and giving them enough time to get nice and crispy in the pan — that crispy edge is the best part!
This salad goes great with grilled meats or just a simple green salad on the side. I like serving it warm or at room temperature, which lets all the flavors come through. It’s always a crowd-pleaser because it’s familiar but with that extra crunchy surprise. Give it a try — I think it might become your new favorite way to enjoy potatoes!
Key Ingredients & Substitutions
Potatoes: Yukon Gold or baby potatoes work best here because they’re creamy inside but hold their shape well. You can swap for red potatoes or fingerlings if you prefer a waxier texture.
Bacon: Bacon adds smoky crunch, but feel free to use pancetta or turkey bacon for a different taste. To keep it vegetarian, just skip it or add toasted nuts for crunch.
Sour Cream & Mayonnaise: These create the creamy dressing. Greek yogurt is a great substitute if you want a lighter or tangier option.
Fresh Herbs: Chives, dill, and tarragon bring fresh, bright flavors. Use just dill or parsley if tarragon isn’t on hand. Fresh herbs make a big difference here.
Dijon Mustard & Vinegar: These add a subtle tang that wakes up the flavor. You can swap apple cider vinegar for lemon juice or white wine vinegar.
How Do You Get the Potatoes Crispy Yet Tender?
The secret is in cooking and smashing the potatoes just right, then frying them properly:
- Boil potatoes until fork-tender but not falling apart.
- Cool slightly, then gently smash flat—don’t mash completely; keep them in one piece.
- Heat enough oil in the skillet to crisp the bottom without sogginess.
- Fry on medium-high heat until golden and crispy on both sides, about 4-5 minutes each.
- Don’t overcrowd the pan; fry in batches to keep oil hot and crispiness perfect.
This method gives crisp edges with soft, fluffy insides—a wonderful contrast in every bite.
Equipment You’ll Need
- Large pot – I like this because it cooks potatoes evenly and quickly.
- Frying pan or skillet – perfect for crisping up the smashed potatoes with a good layer of oil.
- Potato masher or flat glass – makes smashing the potatoes easy and gentle without breaking them apart.
- Mixing bowls – for whisking the dressing ingredients together.
- Slotted spoon or tongs – to transfer potatoes and remove them from hot oil safely.
- Paper towels – to drain excess oil from cooked bacon and crispy potatoes.
Flavor Variations & Add-Ins
- Use cooked and crumbled sausage or grilled chicken for more protein — it adds heartiness.
- Mix in roasted garlic or caramelized onions for a sweeter, richer flavor.
- Try swapping Greek yogurt for sour cream for a lighter, tangier dressing.
- Top with crumbled blue cheese or shredded cheddar for extra cheesy goodness.
Crispy Smashed Potato Salad
Ingredients You’ll Need:
- 2 pounds small Yukon Gold or baby potatoes
- 6 slices bacon
- 1 cup sour cream
- ½ cup mayonnaise
- 2 tablespoons fresh chives, finely chopped
- 2 tablespoons fresh dill, finely chopped (plus extra for garnish)
- 1 tablespoon fresh tarragon, finely chopped (optional)
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar or lemon juice
- 1 teaspoon garlic powder
- Salt and freshly ground black pepper, to taste
- Olive oil, for frying
Time Needed
This recipe takes about 40 minutes in total: 20 minutes to boil the potatoes, about 10 minutes to fry the bacon and crisp the potatoes, and another 10 minutes to assemble everything. It’s pretty quick and worth every minute!
Step-by-Step Instructions:
1. Cook the Potatoes
Put the potatoes in a large pot and cover them with cold water. Add a pinch of salt and bring it to a boil over high heat. Once boiling, reduce the heat to a simmer and cook for about 15 to 20 minutes, or until the potatoes are tender when you prick them with a fork. Drain and let them cool for a bit.
2. Cook the Bacon
While the potatoes cook, heat a skillet over medium heat. Cook the bacon slices until they’re crisp, around 6 to 8 minutes. Place the cooked bacon on paper towels to drain excess fat, then crumble into small pieces once cooled.
3. Prepare the Dressing
In a medium bowl, whisk together sour cream, mayonnaise, chopped chives, dill, tarragon (if you’re using it), Dijon mustard, apple cider vinegar or lemon juice, garlic powder, salt, and pepper. Taste and adjust seasoning if needed. Set this dressing aside.
4. Smash the Potatoes
On a baking sheet lined with parchment paper or foil, place the cooled potatoes. Use a potato masher or the bottom of a flat glass to gently press each potato down until flattened but still in one piece.
5. Fry the Smashed Potatoes
Heat a good drizzle of olive oil in a large skillet over medium-high heat. Carefully add the smashed potatoes in batches, making sure not to crowd the pan. Fry them until they’re golden and crispy on the bottom, about 4 to 5 minutes, then flip and cook the other side for 3 to 4 minutes. Transfer the crispy potatoes to a serving dish.
6. Combine Salad
While the potatoes are still warm, gently toss them with the creamy herb dressing so each piece gets coated beautifully.
7. Finish and Serve
Sprinkle the crumbled bacon and some extra fresh dill on top. You can serve this potato salad warm or at room temperature, whichever you prefer.
Can I Use Frozen Potatoes for This Salad?
It’s best to use fresh potatoes for this recipe to get the right texture. If you only have frozen, thaw and drain them thoroughly before cooking to avoid extra moisture that can stop the potatoes from crisping.
How Should I Store Leftovers?
Store any leftover salad in an airtight container in the fridge for up to 3 days. The crispy texture may soften over time, so reheating in a skillet can help bring back some crispness.
Can I Make This Salad Ahead of Time?
You can prepare the dressing and cook the potatoes a day in advance, but it’s best to fry the potatoes and combine everything just before serving to keep them crispy.
What Can I Substitute for Bacon?
If you want a vegetarian option, try crispy fried shallots, toasted nuts, or smoked paprika for a bit of smoky flavor without the meat.
