About this recipe
This smashed potato salad is everything I want in a modern potato salad: creamy but fresh, tangy without being heavy, and full of texture. It’s inspired by classic potato salad flavors but lighter and brighter, with shredded lettuce, and made for people who want real crunch and real flavor.
If you’re looking for a crispy smashed potato salad that works for cookouts, brunch, or an easy dinner side, this is the one to bookmark.
Why You’ll Love This Smashed Potato Salad
- Creamy dressing without feeling heavy
- Loaded with texture: tender potatoes, crisp lettuce, olives, capers…so good!
- Great for entertaining and weekday meals
- Easy to turn into a main dish, and also an excellent side dish for any protein
ingredient notes
- Baby potatoes. They hold their shape when smashed, get crispy, and deliver a creamy interior without falling apart. Yukon golds work if that’s what you have—just cut them smaller.
- Greek yogurt + mayonnaise. This combo keeps the dressing rich but balanced. You could do just yogurt or just mayo.
- Capers + olives. They add saltiness and depth without needing extra seasoning. Castelvetrano olives keep things buttery and mild, but any other green olive works.
- Fresh herbs. Parsley and dill really make the salad; sub as needed.
When working with salty ingredients like pickles, capers, and olives, start with less acid (vinegar or lemon juice) than needed and gradually increase it.
Extra tang: A splash of olive or caper brine in the dressing takes this over the top.
Notes & Tips for the Best Smashed Potato Salad
- Salt the water well. The potatoes should be seasoned from the inside out—this is your only chance to infuse them deeply with flavor before dressing.
- Don’t overcook the potatoes. They should be fork-tender but not falling apart. Overcooked potatoes will be difficult to smash.
- Dress while warm. Tossing the potatoes with olive oil and salt while warm helps them absorb more flavor.
- Add lettuce last. Fold in the lettuce right before serving so it stays crisp and fresh, not wilted. Let the smashed potatoes cool down for a bit before adding them .
- Control the tang. Capers, olives, lemon juice, vinegar, and pickles all add acidity. Taste as you go and adjust slowly.
- Make-ahead tip. If prepping in advance, store the dressed potatoes separately and fold in the lettuce, cucumber, and pickles just before serving.
- Storage. Leftovers keep well for up to 2 days in the fridge. For best texture, store any extra lettuce separately.
How to serve
- Turn it into a meal. This salad pairs beautifully with grilled chicken, salmon, shrimp, or chickpeas.
- As a side dish, I love to serve this salad with tofu nuggets or breaded fish. Any dish that goes well with something creamy.
- Protein boost: Add grilled chicken, salmon, or chickpeas to turn it into a full meal.
Home-Cook to Home-Cook Tips
- Dress the potatoes while they’re still warm—they absorb flavor better.
- Always add the lettuce at the very end so it stays crisp.
- If making ahead, store the lettuce separately and fold it in right before serving.
Flexitarian Swaps & Add-Ons
- Add protein: Top with grilled chicken, salmon, shrimp, or a jammy egg.
- Plant-based option: Add crispy chickpeas or white beans tossed in olive oil and salt.
- Dairy-free: Use a dairy-free yogurt and vegan mayo with a neutral flavor.
- Extra ranch energy: Add a pinch of onion powder or garlic powder to the dressing if desired.
FAQ
Smashed Potato Salad
Equipment
- 1 small mixing bowl
- 1 small pot
- air fryer or frying pan
Ingredients
- For the Potatoes
- 2 pounds baby potatoes scrubbed clean
- Olive oil spray or olive oil for drizzling
- Kosher salt to taste
- Freshly ground black pepper to taste
- For the Dressing
- 2/3 cup plain Greek yogurt 2% or whole milk
- 1/3 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1 –2 tablespoons finely diced shallots
- 3 –4 tablespoons white vinegar to taste
- 1/2 cup finely chopped Castelvetrano olives
- 1/4 cup finely chopped fresh parsley
- 1/4 cup finely chopped fresh dill
- Salt and freshly ground black pepper to taste
- To Assemble
- 3 cups finely chopped lettuce romaine or little gem
- Freshly ground black pepper for finishing
Instructions
- Boil the potatoes
- Place the baby potatoes in a large pot and cover with cold, generously salted water. Bring to a boil and cook until fork-tender, about 12–15 minutes. Drain well.
- Smash and roast until crispy
- Preheat the oven to 425°F. Transfer the cooked potatoes to a baking sheet. Using the bottom of a glass or measuring cup, gently smash each potato until flattened but still mostly intact.
- Spray generously with oil, season with salt and pepper, and roast for 25–35 minutes, flipping once halfway, until deeply golden, crispy, and delicious. Let cool slightly.
- Make the dressing
- In a large bowl, whisk together the Greek yogurt, mayonnaise, Dijon mustard, shallots, vinegar, olives, parsley, dill, salt, and pepper until smooth. Taste and adjust seasoning.
- Assemble the salad
- Add the warm (not piping hot) crispy potatoes to the dressing and gently fold to coat. Just before serving, fold in the chopped lettuce.
- Finish and serve
- Finish with extra black pepper and serve right away for the best texture.
Notes
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
- About the Author
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I am Ale Graf, a Mexican living in Texas and the creator of AleCooks and Piloncillo&Vainilla. I share easy, family-friendly recipes — some Mexican, mostly plant-based — that can be enjoyed all day, every day. My focus is on recipes that bring people together around the table, making mealtime simple, delicious and meaningful. I am also the co-author of Yo Cocino Latino, and my recipes have been featured in numerous online magazines and publications. Follow along on my social accounts for daily inspiration, tips, and delicious recipes! I would love to hear about you! Send me a DM on Instagram, and we can talk all things food 🍽️✨