The best part of crispy smashed potato salad is the satisfying crunch! We’re sharing the recipe and tips for making the potatoes extra crispy.
Start by boiling potatoes in their skins. As soon as they are soft and tender, drain the water. We recommend using small potatoes with thin, even skins for this recipe. The best choice is new potatoes. But if you cannot get them, go for regular potatoes. But try to use smaller potatoes. They get extra crispy.
Next, prepare the dressing for the salad. Mix Greek yogurt, mustard, lemon juice, and mayo. Combine and season with salt and pepper. Mix. Give the dressing time to infuse. We always recommend preparing the dressing for the salad first. Why? Because it has time to develop its flavor while you prepare other ingredients.
Preheat the oven. To make crispy smashed potato salad, we need crispy potatoes. The edges will not get crispy if the oven isn’t hot. So, heat the oven and put the potatoes into the hot oven. Cover a baking sheet with parchment. Generously grease it with oil. Put cooked potatoes on the baking sheet. Mash them with a potato masher, a jar, or anything wide. Grease the masher or whatever you are using with oil. Greased, it will not stick to the potatoes. Mash so the potatoes are thin. If your potatoes are quite big, cut them in half or quarter them.
Brush potatoes generously with oil. Sprinkle with salt and pepper. Bake at a high temperature for 30 minutes. Baking potatoes at high temperatures is important so they become crispy. We recommend 230°C (approx. 450°F).
Cut vegetables into cubes: radishes, cucumbers, red onion. Chop dill. Take potatoes out of the oven. Mix vegetables and potatoes. Add dressing. Combine. Crispy smashed potato salad is ready! Enjoy a satisfying crunch.
If you need exact measurements, check out the recipe on this page.