I tried the viral crispy potato salad and didn’t disappoint. Of course, I had to put my spin on it. Roasted smashed potatoes are mixed with a delicious creamy Parmesan dressing, crunchy veggies, onions and dill giving you the most moreish, texture-filled salad.
In This Post:
Take your classic potato salad but instead of plain old boiled potatoes, use crispy roasted smashed potatoes and you get a potato salad that takes over TikTok and the Internet at large. Of course, I had to make a Cooked & Loved version of this trending recipe and voila: I give you my version of crispy smashed potato salad with all the trimmings.
First, my verdict: the best way to describe this otherwise vegetarian potato salad is that it tastes almost meaty. The crispy roasted potatoes are a little chewy and savoury (like bacon), giving the salad a special texture and scrumptious flavour. I think the key is to fold the crispy potatoes in JUST BEFORE SERVING, so they don’t get too soggy. To sum it up, I think my potato salad recipe with capers and apples is better, but this is pretty damn good, too. Recommend!
What You’ll Need
Here is what you will need for this crispy potato salad. Find the full measurements in the recipe card below.
- Baby potatoes – choose clean, blemish-free baby potatoes, the smaller the better. You will need about 2 lb / 900 grams for a large salad and 1 lb / 450-500 grams for a smaller batch. No need to peel them, just pre-boil in salted water.
- For roasting potatoes – olive oil and salt are all you need but you can add extra flavour with some garlic powder or smoked paprika. I sprinkled both at the start but should have done so closer to the end of roasting as they did get a little burnt. You will also need a flat baking sheet (extra large), some parchment paper and a jar or glass for smashing the potatoes.
- For the dressing – all the usual potato salad suspects like mayonnaise, Dijon mustard and I like to add some light sour cream or Greek yogurt to lighten up the mayo, plus some extra white wine vinegar for acidity, black pepper for aroma and Parmesan cheese for extra umami…and cause everything is better with a little cheese.
- For the salad – cucumbers, radish, celery, green onions and dill. If you’re not a fan of dill, use some parsley or go without. I think dill is awesome so it’s usually in my potato salads.
Essential Recipe Tips
- Drizzle the smashed potatoes with enough oil for them to get crispy and not dry out during roasting. The oven needs to be hot and the baking sheet flat, for best heat distribution.
- The dressing can be made ahead of time but don’t mix the salad until serving to prevent the vegetable from releasing too much juice and getting soggy.
- Fold the crispy potatoes at the last minute. I suggest mixing some of the potatoes into the salad and serving half of them on top, as they will stay more crispy.
Watch The Video
How To Make Crispy Potato Salad
Jump to the full recipe card below for more detailed instructions, ingredients list and nutrition info.
- Boil whole potatoes with 1 tsp salt in water for 7-10 mins, strain, and let dry.
- Preheat oven to 210 C / 410 F, and prepare baking sheets with parchment and olive oil.
- Place potatoes on sheets, smash flat, season with olive oil, salt, and pepper, (optional garlic powder and smoked paprika but do it half way through cooking instead of what I did my pics). Roast 45-50 mins, flipping at 30 mins.
- Mix dressing ingredients in a bowl. Set aside.
- Dice vegetables, green onions, and dill. Deseed cucumber, if necessary (e.g has lots of seeds and might be too watery otherwise)
- Cool potatoes for 5-10 mins post-roasting, cut if desired.
- Just before serving, mix vegetables and herbs with dressing, fold in potatoes, garnish with radishes, dill, and green onions.
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Equipment
- 2 flat sheet pans or extra large sheet pans for baking
- Parchment Paper
- Glass jar or tumbler glass
Ingredients
For crispy potatoes
- 2 lb baby potatoes 900 grams, washed and scrubbed, choose the smallest ones
- 1.5 teaspoons salt
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
For the dressing
- 4 tablespoons Parmesan cheese grated about 20-25 grams / just under 1 oz
- 1/2 cup light sour cream 90-100 grams / 3 oz
- 1/2 cup mayonnaise about 90-100 grams
- 1 tablespoon white wine vinegar or red wine
- 1.5 teaspoons Dijon mustard
- 1/2 tsp black pepper
For the salad
- 1 cucumber medium Lebanese diced
- 5-6 radishes medium cut into quarter slices
- 1 celery rib diced into small pieces
- 1 green onion large finely diced
- 1/4 cup gherkins /pickles chopped
- 1/4 cup dill chopped about 10 grams
Instructions
- Add whole potatoes and 1 teaspoon of salt to a medium pot and cover with cold water. Bring to a boil, then cook for 7-10 minutes until you can easily insert a knife into the potatoes. Strain and let the potatoes dry slightly in a sieve
- While potatoes are cooking, preheat your oven to 210 C / 410 F. Line an extra large baking sheet or 2 medium baking sheets with parchment paper and grease lightly with olive oil. Set aside.
- Transfer potatoes onto your baking sheets and spread out evenly leaving some space around each potato. Use the back of a glass or a jar to smash them down flat. Brush them or drizzle with olive oil and season with salt and pepper. Optional, but I like to also season with garlic powder and smoked paprika, however, these two can burn a little so a good idea to season halfway through roasting. Roast for 45-50 minutes or until golden brown and crispy. I recommend flipping them over after 30 minutes.
- Prepare the salad. In a large mixing bowl, combine the dressing ingredients and whisk through. Set aside.
- Dice and chop all the vegetables, green onions and dill. If the cucumber has a lot of seeds, I suggest scooping out/deseeding some to avoid too much cucumber juice in the salad.
- Once the potatoes are done, remove from the oven and cool down for 5-10 minutes. You can leave the potato pieces whole or cut them up slightly. Don’t mix into the salad until just before serving to avoid them from getting too soggy.
- Assembling the salad. Add the vegetables and herbs to the dressing and mix through. Then gently fold in the crispy potatoes, reserving a few to serve on top. Garnish with extra radishes, dill and green onions.
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