This smashed potato salad is crispy, golden, and tossed in a tangy dressing everything you love about roast potatoes & potato salad married together in fresh salad form.

Crispy Smashed Potato Salad
Delicious Crispy Smashed Potato Salad
Rated 5.0 stars by 1 users
Category
Salad
Cuisine
American
Author:
Ashley’s Place
Servings
5-6
Prep Time
15 minutes
Cook Time
70 minutes
This recipe I originally found from Alfie Cooks on Instagram which is plant based so I adapted it with non-plant based ingredients and added a couple of things like mustard, since I would usually add that into a potato salad. But trust me when I say try this one, I am not a huge potato salad fan but this is delicious it takes the crispy smashed potatoes and mixes it with a classic potato salad

Ingredients
- 750g baby new potatoes
- About 1 tsp of each onion powder, Garlic powder & Italian herbs & about 1/2 tsp of sweet paprika thats optional though
- 3 tbsp mayonnaise
-
3 tbsp Plain Greek yoghurt
- 1 lemon
- 1 garlic clove
- 1 Tsp of Mustard I used an english version (this isn’t in the original recipe but I add it to my potato salad recipe so thought why not!
- 2 tbsp of each of these: pickles 🥒 the whole kind chopped, cucumber, red onion, chives & dill
- Salt & Pepper
- Olive oil for your potatoes
Directions
- 🥔 add whole potatoes (don’t cut or peel these leave them whole with skins on) to a big pot and add salt & hot water to bring to a boil, boil for approx 25 mins or until soft, this will depend in the size so keep an eye out & once on preheat oven to 200c
- 🥔 Pop potatoes on a tray with baking paper and then using a fork, masher, cup whatever you find easiest push the potatoes down, dont worry if they break apart a little its ok but make them not to thick
- 🥔 add your herbs & drizzle oil over if you have a spray oil bottle even better as it covers more evenly cook away in the oven for approximately 45 mins or until golden brown and crunchy we want them crispy
- 🥔 While the potatoes are boiling make your dressing mix mauo, yogurt, lemon juice, mustard & then finely dice your pickles, cucumber, red onion, chives & dill. And mix that all well together it might look runny because of the lemon but keep mixing it will come together and add salt & pepper to taste. Pop into the fridge until you need it.
- 🥔 Once the potatoes are cooked and crispy leave them to cool a bit i didn’t leave them to cool completely because I was impatient and wanted to eat 😅 but you want them not too hot. Add your dressing & mix the original said add half then mix & add more as needed but I added it all.
Recipe Video
@_ashleysplace_ Posted @withregram • @_ashleysplace_ This was so delicious and will become a new Christmas Favourite 😍 I found this from @alfiecooks whose recipe is plant based but I just adapted and switched out to the things I usually use 😍 so good though Ingredients 750g baby new potatoes About 1 tsp of each onion powder, Garlic powder & Italian herbs & about 1/2 tsp of sweet paprika thats optional though 3 tbsp mayonnaise 3 tbsp greek yoghurt I used @ 1 lemon 1 garlic clove 1 Tsp of Mustard I used an english version (this isn’t in the original recipe but I add it to my potato salad recipe so thought why not! 2 tbsp of each of these: pickles 🥒 the whole kind chopped, cucumber, red onion, chives & dill Salt & Pepper Olive oil for your potatoes How to make this: 🥔 add whole potatoes (don’t cut or peel these leave them whole with skins on) to a big pot and add salt & hot water to bring to a boil, boil for approx 25 mins or until soft, this will depend in the size so keep an eye out & once on preheat oven to 200c 🥔 Pop potatoes on a tray with baking paper and then using a fork, masher, cup whatever you find easiest push the potatoes down, dont worry if they break apart a little its ok but make them not to thick 🥔 add your herbs & drizzle oil over if you have a spray oil bottle even better as it covers more evenly cook away in the oven for approximately 45 mins or until golden brown and crunchy we want them crispy 🥔 While the potatoes are boiling make your dressing mix mauo, yogurt, lemon juice, mustard & then finely dice your pickles, cucumber, red onion, chives & dill. And mix that all well together it might look runny because of the lemon but keep mixing it will come together and add salt & pepper to taste. Pop into the fridge until you need it. 🥔 Once the potatoes are cooked and crispy leave them to cool a bit i didn’t leave them to cool completely because I was impatient and wanted to eat 😅 but you want them not too hot. Add your dressing & mix the original said add half then mix & add more as needed but I added it all. And that’s it enjoy ☺️ @ALFIE STEINER #ashleysplace #recipeidea #christmassides #christmasfood #christmasentertaining #Holidayfood #Christmasrecipe #entertainingfood #recipeseries #christmasdinner #ChristmasCountdown #christmasstarter #adventcalendar #Christmas2024 #lovelocalcamden #macarthur #lovelocalmacarthur #narellan #lovelocalwoollondilly #potatoes #smashedpotatoes #smashedpotatosalad #potatosalad #foodtok #cookingtok #recipetok ♬ original sound - Ashleys Place
Recipe Note
Expert Tips, Variations and FAQ's
- You can add different things to this crispy potato salad just like you would a normal potato salad. Things like bacon or celery etc
- If you prefer something other than mayonnaise you can use that or use a plant based version it will just change the flavour slightly
- Add some chili for a little spicy version
- We want our potatoes to be soft so we can squish them down, you can use a glass, fork or potato masher to mash them down, whatever you find easiest
- I believe the original recipes waits for the potatoes to completely cool to then mix the dressing etc but to be honest I like it with a little bit of warmth so I only let it cool slightly before adding in the dressing etc
- This makes for a delicious side dish to a BBQ, Roast, or even just a variation of salads at a buffet style event