This crispy smashed potato salad is a modern twist on a classic, combining crispy, roasted, smashed potatoes with a tangy, nutty and umami-rich dressing. It’s comforting and full of vibrant flavors, perfect for weeknight dinners or gathering with your friends.
Potato salad is one of the easiest dishes you can make. In fact, without fancy skills or complicated steps, you can create a bowl of pure comfort food. Select the potatoes you like and add everything you enjoy most, such as pickles, thinly sliced onions, fresh herbs and a dressing of your choice. You can’t go wrong. Today, there are over 4,000 varieties of potatoes worldwide, from the humble russet to exotic purple ones.
Did you know that potato salads truly travel the world? Every country seems to have its own delicious recipe. In the U.S., it’s all about that creamy, picnic-style version made with mayo, celery, onions, and hard-boiled eggs. Hop over to Germany, where I live, and you’ll meet Kartoffelsalat, which has no mayo, just a bright vinegar-mustard dressing, sometimes accompanied with crispy bacon for extra depth.
Moreover, in Japan, potato salad is typically mashed and ultra-creamy thanks to Kewpie mayo, with carrots and cucumbers folded in for crunch. And then there’s the Peruvian causa, a beautiful layered potato dish with avocado and aji amarillo that’s practically a meal in itself.
Additionally, you might like these potato recipes, as well: hummus stuffed baked sweet potato, Hasselback potatoes, a fruity sweet potato peach salad or this zesty red potato salad.
Smashed potato
Today, I’m excited to introduce you to my newest craving: a smashed potato salad that’s crispy on the outside, soft and creamy on the inside, and packed with bold, vibrant flavors. This is definitely not your typical potato salad (though we adore the classics, too). Think tender potatoes, gently smashed, roasted to golden perfection, and tossed in a dressing that’s tangy, nutty and full of umami goodness. Let’s dive in!
My smashed potato version borrows a little inspiration from all of these classic recipes, but brings its own Asian-Mediterranean twist thanks to the dressing. The key is to smash the potatoes after boiling to create those irresistible crispy bits when you roast them lightly. Paired with the dressing, it’s a textural dream. It’s flexible, easy to adapt ( swap the yogurt and mayo for the vegan option), and perfect for meal prep, too.
This dressing is the star. The ginger and garlic add a fresh kick, Tahini brings sesame richness, soy sauce delivers umami, lemon brightens everything up, and coriander ties it all with herbal freshness. It’s like a cross between tzatziki and a peanut sauce, but lighter and more versatile.
Additionally, it pairs beautifully with grilled meats, fish, or as a standalone veggie dish. Leftovers? They hold up great in the fridge for up to 3 days.
Ingredients for crispy smashed potato salad:
- 400g potatoes (Yukon Golds or baby potatoes, scrubbed clean)
- 2 tbsp olive oil
- sea salt and pepper (to taste)
Ingredients for the dressing:
- 120 g plain yogurt (Greek or regular; use dairy-free for vegan)
- 40 g mayonnaise (or vegan mayo)
- 2 tsp tahini
- 1 Tbsp soy sauce
- 1 lemon (juice and zest)
- 2 cm piece of fresh ginger (grated)
- 1 garlic clove (minced)
- 35 g fresh coriander (finely chopped, plus extra for garnish)
- salt and pepper, to taste
Start by washing the potatoes. Add the potatoes to a large pot, fill it with salted water, and bring it to a boil. Cook them until tender, about 15-20 minutes depending on size. Drain and let them cool slightly.
Smash the potatoes
Preheat your oven to 200°C (convection mode). Place the potatoes on a baking sheet lined with parchment paper. Using the bottom of a glass, gently smash each one until flattened but still intact (aim for about 1 cm thick). Drizzle with olive oil, sprinkle with salt and pepper, and roast for 35-45 minutes until golden and crispy on the edges. Flip halfway if needed for even browning.
Making the dressing
In the meantime, make the dressing: While the potatoes roast, whisk together the yogurt, mayo, tahini, soy sauce, lemon juice, grated ginger, minced garlic, and chopped coriander in a bowl. You can also use a food processor.
Assemble the salad
Once the potatoes are out of the oven, let them cool for 5 minutes. Then, transfer them to a large bowl, drizzle the dressing over, and gently toss to coat. Don’t overmix to keep those crispy bits intact!
Finally, enjoy this smashed potato salad warm or cold. Garnish it with extra coriander, sliced pak choy, chili flakes and sesame seeds.
Enjoy.
