Can I make this potato salad ahead of time?

Yes! Prepare the potatoes and dressing separately. Toss together right before serving to keep the potatoes crispy.

What potatoes are best for smashed potato salad?

Baby Yukon Gold or red potatoes work best due to their creamy texture and thin skin.

You can roast whole potatoes first, but boiling helps soften them quickly and evenly for smashing.

A delicious and easy crispy smashed potato salad with creamy dressing and fresh herbs. Perfect side dish for any occasion.

Scale

2 pounds baby potatoes (Yukon Gold or red)

3 tbsp olive oil

Salt and pepper to taste

1/2 cup mayonnaise

2 tbsp Dijon mustard

1 tbsp apple cider vinegar

1 celery stalk, finely chopped

3 green onions, thinly sliced

2 tbsp fresh parsley, chopped

1 tsp garlic powder

Optional: paprika or chili flakes

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1. Boil the baby potatoes in salted water until tender, about 15-20 minutes. Drain and let cool slightly.

2. Preheat oven to 450°F (230°C). Place boiled potatoes on a baking sheet and gently smash each to about 1/2 inch thickness.

3. Drizzle olive oil over the potatoes, season with salt and pepper, and roast for 25-30 minutes until golden and crispy, flipping halfway.

4. Mix mayonnaise, Dijon mustard, apple cider vinegar, garlic powder, salt, and pepper to make the dressing.

5. Toss the crispy potatoes with the dressing, celery, green onions, and parsley. Serve immediately.

Use baby potatoes for best results.

Serve immediately to maintain crispiness.

Optional: add paprika or chili flakes for extra flavor.