Crispy Potato Salad Recipe

Name: Crispy Potato Salad Recipe
Prep time: 30 min
Cook time: 40 min
Ingredients: 2 lbs. Small Potatoes (gold, red, and purple varieties ); 2 tsp Kosher Salt (for boiling ); 2 tbsp Olive Oil (for roasting ); Salt and Pepper (after smashing ); 1 cup Pickle De Gallo; 1 cup Greek Yogurt (full fat works best ); 1/3 cup Mayo; 1/2 tsp Celery Salt (or traditional salt ); 1/2 tsp Black Pepper; 2 Garlic Cloves (minced ); 2 tbsp Fresh Dill (minced )

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This crispy potato salad is a fresh and flavorful take on the classic! It features tri-color smashed potatoes, a tangy Greek yogurt dressing, and a zesty twist with homemade Pickle de Gallo. It’s the perfect shareable potato salad for cookouts, BBQs, and warm weather dinners.

I’ve seen variations of this recipe flying around social media and I’ve been dying to try it. Potato salad is one of my favorite summer sides and I was curious to see how this would hold up and if it really was worth the hype. In my opinion- it is! It’s a delicious fun take on the classic. Beloware my thoughts, expert tips, and guidance to help you make it at home. Enjoy!

Why You’ll Love This Crispy Potato Salad

This crispy potato salad is a fresh, flavorful twist on the traditional deli potato salad you grew up with. Instead of boiled, soft potatoes, we’re going full-on with this crispy smashed potato salad using potatoes that are golden brown on the outside, creamy in the center, and topped with a tangy, creamy Greek yogurt dressing (think something similar to Tzatziki sauce). It has the comforting taste of a traditional potato salad with a crunchy twist that makes it a standout at summer BBQs, weeknight dinners, or family gatherings.

You’ll love this recipe because:

It’s mayo-optional (Greek yogurt brings tangy creaminess)
It uses colorful baby potatoes for visual appeal
It has big flavors thanks to my homemade Pickle de Gallo and fresh herbs
It comes together easily in under an hour

Ingredients for Smashed Crispy Potato Salad

This version of potato salad leans into vibrant colors and bold flavors. Here’s what you’ll need (the full ingredients list is on the recipe below):

For the Crispy Potatoes:

Baby potatoes (gold, red, purple for a colorful mix)
Olive oil (enough to coat and roast)
Salted water for boiling
Salt, black pepper, and a spice mix of your choice for seasoning

For the Creamy Dressing:

Greek yogurt (full-fat gives the best texture and prevents it from becoming too watery)
Optional mayo for richness
Pickle de Gallo (adds crunch and acidity, but you can use chopped pickles and a splash of pickle juice instead)
Fresh dill and dried herbs
Garlic cloves or garlic powder
Celery salt, black pepper

Optional Add-ins and Substitutes:

Swap Greek yogurt for sour cream or creamy tzatziki to keep it simple
Sub Pickle de Gallo with chopped dill pickles and quick pickled red onions
Add lemon juice, lemon zest, or apple cider vinegar for an acidic pop
Stir in red onion, green onion, or spring onions for added bite

How to Make Crispy Smashed Potato Salad (Step-by-Step)

1. Boil the Potatoes
Place baby potatoes in a large pot filled with salted water. Bring to a boil over medium-high heat and cook for 10-15 minutes until fork-tender. Drain and let cool slightly before smashing to reduce moisture (this will make them soggy and not crisp up when roasting).

2. Preheat the Baking Sheet
Place a large baking tray in a 425°F oven with enough olive oil to lightly coat the surface. This extra step ensures the potatoes get crispy when you add them to the pan.

3. Smash and Season
On parchment paper or aluminum foil, gently smash each potato with the bottom of a sturdy water glass or potato masher to create a larger surface area. Season with salt, pepper, and your favorite spice mix. Leave a bit of space between each potato. You can also do this directly on the pan for ease, but be careful it is hot!

Freshly smashed potatoes that are seasoned before roasting

4. Roast Until Golden Brown
Place potatoes in a single layer on the hot baking sheet and make sure they have room to cook (again- this is to prevent sogginess) and roast for 40 minutes, flipping halfway through. Use a second tray if needed for spacing.

Golden and crispy roasted smashed potatoes

5. Make the Dressing
In a large mixing bowl or small bowl, mix Greek yogurt, mayo (if using), garlic, celery salt, dill, black pepper, and Pickle de Gallo. Stir until it forms a creamy dressing with tons of flavor. Buying store bought tzatziki is also a great alternative if you want something simple and easy.

Crispy potato salad dressing with the greek yogurt base and pickle de gallo

6. Assemble the Salad
Transfer crispy smashed potatoes to a large bowl after they have cooled slightly. Toss with dressing or drizzle on top, then garnish with more dill or green onion. Serve warm or at room temperature.

What Is Pickle de Gallo?

Pickle de Gallo is my fun twist on the classic salsa, pico de Gallo. Instead of tomatoes, it uses crunchy pickles! This tart, tangy relish-style mix combines dill pickles, red onion, a vinegar mixture, and fresh herbs. It’s the best part of this creamy potato salad, adding bite, acidity, and loads of texture. Check out the full Pickle de Gallo recipe linked in the post!

Greek Yogurt Potato Salad Dressing

Greek yogurt makes this a lighter alternative to traditional potato salad dressings. It offers the perfect amount of creaminess and tang, especially when paired with dill, garlic, and a splash of lemon juice or apple cider vinegar. You can mix in sour cream or Dijon mustard for extra flavor. This dressing is rich without being heavy and is ideal for anyone craving a flavorful but healthy side dish.

Recipe Variations and Substitution Ideas

This crispy potato salad is easy to customize:

Make it vegan: Use a dairy-free yogurt and skip the mayo.
Add more crunch: Top with quick pickled shallot rings or crunchy veggies.
Go bold: Add yellow mustard, dijon, or even an oily paste made from roasted garlic.
Serve warm or cold: It holds up well either way and stores great in an airtight container.
Spice it up: Add a sprinkle of chipotle powder or cayenne to the spice mix.

Tips for the Best Crispy Roasted Potato Salad

Always preheat your baking sheet with oil for the crispiest texture.
Don’t overcrowd; leave a bit of room between smashed potatoes.
Use parchment paper for easy cleanup or aluminum foil for a crunchier bottom.
Roast on medium-high heat and flip halfway through.
Let potatoes cool before dressing to preserve their crispiness.
Store leftovers in an airtight container in the fridge for up to 3 days.

What to Serve with Crispy Potato Salad

This is the perfect side dish for:

Whether you’re sharing it at a potluck or saving it for one of your favorite dishes at home, this crispy potato salad is bound to become a new staple. It blends the familiar flavor of a regular potato salad with a crunchy, golden brown upgrade that your friends and family will love.

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