Crispy Potato Salad Recipe

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.

Course Side Dish

Cuisine American

Keyword Crispy Potato Salad Recipe

Prep Time 30

Cook Time 40

Servings Servings

Calories 111kcal

Author Bon Appeteach

Ingredients

For the Potatoes

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

Greek Yogurt Dressing

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

Instructions

Boil the Potatoes: Add whole potatoes to a large pot of salted water. Bring to a boil and cook until fork-tender, about 15 minutes. Drain and let cool slightly.
Preheat the Baking Sheet: While the potatoes cool, preheat your oven to 425°F. Place a large baking sheet in the oven with 1–2 tablespoons of olive oil to heat up as the oven preheats (this helps crisp the potatoes).
Smash and Season: Once potatoes are cool enough to handle, place them on parchment paper or a clean surface and gently press each one with the bottom of a glass to flatten. Season with salt and pepper and drizzle with any remaining olive oil.
Roast Until Crispy: Carefully remove the hot baking sheet from the oven and place the smashed potatoes onto it. Roast for 40 minutes, flipping halfway through, until golden and crispy on both sides.
Make the Greek Yogurt Dressing: In a medium-sized bowl, mix together Greek yogurt, mayo, salt, pepper, onion powder, garlic, Pickle de Gallo, and fresh dill. Stir until well combined and creamy.
Assemble the Potato Salad: Let the crispy potatoes cool slightly, then toss or drizzle with the yogurt dressing just before serving. Serve warm or at room temperature for best flavor and texture.

Notes

For extra crunch, finish with flaky sea salt and a squeeze of lemon.
If you don’t have Pickle de Gallo, substitute chopped pickles and a spoonful of pickle brine.
This recipe is naturally gluten-free and can be made vegetarian-friendly.

Nutrition