Do Share Recipe

I’ve always loved potato salad, but after making this Crispy Potato Salad Recipe, I realized how a little crunch can completely transform a classic dish. The combination of golden, crispy potatoes with a creamy, herb-filled dressing blew me away. Every bite is a perfect balance of texture and flavor.

I can easily see serving this at a family dinner or a summer barbecue. Let me walk you through how I make this dish step by step—it’s simpler than it sounds! You can also enjoy similar flavors in dishes like Citrus Spiced Baby Octopus with Crunchy Broccolini Recipe, which pairs well with crispy sides.

Ingredients

Here’s everything you need to make this crispy potato salad perfectly every time. I’ve added small tips based on my experience.

Smashed Potatoes:

2 lbs (0.91 kg) baby potatoes, scrubbed – small potatoes cook faster and crisp nicely
1 tbsp olive oil – helps the potatoes brown evenly
Salt and pepper, to taste – I like to season generously for extra flavor

Salad:

3/4 cup (150 g) Greek yogurt – gives creaminess without overpowering the potatoes
1/2 cup (112 g) mayonnaise – I use Kewpie mayo for a smoother taste
2 tsp Dijon mustard – adds tangy depth
1/2 large lemon, juiced – brightens the flavors
2 tsp red wine vinegar – balances the richness
1 large garlic clove, minced – fresh garlic works best
1/4 cup (12 g) fresh dill, chopped – don’t substitute with dried if possible
1/4 cup (15 g) fresh parsley, chopped – adds color and freshness
1 medium cucumber, seeded and finely chopped – prevents watery salad
1 shallot, finely chopped – for mild onion flavor

Note: This recipe serves about 4 generous portions. You can also pair it with a refreshing Pickle Lovers Chicken Salad Recipe for a complete picnic spread.

Variations

You can easily tweak this salad to fit your preferences:

Use vegan yogurt and vegan mayo to make it dairy-free and vegan-friendly.
Add crispy bacon bits or shredded cheddar for an indulgent twist.
Substitute dill with tarragon or chives for a different herb flavor.
Include roasted red peppers or corn for added sweetness and color.

Cooking Time

Prep Time: 10 minutes
Cooking Time: 1 hour
Total Time: 1 hour 10 minutes

Equipment You Need

Large pot – for boiling the potatoes
XL baking sheet – for roasting and crisping the potatoes
Glass or potato masher – to smash the potatoes evenly
Large mixing bowl – to combine the dressing and salad ingredients
Whisk – for blending the dressing smoothly

How to Make Crispy Potato Salad Recipe?

Prepare the Potatoes

Start by preheating your oven to 425°F (220°C) and lining a baking sheet with parchment. Boil the baby potatoes for about 7 minutes until fork-tender. This ensures the inside stays soft while roasting.

Smash and Roast

Once boiled, drain the potatoes and transfer them to the baking sheet. Use a glass or masher to gently flatten them, then brush with olive oil and sprinkle with salt and pepper. Roast for 50 minutes to 1 hour until golden and crispy, flipping halfway if needed.

Make the Dressing

While the potatoes roast, mix Greek yogurt, mayonnaise, Dijon mustard, lemon juice, red wine vinegar, minced garlic, dill, parsley, salt, and pepper in a bowl. Fold in the cucumber and shallot, then refrigerate to let the flavors meld.

Assemble the Salad

Let the roasted potatoes cool for 5 minutes, then gently fold them into the chilled dressing. Garnish with reserved crispy potato bits, extra dill, and freshly cracked black pepper. Serve immediately or chill for later.

Additional Tips for Making this Recipe Better

I always save some crispy bits from the baking sheet as a garnish; they add crunch and look beautiful.
Taste your dressing and adjust lemon or vinegar to get the perfect tang.
I find using baby potatoes gives the best texture, but Yukon Gold works if you prefer larger pieces.
Make sure the cucumber is seeded; otherwise, it can make the salad watery.

How to Serve Crispy Potato Salad Recipe?

This salad looks gorgeous on a wide platter, garnished with fresh dill and a sprinkle of black pepper. I love serving it alongside grilled meats like chicken or steak. For extra presentation flair, you can drizzle a little olive oil on top before serving. It’s also perfect in mason jars for picnic-style meals.

Nutritional Information

Here’s a quick glance at the nutrition per serving (based on 4 servings):

Calories: 438 kcal – creamy and satisfying without being heavy
Protein: 10 g – thanks to Greek yogurt and mayonnaise
Carbohydrates: 45 g – from the potatoes
Fat: 25 g – mostly healthy fats from olive oil and mayo

Make Ahead and Storage

Refrigeration

Store leftovers in an airtight container in the fridge. I find it stays fresh for up to 3 days, and flavors improve after a few hours of chilling.

Freezing

This salad is best fresh, but if needed, you can freeze roasted potatoes separately. Dress the salad after thawing to prevent sogginess.

Reheating

I usually reheat the roasted potatoes in the oven at 400°F for 5-7 minutes to restore crispiness before mixing them into the salad.

Why You’ll Love This Recipe?

This crispy potato salad is a real crowd-pleaser. Here’s why:

Quick and simple to make – minimal prep with maximum impact.
Perfect texture – crispy outside, soft inside.
Creamy, tangy, and fresh – a combination that keeps you coming back for more.
Versatile – works as a side dish, picnic food, or potluck favorite.
Easy to customize – swap herbs, add veggies, or make it vegan-friendly.

Ben Carraoli