Viral Crispy Smashed Potato Salad

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This viral crispy smashed potato salad is all over TikTok. Its has oven baked crunchy seasoned potatoes, tangy and creamy dressing with fresh herbs. 

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• Ingredients and Substitutions
• Variations and Add In’s 
• Step By Step Photos and Directions 
• Viral Crispy Smashed Potato Salad

Viral Crispy Smashed Potato Salad 

If you love potato salad this is a great twist, it’s all in the cooking technique. Start by boiling the potatoes to fork tender and then smashing them on a baking pan. 

Place them in a hot oven until they turn into crispy perfection. Oven roasting them changes the potato texture and flavor. The natural sugar in the potato browns and caramelizes. 

Then it’s tossed into a flavorful creamy dressing. Can be served warm or cold. Yum. 

Check out the Viral TikTok Grinder Pasta Salad and Crunchy Lemon Parmesan Salad.

Ingredients and Substitutions

There are two parts to this delicious potato salad, roasted smashed potatoes and a creamy herb dressing. 

Potatoes 

I recommend mini or baby potatoes for this recipe. They are so easy to boil, smash and best of all no peeling required. 

Yellow, red, and purple potato varieties are great choices.The larger potatoes can be used in a pinch and would be just as delicious. 

Creamy Herb Dressing 

Mayo- Full or low fat would be delicious.

Yogurt or Sour Cream- Plain greek or any fat content yogurt. Sour cream is also great, I like a combination of both. 

Mustard - Dijon mustard, spicy brown or yellow can be used. 

Onion - I used onion powder but fresh chopped onion will add a nice crunch. 

Lemon - Freshly squeezed lemon juice or vinegar would be a great substitute. 

Herbs - Fresh Italian parsley, green onion, chives and dill. I love a combination in this salad. 

Variations and Add In’s 

This crispy potato salad can be made in so many variations and flavors. Southern style, German, or French.

• Bacon
• Hard Boiled Eggs
• Celery
• Cucumbers 
• Pickles
• Capers 
• Black and Green Olives
• Roasted Red Peppers
• Sweet Peppers
• Paprika
• Pimentos
• Relish
• Pesto
• Olive Oil 
• Shallots or Red Onion
• Creme Fraiche
• Kewpie Mayo
• Ranch Seasoning
• Prepared Horseradish 

Tips & Suggestions

Oven roast the potatoes to your preference. If you love extra crunchy cook longer and smash them very thin. 

Make this salad ahead of time by boiling and oven roasting the potatoes up to 2 days before tossing them to the creamy dressing. 

If you do not want to use the oven, crisp up the potatoes in the air fryer.

Preheat the oven in advance so it will be ready to roast up those smashed potatoes.

While the baby potatoes are boiling make the creamy dressing and place it in the refrigerate. This allows the flavors to meld together.  

Serving

Serve this crispy potato salad warm or cold with dinner, grilling and along summer sides.

Grilling Favorites - BBQ ribs or chicken, burgers, steak, or sausage.

Sides - Roasted vegetables, rolls, cornbread, pasta salad, baked beans, coleslaw, corn casserole. 

Lunch and Dinner - Shredded beef, pork chops, oven roasted chicken or fried shrimp. 

Leftovers and Storage

Keep this salad refrigerated until ready to serve. It should no be left out at room temperature for more than 2 hours. Set it on a big tray with ice to help regulate the temperature. 

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. 

Step By Step Photos and Directions 

Cook and Oven Roast The Baby Potatoes

1. Grab the baby potatoes and prep them. Rinse and scrub any dirt off the potatoes.
2. Preheat oven to 400°F and line a sheet pan with parchment paper. Spray the parchment paper with avocado oil and set aside.

3. In a saucepan on medium high heat cook the potatoes until fork tender. About 10 minutes.

4. Strain the cooked potatoes and place them on the prepped sheet pan.

5. With a jar or glass bottle, smash the potatoes. Spray with more avocado oil and sprinkle with salt and pepper.

6. Place into the oven and bake for 50 minutes or until crispy.

Make The Creamy Dressing

7. While the potatoes are roasting in the oven, make the creamy dressing. In a large mixing bowl combine the mayo, yogurt or sour cream, mustard, lemon juice, onion powder and fresh herbs.

8. Mix until it's smooth and thick.

9. Keep refrigerated until ready to assemble.

Assemble The Potato Salad

10. Carefully remove the baby potatoes from the oven and allow to cool for 10-15 minutes.

11. Grab the creamy dressing from the refrigerator.

12. Add the cooled smashed potatoes, set a few pieces aside to garnish with. If you prefer smaller potato pieces chop them up on a cutting board.

13. Use a rubber spatula or spoon toss the creamy dressing and crispy smashed potatoes together.

14. Garnish with extra herbs and crumbled pieces of smashed potatoes set aside earlier. Keep the potato salad refrigerated until ready to eat. Enjoy.