This Crispy Smashed Potato Salad pairs creamy, tangy Lemon Dill Yogurt Dressing with golden‑crisp potatoes, making an irresistible side dish. Smashed potatoes are roasted golden to achieve a crispy exterior and buttery interior, and tossed in a mayo-free Greek yogurt dressing made with only clean ingredients and crisp vegetables. It’s an elevated version of classic potato salad and perfect for summer gatherings.
Summer is refreshing salad season in full swing. If you’re a summer salad lover, also try Peach Kale Salad and Mango Cucumber Salad!
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What Is Crispy Smashed Potato Salad?
The crispy smashed potato salad had a moment on social media, and it’s for a good reason!
If you’re a potato lover (like me!), you already love crispy potatoes and potato salad, right? This recipe combines irresistibly crispy smashed potatoes and classic potato salad, elevating it to a new summer staple side dish for BBQ and dinner parties. You’ll be obsessed with crispy and fluffy potatoes coated in zesty dressing with a crisp bite of celery and shallot.
Why You’ll Love This Recipe
When I made this recipe at home, I wanted to make sure it’s clean and healthy so that I could eat at home on a regular basis and not just for occasions. So I ditch the mayo completely. One less ingredient to make the recipe simple and healthier.
Also, one of the weird food combinations I’m obsessed with is eggs and lemon! So I thought this zesty salad was the perfect vessel for protein-rich hard-boiled eggs!
So this crispy smashed potato salad is:
- Lighter & brighter with mayo-free, yogurt‑based dressing.
- Protein-packed & gut‑friendly thanks to Greek yogurt.
- Refreshing flavor profile that complements warm months.
- Lemon-y and Dill-y!
Ingredients, Toppings, and Substitutions
Crispy Smashed Potatoes
- Baby potatoes
- Avocado or olive oil spray – You can brush the oil, but I find spray much easier! Make sure to coat the potatoes generously with oil!
Lemon Dill Yogurt Dressing
- Greek yogurt – Use coconut yogurt to make this recipe vegan.
- Whole grain mustard
- Extra virgin olive oil – The oil is for making the dressing thinner and smoother. If you want to cut some calories, you can substitute with (regular or any) milk.
- Maple syrup
- Lemon zest and juice – Freshly squeezed is the best! I use a small lemon that produces about 2 tablespoons of juice!
- Fresh dil – The key flavor of this dressing!
- Garlic
The Salad
- Green onions
- Shallot
- Celery stalks
- Hard-boiled eggs – or use another protein source you love ( see the Variations section below).
Crunchy vegetables add extra crunch to the salad! Instead of the veggies above, you can also use red onion, cucumbers, pickles, carrots, blanched broccoli, and peas. Use what you have in your fridge!
The Toppings
I topped my salad with pink peppercorns for the color and flavor. Other toppings like pickled red onion, parsley, grated Parmesan, feta, and extra lemon zest will also be fun!
How to Make the Crispy Smashed Potatoes
Make the Crispy Smashed Potatoes
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Bring a large pot of salted water to a boil and cook potatoes until tender, for about 10-15 minutes. Drain and let cool slightly.
- Spray the oil all over the baking sheet and transfer the potatoes. Use the bottom of the glass (or jar or measuring cup) to smash each potato flat. Spray the oil over the surface and season with salt and pepper. Roast for 40-45 minutes until crispy and golden brown. Remove from the oven and let cool slightly.
Make the Lemon Dill Yogurt Dressing
- In a large bowl, whisk together Greek yogurt, mustard, olive oil, maple syrup, lemon zest, lemon juice, dill, garlic, salt, and pepper.
Assemble the Salad
- Add green onion, shallot, and celery to the dressing and toss to coat.
- Gently mix in the potatoes and boiled eggs. Toss to coat. Serve immediately to enjoy!
Variations
This recipe is so nourishing and fulfilling, but you can add protein to make it a meal! Stir in or top with chickpeas, canned fish, flaked tuna, baked salmon, grilled chicken, or steak.
This recipe is also vegan-friendly! Feel free to swap Greek yogurt for thick Greek yogurt-style coconut yogurt (my favorite is cocojune!). Then, simply omit the eggs or add chickpeas instead.
Are you making this recipe for entertaining, and it feels like it’s too “healthy” for the crowd? I understand! I like to stay on the healthy side of cooking on a daily basis, but when cooking for people, especially when food preferences are unknown, I love to be more indulgent. So, for that, you can replace about ⅓ cup Greek yogurt with regular mayonnaise ( I love kepie mayo!!) to add richness.
Storage
- Make-ahead: Prep potatoes and dressing separately. Then, reheat the potatoes just before serving to crisp them up, then toss them together to serve.
- Leftovers: Store leftovers in an airtight container in the fridge and enjoy the next day! It won’t stay as crisp, but the flavors meld beautifully, making it just as delicious in a different way.
More Salad Ideas
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Crispy Smashed Potato Salad with Lemon Dill Yogurt Dressing
Ingredients
For the Crispy Smashed Potatoes
- 1.5 lb baby potatoes
- Avocado or olive oil spray
- Salt
- Black pepper
For the Lemon Dill Yogurt Dressing
- 1 cup Greek yogurt
- 2 tablespoons whole grain mustard
- 2 tablespoons extra virgin olive oil
- 1 teaspoon maple syrup
- 1 small lemon zest and juice about 2 tablespoons
- ¼ cup fresh dil more for garnish
- 1 garlic clove grated
- Salt
- Black pepper
For the Salad
- 4 green onions chopped
- 1 shallot diced
- 2 celery stalks diced
- 3 boiled eggs
Instructions
Make the Crispy Smashed Potatoes
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Bring a large pot of salted water to a boil and cook potatoes until tender, for about 10-15 minutes. Drain and let cool slightly.
- Spray the oil all over the baking sheet and transfer the potatoes. Use the bottom of the glass ( or jar or measuring cup) to smash each potato flat. Spray the oil over the surface and season with salt and pepper. Roast for 40-45 minutes until crispy and golden brown. Remove from the oven and let cool slightly.
Make the Lemon Dill Yogurt Dressing
- In a large bowl, whisk together Greek yogurt, mustard, olive oil, maple syrup, lemon zest, lemon juice, dill, garlic, salt, and pepper.
Assembly
- Add green onion, shallot, and celery to the dressing and toss to coat.
- Gently mix in the potatoes and boiled eggs. Toss to coat. Serve immediately to enjoy!
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