This homemade Smashed Potato Salad is exactly as delightful as it sounds – crisp smashed potatoes tossed with crunchy pickles, sweet celery, onion, fresh dill, and tangy capers, all brought together with an irresistible two-ingredient dressing.
This light, wholesome, and totally satisfying dish will win you over with every bite. Watch the video tutorial and see how easy it is to create this delicious dish.
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We love potato side dishes in this house, from the Creamy Potato Salad to Twice Baked Potatoes, and you’ve got to try Greek Lemon Potatoes. Honestly, I’ve never met a potato I didn’t like. If you’re a potato fan, this Smashed Potato Salad is an absolute must-try!
Smashed Potato Salad Video Tutorial
Making Smashed Potato Salad is so easy – just follow Natasha’s video and she’ll guide you through each simple step. Grab your ingredients, we’ve got some potatoes to smoosh!
This Smashed Potato Salad Recipe is a keeper!
My sister-in-law, Nadya, made this delicious Smashed Potato Salad for a family get-together last week, and everyone loved it! My daughter enjoyed it so much that I knew I had to recreate it ASAP. After one bite, I knew it was more than your average potato salad—it deserves a place on our Thanksgiving table. My husband loved it too, requesting an encore the very next day, and here we are, happily making it again.
This twist on classic potato salad is perfect for a weeknight dinner, great for meal prep, and special enough for a holiday feast. By taking our classic Smashed Potatoes recipe and turning it into an irresistible potato salad, we’ve found the best way to use leftover smashed potatoes – though it’s absolutely worth making them just for this dish.
Whether served chilled for a summer BBQ or slightly warm throughout the year, this salad is always delicious, even if you don’t have time to completely cool the potatoes.
Ingredients for Smashed Potato Salad
The key to making great smashed potato salad is baking the potatoes until their edges are perfectly crispy, adding that crispy texture and a bit of crunch to the dish.
- Potatoes – You can’t have potato salad without them! Use baby gold potatoes or red potatoes as they cook quickly, have a tender texture, and provide a creamy interior and crispy edges after baking.
- Extra Virgin Olive Oil – To drizzle over the smashed potatoes before baking, which helps get those crispy edges.
- Dill Pickles – adds a tangy and crunchy element to the salad, that balances the creaminess of the potatoes and mayo-based dressing.
- Red Onion – provides a sharp and slightly pungent flavor that complements the creaminess of the potatoes and mayo-based dressing.
- Celery – adds a refreshing crunch and mild flavor.
- Fresh Dill – Adds a bright, herbal flavor that complements the other ingredients, adds freshness to the salad, and delicately garnishes the top before serving.
- Capers – Provide a briny (salty) flavor to this salad.
- Salt and Pepper – to season the potatoes.
- Mayonaise – Forms the creamy base of the dressing and helps to bind the ingredients together.
- Mustard – Adds a tangy flavor to the dressing.
Variations
- Garnish with fresh greens such as chives, fresh parsley, or chopped green onions. For a kick, use a sprinkle of paprika (1/2 tsp).
- Reduced-fat dressing, combine 1 to 2 Tbsp mayo with ½ cup of Greek yogurt
- Boiled Potatoes – If you have leftover boiled potatoes, you could smash them and finish them in the oven.
Which Potatoes Are Best for Smashed Potato Salad?
When choosing potatoes for smashed potato salad, look for varieties that are relatively small and uniform in size, as this will ensure even cooking and consistent texture. I like to use Baby Potatoes (such as Baby Gold or Baby Red Potatoes). These small potatoes are ideal because they cook quickly and evenly, and their small size makes them perfect for smashing.
That said, my sister-in-law used regular gold potatoes (they take longer to boil), and she smashed those. They didn’t get as crispy, but it worked just fine!
How to Make Crispy Smashed Potato Salad
- Boil the Potatoes – Preheat the oven to 450°F. Bring a pot of water to a boil and add 2 lbs of baby potatoes. Return to a boil and simmer gently for 25-30 minutes, or until the potatoes are tender and can be easily pierced with a knife. The exact timing will vary based on the size of the potatoes.
- Smash Potatoes – Drain the potatoes well and transfer them to a baking sheet lined with parchment paper. Use a potato masher or the bottom of a mason jar, or even a spatula, to gently smash each potato to an even ½-inch thickness.
- Season and Bake – Drizzle the smashed potatoes with oil and season with half of the salt and pepper. Bake at 450°F for 15 minutes. Flip the potatoes over and drizzle the second side with oil, then season with the remaining salt and pepper. Bake for an additional 12-15 minutes, or until the potatoes are crisp and golden brown at the edges. Remove from the oven and let cool until just warm or room temperature, then transfer them to a mixing bowl.
- Assemble – Add the remaining salad ingredients to the bowl: pickles, red onion, celery, dill, and capers.
- Make the Potato Salad Dressing: In a small dish, stir together the mayo and Dijon mustard. Pour the dressing over the salad and gently toss to combine. The potatoes will break up slightly as you toss them, which is perfect for texture. Garnish with more dill if desired and enjoy!
Pro Tip:
Allow the smashed potatoes to cool slightly before adding the dressing. They can be added cold, at room temperature, or slightly warm if you’re in a hurry.
What to Serve with Smashed Potato Salad?
This versatile side dish complements a variety of meals, from proteins and sandwiches to cookout favorites and comforting classics, making it perfect for any occasion, including a holiday buffet.
- Hamburgers
- Corn on the Cob
- Philly Cheesesteak Sandwiches
- Grilled Pork Tenderloin
- Grilled Salmon
- Pulled Pork
- Shrimp Boil
- Baked Ham
Make-Ahead
Prepare the salad in advance to be ready for your cookout or holiday meal. Leftovers keep well and taste even better after the flavors meld together.
- To Refrigerate: All the salad to cool completely and then cover with plastic wrap or transfer to an airtight container. The salad can be stored for up to 3-4 days.
- To Serve: Enjoy this salad cold, right out of the refrigerator. When ready to eat again, give the salad a light stir to redistribute the dressing and refresh the flavors.
Enjoy this delicious Smashed Potato Salad as a delightful addition to your next meal, whether it’s a casual family gathering or a special holiday feast!
More Potato Side Dish Recipes
There are countless ways to enjoy potatoes, whether it’s for breakfast (hello Breakfast Potatoes!), lunch, or dinner – from my favorite Potato Pierogi to indulgent Au Gratin Potatoes. If you love this Smashed Potato Salad recipe, then you won’t want to miss these other mouthwatering potato side dish recipes.
- Parsley Potatoes
- Loaded Mashed Potato Casserole
- Potato Latkes
- Creamy Mashed Potatoes
- Crispy Air Fryer Potatoes
- Instant Pot Baked Potatoes
- Perfect Roasted Potatoes
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Smashed Potato Salad Recipe
Ingredients
- 2 lb baby gold potatoes, or red potatoes, whole and unpeeled
- 2 Tbsp extra virgin olive oil, to drizzle
- 1 tsp fine sea salt, divided or added to taste
- ½ tsp freshly ground black pepper, divided
- 1 cup chopped dill pickles, or added to taste
- ¼ red onion, about ½ cup, finely chopped
- ½ cup celery, about 2 sticks, finely chopped
- ¼ cup fresh dill, chopped, plus more to garnish
- 1 ½ Tbsp capers, chopped
- ½ cup mayonnaise
- 1 ½ Tbsp dijon mustard
Instructions
- Preheat the oven to 450°F. Bring a pot of water to a boil and add 2 lbs of baby potatoes. Return to a boil and simmer gently for 25-30 minutes, or until the potatoes are tender and can be easily pierced with a knife. The exact timing will vary based on the size of the potatoes.
- Drain the potatoes well and transfer them to a rimmed sheet pan lined with parchment paper. Use a potato masher or the bottom of a mason jar to gently smash each potato to an even ½-inch thickness.
- Drizzle the smashed potatoes with oil and season with half of the salt and pepper. Bake at 450°F for 15 minutes. Flip the potatoes over and drizzle the second side with oil, then season with the remaining salt and pepper. Bake for an additional 12-15 minutes, or until the potatoes are crisp and golden at the edges. Remove from the oven and let cool until just warm or room temperature, then transfer them to a mixing bowl.
- Add the remaining salad ingredients to the bowl: pickles, onion, celery, dill, and capers.
- In a small dish, stir together the mayonnaise and Dijon mustard. Pour the dressing over the salad and gently toss to combine. The potatoes will break up slightly as you toss them, which is perfect for texture. Garnish with more dill if desired and enjoy!
Notes
- Garnish with fresh herbs such as fresh parsley, chives, or chopped green onions. For a little spice, add a sprinkle of paprika (1/2 tsp).
- Reduced-fat dressing: combine 1 to 2 Tbsp mayonnaise with ½ cup Greek yogurt instead of mayonnaise.
Nutrition Per Serving
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Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
I’m surprised there’s no egg in this recipe! I love eggs in my potato salad. Would it work in this recipe?
Hi Michelle! You can add them if you prefer.
My daughter made this for our family dinner just before she left for college and now that she’s home, it was a top request for a side dish while she is home for the month. I love the texture of this potato salad, and its great served warm, unlike traditional potato salad served cold, which here in New England is too cold at this time of year.
It sounds like this one is very special for your family, BN! I’m so glad you love this salad!
This potato salad is excellent. It takes longer to make, so I’m not always in the mood but am always happy when we’re eating it ☺️
Does it matter if you cover the potatoes with cold water and bring to a boil, like in the Video, or add the potatoes to boiling water? I have always done them like your video, but I thought maybe you decided for this recipe to add them to boiling water. Our family LOVES every single recipe in your cookbook. Thank you.
Happy to hear that you are enjoying the recipes from my cookbook! Both ways work but here’s what we recommend and what’s written in the recipe:
Bring a pot of water to a boil and add 2 lbs of baby potatoes. Return to a boil and simmer gently for 25-30 minutes, or until the potatoes are tender and can be easily pierced with a knife. The exact timing will vary based on the size of the potatoes.
Thanks for sharing this recipe. I saw Sharkie when you were adding the dill, about 259. I get so much enjoyment from watching your videos.
Looks like Sharky likes that dill! Great recipe!
My wife and I love this potato salad. It is the best, couldn’t stop eating it!
Howard and Laura Miller.
So glad to hear you’re enjoying it.
The best potato salad ever! We all loved the crunchiness! I added some Spanish green olives. Thank you for sharing your delicious recipes and for making my life in the kitchen much easier.
I saw Sharkey at 2:50 when you were chopping the Dill. I enjoy your videos so much and the fun way you produce them. Your husband is such a genius with the camera. Thanks for sharing.
Thank you!
I rarely like potato salad coz they’re usually bland. This one is perfect, the baked potato makes a huge difference, plus the pickle, celery, onion all give it an extra crunch and taste. Definitely a keeper.
I’m so happy you enjoyed that. Thank you for sharing that with us!
Best Potato salad!! For the dressing I did mayo, djon mustard, and apple cider vinegar. So good.