Save
This crispy smashed potato salad brings together buttery potatoes with a lively mustard dressing and a shower of fresh herbs for the ultimate side dish. The contrast of creamy insides with a shatteringly crisp crust makes every bite irresistible and the zingy capers make it shine at any meal.
I remember the first time I served this at a backyard barbecue our friends kept sneaking extra spoonfuls and asking for the recipe before the night ended
Ingredients
- Baby potatoes: You want small even-sized potatoes for the best smash and crispy edges Pick smooth potatoes with no green spots
- Olive oil: This helps achieve golden crusty potatoes Use extra virgin if possible for rich flavor
- Salt and black pepper: Season generously at both boiling and dressing steps Taste as you go
- Mayonnaise: The creamy backbone of the dressing Go for full fat and check for a tangy flavor
- Dijon mustard: Adds sharpness and a hint of heat Choose a good quality Dijon for best result
- Lemon juice: Offers freshness and keeps the salad lively Freshly squeezed is best
- Fresh parsley: Adds color and grassy notes Look for bright green bunches
- Green onions: Little pops of oniony flavor Slice thin and choose firm stalks with crisp tops
- Capers: Give a salty tang If using make sure to drain and rinse for milder flavor
Step-by-Step Instructions
- Boil the Potatoes:
- Simmer your baby potatoes in a large pot of salted water for about twelve to fifteen minutes Test by piercing with a fork they should be tender but not falling apart This makes the inside creamy without losing structure
- Smash and Crisp:
- Preheat your oven to four hundred twenty five degrees Fahrenheit Drain potatoes and arrange them on a baking sheet Gently press down with a fork or mug until they flatten but hold together Drizzle with olive oil and sprinkle with salt and pepper Roast for twenty to twenty five minutes until golden and crisp around the edges Flip each potato halfway through for even crunch
- Make the Dressing:
- Whisk together mayonnaise Dijon mustard lemon juice salt and black pepper Taste and adjust seasoning The dressing should be tangy and slightly creamy to coat the potatoes
- Combine:
- Transfer the hot crispy potatoes into a large bowl Add green onions parsley and capers if using Pour the dressing over and gently toss to coat making sure every potato is well covered
- Serve:
- Plate the salad warm or let it reach room temperature Garnish with extra herbs if desired for a fresh finish
Save
Potato salads always remind me of summer picnics My favorite is adding capers for their salty punch my dad used to sneak a few extra into his serving declaring them his secret ingredient
Storage Tips
Keep the salad chilled in an airtight container for up to three days If serving later give it a quick toss and re-season with a squeeze of lemon or fresh herbs right before eating The crispy edges soften after refrigeration but the flavor improves as everything melds together
Ingredient Substitutions
If you do not have baby potatoes use fingerlings or small Yukon Golds Just make sure to cut them into even pieces for smashing Greek yogurt can substitute half the mayo for a lighter version Try chives or dill in place of parsley and if you skip the capers add a pinch of chopped pickles for brightness
Save
Serving Suggestions
This salad shines next to grilled meats or roasted fish It can anchor a vegetarian lunch plate with leafy greens or stand alone as part of a brunch spread My favorite is serving it alongside grilled sausage and a heap of arugula for balance
Common Recipe Questions
- → How do you achieve extra crispiness with the potatoes?
After boiling the potatoes, smash them gently, drizzle with olive oil, and roast at high heat until golden and crisp.
- → Can this salad be made ahead of time?
Yes, you can prepare it in advance and serve chilled or at room temperature; flavors meld wonderfully overnight.
- → What herbs work best in this dish?
Fresh parsley and green onions are classic, but you can add chives, dill, or tarragon to suit your taste.
- → Is it possible to make this dish dairy-free?
Absolutely—use a dairy-free mayonnaise and omit Parmesan cheese to keep this dish dairy-free.
- → What can I substitute for capers?
Chopped pickles, olives, or leaving them out altogether are great alternatives for those who prefer different flavors.