Irresistible Crispy Smashed Potato Salad : A Rich, Non-Traditional Side Dish

Move over, mayonnaise-heavy potato salads — it’s time for something new! This crispy smashed potato salad is a non-traditional potato salad that’s packed with texture, flavor, and just the right amount of richness. Featuring golden-brown smashed potatoes, fresh herbs, and a tangy dressing, it’s everything you love about a classic potato salad, elevated.

Whether you’re looking for great BBQ side dishes, a hearty potato salad vegetarian option, or creative barbecue side dishes potatoes that pair perfectly with grilled skewers and other cooked vegetable recipes side dishes, this recipe is sure to impress.

Here’s your complete guide to making this yummy potato salad, step by step, with tips for success and creative serving ideas.

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Why You’ll Love This Crispy Smashed Potato Salad

This dish takes potato salad to a whole new level:
Crispy texture: Smashed and roasted potatoes give it a unique crunch.
Fresh and flavorful: Tossed with herbs and a tangy vinaigrette instead of heavy mayo.
Versatile: Works as a side for BBQ, picnics, or even as a vegetarian main.
Make-ahead friendly: Can be prepped in advance and assembled before serving.
Crowd-pleasing: A modern spin on a classic that everyone loves.

If you enjoy hearty cooked vegetable recipes side dishes or vibrant rich salads, this will quickly become a go-to for gatherings.

Non Traditional Potato Salad with a Yummy Twist

Unlike classic potato salads that rely on creamy dressings, this version highlights the potatoes themselves — crispy, buttery, and seasoned to perfection. It’s dressed lightly with a vinaigrette and brightened with herbs, making it a lighter yet still yummy potato salad alternative.

Ingredients for This Fried Potatoes Salad Recipe

• 2 pounds (900g) baby potatoes (yellow or red)
• 3 tablespoons olive oil
• Salt and pepper, to taste
• 1/4 cup fresh parsley, chopped
• 2 green onions, sliced
• 1 tablespoon fresh dill, chopped
• Optional: 1 teaspoon smoked paprika for extra depth

For the dressing:

• 3 tablespoons olive oil
• 1 tablespoon Dijon mustard
• 1 tablespoon red wine vinegar
• 1 teaspoon honey or maple syrup
• Salt and pepper to taste

Kitchen Tools You’ll Need for Barbecue Side Dishes Potatoes

• Large pot for boiling
• Baking sheet
• Parchment paper
• Potato masher or fork
• Mixing bowl
• Whisk

Step-by-Step: How to Make Crispy Smashed Potato Salad

Step 1: Boil the Potatoes

Bring a large pot of salted water to a boil. Add baby potatoes and cook for 15–20 minutes, or until fork-tender. Drain and let cool slightly.

Step 2: Smash and Season

Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper. Arrange the cooked potatoes on the sheet and gently smash each one with a masher or fork until flattened but still intact. Drizzle with olive oil, season with salt, pepper, and smoked paprika (if using).

Step 3: Roast

Roast potatoes in the oven for 25–30 minutes, flipping halfway through, until crispy and golden on the edges.

Step 4: Make the Dressing

In a small bowl, whisk together olive oil, Dijon mustard, vinegar, honey, salt, and pepper.

Step 5: Assemble

Place roasted potatoes in a large bowl. Drizzle with dressing, then add parsley, dill, and green onions. Toss gently to combine and serve warm or at room temperature.

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Tips for Perfect Great BBQ Side Dishes Every Time

• Choose baby potatoes for even cooking and easy smashing.
• Don’t over-smash — keep them intact enough to stay together.
• Use plenty of olive oil to get those crispy edges.
• For extra flavor, sprinkle with garlic powder or crushed red pepper before roasting.

Serving Ideas: Potato Salad Vegetarian and Skewer Sides

This dish works beautifully alongside grilled meats or as part of a potato salad vegetarian spread. It pairs well with:

• Grilled veggie skewers or tofu.
• BBQ chicken, ribs, or burgers.
• Roasted vegetables like carrots or Brussels sprouts.
• A simple green salad or coleslaw for a full barbecue feast.

If you’re planning a menu with skewer sides or barbecue side dishes potatoes, this recipe is a perfect fit.

How to Store Leftover Rich Salad and Reheat Properly

Refrigerator: Store in an airtight container for up to 3 days.
Reheat: Place on a baking sheet and warm in a 350°F (175°C) oven for 10–15 minutes to crisp them up again.
Serve cold: You can also enjoy leftovers straight from the fridge as a cold salad.

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Crispy Smashed Potato Salad FAQs

Can I make it ahead of time?
Yes — roast the potatoes and store separately from the dressing. Toss them together just before serving.

Can I use sweet potatoes?
Absolutely — the technique works just as well with baby sweet potatoes.

Can I make it without an oven?
You can pan-fry the smashed potatoes in a skillet if you don’t have an oven.

Final Thoughts and Call to Action: Make This Barbecue Side Dish Tonight

This crispy smashed potato salad is the perfect way to upgrade your next gathering with a non-traditional potato salad that’s full of flavor and texture. It’s simple, satisfying, and guaranteed to impress — whether you’re serving it as a rich salad, a vegetarian main, or one of your great BBQ side dishes.

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