The Most Delicious Summer Smashed Potato Salad

A summer BBQ isn’t the same without a good potato salad on the table. If the usual recipe’s feeling tired, it’s time to switch it up. This smashed potato version brings a fresh twist — still creamy, still tangy, but with way more texture and flavor.

This recipe keeps the classic flavors you expect but takes the texture up a notch. The smashed potatoes give it a more rustic feel that stands out from the usual version. It pairs well with anything off the grill and always disappears fast at cookouts or picnics. You can even make it ahead of time and chill it until you’re ready to serve.

This recipe is quick to pull together and doesn’t need much prep or cooking time. And since it’s a smashed potato salad, you can skip the chopping altogether. It’s fast, easy, and still feels like a step up from the usual side dish. It’s a great option when you want something homemade without spending all afternoon in the kitchen.

One more reason to love this salad — you can serve it any way you like. Warm, room temp, or chilled straight from the fridge, it always works. It’s flexible, low-effort, and always hits the spot. Make it once, and it’ll likely become a go-to for every summer get-together. Leftovers keep well too, making it perfect for easy meals the next day.

The Perfect Summer Smashed Potato Salad

Recipe by Kristin StonesCourse: Lunch, DinnerDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

25

minutes

Total time

45

minutes

Ingredients

• 1.5 pounds baby potatoes

• 2 tablespoons extra virgin olive oil

• 1/2 cup Greek yogurt

• 2 tablespoons mayonnaise

• 1 tablespoon Dijon mustard

• 1 tablespoon lemon juice

• 1/2 small red onion, finely diced

• 1/4 cup fresh parsley, chopped

• 1/4 cup fresh dill, chopped

• 1 teaspoon sea salt

• 1/2 teaspoon black pepper

• 1/2 teaspoon smoked paprika

• 1/2 teaspoon garlic powder

Directions

• Preheat Oven: Preheat your oven to 425°F (220°C).
• Boil Potatoes: In a large pot, bring salted water to a boil. Add the baby potatoes and cook
  until fork-tender, about 15-20 minutes. Drain and let cool slightly.
• Smash Potatoes: Place the cooked potatoes on a baking sheet lined with parchment
  paper. Use a flat surface like the bottom of a glass or a potato masher to gently smash
  each potato to flatten slightly.
• Season Potatoes: Drizzle the smashed potatoes with 1/8 cup olive oil and sprinkle with
  sea salt, black pepper, smoked paprika, and garlic powder. Toss gently to coat.
• Bake Potatoes: Bake in the preheated oven for 20-25 minutes, or until the potatoes are
  crispy and golden brown. Let cool for 5 minutes.
• Prepare Dressing: While the potatoes are baking, prepare the dressing. In a small bowl,
  whisk together the Greek yogurt, mayonnaise, Dijon mustard, and lemon juice until
  smooth.
• Combine Ingredients: In a large bowl, combine the crispy smashed potatoes, diced red
  onion, parsley, and dill. Pour the dressing over the salad and toss gently to combine.
• Serve: Serve the potato salad warm or at room temperature. Enjoy!