The Perfect Summer Smashed Potato Salad
No summer barbeque is complete without a creamy, tangy potato salad as a side. And if you’re sick of the traditional potato salad recipe you’ve been eating your whole life, then you need to try this smashed potato salad recipe!

While this recipe still incorporates those familiar potato salad flavors, the texture is completely elevated. This side dish is the perfect compliment to any summer lunch or dinner and will be the star of the show at your next picnic!

Like all the recipes here, this one is super simple to make and doesn’t require a large amount of prep or cooking time. And the best part? Since this is a “smashed” potato salad, there is no chopping required!

Plus, this salad can be served at any temperature you prefer: warm, room temperature, or even make ahead and chill in the fridge until serving! Here’s how to make the most perfect summer smashed potato salad…
The Perfect Summer Smashed Potato Salad
Course: Lunch, DinnerDifficulty: Easy4
servings15
minutes25
minutes45
minutesIngredients
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!