Smashed Potato Salad Recipe at Home

This smashed potato salad is my go-to side dish for every cookout and potluck. Regular potato salad is soft all the way through — smashing the potatoes first adds crispy edges and a better texture. This version uses baby Yukon golds, crispy bacon, and a tangy Greek yogurt dressing that clings to every craggy surface.

Why This Smashed Potato Salad Works

The smashed technique is the whole point. You boil the baby Yukons until just tender, then flatten them so the edges crisp up in the oven. Those jagged edges hold the dressing differently than smooth potato slices do.

Baby Yukon gold potatoes have a buttery, slightly sweet flavor. They hold their shape when boiled and don’t fall apart when smashed. Red potatoes work too, but Yukons give a creamier bite at the center.

The Greek yogurt dressing keeps things lighter than full mayo. I mix in a bit of yellow mustard and a splash of apple cider vinegar for brightness. The result is a tangy, creamy coating that soaks into every mashed pocket.

Ingredients

• 3 pounds baby Yukon gold potatoes
• 6 slices bacon
• 4 tablespoons salted butter, melted
• 2 tablespoons olive oil
• 1/2 cup plain Greek yogurt
• 3 tablespoons mayonnaise
• 1 tablespoon yellow mustard
• 1 tablespoon apple cider vinegar
• 1/2 teaspoon dry mustard powder
• 2 stalks celery, finely chopped
• 2 shallots, finely diced
• 2 tablespoons fresh chives, chopped
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper

What You Need for Smashed Potato Salad

Baby Yukon gold potatoes — small enough to smash whole, with a buttery flavor that holds up under the dressing. If you only have larger potatoes, halve them after boiling.

Bacon — adds a salty, smoky crunch. Cook it until truly crispy so it stays crunchy after being folded into the salad. Turkey bacon works as a lighter swap.

Greek yogurt — replaces about half the mayo for a tangy, protein-rich base. Full-fat Greek yogurt gives the creamiest result. Low-fat works but thins out slightly.

Mayonnaise — adds richness and helps the dressing cling to the smashed surfaces. Duke’s or Hellmann’s are both solid choices here.

Dry mustard powder — sharpens the dressing without adding liquid. It rounds out the yellow mustard for a more complex tang.

Shallots — milder than raw red onion with a slightly sweet finish. Soak them in cold water for 5 minutes if you want an even gentler bite.

Apple cider vinegar — brightens the whole dressing. White wine vinegar or fresh lemon juice work in place of it.

How to Make Smashed Potato Salad

1. Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
2. Place potatoes in a large pot. Cover with cold water and add 1 teaspoon kosher salt.
3. Bring to a boil over high heat. Cook for 15 to 18 minutes until potatoes are fork-tender.
4. Drain the potatoes and transfer them to the prepared baking sheet.
5. Use the bottom of a glass or a flat spatula to smash each potato to about 1/2-inch thickness.
6. Drizzle the melted butter and olive oil over the smashed potatoes. Season with salt and pepper.
7. Roast for 20 to 25 minutes until the edges are golden and crispy.
8. While potatoes roast, cook bacon in a skillet over medium heat until crispy. Drain on paper towels, then crumble.
9. In a large bowl, whisk together Greek yogurt, mayonnaise, yellow mustard, apple cider vinegar, and dry mustard powder.
10. Stir in celery and shallots. Season with salt and pepper.
11. Let roasted potatoes cool for 10 minutes. Add them to the bowl with the dressing.
12. Fold gently to coat. Top with crumbled bacon and fresh chives. Serve warm or at room temperature.

Smashed Potato Salad Variations

Crispy Smashed Potato Salad with Ranch

Swap the Greek yogurt dressing for a homemade ranch base: sour cream, dried dill, garlic powder, and onion powder. Add halved cherry tomatoes for color. This version works great for kids and casual summer parties.

Loaded Smashed Potato Salad

Top with shredded cheddar, extra bacon, and a dollop of sour cream right before serving. It eats like a deconstructed loaded baked potato. This is the version I bring to tailgates — it disappears every time.

Herbed Smashed Potato Salad

Toss the warm smashed potatoes with a mixture of fresh parsley, dill, and tarragon before adding dressing. The herbs meld into the craggy surface while everything is still warm. Skip the mustard in the dressing and use lemon juice instead.

Spicy Smashed Potato Salad

Add 1 teaspoon of smoked paprika to the butter before drizzling over the potatoes. Stir 1 tablespoon of sriracha into the dressing. The smoky heat plays off the tangy yogurt for a bold result.

No-Mayo Smashed Potato Salad

Use all Greek yogurt in the dressing and add 1 extra tablespoon of olive oil for richness. Season more generously since there’s no mayo to carry the salt. The texture is slightly thinner but fresher-tasting overall.

Tips for the Best Smashed Potato Salad

• I use baby potatoes no larger than a golf ball — anything bigger gets uneven edges after smashing.
• Don’t skip the roasting step. The crispy edges are what separate this from regular mashed potato salad.
• Let the potatoes cool for at least 10 minutes before tossing with dressing — too hot and the Greek yogurt breaks down.
• Make the dressing ahead and refrigerate it for up to 2 days. The flavors sharpen as it sits.
• For a crisper result, roast the smashed potatoes on a wire rack set inside the baking sheet so air circulates underneath.
• Fold the dressing gently. Over-mixing turns the potatoes into a paste instead of keeping the smashed texture.

Make Ahead & Storage

This smashed potato salad keeps in the fridge for up to 4 days in an airtight container. The potatoes soften slightly overnight, but the flavors actually improve after a night in the fridge. I often make it the day before a party.

To make ahead, roast and cool the potatoes separately, then refrigerate. Make the dressing and refrigerate in a jar. Combine within 2 hours of serving. This keeps the crispy edges intact. Don’t freeze this salad — the Greek yogurt separates and the potatoes become grainy after thawing.

Common Questions

Can I make smashed potato salad ahead of time?

Yes. Roast the potatoes and make the dressing separately up to 24 hours ahead. Combine within 2 hours of serving to keep the crispy edges. The fully assembled salad also holds well overnight — it just gets softer as it sits.

What potatoes work best for smashed potato salad?

Baby Yukon gold potatoes are the best choice. They have thin skins, a creamy center, and enough starch to hold together after smashing. Baby red potatoes are a close second. Avoid russets — they fall apart during smashing and turn mealy.

Do you serve smashed potato salad warm or cold?

Both work. Warm smashed potato salad has the crispiest edges and absorbs dressing differently. Cold smashed potato salad has a firmer texture and tangier flavor. I serve it at room temperature for about 30 minutes after mixing for the best balance.

How do I keep the potatoes crispy in the salad?

Let them cool fully before adding dressing. Hot potatoes steam under the dressing and lose their crisp. Roasting at 425°F on a parchment-lined sheet (or wire rack) gives the crunchiest edges. Add the bacon right before serving so it doesn’t soften.

Can I use Greek yogurt instead of mayo in potato salad?

Yes, and this recipe does exactly that. Greek yogurt adds tang and creaminess with less fat. Use full-fat Greek yogurt for the richest result. I use a mix of yogurt and a small amount of mayo here — the mayo adds body and the yogurt lightens it.

This smashed potato salad is the recipe I reach for any time a crowd-pleasing side dish is needed. Save this recipe and bring it to your next cookout.