This smashed potato salad is crispier, bolder, and way more exciting than the classic version. Baby potatoes are boiled until tender, smashed, and roasted until golden and crunchy, then tossed in a creamy chili crisp tahini dressing with soy sauce, lime, garlic, and ginger. Finished with spring onions, fresh coriander, toasted sesame seeds, and an extra drizzle of chili crisp, this crispy smashed potato salad is packed with texture and big flavor in every bite.
Table of Contents
Why You’ll Love This Smashed Potato Salad Recipe
This crispy smashed potato salad went viral for good reason, and it’s one of those recipes that’s still just as irresistible now. I took inspiration from the original viral version (this one from alfiecooks) and turned it into a smashed potato salad recipe that’s loaded with crunch, bold flavor, and a dressing that seriously makes it stand out.
What makes this smashed potato salad so good is the contrast in texture. The potatoes get crispy on the outside while staying soft and fluffy in the middle, so every bite has that perfect mix of crunchy and creamy. Then the chili crisp tahini dressing brings in savory, tangy, nutty, and slightly spicy flavor that takes it way beyond a traditional potato salad.
It’s also a great side dish for just about any occasion. Serve it at BBQs, potlucks, weeknight dinners, or anytime you need something that feels a little different but is still easy to make. Since the potatoes are roasted instead of just boiled, this salad holds up really well and stays interesting even after it’s been tossed with the dressing.
Ingredients You'll Need
For the Potatoes:
- 750g baby potatoes
- Salt and pepper
- Olive oil
For the Chili Crisp Tahini Dressing:
- 4 tablespoons mayo
- 4 tablespoons Greek-style yogurt
- 2 tablespoons tahini
- 2 teaspoons chili crisp
- Zest and juice of 1 lime
- 1 tablespoon soy sauce
- 1 tablespoon rice wine vinegar
- 1 garlic clove, minced
- 1 thumb-sized knob ginger, minced
- 2 tablespoons spring onion, chopped
- 2 tablespoons fresh coriander, chopped
- 1 tablespoon toasted black sesame seeds
- 1 tablespoon toasted white sesame seeds
- Optional: extra chili crisp and sesame seeds for finishing.
Ingredient Notes That Make This Smashed Potato Salad Better
- Baby potatoes: They’re perfect for smashing because they’re small and cook evenly. Waxy potatoes hold their shape and get crisp edges without falling apart.
- Steam drying: Letting the potatoes steam dry after boiling is a big crispiness trick. Less surface moisture = crispier roast.
- Tahini + yogurt: Tahini adds nutty depth, yogurt adds tang and keeps the dressing lighter than straight mayo.
- Soy sauce + vinegar: Adds savory and acidity so the dressing tastes bright and balanced, not heavy.
- Chili crisp: Adds heat and that addictive savory flavor. Brands vary, so adjust based on your spice tolerance.
How to Make Smashed Potato Salad
Step 1: Boil the potatoes
Add baby potatoes to a pot of cold salted water. Bring to a boil, then reduce to a simmer and cook 25 to 30 minutes until fork-tender.
Step 2: Preheat oven
While potatoes cook, preheat your oven to 350°F (180°C). Line a baking tray with parchment.
Step 3: Make the dressing
In a bowl, mix mayo, yogurt, tahini, chili crisp, ginger, garlic, soy sauce, rice wine vinegar, lime zest, and lime juice. Stir until smooth. Add a splash of water if needed to loosen. Refrigerate until ready to use.
Step 4: Smash and roast the potatoes
Drain the potatoes and let them steam dry completely.
Transfer to the lined tray and gently smash each potato with the bottom of a glass. Don’t overcrowd. Season with salt and pepper and drizzle generously with olive oil.
Roast 30 to 45 minutes, turning halfway, until crisp and golden. Add a little more oil during roasting if needed.
Step 5: Finish the dressing
Let potatoes cool slightly. Stir spring onions, coriander, and toasted sesame seeds into the dressing you prepared.
Step 6: Toss and serve
Add half the dressing to a large bowl, then add roasted potatoes and toss gently. Add more dressing as needed. Finish with extra spring onions, sesame seeds, and a drizzle of chili crisp. Serve warm or slightly cooled.
Expert Tips for Crispy Smashed Potatoes
- Let the potatoes steam dry after boiling. This step makes a big difference if you want truly crispy smashed potatoes. If they go straight from the pot to the oven while they’re still wet, they’re more likely to roast soft instead of getting those golden, crunchy edges.
- Smash the potatoes gently instead of flattening them too much. You want plenty of cracks and rough edges because that’s what helps them crisp up in the oven, but you still want the potatoes to stay mostly intact. If they’re smashed too thin, they can fall apart or dry out too much while roasting.
- Be generous with the oil before roasting. A light drizzle usually isn’t enough here. The oil helps the potatoes brown, crisp, and develop that deep roasted flavor, so make sure each one is well coated. If they start to look dry partway through baking, a little extra oil can help them finish beautifully.
- Give the potatoes plenty of space on the baking tray. If they’re packed too close together, they’ll steam instead of roast, and you won’t get that crispy texture this smashed potato salad is known for. Use two trays if needed so the hot air can circulate around each potato.
- Toss the potatoes with the dressing while they’re still slightly warm. Warm potatoes absorb flavor better, so this helps the chili crisp tahini dressing cling to every bite without making the salad heavy. You want them warm enough to soak up flavor, but not so hot that they lose their crisp texture.
- Add the dressing gradually instead of pouring it all on at once. Starting with about half and tossing first gives you more control and keeps the smashed potato salad from getting overloaded. You can always add more, but this way the potatoes stay crisp, balanced, and full of flavor instead of weighed down.
Smashed Potato Salad FAQs
Why is it called smashed potato salad?
This smashed potato salad gets its name from the way the potatoes are prepared. Instead of just boiling and chopping them like a traditional potato salad, you boil the baby potatoes until tender, gently smash them, and then roast them until crispy. That gives you the best mix of crunchy edges and soft, fluffy centers in every bite.
Can I make smashed potato salad ahead of time?
Yes, you can make parts of it ahead. For the best texture, roast the potatoes in advance and keep the dressing separate until you’re ready to serve. Once it’s time to eat, reheat the potatoes briefly in the oven or air fryer to crisp them back up, then toss them with the dressing and toppings. That way, the salad still tastes fresh, and the potatoes stay nice and crispy.
How do I store leftover smashed potato salad?
Store leftover smashed potato salad in an airtight container in the refrigerator for up to 3 days. Keep in mind that the potatoes will lose some of their crispness as they sit, especially after being tossed with the dressing. For the best texture, reheat the potatoes in the oven or air fryer to help crisp them back up a bit before serving. If possible, store extra dressing separately and add it just before eating.
How do I keep smashed potatoes crispy after adding dressing?
The best way to keep smashed potatoes crispy is to avoid overdressing them. Start with just enough dressing to lightly coat the potatoes, then add more only if needed. Tossing them while they’re still slightly warm helps the dressing cling without making everything soggy, and serving the salad soon after mixing gives you the best texture.
Can I serve smashed potato salad warm or cold?
This crispy smashed potato salad is best served warm or at room temperature. Warm potatoes soak up the dressing really well while still keeping those crispy edges, which is what makes this version so good. You can eat it cold, but the texture is definitely best when it hasn’t been chilled for too long.
What can I use instead of tahini in the dressing?
If you don’t have tahini, you can use peanut butter or cashew butter for a similar creamy, nutty texture. The flavor will be a little different, but it still works well with the soy sauce, lime, garlic, and ginger. You can also leave the tahini out and use a little more mayo or Greek yogurt if you want a simpler dressing.
What kind of potatoes are best for smashed potato salad?
Baby potatoes are the best choice for smashed potato salad because they hold their shape well and get perfectly crisp in the oven. Baby gold potatoes are especially good because they have a naturally creamy texture, but baby red potatoes also work. Try to use potatoes that are close in size so they cook evenly.
Can I make smashed potato salad in the air fryer?
Yes, you can crisp the smashed potatoes in the air fryer instead of the oven. Air fry them at 400°F for 18 to 22 minutes, flipping halfway through, until the edges are golden and crispy. You may need to work in batches so you do not overcrowd the basket, or the potatoes will steam instead of crisp. It’s a great option if you want extra crunchy potatoes or don't want to turn on the oven.
Is smashed potato salad gluten free?
The potato salad itself can be gluten free as long as the ingredients you use for the dressing are gluten free. The main one to check is the soy sauce, since many brands contain wheat. Swap in tamari or a certified gluten free soy sauce if needed.
What goes well with smashed potato salad?
This smashed potato salad goes really well with grilled chicken, steak, burgers (especially this smash burger with onions), salmon, or BBQ dishes. It is also a great side for potlucks, cookouts, and holiday dinners because it feels a little more exciting than traditional potato salad. The bold chili crisp tahini dressing makes it especially good with simple grilled or roasted main dishes.
My Final Thoughts
This smashed potato salad is the kind of side dish that instantly stands out on the table. Between the crispy roasted potatoes, creamy chili crisp tahini dressing, and fresh herbs on top, every bite is packed with bold flavor and great texture. It’s a fun twist on classic potato salad that feels a little more exciting and a lot more memorable.
If you make it, leave a comment below and let me know how it turned out. And if you loved it, I’d really appreciate it if you came back and gave it a star rating too.
Leave a Reply