This Smashed Potato Salad is a yummy twist on traditional potato salad. The crispy smashed potatoes add texture and flavor while the Boursin cheese makes it extra creamy and delicious!
Easy Crispy Potato Salad
I love potato salad. It’s one of my favorite dishes to eat during the summer and at cookouts. It’s creamy, sweet, savory, and has a hit of tang that’s heavenly. While traditional potato salad is delicious, once I tried smashed potato salad, I was hooked. The crispy roasted potatoes add even more texture and flavor and take the salad to a whole new level I didn’t think was possible. It’s also good just made or after it’s been refrigerated for a few hours. I promise that if you try this recipe, everyone is going to expect you to bring it to all of the family gatherings in the future.
Why You’ll Love This Smashed Potato Salad
- Great for parties. It’s craveable and shareable. I never have leftovers when I bring them to parties and gatherings.
- Delicious warm or cold. Eat it warm, room temperature, or cold — the flavor is still unmatched!
- Kid approved. My kids are not huge fans of traditional potato salad but they will go back for seconds of this smashed potato salad.
Ingredients You’ll Need
These are all of the ingredients needed to make this unique recipe for smashed potatoes.
- Baby potatoes: Red or yellow baby potatoes are the best variety for this recipe. They are easy to smash and get super crispy in the oven.
- Olive oil: Any good quality oil such as avocado oil will work. This is used to drizzle over the potatoes as they roast.
- Seasonings: I keep the seasoning for this recipe simple and only use salt and pepper.
- Boursin cheese: The creamy, herb flavor of Boursin cheese adds so much flavor to smashed potato salad.
- Mayonnaise: This is another rich and creamy element that is key for any potato salad recipe.
- Dijon mustard: The flavor of dijon adds brightness and a kick, balancing out the other flavors of the dressing.
- Apple cider vinegar: The tangy but sweet vinegar is the perfect addition to the dressing. White vinegar works as well but I prefer the milder taste of apple cider vinegar.
- Red onion: Freshly chopped red onion adds a mild sweetness and a refreshing crunch.
- Fresh herbs: I use chopped parsley and dill but you can also use chives or green onions, too.
How to Make Smashed Potato Salad
Here are the super easy directions for how to make this amazing recipe for smashed potato salad.
- Prepare the oven and baking sheet. Preheat the oven to 425 degrees F and line a large baking sheet with parchment paper.
- Boil potatoes. Fill a large pot with the baby potatoes and water. Bring to a boil and cook for 15-20 minutes or until tender. Drain the water and set them aside to slightly cook.
- Smash potatoes. Arrange the potatoes on the baking sheet and use the bottom of a glass or potato masher to gently flatten the potatoes.
- Add oil and spices. Drizzle olive oil and sprinkle salt and pepper over the potatoes.
- Roast. Place in the oven and bake for 20-25 minutes or until golden and crispy.
Make the dressing. Mix the Boursin, mayo, mustard, and vinegar in a large bowl until smooth. Stir in the red onion.
- Cool the potatoes. Let the potatoes cool for a few minutes once out of the oven.
- Toss together. Gently combine the potatoes and dressing. Add the fresh herbs.
- Serve. Enjoy as a BBQ side or with your favorite protein for dinner!
Tips and Variations
- Add bacon. Crispy chopped bacon pairs well with the flavors of smashed potato salad. Feel free to add it the next time you make it for even more depth of flavor.
- Add eggs. If you are a fan of hard-boiled eggs in your potato salad, they work great in this recipe, too.
- Fully dry the potatoes. Before roasting the potatoes, be sure to drain all of the water and gently pat dry the potatoes for maximum crispiness.
- Grease the masher: Brush a little oil or use a little non-stick spray on the potato masher or the bottom of the glass. This will help keep the potatoes from sticking and falling apart.
Serving Suggestions
Enjoy this smashed potato salad with chicken, pork, beef, or whatever you like! I highly suggest Air Fryer Chicken Tenders, Garlic Butter Steak Bites, and Honey Garlic Pork Chops.
Storing Smashed Potato Salad
Store leftovers in an airtight container for up to 4 days. Enjoy cold or allow it to sit out for 30 minutes and eat it at room temperature.
More Creamy Salad Recipes to Try
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Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
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Place the baby potatoes in a large pot and cover with water. Bring to a boil and cook until the potatoes are fork-tender, about 15-20 minutes. Drain the potatoes and let them cool slightly.
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Arrange the boiled potatoes on the prepared baking sheet. Using a potato masher or the bottom of a glass, gently smash each potato until it’s flattened but still in one piece.
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Drizzle the smashed potatoes with olive oil and season with salt and pepper. Roast in the preheated oven until crispy and golden brown, about 20-25 minutes.
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While the potatoes are roasting, prepare the dressing. In a large bowl, mix together the Boursin cheese, mayonnaise, Dijon mustard, and apple cider vinegar until smooth. Stir in the chopped red onion.
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Once the potatoes are done, let them cool for a few minutes. Then add the crispy potatoes to the bowl with the dressing and gently toss until all the potatoes are coated.
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Stir in the chopped parsley and dill. Taste and adjust the seasoning if necessary.
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Serve the crispy smashed potato salad warm or at room temperature.
Last Step:
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- Ensuring the potatoes are completely dry before smashing and roasting them is the secret to achieving the perfect crispiness.
- You’re welcome to personalize this recipe with your preferred herbs or additional ingredients like bacon or hard-boiled eggs.
- This salad can be prepared ahead of time and refrigerated. Just remember to bring it to room temperature before serving for the best taste.
- Store the salad in an airtight container in the refrigerator for up to 4 days.
Calories: 466kcal | Carbohydrates: 36g | Protein: 6g | Fat: 34g | Saturated Fat: 10g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 10g | Trans Fat: 0.03g | Cholesterol: 33mg | Sodium: 341mg | Potassium: 864mg | Fiber: 5g | Sugar: 3g | Vitamin A: 636IU | Vitamin C: 44mg | Calcium: 56mg | Iron: 2mg
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