Incredible Smashed Potato Salad

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This smashed potato salad is sure to steal the spotlight at your next gathering. Using nugget potatoes is my trick to getting the best crispy smashed potatoes – perfect for salad! Toss with vibrant leafy greens and a zesty lemon chive yogurt dressing to finish.

Making this Smashed Potato Salad in a salad bowl.

This smashed potato salad will steal the show!

Potato salads are a staple in my household for a reason – hearty, flavorful, and loved by all! If your family adores potato salads too, they are in for a treat with this crispy smashed potato salad recipe, which adds a textural twist to the classic potato salad!

This smashed potato salad is all about the texture! Boil those spuds until they’re just right for squishing, then pop them onto the grill or into th eoven so they crisp up on the outside but stay buttery soft on the inside. Toss them with some leafy greens and the most amazing lemon-chive-yogurt dressing and you’ve got yourself a winning side dish. My whole family loves it!

This is why this smashed potato salad will steal the show:

Easy: Everything comes together easily while the the potatoes cook themselves!
Delicious: The lemon chive yogurt dressing is the same sort of refreshing you’d expect from tzatziki and coats the vibrant greens and crispy potatoes.
Versatile: Potluck, anyone? The summery and crowd-pleasing flavors make it a versatile side dish to serve up next to whatever’s going. I love serving this with heartier mains, like lemon butter roasted chicken, salmon with lemon dill sauce, or bourbon steak.
Customizable: I’ve been known to throw in some shredded chicken to make a dinner out of it. I also love adding minced garlic or sprinkling on some bacon bits for a savory addition. For freshness, add chopped dill or parsley, sliced red onion, or diced cucumber or celery.

Smashed potatoes for salad on a baking sheet

A Smashed Potato Salad in a serving bowl

No grill? No problem!

Grilling the potatoes isn’t the only way to make this salad! You can use a grill pan on the stove top outside of grilling season, or bake them in the oven. Simply heat your oven up to 425 degrees Fahrenheit and pop your smashed potatoes in for around 20-25 minutes until the exterior is golden brown and crispy. Easy!

So, how do you smash your potatoes?

I like to use the flat base of a drinking glass! It’s simple: line up your fork tender boiled potatoes on parchment paper, steady your glass, and gently press down. You want a satisfying squish without turning your spud into a pancake. Enjoy the smash!

Frequently asked questions

If you don’t find the answer you’re looking for here, you can ask it in the comments below, and we’ll get back to you as soon as possible!

What potatoes should I use?

Grab some smaller baby potatoes! I use nugget potatoes. You could get some smaller Yukon golds or baby gold potatoes. You’ll want to be able to smaller since you boil them whole and smash them down flat. The smaller the potatoes, the easier they are to eat.

Can I make this ahead of time?

You can! This salad tastes extra delicious when it’s slightly warm, so when I meal prep it, I boil and smash the potatoes but wait until closer to serving time to grill them.

How do I store leftover smashed potato salad?

Leftovers can be stored in the fridge in an airtight container for up to 3-4 days. You can enjoy them straight from the fridge or let them come back up to room temperature before digging in.

Grilled Smashed Potato Salad Recipe

Prep: 20

Cook: 10

Total: 30

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Ingredients

▢ 2 lbs. nugget potatoes
▢ 2 tablespoons butter (melted)
▢ ½ teaspoon sea salt
▢ A few handfuls of greens (pea shoots, arugula, and spinach all work great)

Lemon Yogurt Dressing

▢ ¾ cup plain thick yogurt (see notes)
▢ ¼ cup mayonnaise
▢ Juice from 1 ½ lemons
▢ ¼ cup chopped chives (can sub green onions)
▢ A generous pinch of salt and pepper

Instructions

Bring a large pot of water to a boil. Add the potatoes and simmer for 8-10 minutes, or until they are soft but not falling apart. Drain and set aside to cool.
2 lbs. nugget potatoes
Oil your grill and preheat it to high. Whisk the lemon yogurt dressing ingredients together in a medium-sized bowl.
¾ cup plain thick yogurt, Juice from 1 ½ lemons, ¼ cup chopped chives, A generous pinch of salt and pepper, ¼ cup mayonnaise
Squish each potato between your palms to flatten them a little. You don’t want them to fall apart, so make sure to be gentle. Place the smashed potatoes on a baking sheet and drizzle with half of the butter and sprinkle with the sea salt.
½ teaspoon sea salt, 2 tablespoons butter
Grill for 10 mins, flipping and basting with the remaining butter halfway through.
Place them in a bowl and let them cool slightly. Add the greens to the bowl then pour the dressing over the top and gently toss. Either serve right away or let it come to room temperature.
A few handfuls of greens

Nutrition

Serving: 1 serving = ⅙ of the recipe, Calories: 169kcal (8%), Carbohydrates: 28g (9%), Protein: 6g (12%), Fat: 4g (6%), Saturated Fat: 2g (13%), Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 1g, Cholesterol: 11mg (4%), Sodium: 254mg (11%), Potassium: 713mg (20%), Fiber: 4g (17%), Sugar: 2g (2%), Vitamin A: 352IU (7%), Vitamin C: 36mg (44%), Calcium: 60mg (6%), Iron: 1mg (6%)

We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.