Smashed Potato Salad with Creamy Mustard Dressing gives classic potato salad a fresh twist. Baby potatoes roast until golden with crisp edges and fluffy centres, then toss in a creamy mustard dressing made with mayonnaise, yoghurt and fresh herbs. The warm roasted potatoes soak up the tangy dressing, creating a smashed potato salad full of texture and flavour. It is perfect for barbecues, family dinners, or as a fresh side for grilled meat and seafood.
This Smashed Potato Salad brings a fresh take to a classic favourite. Instead of soft boiled potatoes coated in dressing, the potatoes roast first until golden with crisp edges and fluffy centres. This simple step adds deeper flavour and a satisfying texture which makes the salad stand out.
The smashed potato method became popular because it creates more surface area for roasting. When the potatoes flatten slightly before cooking, the edges turn golden and lightly crisp while the inside stays soft. Once tossed with a creamy dressing, the potatoes absorb flavour while still holding their texture.
This version uses a creamy yoghurt and mustard dressing which keeps the salad rich yet balanced. Fresh herbs and spring onions add brightness, while the warm roasted potatoes carry the dressing beautifully.
Serve this smashed potato salad alongside grilled chicken, steak, seafood, or barbecue dishes. It also works well as a standout side on a shared table.
Why You Will Love This Smashed Potato Salad
- Golden roasted potatoes create great texture with crisp edges and soft centres.
- Creamy mayo, yoghurt and mustard dressing keeps the salad rich yet balanced.
- Simple ingredients which are easy to find at any supermarket.
- Perfect side dish for barbecues, roast dinners, and gatherings.
- A fresh twist on classic potato salad with more flavour and texture.
Key Ingredients
This smashed potato salad uses simple ingredients which build flavour and texture. A few key elements help the salad stand out from a classic potato salad.
Baby Potatoes: Baby potatoes work best because they hold their shape when smashed and roast beautifully. Their thin skins crisp well in the oven while the centres stay soft and fluffy.
Mayonnaise: A good quality mayonnaise adds richness and smooth texture to the dressing.
Greek Yoghurt: Greek yoghurt keeps the salad creamy without feeling too heavy.
Dijon Mustard: Dijon mustard brings sharp tang and depth which balances the creamy dressing.
Fresh Herbs: Chives, parsley, or dill add freshness and colour which brighten the whole salad.
How to Make Smashed Potato Salad
This smashed potato salad comes together in three simple stages.
- Boil the Potatoes: Cook the baby potatoes in salted water until fork tender.
- Smash and Roast: Gently flatten the potatoes on a tray, drizzle with olive oil, then roast until golden with crisp edges.
- Toss with Dressing: Mix the warm roasted potatoes with the creamy mustard dressing, fresh herbs, baby cucumbers, capers and spring onions.
- Serve: Serve warm or at room temperature for the best texture and flavour.
Top Tips for Smashed Potato Salad
- Use Baby Potatoes: Small waxy potatoes hold their shape well and roast beautifully after smashing.
- Do Not Over Smash: Press the potatoes gently. They should flatten slightly but still stay mostly intact.
- Roast on a Large Tray: Give the potatoes space on the tray so they roast and turn golden instead of steaming.
- Dress While Warm: Warm potatoes absorb the dressing better and carry more flavour.
- Add Fresh Herbs Last: Stir herbs through just before serving so they stay bright and fresh.
Serving Suggestions for Smashed Potato Salad
Smashed Potato Salad works well as a side for many meals. The creamy dressing and roasted potatoes pair well with grilled and roasted dishes.
Serve it alongside grilled chicken, lamb, steak, or barbecue sausages for an easy dinner. It also pairs well with roast chicken, baked salmon, or grilled prawns.
This salad also works well on a shared table. Add it to a barbecue spread with fresh salads and grilled vegetables. It holds its flavour well and can be served warm or at room temperature.
Storage
Store leftover smashed potato salad in an airtight container in the fridge for up to three days. The potatoes will soften slightly as they absorb the dressing, though the flavour will still hold well.
For best texture, allow the salad to come back to room temperature before serving. You can also add a small spoon of yoghurt or mayonnaise and gently stir to refresh the dressing.
Frequently Asked Questions
Can I make smashed potato salad ahead of time?
Yes. You can roast the potatoes and prepare the dressing earlier in the day. Store them separately in the fridge, then toss everything together just before serving.
What potatoes work best for smashed potato salad?
Baby potatoes or small waxy potatoes work best. They hold their shape well when smashed and roast with crisp edges and fluffy centres.
Can I serve smashed potato salad cold?
Yes. This salad works well warm, at room temperature, or chilled. The flavour often improves after the dressing has time to soak into the potatoes.
Can I make smashed potatoes in an air fryer
Yes. After boiling and smashing the potatoes, cook them in the air fryer at 200°C until golden and crisp. Cooking time usually sits around 35-40 minutes depending on the size of the potatoes.
What herbs work well in smashed potato salad?
Chives, parsley, and dill all work well. They add freshness and balance the creamy dressing. Use a mixture for the best flavour.
If you make this Smashed Potato Salad, leave a comment below and let me know how it turned out. I always enjoy hearing how these recipes work in your kitchen.
More Easy Salad & Side Recipes:
- Crispy Rice Salad
- Crunchy Roast Potatoes with Semolina
- Red Cabbage Salad with Honey Lime Dressing
- Aussie Potato Bake
- Easy Rocket & Parmesan Salad
- Creamy Potato & Pumpkin Bake
Smashed Potato Salad with Creamy Mustard Dressing
Ingredients
for the potatoes
- 1kg baby potatoes
- 2 tablespoons olive oil
- Salt and pepper, to taste
for the dressing
- ½ cup whole egg mayonnaise
- ⅓ cup Greek style natural yoghurt
- 1 tablespoon dijon mustard
- 1 tablespoon white wine vinegar
- 1 clove garlic, grated
- Salt and pepper, to taste
for the salad
- ½ small red onion, thinly sliced
- 2 spring onions, sliced
- 4-5 baby cucumbers (cornichons), finely diced (optional)
- 1 ½ tablespoons baby capers, rinsed and drained (optional)
- ⅓ cup chopped herbs, such as dill, chives, parsley or a mixture
Instructions
- Preheat oven to 220°C (200°C fan forced). Line a large baking tray with baking paper.
- Place the baby potatoes in a pot of salted water. Bring to a boil and cook until fork tender, about 15 minutes. Drain well.
- Place the potatoes on the tray and gently press each one with the base of a glass until slightly flattened. Drizzle with olive oil and season with salt and pepper.
- Roast for 40-45 minutes until the potatoes turn golden with crisp edges.
- In a bowl, whisk together the mayonnaise, Greek yoghurt, Dijon mustard, vinegar, garlic, salt, and pepper.
- Place the roasted potatoes in a large bowl (reserving one for garnish). Add red onion, spring onions, cucumber, capers and fresh herbs. Spoon over the dressing and gently fold to coat. Garnish with reserved crispy potato.
- Serve warm, cold or at room temperature.
Notes
- Measurements:
We use Australian measurements. 1 teaspoon = 5ml, 1 tablespoon = 20ml and 1 cup = 250ml. - Choose the Right Potatoes
Baby potatoes or small waxy potatoes work best. They hold their shape well and roast with fluffy centres and crisp edges. - Salt the Cooking Water
Add a good pinch of salt to the boiling water. This seasons the potatoes from the inside and improves the final flavour. - Let the Potatoes Steam Dry
After draining, let the potatoes sit for a minute so excess moisture evaporates. Drier potatoes roast and crisp better. - Smash Gently
Press the potatoes just enough to flatten them slightly. If smashed too hard they will break apart on the tray. - Use a Large Tray
Spread the potatoes out so they roast evenly. Overcrowding causes them to steam instead of turning golden. - Roast Until Deeply Golden
Do not rush this step. The best flavour comes from well roasted edges. - Dress the Potatoes While Warm
Warm potatoes absorb the dressing better and carry more flavour through the salad. - Optional Extras
Capers and cornichons add a salty tang and extra flavour. If you prefer a simpler salad, leave them out and the recipe will still taste great. - Add Herbs at the End
Mix fresh herbs through just before serving so they stay bright and fresh. - Taste Before Serving
Give the salad a quick taste before serving. A small squeeze of lemon or pinch of salt can lift the whole dish.
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