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Best Crispy Smashed Potato Salad Recipe for BBQ

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This crispy smashed potato salad features roasted baby potatoes with golden, lacy edges tossed in a tangy vinaigrette and fresh herbs. It’s a no-mayo, crowd-pleasing side dish that holds up perfectly at any BBQ or summer gathering.

Ingredients

Scale
  • 2 pounds baby gold or red potatoes
  • 3 tablespoons olive oil
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • ¼ cup extra virgin olive oil
  • 2 tablespoons white wine vinegar or apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 1 small shallot, finely minced
  • 1 clove garlic, minced
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ cup fresh chives, chopped
  • ¼ cup fresh parsley, chopped
  • 2 tablespoons fresh dill, chopped (optional but recommended)
  • Optional: ¼ cup crumbled feta cheese or crispy bacon bits

Instructions

  1. Place the 2 pounds of baby potatoes in a large pot and cover them with cold water by about an inch. Add a generous pinch of salt to the water. Bring to a boil over high heat, then reduce to a simmer and cook for 15-20 minutes, or until the potatoes are fork-tender. Drain them in a colander and let them sit for a minute or two to steam dry.
  2. While the potatoes are boiling, preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.
  3. Once the potatoes are cool enough to handle but still warm, place them on the prepared baking sheet, leaving a little space between each one. Using a flat-bottomed glass or a potato masher, gently press down on each potato until it flattens to about ½-inch thick. Drizzle the smashed potatoes with 3 tablespoons of olive oil, then sprinkle with 1 teaspoon kosher salt and ½ teaspoon black pepper. Use your hands or a brush to make sure each potato is evenly coated.
  4. Roast the potatoes for 25-30 minutes, flipping them halfway through, until deep golden brown and crispy.
  5. While the potatoes roast, make the dressing. In a small bowl or a mason jar, combine ¼ cup olive oil, 2 tablespoons white wine vinegar, 1 tablespoon Dijon mustard, the minced shallot, minced garlic, ½ teaspoon salt, and ¼ teaspoon pepper. Whisk vigorously or shake the jar until the dressing is emulsified and creamy-looking. Taste and adjust the seasoning if needed.
  6. Let the roasted potatoes cool for about 5 minutes. Transfer them to a large mixing bowl. Pour the vinaigrette over the warm potatoes and toss gently to coat. Add the chopped chives, parsley, and dill, and toss again. If you’re using feta or bacon, sprinkle it on top right before serving. Serve warm or at room temperature.

Notes

Don’t overcrowd the baking sheet; use two sheets if needed. Flip potatoes halfway through roasting for even crispiness. Toss dressing with warm potatoes for better absorption. Start with half the dressing and add more as needed. Season in layers: salt the boiling water, salt before roasting, and season the dressing. Let potatoes steam dry after boiling to avoid sogginess.

Nutrition

Keywords: crispy smashed potato salad, BBQ potato salad, no mayo potato salad, roasted potato salad, summer side dish

Find it online: https://chloeplate.com/best-crispy-smashed-potato-salad-recipe-for-bbq/