Crispy Smash Potato Salad
Tuesday, May 13, 2025
"When life gives you potatoes,
smash them and call it a salad!"
If you thought potato salad was just soft and creamy, think again—this
crispy smash potato salad is about to change the game! Plus, one can never
have too many potato or side dish recipes lol.
Each bite is a perfect balance of golden, crunchy potatoes tossed in a
flavour-packed dressing with fresh herbs that should never be skipped.
This dish quickly became a family favourite, with everyone racing for the
crispiest bits!
Here is a shortcut hack: If you don't feel like boiling/roasting and smashing baby potatoes, no problem! Swap them for tater tots or small potato bites. You can toss them or even your smash potatoes in your air fryer (or oven), and achieve that same addictive crispiness in half the time. The air fryer is also a great way to cut down on oil while keeping things super crunchy, it's also a time saver when it comes to making this side dish.
This side dish is perfect for just about any occasion—serve it alongside a braai/BBQ, or as a side dish for dinner, it's a fun delicious twist on your classic potato salad.
TikTok
@spicyfusionkitchen When life gives you potatoes, smash them and call it a salad! 😄 Great twist on a classic side, whether it's for dinner or as a braai/BBQ side. 🥔 You can also save a lot of time making the smash potatoes in the airfryer 👀 Full Recipe on www.spicyfusionkitchen.com link 🔗 #crispysmashpotatosalad #crispysmashpotatoes #smashpotatoes #potatosalad #sidedish #potatosaladrecipe #smashpotatorecipe #sidedishrecipe #braai #braairecipe #crispypotatoes #braaisidedish #bbq #bbqrecipe #bbqsidedish #food #FoodTok #foodblogger #botswana #southafrica #tiktokbotswana #tiktokuk #fyp #foryoupage #tiktokfood #tiktokbw #spicyfusionkitchen #Recipe #foryoupage❤️❤️ #tiktoksouthafrica #tiktokbotswana🇧🇼tiktoksouthafrica🇿🇦 #fypツ #fypviral #FoodTok #Foodie #FoodLover #teampixel #smallcreator ♬ vlog, chill out, calm daily life(1370843) - SUNNY HOOD STUDIO
INGREDIENTS
13 - 15 Baby Potatoes or 500g Packet (already coated with herbs and garlic butter or
plain)
4 - 5 Tbsp Olive Oil
1/4 Cucumber
1 Small Red (Purple) Onion
5 Radishes
1/2 Cup Greek Yoghurt
1/4 Cup Mayonnaise
3 Tbsp Honey Mustard
1/2 tsp Garlic Powder
1/2 tsp Onion Powder
1 tsp Paprika
1/4 tsp Salt
1/2 tsp Freshly Crushed Black Pepper
1 Tbsp Lemon Juice
1 tsp Dry Parsley
1/2 tsp Crushed Red Chilli Flakes
Handful Fresh Parsley
Handful Fresh Dill
Garnish
Handful Fresh Dill
1/4 tsp Dry Parsley
Possible Other Ingredients When Using Plain Baby Potatoes
1/4 tsp Dry Rosemary
1/4 tsp Dry Parsley
METHOD WITH PICTURES
1. If you're using herb-coated baby potatoes (like I did), you won't need
to boil them first; instead, you'll have to roast them before you smash
them. Poke holes in baby potatoes with a fork and place them on a baking
tray or in boiling water.
2. Preheat the oven to 220°C. For roasting baby potatoes, drizzle 1 - 2
Tbsp of olive oil and roast for 30 - 40 minutes until soft inside. If
boiling, it takes 15 - 20 minutes. Check regularly; they should be soft but
not mushy to hold their shape.
3. Once the baby potatoes are done, use the back of a mug or glass to press
down on each one on the baking tray, smashing them down carefully until
they're as flat as you'd prefer.
4. Drizzle 1 - 2 Tbsp olive oil over the smash baby potatoes. For boiled
baby potatoes, also sprinkle over 1/4 tsp each of dry rosemary and parsley.
Return the tray to the oven for 10 - 15 minutes until the skins are brown
and crispy, flipping halfway. Once done, remove and cool.
5. While the potatoes bake or cool, prepare the sauce by mixing Greek
yoghurt, mayo, honey mustard, garlic powder, onion powder, paprika, lemon
juice, salt, pepper, dry parsley, and red chilli flakes in a bowl.
6. Next, slice up the cucumber, red onion, and radish. I couldn't find
radish locally, but I plan to include it the next time I prepare this
dish.
7. Don't skip the herbs; parsley and dill elevate this recipe. Roughly chop
and set aside these fresh herbs.
8. Once cooled, layer the salad in a bowl with half of each ingredient:
sauce, crispy smashed baby potatoes, sliced cucumber, red onion, radish,
freshly chopped parsley, and dill. Repeat until all the ingredients are in
the bowl. Gently mix to coat everything in sauce until all the ingredients
are combined.
9. Finally, arrange it beautifully on a serving plate or dish and garnish
with dried parsley and fresh dill. Refrigerate until serving
time.
METHOD
- If you're using herb-coated baby potatoes (like I did), you won't need to boil them first; instead, you'll have to roast them before you smash them. Poke holes in baby potatoes with a fork and place them on a baking tray or in boiling water.
- Preheat the oven to 220°C. For roasting baby potatoes, drizzle 1 - 2 Tbsp of olive oil and roast for 30 - 40 minutes until soft inside. If boiling, it takes 15 - 20 minutes. Check regularly; they should be soft but not mushy to hold their shape.
- Once the baby potatoes are done, use the back of a mug or glass to press down on each one on the baking tray, smashing them down carefully until they're as flat as you'd prefer.
- Drizzle 1 - 2 Tbsp olive oil over the smash baby potatoes. For boiled baby potatoes, also sprinkle over 1/4 tsp each of dry rosemary and parsley. Return the tray to the oven for 10 - 15 minutes until the skins are brown and crispy, flipping halfway. Once done, remove and cool.
- While the potatoes bake or cool, prepare the sauce by mixing Greek yoghurt, mayo, honey mustard, garlic powder, onion powder, paprika, lemon juice, salt, pepper, dry parsley, and red chilli flakes in a bowl.
- Next, slice up the cucumber, red onion, and radish. I couldn't find radish locally, but I plan to include it the next time I prepare this dish.
- Don't skip the herbs; parsley and dill elevate this recipe. Roughly chop and set aside these fresh herbs.
- Once cooled, layer the salad in a bowl with half of each ingredient: sauce, crispy smashed baby potatoes, sliced cucumber, red onion, radish, freshly chopped parsley, and dill. Repeat until all the ingredients are in the bowl. Gently mix to coat everything in sauce until all the ingredients are combined.
- Finally, arrange it beautifully on a serving plate or dish and garnish with dried parsley and fresh dill. Refrigerate until serving time.
PIN THIS RECIPE
Pinning my recipes to your Pinterest boards is so easy.
Simply click on the picture,
and it will open up your Pinterest,
where you can save the image
and recipe links to any board automatically.
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