Crispy Smashed Potato Salad That’s Bold, Crunchy, and Seriously Addictive
This crispy smashed potato salad is the perfect combination of golden roasted potatoes, creamy dill dressing, and tangy pickles. Fresh, crunchy, and packed with flavor — it’s summer salad magic.
Ingredients
- 24 oz baby Yukon gold potatoes
- 1 tbsp salt
- Avocado oil spray
- 2 tbsp Salad Supreme seasoning
- 2 romaine hearts chopped
- 1 cup chopped dill pickles
- 1/4 red onion thinly sliced
- 1/2 cup plain Greek yogurt
- 1/2 cup mayo
- 1 clove garlic grated
- 1 tbsp Dijon mustard
- 1 tbsp pickle juice
- 1 tbsp freeze-dried dill or 1/4 cup fresh
- 1 tsp Salad Supreme seasoning
- 1/2 tsp kosher salt
Instructions
- 1. Bring a pot of salted water to boil. Cook potatoes until fork-tender (15–25 minutes).
- 2. While boiling, chop romaine, pickles, and onion.
- 3. Whisk dressing ingredients in a bowl and refrigerate.
- 4. Smash cooled potatoes to 1/4" thick using a glass.
- 5. Air fry or roast potatoes at 375°F for 15–30 minutes until crispy.
- 6. Toss greens, pickles, and onion with dressing.
- 7. Fold in half the potatoes; top with remaining potatoes for crunch.
- 8. Serve immediately and enjoy!
Notes
You can prepare the potatoes and dressing ahead of time and assemble just before serving. Bacon, feta, or chopped herbs are great add-ins.