My love for smashed potatoes runs deep. They’re crispy on the outside, creamy on the inside, and ridiculously simple to make. So, when I saw this smashed potato salad recipe on TikTok by Christine Stefania, I immediately started adding the ingredients to the cart. The method is the same as a classic potato salad, but with one extra step: You smash the boiled potatoes and roast them in the oven until they’re golden brown. And no shade to boiled potatoes, but crunchy roasted potatoes are always superior in my book. Does the viral smashed potato salad taste as good as it looks? Let’s find out.

Get the recipe: Smashed Potato Salad

The original video I found by Stefania didn’t have measurements, but I was able to find a recipe by Stella Drivas from Hungry Happens. While I mostly followed Drivas’ recipe, I did make a couple of small adjustments influenced by the TikTok. Here’s the recipe I followed:

Preheat the oven to 425°F and line a baking sheet with parchment paper. Meanwhile, prepare the potatoes. Add them to a pot of boiling water and cook until fork tender. Once the potatoes are cool enough to handle, pat them dry with a towel. Transfer them to the baking sheet and use the back of a glass or measuring cup to flatten. Drizzle with olive oil and season with salt and pepper. Roast for 50 to 60 minutes until golden brown and crispy. 

While the potatoes are in the oven, make the dressing. In a large bowl, whisk together the yogurt, mayonnaise, dijon, lemon, vinegar, garlic, dill, parsley, salt, and pepper. Next, add in the chopped cucumber, and shallot. Per Stefania’s TikTok, I also added chopped celery (subbed for half of the cucumber) and crumbled bacon. 

Once the potatoes have cooled, transfer to a cutting board and chop into bite-size pieces. Set aside a small handful for garnish and then fold the rest of the potatoes into the mixture until completely coated. Top with the reserved crispy potatoes and extra herbs. Enjoy cold or warm. 

The smashed potato salad is a must-make this summer season. Just like traditional potato salad, it was bright, herby, and packed a punch. But the extra step of roasting the potatoes in the oven is what really took the dish to the next level. The crunchiness was a nice contrast to the creaminess from the mayonnaise and yogurt, and the caramelization added just a hint of sweetness that was well-balanced by the acidity from the lemon, vinegar, and Dijon.

The only downside about this recipe is that it requires the oven, which, in my household, we avoid at all costs during the hot summer months. That being said, you could probably roast the potatoes on a cast iron over the grill instead!

• Don’t skip the bacon: I loved the chewy texture and smokey flavor that the bacon added. To keep it simple, I cooked the bacon in the oven at the same time as the potatoes. I pulled the bacon out after about 15 minutes and crumbled three strips onto the salad.
• Be liberal with the olive oil: The recipes called for 1 tablespoon of olive oil, but I used closer to ¼ cup when coating the smashed potatoes. We want them extra crispy, right?
• Keep an eye on the potatoes: The cooking time is quite variable and really depends on your particular oven and the size of the potatoes. The recipe from Hungry Happens says 50 to 60 minutes in the oven while the TikTok video says 20 minutes. For me, it took about 45 minutes. 
• Serve it the day of: While the potato salad is still delicious the next day, the potatoes do lose their crispness. Because of that, I wouldn’t recommend making this recipe ahead of time. 

Get the recipe: Smashed Potato Salad