This Crispy Smash Potato Salad with Greek Yogurt Dressing is a fresh twist on the classic—crispy, golden smashed potatoes tossed with a creamy, tangy yogurt-based dressing. It’s the perfect side dish for summer BBQs, picnics, or weeknight dinners.

If you’ve made my TikTok Crispy Parmesan Potatoes or Air Fryer Smashed Potatoes, you already know I love a good crispy potato moment. This salad skips the heavy mayo and brings the crunch—roasted smashed potatoes tossed in a tangy, herby Greek yogurt dressing.

It’s kind of like if Garlic Butter Hasselback Potatoes met your favorite summer side. I’ve brought this to so many BBQs and get-togethers, and I’m not kidding—someone always pulls me aside to ask what’s in it. I can’t wait for you to try it!

Crispy Potato Salad Ingredients (and Easy Swaps)

Baby potatoes – Yukon gold or red potatoes work best—they get tender inside and crispy outside. Larger potatoes can be cut into chunks if needed.

Olive oil – Used for both roasting and the dressing. Avocado oil works too.

Salt, pepper, and spices – Season with garlic powder, paprika, or chili flakes—choose your favorite or mix it up.

Plain Greek yogurt – Thick, tangy, and creamy. Swap in sour cream, skyr, or a dairy-free option if preferred.

Dijon mustard – Adds a little zing. Stone-ground mustard is a great sub.

Lemon juice – Brightens up the dressing. Vinegar (like apple cider or white wine) works in a pinch.

Garlic – Fresh is best, but garlic powder works for convenience.

Fresh herbs – Dill or parsley add freshness. Chives, basil, or cilantro are easy swaps.

Honey or maple syrup – Balances the tang. Use what you have—or skip if you prefer it savory.

Toppings – Finish with scallions or chives, crumbled feta, extra herbs, microgreens or arugula, and a drizzle of hot honey (or regular honey with chili flakes).

The Best Way to Make This Potato Salad

Boil the potatoes. Add potatoes to a pot of salted water and boil until fork-tender (about 12–15 minutes). Drain and let cool slightly.

Smash and roast. Preheat the oven to 425°F. Transfer potatoes to a parchment-lined baking sheet. Use the bottom of a glass or mug to gently smash each one. Drizzle with olive oil, season with salt, pepper, and your favorite spices. Roast for 20–25 minutes, flipping halfway, until golden and crispy.

Make the dressing.
In a bowl, whisk together the Greek yogurt, olive oil, Dijon mustard, lemon juice, garlic, herbs, and seasonings until smooth and creamy.

Assemble and serve. Spread some of the dressing on a serving platter or toss it directly with the warm potatoes. Top with extra herbs, scallions, crumbled feta, and a drizzle of olive oil or hot honey if you love a sweet-savory bite.

Make it a meal. Serve as-is or top with grilled chicken, salmon, or a fried egg to turn it into a full, satisfying plate.

Quick Tips for Smash Salad Perfection

Use similar-sized potatoes – This helps everything cook evenly and makes smashing easier. Baby potatoes work best, but if you’re using larger ones, just cut them into uniform chunks before boiling.

Don’t over-smash – You want the potatoes to crack and flatten slightly, but still hold together. Too much pressure can turn them into mashed potatoes.

Roast directly on the pan – Skip overcrowding and make sure the potatoes are spaced out—this helps them get extra crispy on the edges.

Smash Potato Salad, Your Way

Add heat: Stir sriracha, harissa, or chili crisp into the dressing, or sprinkle red pepper flakes on the potatoes before roasting for a subtle kick.

Try different cheeses: Feta is great, but goat cheese, blue cheese crumbles, or parmesan all work beautifully here too.

Switch up the herbs: Mix in fresh basil, mint, or chives instead of dill or parsley for a totally new flavor vibe.

Cilantro Lime Crema: For a fresh, zesty twist, swap the yogurt dressing for my Cilantro Lime Crema. It pairs perfectly with the crispy potatoes and gives the whole dish a vibrant, slightly tangy kick. Great with grilled corn or as a side for taco night!

Pesto twist: Swap the yogurt dressing for basil pesto or stir a spoonful into the yogurt base for a creamy-herby combo. Try my homemade nut free bail pesto for a fresh and flavorful option. Top with shaved parmesan for extra flavor.

The Best Way to Enjoy + Store This Salad

To serve: This salad is best served slightly warm or at room temperature so the potatoes stay crispy and the flavors shine. Spread the yogurt dressing on a serving platter and pile the potatoes on top, or toss everything together just before serving. It also makes a great base—top with grilled chicken, salmon, or a fried egg for a full meal.

To store: Store any leftovers in an airtight container in the fridge for up to 3 days. For the best texture, keep the dressing separate and reheat the potatoes in the oven or air fryer to re-crisp before serving. Avoid microwaving if you want to keep that crisp!

If you make this Crispy Smash Potato Salad with Greek Yogurt Dressing, I would really appreciate a comment and rating down below the recipe card. Don’t forget to take a picture and tag me over on Instagram, Tiktok, or Pinterest!

**this post may contain affiliate links, which means I will make a small commission for products purchased through my link.

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Crispy Smash Potato Salad with Greek Yogurt Dressing

5 from 1 rating

Hannah Kling

This Crispy Smash Potato Salad with Greek Yogurt Dressing puts a crunchy, flavorful spin on the classic. Roasted smashed potatoes meet a cool, creamy yogurt dressing for a side dish that’s perfect for summer BBQs, backyard hangs, or easy weeknight dinners.

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Servings 4 servings as a side dish

Ingredients  

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For the crispy smashed potatoes

• 1 ½ lbs baby potatoes (Yukon gold or red work best)
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/2 tsp pepper
• 1 tsp garlic powder
• 1/2 tsp paprika
• 1/4-1/2 tsp chili flakes (depending on how spicy you want it)

For the Greek yogurt dressing

• ½ cup plain Greek yogurt
• 1 tbsp olive oil
• 1 tbsp Dijon mustard
• 1 tbsp lemon juice
• 1 clove garlic (grated or finely minced)
• 1-2 tbsp chopped fresh dill or parsley
• salt & pepper (to taste)
• 1 tsp honey or maple syrup

Toppings

• Chopped scallions or chives
• Crumbled feta
• Extra herbs
• Microgreens (or arugula)
• Drizzle of hot honey

Instructions

• Add potatoes to a pot of salted water and boil until fork-tender (12–15 minutes). Drain and let cool slightly.
• Preheat oven to 425°F. Transfer potatoes to a baking sheet lined with parchment. Use the bottom of a glass or mug to gently smash each one.
 Drizzle with olive oil, season with salt, pepper, and extra spices. Roast for 20–25 minutes, flipping halfway, until golden and crispy.
• In a bowl, whisk together Greek yogurt, olive oil, mustard, lemon juice, garlic, herbs, and seasonings until smooth.
• Spread some of the dressing on a serving platter or toss with potatoes directly. Top with herbs, scallions, feta, and a drizzle of olive oil or honey if you like a sweet-savory contrast.
• Great as a side or topped with grilled chicken, salmon, or a fried egg for a full meal.

Notes

• Works warm or cold: This salad is delicious served warm right after roasting, but it also holds up well chilled—just know the potatoes will lose some of their crispiness in the fridge.
• Great for meal prep: You can roast the potatoes and make the dressing ahead of time. Store them separately and assemble just before serving for the best texture.
• Customizable topping moment: Feel free to play around with toppings—anything from pickled onions to crispy chickpeas or even a sprinkle of za’atar can take this salad in a fun new direction.

Did you make this recipe?Don’t forget to tag @lovelydelites across all social media platforms!