Kewpie mayo contains rice vinegar instead of distilled vinegar, which is why Japanese potato salad tastes mysteriously richer.
Crispy Smashed Potato Salad
Get ready to elevate your side dish game with this Crispy Smashed Potato Salad! Featuring delightful roasted baby potatoes that are perfectly smashed for that irresistible crunch, this salad comes alive with vibrant fresh herbs and a luscious creamy dressing. It’s a fun twist on a classic that will have everyone coming back for seconds!
Prep
15
min
Cook
40
min
Serves
4
people
Level
intermediate
The Story
This American potato salad rebellion started in Brooklyn's hipster kitchens around 2015 when millennial chefs decided German kartoffelsalat was too boring and Japanese karaage technique too precious—so they smashed the two together, creating crispy-edged spuds that laugh in the face of mayo-drenched picnic traditions while borrowing Japan's obsession with textural contrast.
Regional Twist
In Portland's food truck scene, they swap the baby potatoes for fingerlings and add smoked paprika to the olive oil, finishing with pickled ramps instead of regular pickles for that Pacific Northwest forest funk.
📝 Ingredients
Shopping List
- 2 lbs (907 g) baby potatoes
- 2 tbsp (30 ml) fresh chives
- 1 cup (59 ml) fresh dill
- 1 garlic clove
- 3 cup (177 ml) greek yogurt
- 3 green onions
- 1/2 lemon
- 3 pickles
- 1 shallot
Pantry Items
Amounts also listed in instructions below
- dijon mustard (to taste)
- 1 cup (118 ml) kewpie mayo
- olive oil (to taste)
- red wine vinegar (to taste)
- Salt and pepper
👨🍳 Instructions
- 1
Halve baby gold potatoes, toss with olive oil and salt.
- 2
Place cut-side down on a sheet pan, sprinkle with diced scallions.
- 3
Roast at 425°F for 30–35 minutes until soft.
- 4
Take them out, smash with the back of a glass, flip all over.
- 5
Broil for 3–5 minutes until golden, flip again, and broil the other side until crispy.
- 6
Place in a bowl and toss with the dressing, pickles, shallot, dill, chives, and enjoy.
💡 Pro Tips
- ✓Dry your halved potatoes with paper towels before tossing with oil because surface moisture creates steam that prevents the Maillard reaction from occurring at 425°F.technique
- ✓Wait until potatoes reach 205-210°F internal temperature before smashing so the starches are fully gelatinized and will crisp properly under the broiler.timing205-210°F internal
- ✓Use a 2:1 ratio of Greek yogurt to Kewpie mayo because the yogurt's acidity (pH 4.4) brightens flavors while Kewpie's egg yolks provide richness without overpowering the potatoes.ingredient2:1 ratio, pH 4.4
- ✓Position your oven rack 4-6 inches from the broiler element because this distance allows the potato surfaces to reach 300°F+ for optimal crisping without burning the scallions.equipment4-6 inches, 300°F+
- ✓Dress the potatoes while they're still warm (around 140°F) because heat opens the starch structure, allowing the acidic dressing to penetrate and season throughout.timing140°F
Share this recipe
Prep
15
min
Cook
40
min
Serves
4
people
Level
intermediate
Share this recipe
Kewpie mayo contains rice vinegar instead of distilled vinegar, which is why Japanese potato salad tastes mysteriously richer.
Crispy Smashed Potato Salad
Get ready to elevate your side dish game with this Crispy Smashed Potato Salad! Featuring delightful roasted baby potatoes that are perfectly smashed for that irresistible crunch, this salad comes alive with vibrant fresh herbs and a luscious creamy dressing. It’s a fun twist on a classic that will have everyone coming back for seconds!
The Story
This American potato salad rebellion started in Brooklyn's hipster kitchens around 2015 when millennial chefs decided German kartoffelsalat was too boring and Japanese karaage technique too precious—so they smashed the two together, creating crispy-edged spuds that laugh in the face of mayo-drenched picnic traditions while borrowing Japan's obsession with textural contrast.
Regional Twist
In Portland's food truck scene, they swap the baby potatoes for fingerlings and add smoked paprika to the olive oil, finishing with pickled ramps instead of regular pickles for that Pacific Northwest forest funk.
📝 Ingredients
Shopping List
- 2 lbs (907 g) baby potatoes
- 2 tbsp (30 ml) fresh chives
- 1 cup (59 ml) fresh dill
- 1 garlic clove
- 3 cup (177 ml) greek yogurt
- 3 green onions
- 1/2 lemon
- 3 pickles
- 1 shallot
Pantry Items
Amounts also listed in instructions below
- dijon mustard (to taste)
- 1 cup (118 ml) kewpie mayo
- olive oil (to taste)
- red wine vinegar (to taste)
- Salt and pepper
👨🍳 Instructions
- 1
Halve baby gold potatoes, toss with olive oil and salt.
- 2
Place cut-side down on a sheet pan, sprinkle with diced scallions.
- 3
Roast at 425°F for 30–35 minutes until soft.
- 4
Take them out, smash with the back of a glass, flip all over.
- 5
Broil for 3–5 minutes until golden, flip again, and broil the other side until crispy.
- 6
Place in a bowl and toss with the dressing, pickles, shallot, dill, chives, and enjoy.
💡 Pro Tips
- ✓Dry your halved potatoes with paper towels before tossing with oil because surface moisture creates steam that prevents the Maillard reaction from occurring at 425°F.technique
- ✓Wait until potatoes reach 205-210°F internal temperature before smashing so the starches are fully gelatinized and will crisp properly under the broiler.timing205-210°F internal
- ✓Use a 2:1 ratio of Greek yogurt to Kewpie mayo because the yogurt's acidity (pH 4.4) brightens flavors while Kewpie's egg yolks provide richness without overpowering the potatoes.ingredient2:1 ratio, pH 4.4
- ✓Position your oven rack 4-6 inches from the broiler element because this distance allows the potato surfaces to reach 300°F+ for optimal crisping without burning the scallions.equipment4-6 inches, 300°F+
- ✓Dress the potatoes while they're still warm (around 140°F) because heat opens the starch structure, allowing the acidic dressing to penetrate and season throughout.timing140°F