Viral smashed potato salad
The VIRAL smashed potato salad recipe
The crispiest, creamiest potato salad you’ll ever make
You’ve heard of smashed potatoes. You’ve heard of potato salad. But have you experienced the glorious crunch and creaminess that is smashed potato salad? IT’S SO GOOD. So may even say life-changing. This is not your kinda sad looking shop-bought variety – this dish is made up of crispy, golden baby potatoes smashed to perfection and tossed in a rich, onion-loaded dressing that hits every flavour note.
It’s the ultimate BBQ side dish, and honestly, it might steal the show.
Why this smashed potato salad went viral
This isn’t just a potato salad. It’s the potato salad that broke the internet (and quite possibly a few tastebuds in the best way). Packed with pantry staples like mayo and a load of herbs and spices, it’s the kind of dish that feels impressive without requiring a trip to a specialist deli. Garnish with a few more rings of pickled shallot for that boujee, fine dining aesthetic.
What makes it special? The texture. The contrast of hot, crispy potatoes against the cool, creamy, tangy dressing is what elevates this from a good salad to an unforgettable one.
What’s in this viral smashed potato salad?
Main ingredients:
Baby potatoes (easier to smash and get crispy those beautiful golden edges)
Olive oil
Paprika
Italian seasoning
Dijon mustard
Onion & garlic granules (absolute pantry staples)
Mayo + sour cream (for creaminess and to bring it all together)
Vinegar of choice (I like white wine vinegar, but apple cider, red wine or champagne all work just as well)
Banana shallots + spring onions (for bite and extra crunch)
Sugar (just a pinch)
Fresh herbs like parsley and chives (the salad hehe)
Optional extras? Grated cheddar, charred corn, crispy bacon bits, or even pickled onions for a bit more zing.
How to keep the potatoes crispy
The golden rule: don’t add the dressing until you’re ready to serve. While it’s tempting to get ahead, mixing the warm smashed potatoes with the dressing too early will make them lose their famous crunch. Always toss just before eating to keep that “cronch” intact.
Pantry staple hero
This salad comes together with loads of cupboard staples, which is what makes it so repeatable and budget-friendly. You probably already have:
Onion & garlic granules
Mustard powder or Dijon
Paprika
Mayo & vinegar
Dried Italian herbs
Which means no last-minute panic at the shops when you’re prepping for your next garden party. You can also play around with other herbs and spices if you fancy.
FAQs
Why use baby potatoes in a potato salad?
Baby potatoes are perfect because they crisp up beautifully when smashed and roasted. Their waxy texture gives the perfect balance of fluffy interior and crispy edges — ideal for absorbing all that gorgeous dressing without falling apart. A starchier potato is more liking to lose its shape and nobody wants disintegrated potatoes smushed in the bowl.
Can you make smashed potato salad ahead of time?
You can roast the potatoes ahead, but always wait to mix in the mayo dressing until the last moment for the best texture. Store everything separately in the fridge and combine just before serving.
Can I make it vegan?
Absolutely! Just swap the mayo and sour cream for your favourite vegan alternatives — there are loads of delicious dairy-free options out there now.
Can I serve this cold?
Yes, but it’s best slightly warm or room temp. The contrast of warm crispy potatoes and cool dressing is chef’s kiss. Hence why it’s best to serve up fresh!
Why you’ll keep coming back to this smashed spud salad
Crispy edges and creamy dressing = unbeatable combo (bonus points if you add charred sweetcorn for added texture)
Totally customisable: add cheese, bacon, pickles, grilled veggies — whatever’s in your fridge
Uses cheap ingredients you already have
Works for BBQs, picnics, midweek dinners, leftovers
Want to make life EVEN easier?
If you want some added flavour without rifling through your cupboards for a random assortment of seasonings, douse your smashed baby potatoes in my Roast Potato Seasoning instead and bask in the ease of it all. The unique blend of herbs and spices will make these spuds somehow even better.
You can also watch me make this dish in step-by-step detail over on my YouTube channel.
So next time someone dares show up to your garden party with a beige and plain couscous salad or another lifeless bowl of coleslaw straight from the packet, serve them a plate of this and watch their jaw drop.
Trust me — once you make this viral smashed potato salad, you’ll never go back. Janet from the neighbourhood BBQ will be hounding you for the recipe. You’ve been warned.
For more potatoes, sides, lunches and more, take a look at my recipe page and never have another boring meal again.
Viral smashed potato salad
By Poppy Cooks
https://www.poppycooks.com/recipes/viral-smash-potato-salad/
Ingredients
- 500g baby potatoes
- 2 tsp smoked paprika
- 2 tsp Italian seasoning
- Pinch mustard powder
- 2 tsp onion granules
- 2 tsp garlic granules
- 2 tbsp mayonnaise
- 2 tbsp sour cream
- 1 tsp dijon mustard
- 3 spring onions, finely sliced
- 2 banana shallots, finely sliced
- 200ml vinegar of your choice (I like white wine vinegar, but apple cider, red wine or champagne all work just as well)
- 200ml water
- 2-3 tbsp caster sugar (depending how sweet you like it)
- Small bunch chives, chopped
- Small bunch parsley, finely chopped
- Salt, pepper and olive oil
Metric
Imperial
Instructions
- First up for the viral smash potato salad, tip your spuds into a pan of cold water, HEAVILY seasoned with salt. It needs to taste like the sea, so all of that flavour gets into those potatoes. Bring the pan to the boil and cook for 10-15 minutes, until the potatoes are mostly cooked but not falling apart. While your potatoes are boiling, crack on with your seasonings.
- In a small bowl, mix together the dried herbs and spices and add enough olive oil to make an oily paste, thick enough to coat over the potatoes. Drain the potatoes into a colander and pop a clean tea towel over the top. Leave the potatoes to steam dry for 10-15 minutes. When the potatoes are drying, preheat the oven to 200ºc/400ºf.
- Grab a baking tray and tip all of your spuds out, then spread them out so they’ve got a bit of room. Use a second tray if you need to, as they need a bit of space to get criiiiispy! Find a small ramekin or sturdy water glass to press your potatoes down gently, so they flatten out and get a larger surface area.
- Smother your smashed baby potatoes in your flavoured oil mix and get them into the oven at 200ºc/400ºf for around 40 minutes, which is coincidentally the perfect amount of time to make some quick pickled shallots. For your pickle, pour your vinegar of choice, peppercorns, sugar and a big pinch of salt into a saucepan with the water. Pop that on the stove until it comes to the boil, and meanwhile peel your shallots and slice into rings.
- When your shallots are all sliced and the vinegar mixture has come to the boil, chuck in the shallots, separating them roughly into rings so they absorb more pickle. Leave them to cool down while your potatoes carry on cooking. While your potatoes are going crispy, grab them out of the oven and flip them over. Spread over some more of your spice mix (you might need to add a bit more oil to stretch it out but that’s ok) and return to the oven for another 15-20 minutes until super crispy.
- After returning your potatoes to the oven, get your dressing ready. In a large mixing bowl, stir together the mayonnaise, sour cream, mustard, chopped parsley, chives and spring onions and season generously with salt and black pepper. Use a fork to scoop out plenty of your pickled shallot rings and don’t completely drain them off – you need some of the acidic pickle to balance out the creaminess of the sauce. Give the dressing a taste for seasoning and adjust as needed, then get your smashed potatoes out of the oven. Ideally, mix the potatoes into the dressing while they’re still warm, and just before serving. Garnish with a few more rings of pickled shallot.
5 Comments
I Love crispy and this looks incredible!
Let us know if you give it a go!
This left a mark on me and the pickled onions i did not even know i would do that I liked this recipe alot and i will be making this again and now my friends will be like okay you pickle stuff now.
Made this the first time last night – so delish. LOVE!
Love this! Glad you enjoyed.