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This smashed potato salad is crispy, fresh, and full of flavor. Roasted potatoes are tossed with olives, capers, herbs, and a light tahini lemon dressing for a healthier twist on classic potato salad.
I love recipes like this because they feel a little more exciting than the classic potato salad but are still simple to put together. The smashed potatoes get super crispy in the oven, which is my favorite part. I usually make this when I want a side dish that feels fresh but still hearty enough to go with grilled chicken or baked salmon. It also holds up really well, so it’s great for gatherings too.
Recipe Overview
What makes this recipe special
- Crispy roasted smashed potatoes instead of soft boiled ones
- No mayo dressing and instead I used a lighter tahini-based sauce
- This Salad consists of a bold mix of olives, capers, and herbs
- Has a nice balance of creamy, crunchy, salty, and fresh
- It works as a side dish or light meal. For a full meal, top with some chopped grilled chicken like this grilled lemon garlic chicken.
Ingredients I Used
Below are the ingredients I used and some swaps you can make to make this recipe your own. Full measurements are listed further down below in the recipe card.
- Baby potatoes (Yukon gold or red)
- Oil: I used Olive oil and it’s what works best here.
- Salt and black pepper
- Olives: I went for mixed for best flavor so use what you have on hand.
- Capers: adds a nice tang and crunch. If you aren’t a fan you can skip it.
- Celery Sticks: use fresh for the best crunch and finely slice them.
- Dill and Parsley: I like using fresh herbs for best flavor. If you can get your hands on fresh please use fresh.
For the Quick Pickled Red Onions:
- Medium-large Red Onion
- Red wine vinegar: or white distilled vinegar.
- Honey: or you can use agave or table sugar
- Salt
For the Tahini Dressing: tahini, lemon, garlic clove, olive oil, salt, and cumin
How To Make Smashed Potato Salad
Before you get started, make the quick Pickled Onions (unless you already have some handy): Mix vinegar, warm water, honey, and salt until dissolved. Add the onions and Let it sit for 20 to 30 minutes.
Next, preheat the oven to 425°F. Meanwhile, boil potatoes in salted water until fork-tender (15 to 20 min).
Prepare potatoes to roast: Drain, spread on a baking tray and cut them in half, if bigger. Gently smash with the base of a cup. Drizzle with olive oil, salt, and pepper, and shake the pan.
Roast the potatoes: Roast at 425°F for 25 to 30 minutes until crispy. While the potatoes are roasting, make the tahini dressing by whisking all the dressing ingredients.
Build the salad: To start building the salad, transfer the potatoes to a bowl while still warm. Add in the drained pickled onions, olives, capers, celery and freshly
chopped herbs. Pour dressing over and gently toss and serve.
Common questions
No. You can swap it with Greek yogurt or a light vinaigrette if you prefer.
Yukon gold or red baby potatoes work best because they hold their shape and crisp up nicely.
Yes, but it’s best slightly warm or room temperature for the best texture and flavor.
Yes. You can roast the potatoes and prep the dressing ahead, then toss everything together before serving. Do not add the dressing until ready to serve.
To keep them nice and crispy, I suggest you roast them on a hot baking sheet and avoid overcrowding the pan.
Recipe Tips
- Don’t skip the smash step. This step is what gives you those crispy edges unless you prefer to just chop the potatoes small.
- Boil the potatoes until just fork-tender so the potatoes hold their shape
- Chop herbs fresh right before serving for the best taste
- Adjust tahini with water slowly until you get the texture you like.
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Thanks for stopping by and trying one of my recipes. If you enjoyed it, please leave a rating and share your thoughts in the comments. It really helps, and I love hearing from you
Smashed Potato Salad
Ingredients
- 1.5 pounds baby potatoes, Yukon gold or red
- 2 tablespoons olive oil
- kosher salt and black pepper, to taste
- 1 cup pitted mixed olives, chopped
- 2 tablespoons capers
- 2 sticks of celery, very finely sliced
- 1/4 cup freshly chopped dill
- 1/4 cup freshly chopped parsley, chopped
Quick Pickled Red Onions:
- 1 medium-large red onion, or 3 small, thinly sliced
- 2 tablespoons red wine vinegar, or white distilled
- 2 tablespoons filtered water
- 1 teaspoon honey, or agave
- 3/4 teaspoon kosher salt
Tahini Dressing:
- 2 tablespoons tahini
- 1 lemon, juiced
- 1 small garlic clove, finely grated
- 2-3 tablespoons filtered water
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
- 1/2 teaspoon cumin
Instructions
For the Quick Pickled Onions:
- Mix 2 tablespoons red wine vinegar, warm 2 tablespoons filtered water, 1 teaspoon honey, and 3/4 teaspoon kosher salt until dissolved. Add the 1 medium-large red onion (sliced) and Let it sit for 20 to 30 minutes.
- Chop and prepare the veggies.
For the potaoes
- Preheat the oven to 425°F and prepare a sheet pan with parchment paper.
- Meanwhile, boil 1.5 pounds baby potatoes in salted water until fork-tender (15 to 20 mins).
- Drain, spread on a baking tray and cut them in half, if bigger. Gently smash with the base of a cup. Drizzle with 2 tablespoons olive oil, kosher salt and black pepper, and shake the pan.
- Roast at 425°F for 25 to 30 minutes until crispy.
Make the dressing
- White the potatoes are roasting, make the tahini dressing by whisking all the dressing ingredients. (2 tablespoons tahini, 1 lemon, 1 small garlic clove, 2-3 tablespoons filtered water, 1 tablespoon olive oil, 1/2 teaspoon kosher salt, and 1/2 teaspoon cumin)
Build the salad
- To start building the salad, transfer the roasted potatoes to a bowl while still warm.
- Add in the drained pickled onions, 1 cup pitted mixed olives, 2 tablespoons capers, 2 sticks of celery, 1/4 cup freshly chopped dill, and 1/4 cup freshly chopped parsley.
- Pour dressing over the salad and gently toss. Serve and enjoy.
Notes
- Yukon gold or red potatoes work best.
- I prefer using olive oil for this salad over any other oil.
- Use whatever olives you have on hand.
- I highly recommend using fresh ingredients like fresh dill, parsley, celery, and so on.
- If you do not like capers, you can skip it.
- Store leftovers in the fridge for up to 3 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
