Description

This Crispy Smashed Potato Salad combines tender Yukon gold potatoes with a flavorful, creamy dressing and crunchy fresh veggies. The potatoes are boiled until tender, smashed thin, and then air-fried until golden and crispy, adding delightful texture to the salad. Tossed with romaine, dill pickles, and red onion, and dressed with a tangy Greek yogurt and mayo dressing seasoned with garlic, Dijon mustard, and dill, this salad is a satisfying mix of crispy, creamy, and fresh flavors perfect for a unique side dish or light meal.

Ingredients

Scale

Potatoes

24 ounces baby Yukon gold potatoes
1 tablespoon salt (for boiling)
Avocado oil spray
2 tablespoons McCormick Salad Supreme seasoning

Salad

2 hearts of romaine, finely chopped
1 cup dill pickles, chopped
1/4 of a red onion, thinly sliced (about 1/4 cup)

Dressing

1/2 cup plain Greek yogurt
1/2 cup mayonnaise
1 clove garlic, grated
1 tablespoon Dijon mustard
1 tablespoon pickle juice
1 tablespoon freeze-dried dill (or 1/4 cup fresh, chopped)
1 teaspoon McCormick Salad Supreme seasoning
1/4 teaspoon kosher salt

Instructions

Boil Potatoes: Bring a pot of water to a boil and add 1 tablespoon of salt. Add the baby Yukon gold potatoes and cook until fork-tender, about 15-25 minutes depending on their size.
Prepare Salad Ingredients: While the potatoes cook, finely chop the romaine hearts, chop the dill pickles, and thinly slice the red onion to prepare the fresh salad components.
Make Dressing: In a bowl, whisk together the Greek yogurt, mayonnaise, grated garlic, Dijon mustard, pickle juice, freeze-dried dill (or fresh dill), McCormick Salad Supreme seasoning, and kosher salt until smooth and well combined.
Smash Potatoes: Once potatoes are cooked and cool enough to handle, place each potato on a flat surface and use the back of a flat drinking glass to gently smash them to about 1/4 to 1/8 inch thickness. Carefully slide the smashed potato off the glass to avoid sticking.
Air Fry Potatoes: Arrange the smashed potatoes in a single layer in the basket of an air fryer. Spray them generously with avocado oil spray, then sprinkle with 2 tablespoons of McCormick Salad Supreme seasoning, and spray again with avocado oil. Air fry at 375°F (190°C) for 15 minutes or until the potatoes are golden, craggly, and crispy. You may need to work in batches depending on the size of your air fryer.
Assemble Salad: Toss the chopped romaine, dill pickles, and sliced onions in the prepared dressing until evenly coated.
Add Potatoes to Salad: Fold half of the crispy smashed potatoes into the salad, being gentle as they may break into smaller pieces. Reserve the other half to scatter on top of the salad for added crunch and visual appeal.
Serve: Serve the crispy smashed potato salad immediately to enjoy the contrast of textures with the creamy dressing and crunchy vegetables.

Notes

If you don’t have an air fryer, you can roast the smashed potatoes in the oven at 425°F (220°C) on a parchment-lined baking sheet for 20-25 minutes until crisp and golden, flipping halfway through.
Using baby Yukon gold potatoes is ideal due to their creamy texture and size, but other small, waxy potatoes will also work.
Adjust seasoning in dressing and potatoes to taste. The McCormick Salad Supreme seasoning provides a herb and spice blend but can be substituted with your preferred seasoning blend.
For a dairy-free version, substitute Greek yogurt with a plant-based yogurt and use mayonnaise accordingly.
This salad is best enjoyed fresh to maintain potato crispness but leftover salad can be refrigerated for up to 2 days; re-crisp potatoes separately if desired.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Salad
Method: Air Frying
Cuisine: American

Keywords: crispy smashed potatoes, potato salad, air fryer potato salad, creamy dressing, Yukon gold potatoes, summer salad, crispy potato side dish