If you love classic potato salad but wish it had a little more texture, you’re going to fall head over heels for this crispy potato salad! Instead of simply tossing boiled potatoes into a creamy dressing, this recipe takes things one delicious step further.
We smash, season, and bake the potatoes until golden and crispy, then gently fold them into a rich, tangy dressing loaded with crunchy celery, diced pickles, onions, and hard-boiled eggs.
If you’re planning a barbecue, this crispy potato salad pairs perfectly with smoked bacon-wrapped meatballs, mini cornbread waffles with jalapeno cheese sausage, or street corn chicken enchiladas for a meal everyone will rave about.
If you’re a fan of recipes like this that add flavorful twists to classics, be sure to try our tortellini pasta salad, Cajun corn, and cheesy onion rings.
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Why You’ll Love This Recipe
- Crispy roasted potatoes create an amazing texture.
- Creamy dressing with plenty of tangy flavor.
- Easy to prepare ahead of time.
- Perfect for BBQs, picnics, holidays, and potlucks.
- Made with simple pantry ingredients.
- Great served chilled or at room temperature.
- A fun twist on traditional potato salad.
Key Ingredients
You’ll find the full list of ingredients and their exact amounts in the recipe card at the bottom of the post.
- Petite Gold Potatoes: They get crispy on the outside while staying soft and fluffy on the inside, giving this potato salad an extra-delicious twist.
- Mayonnaise: Creates the rich, creamy dressing that brings everything together.
- Mustard: Adds a little tang and helps balance the richness of the mayo.
- Hard-Boiled Eggs: Make the salad heartier and add a creamy, classic potato salad texture.
- Pickles: Bring a bright, crunchy bite that cuts through the creamy dressing.
- Slap Ya Mama Seasoning: Gives the potatoes and dressing a bold, savory kick with just the right amount of spice.
- Worcestershire Sauce: Adds a subtle savory depth that makes the dressing taste even more flavorful.
- Red Onion: Adds a fresh crunch and a touch of sharpness to balance the creamy ingredients.
Variations
- Add Bacon: Crispy bacon crumbles make an amazing addition.
- Make It Spicier: Add diced jalapenos or extra Cajun seasoning.
- Make It Cheesy: Fold in shredded cheddar or pepper jack.
- Herbed: Fresh dill, parsley, or chives brighten the entire salad.
- Make It Lighter: Replace part of the mayonnaise with plain Greek yogurt.
How to make Crispy Potato Salad
Step 1: Boil the potatoes until fork-tender. Then, drain and cool them slightly. Smash the potatoes flat on a baking sheet and drizzle them with olive oil, season, and bake until golden and crispy.
Step 2: Mix all the creamy dressing ingredients, pickles, veggies and seasonings together until smooth.
Step 3: Next, fold in the diced boiled eggs.
Step 4: Gently fold the potatoes into the mixture. Serve immediately or chilled.
Expert Tips
- Don’t overcook the potatoes, or they’ll fall apart when smashed.
- Let the potatoes cool slightly before smashing.
- Roast until deeply golden for maximum crunch.
- Fold everything together gently.
- Chill for about 30 minutes if you prefer a colder potato salad.
Crispy Potato Salad FAQs
Crispy potato salad is a fun twist on traditional potato salad. Instead of mixing boiled potatoes directly into the dressing, the potatoes are smashed, roasted until crispy, and then gently folded into a creamy dressing with hard-boiled eggs, celery, onions, and pickles for extra texture and flavor.
Petite gold potatoes are the best choice because they have a creamy interior and crisp up beautifully in the oven. Other waxy potatoes, such as baby Yukon Gold or red potatoes, also work well.
Boiling the potatoes first makes them tender on the inside. Roasting them after smashing creates crispy, golden edges while keeping the centers soft and fluffy.
Roast the potatoes until they’re deeply golden and let them cool slightly before mixing them into the dressing. Fold them in gently to preserve as much of the crispy texture as possible.
Store leftovers in an airtight container in the refrigerator for up to 3 days. The potatoes will gradually soften, so they’re best enjoyed within the first day or two.
No. Freezing is not recommended because the mayonnaise-based dressing can separate, and the potatoes lose their texture after thawing.
This potato salad pairs perfectly with grilled burgers, hot dogs, barbecue ribs, smoked brisket, pulled pork, fried chicken, grilled sausage, steaks, and other summer cookout favorites.
Great Pairings for Potato Salad
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Crispy Potato Salad
Ingredients
- 2 pounds petite gold potatoes
- 2 cups mayonnaise
- 2 tablespoons mustard
- 1 tablespoon Worcestershire sauce
- 1 cup pickles, diced
- ½ cup red onion, sliced thin and quartered
- ½ cup celery
- 6 hard-boiled large eggs, diced
- 2 teaspoons Slap Ya Mama seasoning
- 1 teaspoon black pepper
- 2 tablespoon olive oil
Instructions
- Preheat the oven to 375°. Line two baking sheets with parchment paper and set aside.
- In a large pot of water, bring potatoes up to a boil over medium high heat. Boil until fork tender. Remove from heat and drain.
- Once potatoes have cooled slightly, place the potatoes on the prepared baking sheet(s).
- Mash each potato into a disc using the bottom of a cup or bowl.
- Drizzle with oil and sprinkle 1 tablespoon of slap ya mama seasoning over the potatoes.
- Flip them over so they're coated in oil.
- Bake for 15-20 minutes until golden and crispy.
- Remove from the oven and let cool.
- While potatoes are baking, prepare the boiled eggs.
- Remove from heat, drain and peel once cool enough to handle.
- Slice with an egg slicer once vertically and once horizontally to create cubes.
- In a large bowl, mix the mayonnaise, mustard, Worcestershire sauce, black pepper, and remaining slap your mama seasoning.
- Toss in your pickles, onions, and celery, followed by the chopped eggs. Stir to combine.
- Gently stir in the crispy potatoes.
- Serve cold or at room temperature
Notes
- Don’t overcook the potatoes, or they’ll fall apart when smashed.
- Let the potatoes cool slightly before smashing.
- Roast until deeply golden for maximum crunch.
- Fold everything together gently.
- Chill for about 30 minutes if you prefer a colder potato salad.
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