You know when a recipe goes viral and lives up to the hype? That’s this smashed potato salad. Crispy on the outside, soft in the centre, and tossed in a tangy, herby yoghurt sauce that’s like tzatziki with a serious upgrade. This isn’t your average potato salad—it’s fresh, bold, and light enough to enjoy cold on a sunny day but still comforting enough to hit the spot.
I’ve swapped the usual mayo-heavy dressing for a lighter yoghurt-based one, and we’re using the air fryer for extra crisp without the need for loads of oil. Honestly, this is the kind of recipe you’ll want to make on repeat all summer. It’s a standout side, but it also works beautifully as a meal on its own with a boiled egg or a bit of grilled fish on the side.
Ways To Enjoy It
- As a side: Pair it with grilled fish, with my Mediterranean Salmon Skewers, tofu skewers, or roasted chicken Sweet Chilli Chicken Skewers
- Picnic perfect: Pack it into a container and take it with you—it holds up really well and actually tastes better cold.
- Make it a bowl: Add some beans or lentils, leafy greens or sliced avocado to turn it into a full meal salad.
Make It A Full Meal
To make it a full meal, try adding:
- Sliced boiled eggs
- Shredded rotisserie chicken
- Crispy tofu cubes
- Flaked smoked salmon
Tips
- Boil ahead of time: Boil the potatoes in advance and let them cool before smashing—this makes them easier to crisp up.
- Use a glass to smash: A flat-bottomed glass works perfectly to smash the potatoes without breaking them.
- Air fryer crispiness: Don’t overcrowd your air fryer basket to allow the potatoes to crisp up nicely.
- Let it cool: Make sure both the potatoes and the sauce are completely cool before mixing—this keeps the salad fresh and the sauce thick.
- Chop herbs finely: Finely chopped herbs make all the difference in the sauce texture and flavour distribution.
Swaps
Baby potatoes: Any small waxy potato will work—just make sure they’re boiled until tender.
Yoghurt: Use a thick Greek-style yoghurt or a plant-based alternative if you’re dairy-free.
Fresh herbs: You can use just one herb if that’s all you have—parsley or dill are great on their own.
Pickled cucumber: Gherkins or capers would work for a salty kick if you don’t have pickled cucumber.
Bread (to serve): Use gluten-free bread or crackers if needed.
Storage
Fridge: Store in an airtight container for up to 3 days.
Freezer: Not recommended—the potatoes will lose their texture after defrosting.
More Potato Recipes
- Tuna potato salad
- Garlic Parmesan Crusted Potatoes
- 5 Ingredients Sweet Potato & Carrot Soup
- Pomodori Ripieni (Stuffed Tomatoes – Roman Style)
Smashed Potato Salad
Ingredients
- 350 g baby potatoes
For the herby sauces
- handful chives
- handful parsley
- handful dill, finely chopped
- 3-4 pickle cucumber chopped finely
- 1/4 cucumber chopped into small cubes
- 1/2 small red onion
- 100 g yoghurt or vegan yoghurt
- 1 tsp garlic powder
- 1/4 tsp black pepper and salt
- 1/2 tsp mustard
Instructions
- Boil the potatoes for 10-15 mins and when ready let them cool down completely.
- On a chopping board, smash the potatoes with a glass. In a bowl add the potatoes, oil, salt, pepper and mix.
- Air fryer for 25 mins at 180C.
- Let them cool down completely while you prepare the herby sauce.
- In a bowl add all the sauce ingredients and mix.
- Add the potatoes to the sauce and mix.