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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.

The Secret to the Best Healthy Potato Salad Dressing

The real star of this healthy smashed potato salad is the dressing. Instead of heavy mayonnaise, it’s made with creamy yoghurt, giving you a lighter yet still indulgent sauce. Fresh herbs, tangy pickles, crunchy cucumber, red onion, and a hint of mustard bring layers of flavour that feel like an upgrade to a classic tzatziki. It’s a healthy potato salad dressing that’s creamy, zesty, and refreshing all at once—and when it coats those crispy smashed potatoes, every bite is bursting with flavour.

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

Oven or Air Fryer? Here’s My Pick

You can absolutely bake the potatoes in the oven, but for two people I find the air fryer is the better option. The result is just as crispy, but it’s quicker, more energy-efficient, and keeps the kitchen tidy with no big trays to wash up. It’s also completely hands-off—just pop the potatoes in and let the air fryer do the work while you get on with the herby dressing.

Golden on the outside, perfectly tender with irresistibly crispy edges.

This is the air fryer I use in all my videos: COSORI Air Fryer, 3.8L.

Step-By-Step Instructions

Step 1 – Use the bottom of a glass to gently smash the boiled potatoes.
Step 2 – Add the potatoes to a bowl and drizzle extra virgin olive oil.
Step 3 – Add salt, pepper and fresh grated garlic.
Step 4 – Mix well.
Step 5 – Air fry until crispy and golden and let them cool down.
Step 6- Meantime, in another bowl prepare the creamy dressing.
Step 7 – Mix.
Step 8 – Add the potatoes to the dressing and mix.

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.

Smashed Potato Salad