This crispy smashed potato salad is what happens when you take a classic picnic side and actually try. Boiled and salted petite golds get smashed, deep fried (or roasted if that’s what you’ve got), and folded into a creamy mustard-forward dressing loaded with chopped eggs, scallions, and celery. It’s sharp, rich, crunchy, and cold—the way a proper cookout potato salad should be.

Ingredients for Crispy Smashed Potato Salad

  • 3 lbs petite gold potatoes

  • ¼ cup kosher salt (for boiling water)

  • Oil for deep frying (or olive oil for roasting)

  • 4 hardboiled eggs, peeled and chopped

  • 1 cup chopped celery

  • ¾ cup chopped scallions

  • 1.5 tbsp Dijon mustard

  • 1.5 tbsp yellow mustard

  • 2 cups Duke’s mayonnaise

  • 3 tbsp apple cider vinegar

  • 1.5 tsp smoked paprika

  • 2 tsp salt

  • 1 tsp white pepper

How to Make Crispy Smashed Potato Salad

  1. Boil the potatoes
    Bring 3 quarts of water to a boil and season with ¼ cup salt. Boil the potatoes whole until fully tender—about 15–20 minutes. Drain and let cool slightly.

  2. Smash and fry (or roast)
    Lightly crush each potato with the bottom of a measuring cup or jar—enough to split, but not fall apart. Let cool completely. Deep fry at 375°F until crisp and golden brown (in batches), or roast at 450°F on a sheet tray with oil until crispy, flipping halfway.

  3. Cool the potatoes again
    Once fried or roasted, let the potatoes cool again to avoid breaking the dressing.

  4. Make the dressing
    In a large bowl, mix the mayonnaise, Dijon, yellow mustard, apple cider vinegar, paprika, salt, and white pepper until smooth.

  5. Assemble
    Add the cooled potatoes, chopped celery, scallions, and hardboiled eggs to the bowl. Fold everything together gently so the potatoes stay intact. Chill before serving.

Recipe Notes for Crispy Smashed Potato Salad

Why we smash and fry

Smashing the potatoes gives you jagged edges and flat surfaces that crisp up beautifully—way more texture than a boiled potato. Frying locks in that crunch. If you roast instead, just make sure you give them space and high heat. Either way, it’s a major upgrade from soft, soggy potato salad.

The mustard blend

Using both Dijon and yellow mustard brings sharpness and body. It cuts through the richness of the mayo and balances the fried potatoes. The vinegar and smoked paprika round everything out so you don’t just taste fat.

Yes, use Duke’s (or another real mayo)

This isn’t the time for low-fat or shelf-stable mayo knockoffs. Duke’s has the richness and tang that gives the dressing depth. If you don’t have Duke’s, go with another full-fat, high-quality mayo—this is the base of the entire salad. You’ll taste the difference.

Why we start the potatoes in cold water

Starting potatoes in cold water lets them cook evenly from the inside out. If you drop them into boiling water, the outsides cook too fast and break down before the centers are done. Cold water + salt ensures tender, seasoned potatoes that don’t fall apart when smashed.

How to hard boil eggs (and why it matters)

Start eggs in boiling water, not cold. Boil for 10–11 minutes, then plunge into ice water. You’ll get clean whites and firm yolks with no green ring. This method also makes peeling easier. And since they’re going into a cold dish, the eggs need to look—and eat—clean.