If you’re craving a salad that’s anything but ordinary, this Crispy Smashed Potato Salad delivers bold flavor, satisfying texture, and a creamy, umami-rich dressing that takes it over the top. It’s a fresh spin on the classic potato salad—crispy, vibrant, and tossed with a sesame mayonnaise that’s packed with Asian-inspired depth.
The star of the dish is baby potatoes, boiled until tender, then smashed and oven-roasted to golden, crispy perfection. This simple technique transforms them into crunchy-on-the-outside, fluffy-on-the-inside bites that bring serious satisfaction to every forkful.
But the real twist comes with the sesame mayo: a savory blend of tahini, miso, lime juice, and toasted sesame oil mixed with creamy mayonnaise for a dressing that’s nutty, tangy, and full of umami. It pairs beautifully with the fresh crunch of cucumber, the bite of green onions, and the bright, herbal lift of cilantro.
This salad works as a standout side dish or a main event, and it’s easy to customize with extras like chili oil for heat or additional greens for a veggie boost. However you serve it, this Crispy Smashed Potato Salad is proof that comfort food and bold flavor can go hand in hand.
Recipe
Serves 6
For the potatoes:
2.2 lbs. (1kg) baby potatoes
2 green onions, chopped
1 cucumber, sliced
0.5 oz. (15g) fresh cilantro, chopped
1 tbsp. chili oil (optional)
For the sesame mayonnaise:
2 tbsp. tahini
1 tbsp. toasted sesame oil
1 tbsp. miso paste
3.5 oz. (100g) mayonnaise (We like Primal Kitchen)
juice of 1 lime
How to Prepare
Preheat the oven to 400°F (200°C).
Boil the potatoes in salted water for 20 minutes, until tender. Drain and set aside to steam dry.
Place the potatoes into an oven-proof tray or dish and gently smash with a fork. Drizzle with 2 tbsp. olive oil and roast in the oven for 30 minutes until crispy, flipping the potatoes halfway through the cook.
Place all the ingredients for the sesame mayonnaise and 3 tbsp. of water into a bowl and stir to combine.
In a large bowl, mix the roasted potatoes with green onions, cucumber and cilantro. Toss with the sesame mayonnaise and serve with optional drizzle of chili oil.
