Best Crispy Smashed Potatoe Salad with Cottage Cheese Dressing
It has been a while since I made grilled potatoes. When I saw the viral smashed potato salad recipe, I thought, no better time than now to fire up the grill.
This Best Crispy Smashed Potatoes Salad takes the viral sensation and gives it a fresh, flavorful twist.
New potatoes are boiled, smashed, and grilled until golden brown and crispy. Tossed with a whipped cottage cheese dressing, crisp bacon, feta, and crunchy cucumbers, this salad delivers textures and flavors that classic potato salad lacks.
Let’s make the smashed potatoes on the grill. This will totally elevate the flavors and vibe of this delicious viral salad.
Other Potato recipes you may also like:
How is this recipe different?
- We are grilling the potatoes
- We make the dressing with whipped cottage cheese
- We added crispy bacon
Key Ingredients and Substitutions
Potatoes – small size new potatoes or baby potatoes. They are thin-skinned, buttery, and perfect for smashing. Baby golds, red potatoes, or fingerlings all work as well. Just keep them similar in size for even cooking. Lightly brush with olive oil and simple seasoning with salt, pepper, cumin and paprika is all we need.
Cottage cheese – whipped into a smooth, creamy base for the dressing with a light tang and high protein. If you prefer you can use Greek yogurt or sour cream.
Half – Sour Pickles – lightly fermented, very crunchy pickles with a milder, fresher flavor compared to full-sours. They’re briny, garlicky, and slightly tangy. Use regular dill pickles, cornichons, pickled jalapeños, or even capers for a different kind of tang.
Salad Ingredients: cucumber, red onion or green onions, dill, bacon, and feta cheese.
Creamy Dressing ingredients: whipped cottage cheese, a little mayo, fresh herbs, lemon juice, Dill Pesto and Dijon mustard.
Equipment you will need
- large pot
- colander
- cutting board
- sturdy glass, mug, or potato masher
- small bowl
- large mixing bowl
- grill or grill pan
- tongs or a spatula
- blender or food processor
- measuring cups and spoons
- sharp knife
- parchment paper
Top Tips
Use potatoes that are similar in size – this ensures they all cook evenly and smash without falling apart. Smaller = crispier edges and more surface area for the dressing to cling to.
Boil just until fork-tender, not mushy – overcooked potatoes will fall apart when smashed. You want them soft enough to press but still holding shape. Check around the 12-minute mark.
Smash gently – press until they crack open and flatten to about ½ inch thick. Too thin and they’ll burn or stick to the grill.
Use a grill pan or mesh tray – it will make it easier to flip.
Whip the cottage cheese until smooth and fluffy – It should look more like a creamy dip than curds.
How to make it
- Add whole young potatoes to a large pot, cover with cold salted water.
- Bring to a boil, then simmer for 12–15 minutes, or until fork-tender but not falling apart.
- Drain and let cool slightly.
- Place the cooked potatoes on a cutting board or tray.
- Use the bottom of a glass, mug, or potato masher to gently flatten each one to about ½ inch thickness.
- Drizzle the smashed potatoes with extra virgin olive oil, then sprinkle with: salt, pepper, cumin, and paprika.
- Heat your grill (or grill pan) to medium-high and lightly oil the grates.
- Carefully place the smashed potatoes in a single layer on the grill pan or mesh tray. Make sure there is a bit of space around each potato to allow an air flow.
- Grill until crispy, golden brown and lightly charred. Flip gently!
- In a blender or food processor, whip the cottage cheese. Add mayo, lemon juice, dijon, garlic, spices, and pesto. Blend until creamy and smooth. Taste and adjust if needed.
- Prepare the rest of the ingredients. Chop the pickles, cucumbers, onion, and green onions. Cook the bacon.
- Arrange the grilled smashed potatoes on a serving platter or in a shallow bowl.
- Spoon or drizzle the whipped cottage cheese dressing over the warm potatoes.
- Scatter all the chopped add-ins on top: cucumber, red onion, pickles, green onions, dill, bacon, and feta.
- Garnish with extra dill, a crack of black pepper, maybe a few chili flakes if you’re feeling it.
Best way to enjoy this crispy potatoes salad
- As a main dish
- Alongside grilled meats or fish
- With a side of green salad.
- With burgers or sandwiches in place of fries.
- Topped with a fried or poached egg
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Storage instructions, reheating
- Best fresh: This salad is at its absolute best right after making, when the potatoes are still warm and crispy. If you are making is as a mela prep, store everything separately and mix right before serving.
- Short-term storage: If you have leftovers, store the potatoes and toppings separately from the dressing in an airtight container. Everything will keep in the fridge for up to 3 days.
- Reheating potatoes: To bring back some crisp, reheat the potatoes in a 400°F oven or air fryer for 5–7 minutes. Avoid microwaving, they’ll go soft.
- Dressing: Store the whipped cottage cheese dressing in a jar or sealed container in the fridge for up to 4 days. Stir it before using.
- Make-ahead: You can boil and smash the potatoes earlier in the day, then grill or roast just before serving for maximum crunch.
Best Crispy Smashed Potato Salad Recipe
Equipment
- large pot
- colander
- cutting board
- sturdy glass
- small bowl
- grill, grilling tray
- tongs, spatula
- blender or food processor
- measuring cups and spoons
- sharp knife
Ingredients
- 1.5 lbs young potatoes
- 2 tablespoons olive oil
- ¾ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon ground cumin
- ½ teaspoon sweet paprika or smoked paprika if you want more depth
Add-ins to the salad
- 4 slices bacon cooked until crisp and chopped
- ½ cup feta cheese crumbled
- ½ cup cucumber finely diced (English or Persian works great)
- ¼ cup red onion thinly sliced
- ¼ cup dill pickles chopped (or sub pickle relish)
- ¼ cup green onions sliced
- 2 tablespoons fresh dill finely chopped
For the Creamy Dressing
- 1 cup cottage cheese whipped until smooth
- 2 tablespoons mayo
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1 garlic clove grated or mashed to a paste
- Salt and pepper to taste
- 1 tbsp dill pesto swirled in or drizzled on top
Instructions
- Add whole young potatoes to a large pot, cover with cold salted water.
- Bring to a boil, then simmer for 12–15 minutes, or until fork-tender but not falling apart.
- Drain and let cool slightly (just enough to handle without swearing).
- Place the cooked potatoes on a cutting board or tray.
- Use the bottom of a glass, mug, or potato masher to gently flatten each one to about ½ inch thick.
- Drizzle the smashed potatoes with olive oil, then sprinkle with: salt, pepper, cumin and paprika.
- Heat your grill (or grill pan) to medium-high and lightly oil the grates.
- Carefully place the smashed potatoes on the grill pan or mesh tray.
- Grill until crispy and lightly charred. Flip gently!
- In a blender or food processor, whip the cottage cheese. Add mayo, lemon juice, dijon, garlic, spices, and pesto. Blend until creamy and smooth. Taste and adjust if needed.
- Prepare the rest of the ingredients. Chop the pickles, cucumbers, onion, and green onions. Cook the bacon.
- Arrange the grilled smashed potatoes on a serving platter or in a shallow bowl.
- Spoon or drizzle the whipped cottage cheese dressing over the warm potatoes.
- Scatter all the chopped add-ins on top: cucumber, red onion, pickles, green onions, dill, bacon, and feta.
- Garnish with extra dill, a crack of black pepper, maybe a few chili flakes if you’re feeling it.
Notes
Nutrition
Did you make this recipe?
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Conclusion
This Crispy Smashed Potato Salad takes everything you love about traditional potato salad and makes it 1000 times better. Smoky, crispy potatoes and herby, creamy, tangy dressing, contrasting textures in every bite.
It’s a perfect side dish for grilled chicken, salmon, burgers, or enjoy it on its own for a weeknight dinner. Just be ready for everyone to ask for the recipe, it’s that good.
FAQ
Can I roast the potatoes instead of grilling them?
Yes! Place smashed, seasoned potatoes on a prepared baking sheet and roast at 425°F for 20–25 minutes, flipping halfway, until golden and crispy.
Can I use full-sour pickles instead of half-sour?
Yes, but keep in mind they have a stronger tang and more intense flavor. If using full-sour, you may want to use slightly less so they don’t overpower the salad.
Is there a way to make this vegetarian?
Absolutely. Skip the bacon or replace it with crispy roasted chickpeas or smoked almonds for crunch.
