Crispy Smashed Potato Salad with Burrata and Creamy Herb Dressing
Smashed potato salad with burrata, roasted potatoes, asparagus, cherry tomatoes, artichokes, Parmesan, and creamy herb dressing. Fresh and full of flavor.
🔗 Smashed Potato Salad with Burrata Recipe Quick Links
👩🍳This smashed potato salad is the work of a potato lover since birth
I’ve got a deep love for potatoes. Blame my mom, she was obsessed. Potato soup, crispy fried potatoes, golden fries… if it had a spud in it, we were eating it. I grew up a total meat-and-potatoes kind of gal. But when it came to potato salad, I started getting a little bored with the classic cold version. So, I whipped up this warm and seriously flavorful twist and let me tell you, it does not disappoint.
This salad is everything I crave in one bowl. It’s roasty, toasty baby potatoes, crisp-tender asparagus, juicy cherry tomatoes, and creamy burrata that melts into all the warm veggies like a dream. Toss in some marinated artichokes for a little tang, top it with nutty Parmesan and golden breadcrumbs for crunch, and drizzle that creamy herb dressing over the top. It’s fresh, hearty, a little fancy, and perfect for when you want something cozy and colorful.
Here’s why I love this version of smashed potato salad!
Most smashed potato salad recipes out there are just basic potato salad meets crispy smashed potatoes. This one? It’s on a whole different level. It’s warm, packed with veggies, and absolutely drenched in the dreamiest creamy dressing. It tastes ridiculously fresh. Like the glow-up version of classic potato salad. Way more flavor, way more texture, way more yes please.
And the artichokes? Enough said. They bring that briny, bold bite that seriously takes this smashed potato salad over the top. As for leftovers… not a chance. This disappears fast. Like, “should’ve made a double batch” fast. And the dressing is everything. Creamy, lemony, herby magic that ties the whole thing together. Honestly, you’ll want to drizzle it on way more than just this potato salad.
🛒 Recipe Ingredient List
🥣 How Smashed Potato Salad Is Made
Boil the potatoes until fork-tender, then gently smash them on a baking sheet using the bottom of a glass. Don’t flatten them completely, just enough to crack the skin and create some craggy edges.
Drizzle with olive oil, sprinkle with a little Parmesan, and roast until golden and crispy around the edges.
While the potatoes are still warm, toss them with the dressing, roasted asparagus, cherry tomatoes, and artichokes so everything soaks up the flavor.
Top it all off with toasted breadcrumbs, extra Parmesan, torn burrata, and a shower of fresh herbs. Serve warm and watch it disappear.
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Crispy Smashed Potato Salad with Burrata and Creamy Herb Dressing
Equipment
Ingredients
- 1.5 lbs baby potatoes (Yukon Golds or red work great)
- 1 tbsp olive oil (for roasting)
- ¼ cup Parmesan (grated)
- salt & pepper (to taste)
- 1 bunch asparagus (about 1 lb, trimmed and cut into 2-inch pieces)
- 1 cup cherry tomatoes (halved)
- 1 cup marinated artichoke hearts (quartered)
- 1 ball burrata (about 4 oz, torn)
- ¼ cup Parmesan (grated or shaved )
- ¼ cup toasted breadcrumbs (panko works best)
- 2 tbsp chopped fresh basil
- 2 tbsp chopped fresh parsley
For the creamy herb dressing:
- ½ cup mayo
- 1 tbsp Dijon mustard
- 1 tbsp lemon juice (plus more to taste)
- 1 tsp white wine vinegar (optional, for extra tang)
- 1 clove garlic (finely grated or minced)
- 2 tbsp chopped fresh parsley
- 1 tbsp chopped fresh basil
- Salt & black pepper to taste
Instructions
- Boil 1.5 lbs baby potatoes in salted water until fork-tender (about 15 minutes).
- Drain, place on a sheet pan, and gently smash each one flat with the bottom of a glass.
- Drizzle with 1 tbsp olive oil, sprinkle with ¼ cup Parmesan, salt & pepper, and roast at 425°F for 25–30 minutes, until golden and crispy.
- While the potatoes roast, trim and blanch 1 bunch asparagus in salted boiling water for 2–3 minutes until bright green and just tender. Drain and rinse under cold water to stop the cooking.
- Whisk together all dressing ingredients in a small bowl. Taste and tweak the seasoning. Add a little more lemon if you like it zippier.
- In a large bowl or serving platter, toss the warm potatoes with asparagus, 1 cup marinated artichoke hearts, and 1 cup cherry tomatoes. Drizzle generously with the creamy dressing and toss gently to coat.
- Top with torn burrata, a shower of Parmesan, toasted breadcrumbs, and the fresh herbs. Hit it with a last pinch of salt, pepper, or an extra squeeze of lemon if needed. Serve warm.
Notes
- Smash gently, don’t obliterate. You want craggy edges for max crispiness, but keep the potatoes mostly intact so they don’t fall apart in the salad.
- Roast everything on one pan. If you’re short on time (or hate dishes), you can roast the asparagus and potatoes together. Just add the asparagus during the last 10 minutes so it doesn’t overcook.
Substitutions
- No baby Yukons or reds? Use fingerlings or even chopped gold potatoes. Just aim for a waxy variety that holds its shape when roasted.
- Not into mayo? Sub with Greek yogurt or sour cream.
Nutrition
FAQs
What kind of potatoes work best for smashed potato salad?
Baby Yukon Gold or red potatoes are ideal for smashed potato salad. They get perfectly creamy on the inside and crispy on the outside when roasted. Just make sure they’re small and roughly the same size so they cook evenly.
Can I make smashed potato salad without mayo?
Absolutely! You can swap the mayo in the dressing for Greek yogurt or a dairy-free alternative if you’re looking for a lighter or egg-free option. The flavor will still be rich and creamy with the herbs and lemon.
Is smashed potato salad served hot or cold?
This smashed potato salad is best served warm or at room temperature. The warmth brings out the flavors in the veggies and helps the creamy herb dressing soak into every bite.
Why are smashed potatoes so delicious?
I agree! I don’t know what it is about them. They are creamy and crispy all at the same time.
Serving Suggestions For Smashed Potato Salad
This smashed potato salad is a total scene-stealer, but it plays well with others too. Serve it alongside grilled chicken, juicy steak, or even salmon for a laid-back dinner that still feels a little fancy. It’s also amazing with something smoky like BBQ ribs or pulled pork—since the creamy herb dressing and artichokes cut through the richness. Want to keep it veggie-forward? Pair it with a simple green salad or a bowl of soup for a cozy, meatless meal that still hits all the comfort notes. Honestly, it’s one of those dishes that makes everything on the plate taste better.
A Potato Lover Always Has More Potato Recipes
If you’re all about this smashed potato salad, trust me, you’re gonna want to dive headfirst into a few more of my favorite potato recipes. For a quick and crispy fix, check out my Quick and Crispy Air Fryer Sweet Potato Wedges. They’re golden on the outside, tender on the inside, and honestly addictive. (Perfect for when you need something snacky but still feelin’ a little healthy-ish.)
If you’re craving something a little more loaded and over-the-top, you have to try my Loaded Potato Salad. It’s like your favorite baked potato exploded into the best creamy, bacon-studded salad you’ve ever tasted. And don’t even get me started on cozy season favorites like my Loaded Potato Soup. It’s rich, hearty, and packed with all the good stuff (think cheese, bacon, and green onions).
Or if you’re firing up the smoker, my Delicious Creamy Smoked Mashed Potatoes are a total show-stopper. Seriously, that smoky flavor takes mashed potatoes to a whole new level of wow. And if you want to master mashed potatoes once and for all, don’t miss my Secrets for Making Mashed Potatoes post. It’s packed with simple tricks that’ll give you fluffier, creamier, and way more flavorful potatoes every sinle time.
This was very good.