Crispy Smashed Potato Salad
Sep 01, 2025 11:16 AM
Pickley salad, crispy potatoes, and creamy ranch – this smashed potato salad is the perfect summer combo!
Smashed potato salad was my favorite lunch last month.
As a basic girl, these are three top-tier restaurant items for me:
a shreddy, choppy salad
crispy golden French fries
runny, drippy, housemade ranch dressing.
This salad is for anyone who loves that combo. It is a spin on the viral smashed potato salad – but more lettuce-forward instead of being a picnic-style potato salad. Doing it this way preserves a bit of the crispiness of the potatoes, but it’s also just really pleasant to eat with all the tender-crunch bites.
I had this for lunch several times last month, and every bite just carried me to a really joyful place. I want this for you.
It’s tangy, bold, substantial but also light and shreddy at the same time. We added tuna one night for dinner (extra protein, husband-led initiative) and it worked great. Delicious. But I’m emotionally attached to it as-is – just the pickley salad, the potatoes, and the creamy ranch as a trio. My besties.
Hope you love this!
Ingredients:
Crispy Smashed Potatoes
- 24 ounces baby yukon gold potatoes
- 1 tablespoon salt
- avocado oil spray
- 2 tablespoons McCormick Salad Supreme seasoning
Salad
- 2 hearts of romaine, finely chopped
- 1 cup dill pickles, chopped
- a quarter of a red onion, thinly sliced (about 1/4 cup)
Dressing
- 1/2 cup plain Greek yogurt
- 1/2 cup mayo
- 1 clove garlic, grated
- 1 tablespoon Dijon mustard
- 1 tablespoon pickle juice
- 1 tablespoon freeze-dried dill (or 1/4 cup fresh, chopped)
- 1 teaspoon McCormick Salad Supreme seasoning
- 1/4 teaspoon kosher salt
Total Time:
40 minutes
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