This post is sponsored by Tony Chachere’s, but all opinions are 100% my own.

Potato salad is a classic side dish that is perfect for BBQ’s, potlucks, and more! I took the classic potato salad up a notch with this Cajun Crispy Smashed Potato Salad that has crispy roasted smashed potatoes, a remoulade inspired dressing, and texture from the veggies to make this the side dish of the spring and summer. I partnered with my friends at Tony Chachere’s to create this delicious potato salad featuring one of my favorite spices, More Spice Creole Seasoning which gives the sauce and the potatoes the ultimate flavor boost. You are going to love adding this crispy smashed potato salad into your weeknight cooking and summer entertaining.

If you typically don’t love potato salad due to the consistency, then you are going to love this version of potato salad! The crispy smashed potatoes really add so much texture and flavor to the salad and the sauce pairs perfectly with the potatoes and the crunchy celery and pickles mixed in. The sauce is inspired by a traditional remoulade sauce that is creamy and full of flavor and can be made in advance if needed.

Variations of this recipe:

Use any of your favorite mini potato varieties. Yukon gold and red both work well.
Make sure to roast the potatoes until they are super crispy to get the best texture.
Omit the mayonnaise and use all Greek yogurt for this sauce.
Add in boiled eggs if desired.
Add in fresh herbs like dill or basil.

I do recommend serving this potato salad pretty soon after making it so that the potatoes stay crispy, but it is still delicious leftover the next day too! I can’t wait for you to give this crispy smashed potato salad a try for yourself!

Make sure to check out Tony Chachere's for more recipe inspiration and to stock up on my favorite seasonings!

Ingredients:

1 Lb. Small Red Potatoes
2 Tbsp. Avocado or Olive Oil
1/2 Cup Finely Diced Celery
1/2 Cup Finely Diced Dill Pickles
1/4 Cup Sliced Green Onions
2 Tbsp. Mayonnaise
1/4 Cup Greek Yogurt
2 Tbsp. Ketchup
2 Tbsp. Dijon Mustard
1 Tbsp. + 1 Tsp. Tony Chachere’s Original Creole Seasoning
1 Tbsp. Worcestershire sauce
1 Tbsp. Lemon Juice

Directions:

Preheat oven to 425 degrees.
Add potatoes to a pot of cold water, just covering them and bring to a boil. Cook for 7-10 minutes until potatoes are fork tender.
Drain the potatoes and place onto a parchment lined baking sheet.
Take a glass or something flat and gently smash the potatoes until flat.
Toss with oil and 1 Tbsp. of Tony Chachere’s Creole Seasoning and bake until golden and crispy, about 40-45 minutes, turning once with a spatula. Let them cool slightly.
Meanwhile, make the dressing by mixing together mayonnaise, Greek yogurt, ketchup, dijon mustard, 1 tsp. Creole seasoning, Worcestershire sauce, and lemon juice until smooth.
Toss the slightly cooled potatoes, diced celery, diced pickles, and sliced green onions with the dressing and top with more green onions and serve.

How good does this potato salad look? It’s the ultimate side dish that all of your friends and family will love!