Bagel-and-Cream-Cheese Energy, But Make It Potato Salad
If you love a crispy potato salad moment—and you also happen to love smoked salmon, dill, capers, and everything bagel seasoning—this one’s about to become a staple. Think: golden, shatteringly crisp smashed potatoes tossed while still warm with a cool, creamy lemony dressing, silky ribbons of smoked salmon, and crunchy cucumbers that stay snappy. It hits all the right notes: hot + cold, creamy + crisp, rich and fresh.
Unlike traditional potato salad, where potatoes can turn soft and one-note, this version leans hard into texture. The potatoes roast until their edges are deeply golden brown and crunchy, while the centers stay fluffy. Once tossed, they break into rustic, bite-size shards that grab onto the dressing and toppings in the best possible way. Messy? A little. Incredible? Absolutely.
How This Crispy Potato Salad Comes Together
Quick tip, front and center: The key to getting crisp edges is to allow excess moisture evaporate before roasting. Also, be sure to space the potatoes out on the baking sheet; crowded potatoes steam instead of roast.
I found during recipe testing that potato size doesn’t matter much. Small ones hold together a bit more, larger ones shatter more dramatically. What I’m saying is don’t worry if potato pieces break off—that’s actually ideal. More edges = more crispiness, and once roasted and tossed, it all evens out.
High heat is non-negotiable. You’re looking for deep browning around the edges, not just “lightly golden.” The centers should still be tender and fluffy, but the outsides should crackle when you bite in.
Jump to RecipeA Thick, Tangy Dressing Designed To Cling To The Potatoes
You can loosen the dressing slightly if you want, but this is meant to coat, not drizzle.
Warm potatoes soak up flavor. Tossing them with the dressing, thinly sliced smoked salmon, cucumbers (thicker slices are key!), herbs, capers, and everything bagel seasoning while they’re still warm helps everything meld without losing contrast.
How To Serve It
Given that this potato salad thinks it’s a bagel… it absolutely deserves a spot amongst other elevated brunch recipes. It would be fantastic with poached eggs (crispy potatoes and a plate of eggs florentine with fresh spinach? Yes, please!), a platter of fresh fruit, and some hot coffee, you wouldn’t need much else.
In the summer, I love serving smashed potato salad as a side dish for grilled fish or roast chicken.
I’m confident that once you make this crispy potato side dish, you’ll start dreaming up excuses to serve it regularly—brunches, holiday, random Tuesdays. 🙌🏻 Give it a try and be sure to leave your feedback below!
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Crispy Smashed Potatoes with Smoked Salmon & Cucumbers
Equipment
Ingredients
For the Potato Salad
- 1½-2 lbs Yukon gold potatoes, unpeeled
- 6 Tbsp (90ml) extra virgin olive oil, divided
- 1 tsp Kosher salt
- ¼ tsp freshly ground black pepper, plus more for serving
- 1 English cucumber, thinly sliced (just not too thin, or they’ll become mushy)
- 4 oz (115g) smoked salmon, roughly chopped
- 2-3 Tbsp chives, thinly sliced (or 2 sliced scallions)
- 2 Tbsp fresh dill, finely chopped
- 2 Tbsp (15g) capers
- 1-2 tsp Everything Bagel Seasoning blend or to taste
- Flaky sea salt
- Freshly ground black pepper
For the Dressing
- ½ cup (115g) Greek yogurt
- ½ cup (120g) sour cream
- 1 tsp fresh lemon zest, from ½ medium lemon
- 2 Tbsp (30ml) fresh lemon juice
- 1 Tbsp (15ml) extra virgin olive oil
- ½ tsp sweet paprika
Instructions
- Parboil the potatoes. Preheat an oven to 425°F / 220°C. Place potatoes in a large pot, then cover with cool water. Set over high heat, bring to a boil, then cook until tender, about 10 minutes. Drain, cool for 5-10 minutes, then transfer to a parchment lined baking sheet, leaving a few inches
- Smash the potatoes. Place a piece of parchment paper on top of the potatoes, then use a large cup to press down firmly, smashing each potato individually so they are about ¼-½-inch thick. It’s ok if small pieces break off, but in general you want them to remain intact. Remove the top piece of parchment paper, discard, then drizzle potatoes with 2 Tbsp olive oil, 1 tsp Kosher salt, and ¼ tsp black pepper.
- Roast the potatoes. Transfer to the preheated oven and roast for 20-30 minutes (this depends on the size and thickness of the potatoes), or until the edges are crispy, but the centers remain tender and fluffy.
- Make the dressing. In a mixing bowl, whisk together ½ cup (115g) Greek yogurt, ½ cup (120g) sour cream, 1 tsp lemon zest, 2 Tbsp (30ml) lemon juice, 1 Tbsp (15ml) extra virgin olive oil, and ½ tsp paprika. You can make the sauce thinner if you like by whisking in an additional teaspoon or two of olive oil (or water). It’s definitely meant to be thick enough to coat the potatoes well, though.
- Combine all ingredients. In a large mixing bowl, combine roasted smashed potatoes, sliced cucumber, 4oz (115g) smoked salmon, 2-3 Tbsp sliced chives, 2 Tbsp chopped dill, 2 Tbsp (15g) capers, and 1-2 tsp everything bagel seasoning blend. Toss thoroughly to coat, then taste and adjust seasoning, adding a little flaky sea salt or black pepper as wanted. Enjoy warm, room temperature, or chilled. If serving to a crowd, an extra sprinkle of fresh dill or chives is lovely on top.
Notes
- Nutrition facts assume 6 servings.
- Storage: Refrigerate leftovers up to 4–5 days (potatoes are crispiest day one). Potatoes can be roasted 1 day ahead; re-crisp in a hot oven before dressing.
- Make ahead: Dressing can be made up to 2 days ahead and refrigerated.
- Tip: Slice cucumber into rounds or chunks—your call.
Nutrition
Photography by Megan McKeehan.
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