Crispy Potato Salad Bites
- Jennifer @ Make It Allergy Free!
- Jul 3
- 2 min read
Crispy Potato Salad Bites with Two Amazing Sauces
If you’re looking for the ultimate crowd-pleasing, snacky, party-friendly way to serve potatoes, you have to try these Crispy Potato Salad Bites.
They’re basically smashed potatoes—crispy on the outside, tender inside—served with not one but two killer sauces: a classic tangy Potato Salad Sauce and a creamy, herby Dill Sauce.
It’s everything you love about potato salad, but make it crispy. And you can totally dunk them in the sauce or drizzle it all over the top—dealer’s choice.
They’re vegan-friendly (but trust me, no one will care), super easy to make, and perfect for game day, BBQs, or just a fun side to liven up dinner.
Ingredients
For the Crispy Smashed Potatoes:
1 small bag mini potatoes (about 1.5 lbs—I use gold potatoes)
Olive oil
Salt and pepper
For the Potato Salad Sauce:
½ cup vegan mayo (or do ¼ cup vegan sour cream + ¼ cup vegan mayo for a creamier vibe)
1 Tbsp yellow mustard
1 tsp garlic powder
1 tsp seasoned salt or paprika
⅛ cup diced celery
1 Tbsp finely diced onion (optional)
1 Tbsp finely chopped dill pickles (optional)
1 Tbsp pickle juice
1 Tbsp finely chopped fresh dill
Salt and pepper to taste
For the Creamy Dill Sauce:
¼ cup vegan mayo
¼ cup vegan sour cream
1 Tbsp dill pickle juice
1 tsp garlic powder
1 tsp onion powder
1 tsp dried dill
1 Tbsp fresh chopped dill
Salt and pepper to taste
How to Make Them
1️⃣ Boil & Smash
Preheat your oven to 425°F (220°C).
Boil the mini potatoes in salted water until fork-tender (about 15–20 minutes). Drain well.
Line a baking sheet with parchment. Place the potatoes on it and gently smash them with the bottom of a glass or measuring cup until they’re about ½-inch thick.
2️⃣ Oil & Season
Drizzle them generously with olive oil and sprinkle with salt and pepper.
Flip and repeat so both sides get coated.
3️⃣ Bake Until Crispy
Roast for 20–25 minutes, flipping once halfway through, until they’re golden and crispy on the edges. The crispier the better!
4️⃣ Make the Sauces
While the potatoes bake, mix up your sauces in separate bowls:
✅ For the Potato Salad Sauce, just stir together all the ingredients until well combined. Taste and adjust salt and pepper.
✅ For the Creamy Dill Sauce, do the same: mix everything in a bowl, taste, and adjust.
Both sauces can chill in the fridge until serving—they actually get better as they sit.
5️⃣ Serve & Enjoy!
Pile those crispy smashed potatoes onto a platter. Serve with the sauces on the side for dipping, or drizzle them right over the top for ultimate loaded bites.
They’re salty, crunchy, creamy, herby, tangy—basically the best of all worlds.
Pro Tips
⭐️ If you want them super crispy, let them cool slightly after boiling before smashing.⭐️ Don’t skimp on the olive oil. That’s the key to great browning!⭐️ Make both sauces ahead—they keep well in the fridge for several days.
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