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Crispy Smashed French Onion Potato Salad

This Crispy Smashed French Onion Potato Salad combines golden roasted smashed potatoes with a creamy French onion-inspired dressing, sweet caramelized onions, crispy shallots, and fresh herbs for the ultimate summer side dish.
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Prep Time:20 minutes
Cook Time:1 hour
Total Time:1 hour 30 minutes
Servings: 6 - 8 People

Ingredients

Crispy Potatoes

  • 2 lbs baby Yukon Gold potatoes
  • 2 tbsp olive oil
  • 1 tsp kosher salt
  • ½ tsp black pepper

French Onion Dip Dressing

  • 1 cup whole milk Greek yogurt
  • ¼ cup sour cream
  • 2 tbsp mayonnaise
  • 1 tbsp fresh lemon juice
  • 1 tsp Worcestershire sauce
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp kosher salt
  • ¼ tsp black pepper

Caramelized Onion Mixture

  • 2 large sweet onions thinly sliced
  • 2 tbsp butter
  • 1 tbsp olive oil
  • ½ tsp salt

Toppings

  • ¼ cup fresh chives finely sliced
  • 2 tbsp fresh dill
  • ½ cup crispy shallots
  • Fresh cracked black pepper

Crispy Shallots

  • 2 large shallots very thinly sliced into rings
  • 1 cup neutral oil such as avocado or algae for frying
  • ¼ teaspoon kosher salt

Instructions

Roast the Potatoes

  • Boil potatoes until fork tender, about 15 minutes.
  • Drain and cool slightly.
  • Place on a parchment-lined baking sheet and gently smash.
  • Drizzle with olive oil and season with salt and pepper.
  • Roast at 425°F for 35-40 minutes, flipping once, until deeply golden and crispy.

Caramelize the Onions

  • While potatoes cook, melt butter and olive oil in a skillet.
  • Add onions and salt.
  • Cook over medium-low heat for 30-35 minutes, stirring occasionally, until deeply golden and jammy.
  • Cool slightly.

Make the Dressing

  • Whisk together: Greek yogurt, sour cream, mayonnaise, lemon juice, Worcestershire, garlic powder, onion powder, salt, and pepper.
  • Fold in half of the caramelized onions.

How To Make Crispy Shallots

  • Using a sharp knife or mandoline, slice the shallots as thinly and evenly as possible. Pat them completely dry with paper towels to remove excess moisture.
  • Pour the oil into a small saucepan until it's about 1 inch deep. Heat over medium heat to 325°F (163°C).
  • Add the shallots in a single layer (work in batches if needed). Stir gently as they cook to ensure even browning. Fry for 4–6 minutes, or until they turn a light golden brown. Keep a close eye on them—they'll continue to darken slightly after they're removed from the oil.
  • Transfer the shallots to a paper towel-lined plate or wire rack using a slotted spoon. Immediately sprinkle with the kosher salt while they're still hot.
  • Let the shallots cool completely. As they cool, they'll become wonderfully crisp.

Assemble

  • Gently toss crispy potatoes with dressing.
  • Top with: remaining caramelized onions, chives, dill and crispy shallots.