This salad has all the makings of a perfect, easy lunch or light dinner when you don’t want meat but still crave something hearty. It combines my favourite crispy smashed potatoes with my newer obsession — Green Goddess Mayo. Eat it on it’s own, use it as a barbecue side dish or take it on your next picnic as it travels well.
Smashed Potato Egg Salad with Green Goddess Mayo
This dish is about texture and taste — crunchy, creamy, herby, and a little peppery from radish and rocket. Serve it warm for comfort or chilled as a refreshing side. It’s equally at home at a BBQ, picnic, or weeknight table. Confession time: I’m not a fan of shallots, so I skip them. If you love them, feel free to add them in.
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Why You’ll Love This Recipe
This Smashed Potato Egg Salad is a star in my kitchen because it ticks all the boxes:
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Crispy & creamy: Golden smashed potatoes with silky mayo and egg.
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Versatile: Serve warm for comfort or chilled for a refreshing side.
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Crowd-pleaser: Perfect for BBQs, picnics, or a fuss-free weeknight meal.
Smashed Potato Egg Salad with Green Goddess Mayo
There’s something deeply satisfying about a potato salad, but this version takes things to a whole new level. Forget the heavy, mayo-laden bowls of the past — this is a salad with personality. The smashed potatoes bring crunch and golden edges, while the eggs add a touch of richness that makes the whole dish feel complete. Then there’s the Green Goddess Mayo: a creamy, herby dressing that feels just as at home at a summer picnic as it does alongside a weeknight roast chicken.
It’s a salad you can build into a meal or let shine as the star on its own. Serve it warm straight from the oven or chill it down and pack it for your next BBQ — either way, it’s bound to be the dish everyone comes back to for seconds.
Ingredients
- Salad
- 1 kg baby chat potatoes
- ¼ cup olive oil
- 2 Tbsp butter, melted
- 30 g baby rocket leaves
- 4 green shallots, thinly sliced (optional)
- 6 radishes, thinly sliced
- 4 hard-boiled eggs
- Green Goddess Mayonnaise
- ⅔ cup buttermilk
- 1 hard-boiled egg, peeled, roughly chopped
- 1 ripe avocado, peeled, chopped
- 1 tsp Dijon mustard
- 2 green shallots, chopped (optional)
- ¼ cup flat-leaf parsley leaves
- 2 Tbsp lemon juice
- ¼ cup extra virgin olive oil
- 1–2 Tbsp fresh dill fronds (optional, for extra herby punch)
- Salt & pepper, to season
- To Finish
- Extra fresh dill and parsley, chopped, for garnish
Instructions
- Place the potatoes in a saucepan, cover with cold salted water, and bring to the boil. Cook partially covered for about 20 minutes, or until just tender. Drain the potatoes and set aside to cool for 15 minutes.
- Preheat the oven to 220°C fan-forced. Toss the cooled potatoes with olive oil and melted butter, then transfer them to a roasting tray. Use the base of a glass to gently smash each potato, season generously with salt and pepper, and roast for 35–40 minutes until golden and crisp. Allow to cool slightly before assembling the salad.
- To make the Green Goddess Mayo, place the buttermilk, hard-boiled egg, avocado, mustard, shallots (if using), parsley, lemon juice, olive oil, and dill into a food processor. Blend until smooth and creamy, then season with salt and pepper to taste.
- Spread one cup of the mayo over the base of a large serving platter. Arrange some rocket over the dressing, then layer on half the potatoes. Scatter radishes and shallots over the top, then repeat with the remaining potatoes and toppings. Halve the boiled eggs and nestle them into the salad. Finish with a drizzle of the remaining mayo and garnish with fresh parsley and dill. Serve immediately.
Notes
Tips & Variations
- Add cheese: Feta or goat’s cheese for tang.
- Extra crunch: Sprinkle with toasted pepitas or almonds.
- Make it lighter: Use Greek yoghurt instead of mayo.
- Air fryer shortcut: Crisp the potatoes in the air fryer.
- Herby twist: Swap dill for chives or basil if that’s what you’ve got.
Recipe provided by Australian Eggs
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 553Total Fat: 36gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 26gCholesterol: 170mgSodium: 300mgCarbohydrates: 49gFiber: 8gSugar: 8gProtein: 13g
Eatdrinkandbekerry.net offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only.
How to Turn This Salad into a Main Meal
This Smashed Potato Egg Salad shines as a side, but it can easily take centre stage. Here’s how to transform it into a complete meal:
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Add protein: Top with grilled chicken, salmon, or even crispy bacon for extra heartiness. For a vegetarian option, toss in a can of chickpeas or lentils.
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Boost the greens: Layer in blanched green beans, asparagus, or steamed broccoli to add colour and crunch.
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Make it grainy: Stir through cooked quinoa, farro, or brown rice to stretch the salad into a bigger bowl meal.
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Serve it warm: Plate it straight from the oven and let the eggs and dressing melt together with the hot potatoes for a comforting dinner dish.
Make Ahead & Storage
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Potatoes: Boil and smash up to a day ahead. Store covered in the fridge, then roast just before serving to keep them crisp.
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Eggs: Hard-boil up to 3 days ahead. Keep unpeeled in the fridge until ready to use.
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Dressing: Make the Green Goddess Mayo up to 2 days ahead. Store in an airtight container in the fridge. Give it a quick stir before using.
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Assembly: Best done fresh, but you can layer the rocket, radish and eggs ahead of time. Add the hot potatoes and dressing just before serving so the salad stays lively, not soggy.
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Leftovers: Store in the fridge for up to 2 days. The potatoes lose their crispness but still taste great.
Disclaimer: Recipe adapted from one supplied by Australian Eggs.