Crispy Smashed Potato Salad
A satisfying potato salad with tuna, eggs, sundried tomatoes and herbs.
Bonjour my friends,
Just back from a refreshing escape to Belle-Île-en-Mer, I couldn’t wait to get back into the kitchen and celebrate one of my favorite springtime ingredients from Brittany: Pommes de Terre Nouvelles—those tender, flavorful new potatoes that practically beg to be devoured.
So today, I'm excited to be sharing with you one of my new obsessions: Crispy Smashed Potato Salad. Think buttery new potatoes, boiled until just tender, then smashed and roasted until irresistibly crispy. They’re tossed in a creamy, tangy dressing with flaky tuna, boiled eggs, briny sun-dried tomatoes, capers and loads of fresh herbs.
It’s hearty, bright, and perfect for any warm-weather gathering—so go ahead and bookmark this one. You’ll want to make it on repeat.
Pommes de Terre Nouvelles: Brittany’s Springtime treasure
As a food writer from Brittany, I take a certain pride in celebrating the arrival of one of our region’s most beloved early harvests: les Pommes de Terre Nouvelles, or new potatoes. These smaller, tender and young potatoes are more than just a seasonal ingredient—they’re a symbol of spring, deeply rooted in the soil and soul of our coastal region.
Brittany has long been known for its potato production, and the Pommes de Terre Nouvelles are truly the stars of the season. Thanks to our mild oceanic climate, sandy soils, and the salty kiss of sea spray of our coastal region, these potatoes develop a unique character—thin-skinned, melt-in-your-mouth, and delicately nutty. And when baked in the oven, they turn outstandingly crisp!
Their appearance on market stalls is a quiet celebration of the changing season. You’ll often find them piled high, available loose so you can scoop them yourself with a small shovel—just like we’ve done for generations. Their arrival usually coincides with other spring delights: the first bunches of asparagus, crisp radishes and sun-sweetened strawberries. Pommes de Terre Nouvelles season starts in early May and can run until end of August. So, if you’re visiting Brittany this Summer, you may be in luck to stumble on them, so be sure to grab some!
Whether simply steamed with a dab of butter and fleur de sel, or tossed into a bright salad with herbs and vinaigrette, these Pommes de Terre Nouvelles are some of my absolute favourite Spring produces!
And as a Pommes de Terre Nouvelles devotee, I’ve naturally had my usual rotation of potato salad in the past few years, including my classic French Potato Salad, Green Bean Potato Salad and Piemontaise. But this year, a new favourite way I found to enjoy them is in this crispy smashed potato salad!
More French Salad recipes to try:
And now onto the recipe…
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