This crispy smashed potato salad is a delightful twist on the classic potato salad. The crispy texture of the smashed potatoes combined with a tangy, herby dressing creates an irresistible side dish perfect for any gathering or weekday meal.
Why Youโll Love This Recipe
- Unique Texture: The combination of crispy smashed potatoes and creamy dressing takes this dish to the next level.
- Simple Ingredients: This recipe uses pantry staples and fresh herbs for a vibrant flavor.
- Customizable: Add your favorite toppings or adjust the flavors to suit your taste.
- Perfect for All Occasions: Great as a BBQ side, picnic dish, or even a light lunch.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Baby potatoes
- Olive oil
- Salt and pepper
- Fresh herbs (e.g., parsley, dill)
- Garlic
- Lemon juice
- Dijon mustard
- Mayonnaise
- Optional toppings: crumbled bacon, shredded cheese, or capers
Directions
- Prep and Boil: Wash the baby potatoes and boil them in salted water until tender, about 15-20 minutes.
- Smash: Drain the potatoes and let them cool slightly. Use a flat-bottomed glass or potato masher to gently smash each potato.
- Crisp Them Up: Place the smashed potatoes on a baking sheet lined with parchment paper. Drizzle with olive oil, season with salt and pepper, and roast at 425ยฐF (220ยฐC) for 20-25 minutes, flipping halfway, until golden and crispy.
- Make the Dressing: In a bowl, whisk together mayonnaise, Dijon mustard, lemon juice, minced garlic, and freshly chopped herbs. Adjust seasoning to taste.
- Combine: Toss the crispy potatoes with the dressing in a large bowl. Add optional toppings if desired.
- Serve: Garnish with extra herbs and serve warm or at room temperature.
Servings and Timing
- Servings: Serves 4-6 as a side dish.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
Variations
- Spicy Kick: Add a pinch of red chili flakes or drizzle sriracha over the salad.
- Vegan Option: Swap mayonnaise with a vegan alternative and skip optional bacon.
- Cheesy Twist: Sprinkle grated Parmesan or crumbled feta before serving.
- Herby Delight: Experiment with other fresh herbs like chives, basil, or tarragon.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat in a 375ยฐF (190ยฐC) oven for about 10 minutes to restore crispiness. Avoid microwaving to keep the potatoes crispy.
FAQs
1. Can I use regular potatoes instead of baby potatoes?
Yes, larger potatoes can be used. Cut them into smaller chunks before boiling to ensure even cooking.
2. How do I make this dish gluten-free?
The recipe is naturally gluten-free. Just ensure your mustard and mayonnaise are certified gluten-free.
3. Can I prepare this in advance?
Yes, you can boil and smash the potatoes ahead of time. Roast them just before serving for the best texture.
4. Whatโs the best way to ensure crispy potatoes?
Make sure the potatoes are completely dry before roasting and avoid overcrowding the baking sheet.
5. Can I air fry the potatoes instead of roasting?
Absolutely! Air fry at 400ยฐF (200ยฐC) for 15-20 minutes, shaking the basket halfway through.
6. What are some alternative dressings for this salad?
Try a vinaigrette made with olive oil, red wine vinegar, and Dijon mustard for a lighter option.
7. Can I freeze the salad?
Itโs not recommended to freeze this dish as the texture of the potatoes and dressing may change.
8. What protein can I add to make it a complete meal?
Grilled chicken, salmon, or even hard-boiled eggs would pair wonderfully with this salad.
9. Is there a substitute for mayonnaise?
You can use Greek yogurt or sour cream as a lighter alternative.
10. Can I serve this salad cold?
While itโs best served warm or at room temperature, it can be enjoyed cold as well.
Conclusion
Crispy smashed potato salad is a show-stopping side dish thatโs as delicious as it is versatile. Whether youโre hosting a summer BBQ, heading to a picnic, or looking for a comforting dish to add to your table, this recipe is sure to please. Try it today and enjoy the delightful combination of crispy potatoes and creamy, flavorful dressing!
PrintCrispy Smashed Potato Salad
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4–6 servings 1x
- Category: Side Dish
- Method: Roasted, Salad
- Cuisine: American
- Diet: Vegetarian
Description
This Crispy Smashed Potato Salad is a delightful twist on the classic. With golden, crispy potatoes tossed in a tangy and creamy dressing, this salad is perfect for picnics, barbecues, or a satisfying side dish. The contrast between the crispiness of the smashed potatoes and the creamy dressing makes it a crowd-pleaser.
Ingredients
For the potatoes:
- 2 lbs baby potatoes (Yukon Gold or red-skinned)
- 3 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1 tsp salt
- 1/2 tsp black pepper
For the dressing:
- 1/2 cup mayonnaise
- 1/4 cup Greek yogurt or sour cream
- 2 tbsp Dijon mustard
- 1 tbsp apple cider vinegar
- 1 tsp honey (optional, for sweetness)
- 2 cloves garlic, minced
- Salt and pepper to taste
Mix-ins and toppings:
- 1/4 cup fresh dill, chopped
- 1/4 cup chives, finely chopped
- 1/4 cup parsley, chopped
- 1/4 cup red onion, finely diced
- 1/2 cup crispy bacon bits (optional)
- 1/2 cup crumbled feta or goat cheese (optional)
Instructions
- Boil the potatoes:
Place the potatoes in a large pot of salted water. Bring to a boil and cook until fork-tender, about 12-15 minutes. Drain and let cool slightly. - Smash the potatoes:
Preheat the oven to 425ยฐF (220ยฐC). Line a baking sheet with parchment paper. Arrange the boiled potatoes on the sheet and gently smash each one with the back of a spoon or a potato masher. - Season and bake:
Drizzle the potatoes with olive oil and sprinkle with garlic powder, smoked paprika, salt, and pepper. Roast for 25-30 minutes, flipping halfway, until golden and crispy. - Make the dressing:
In a small bowl, whisk together the mayonnaise, Greek yogurt, Dijon mustard, apple cider vinegar, honey (if using), minced garlic, salt, and pepper. Adjust seasoning as needed. - Assemble the salad:
Once the potatoes are crispy, let them cool slightly. In a large bowl, toss them gently with the dressing. Fold in the fresh dill, chives, parsley, and red onion. - Add toppings and serve:
Sprinkle with bacon bits and crumbled cheese, if desired. Serve immediately for the best texture, or chill for a slightly softer texture.
Notes
- For a dairy-free version, use a vegan mayonnaise and skip the cheese.
- You can add other veggies like roasted corn or cherry tomatoes for extra color and flavor.
- This salad is best served the same day, but leftovers can be refrigerated for up to 2 days.
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