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
Units
Scale
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 425°F (220°C). 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.