As I rummaged through my pantry one sunny afternoon, my eyes caught a glimpse of a bag of baby potatoes just waiting to be transformed. That’s when the idea for my Crispy Smashed Potato Salad struck—a vibrant spin on the classic dish that would not only satisfy my craving but also make my taste buds dance. This side dish combines tender yet crispy potatoes, a creamy dressing, and a medley of fresh herbs that promise to elevate any meal. Best of all, it’s perfect for potlucks or BBQs and takes minimal effort to whip up. With its wonderful crunch and the option to customize with ingredients like bacon or herbs, you’ll find it hard to resist. Want to know how to create this delightful salad that’s sure to impress? Let’s dive into the recipe!
Why Is This Potato Salad So Special?
Unique Flavor Fusion: With a zesty dressing made of Greek yogurt and Kewpie mayonnaise, this salad offers a creamy contrast to crispy potatoes, creating a satisfying flavor explosion.
Crispy Golden Perfection: The smash-and-roast method gives potatoes a delicious crunch that you don’t get from traditional potato salads.
Versatile Choice: Easily adapt this recipe by adding crunchy bacon bits or your favorite herbs for a personal touch.
Quick Preparation: Within just a short hour, you can whip up a crowd-pleasing dish perfect for potlucks or BBQs.
Nutritionally Balanced: This salad is hearty yet healthy, offering carbs and healthy fats without the calorie overload.
Elevate your side dish game today, and pair this with your grilled favorites or serve alongside a light meal like Chickpea Lentil Salad for a delightful dining experience!
Smashed Potato Salad Ingredients
For the Potatoes
• Baby Potatoes – 2 pounds, the foundation of this salad, offering a tender and creamy texture; red or Yukon Gold work best.
• Olive Oil – 3 tablespoons, adds richness and helps achieve that perfect crispy layer; avocado oil is a great alternative.
• Salt – 1/2 teaspoon, essential for enhancing flavors; feel free to adjust based on personal taste.
• Pepper – 1/4 teaspoon, brings a hint of heat; using freshly ground pepper intensifies the flavor.
For the Creamy Dressing
• Greek Yogurt – 3/4 cup, provides a tangy creaminess; substitute with sour cream or vegan yogurt for a dairy-free option.
• Kewpie Mayonnaise – 1/2 cup, adds a depth of flavor and richness; regular mayonnaise can be used instead.
• Dijon Mustard – 2 teaspoons, gives a nice tanginess; whole grain mustard works equally well.
• Lemon Juice – from 1/2 lemon, brightens up the dressing; lime juice is a great alternative.
• Garlic – 1 clove, minced, infuses the dressing with aromatic flavors; garlic powder can substitute if fresh isn’t available.
For Extra Flavor
• Fresh Parsley – 1/4 cup, chopped, adds a splash of color and refreshing taste; dill or chives can be used instead.
• Dill Pickle – 1, finely chopped, contributes a crunch and tang; bread and butter pickles offer a sweeter twist.
• Shallot – 1, finely chopped, imparts a sweet onion flavor; feel free to substitute with onion or green onions.
• Scallions – 1-2, for garnish, they add a pop of color and mild onion essence.
With these ingredients, you’re on your way to creating a Smashed Potato Salad the whole family will love!
Step‑by‑Step Instructions for Crispy Smashed Potato Salad
Step 1: Boil the Potatoes
Begin by bringing a large pot of salted water to a boil over high heat. Add 2 pounds of baby potatoes and cook them for 7-8 minutes until fork-tender but not mushy. Drain the potatoes and allow them to cool slightly, letting them steam out excess moisture for that perfect crispy texture later.
Step 2: Smash the Potatoes
On a baking sheet lined with parchment paper, evenly space the boiled potatoes. Using a flat-bottomed glass or a potato masher, gently smash each potato to about 1/4 inch thickness, creating a rustic, uneven surface that will crisp beautifully when roasted.
Step 3: Season and Prepare for Roasting
Drizzle the smashed potatoes with 3 tablespoons of olive oil, ensuring each potato is well-coated. Sprinkle with 1/2 teaspoon of salt and 1/4 teaspoon of pepper, using your hands or a brush to evenly distribute the seasoning. This step is vital for enhancing the flavor of your Smashed Potato Salad.
Step 4: Roast the Potatoes
Preheat your oven to 425°F (220°C). Place the seasoned baking sheet into the oven and roast the potatoes for 45-60 minutes, flipping them halfway through. They’re done when they are golden brown and crispy on the edges, creating a delightful contrast for your potato salad.
Step 5: Make the Creamy Dressing
While the potatoes roast, prepare the tangy dressing. In a mixing bowl, combine 3/4 cup of Greek yogurt, 1/2 cup of Kewpie mayonnaise, 2 teaspoons of Dijon mustard, juice from half a lemon, and 1 minced garlic clove. Mix well until smooth and creamy, creating the perfect blend to enhance the Smashed Potato Salad.
Step 6: Combine the Potatoes and Dressing
Once the potatoes are golden and crispy, remove them from the oven and let them cool slightly. In a large bowl, gently toss the warm potatoes with the creamy dressing, incorporating finely chopped dill pickle, parsley, and shallot for added layers of flavor. Reserve a few potato pieces for topping.
Step 7: Garnish and Serve
Transfer the potato mixture to a serving platter, beautifully arranging the salad. Top with crispy potato bits you set aside and finely sliced scallions for a pop of color and flavor. Serve your Crispy Smashed Potato Salad warm, perfect for enjoying alongside your favorite grilled meats or at your next potluck.
What to Serve with Crispy Smashed Potato Salad
Pairing your delightful salad with the right dishes can elevate your meal to unforgettable heights.
- Grilled Chicken Breasts: Juicy, charred chicken adds a savory protein element that complements the crispy salad beautifully.
- BBQ Ribs: The smoky sweetness of BBQ ribs creates a delightful contrast with the tangy flavors of the potato salad.
- Corn on the Cob: Sweet, buttery corn brings a pop of flavor and balances the richness of the dressing in the salad.
- Caprese Skewers: The refreshing combination of basil, mozzarella, and tomatoes adds a vibrant touch to round out your meal.
- Watermelon Feta Salad: This sweet and salty salad delivers a refreshing burst of flavor that pairs wonderfully with the crispy potatoes.
- Zesty Lemonade: A chilled glass of lemonade will cleanse your palate and enhance the bright flavors of your crispy smashed potato salad.
Imagine enjoying a summer evening, the air filled with laughter, savoring the crunch of those golden potatoes while gathering around delicious burgers or grilled vegetables. Embrace the joy of these combinations and turn every meal into a celebration!
Make Ahead Options
These Crispy Smashed Potato Salad ingredients are perfect for busy weeknights and meal prep enthusiasts! You can boil and smash the baby potatoes up to 24 hours in advance, storing them in an airtight container in the refrigerator to keep them fresh. Prepare the creamy dressing ahead of time as well; it will last up to 3 days when stored in the fridge. To maintain the potatoes’ crispiness, roast them just before serving by preheating your oven and baking at 425°F for about 45-60 minutes until golden brown. Once the potatoes are crispy, simply toss them with the dressing, and enjoy your delightful, homemade Smashed Potato Salad with minimal effort!
Expert Tips for Crispy Smashed Potato Salad
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Crispiness Is Key: For the best texture, serve the salad within 2-4 hours of preparation to maintain potato crispness.
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Separate Storage: If making ahead, store dressing and smashed potatoes separately. Reheat the potatoes before tossing them with the dressing to keep them crunchy.
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Watch the Boiling: Be careful not to overcook the potatoes when boiling. Fork-tender is your goal to ensure they hold together when smashed and roasted.
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Customize with Toppings: Feel free to add variations like bacon bits or fresh herbs to make your Smashed Potato Salad unique and personalized.
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Fresh Ingredients Matter: Using fresh herbs and quality mayonnaise elevates the flavor immensely, making a noticeable difference in your salad’s taste.
Smashed Potato Salad Variations
Feel free to get creative with your Crispy Smashed Potato Salad by customizing it to suit your tastes and preferences!
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Bacon Boost: Add cooked bacon bits for a smoky, savory twist that complements the creamy dressing beautifully.
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Cheesy Delight: Sprinkle shredded cheese over the salad before serving for a rich and indulgent flavor. Cheddar or feta work particularly well!
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Herb Medley: Swap out parsley for a mix of fresh herbs like dill, chives, or basil to elevate the freshness of your dressing even more.
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Nutty Crunch: For added texture, try incorporating sunflower seeds or toasted nuts, such as pecans or almonds, to give it a delightful crunch.
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Spicy Kick: Mix in diced jalapeños or a sprinkle of cayenne pepper for those who enjoy a bit of heat in their dishes.
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Vegan Option: Use avocado or silken tofu in place of Greek yogurt to create a delicious, creamy dressing that’s fully plant-based and wholesome.
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Pickle Variety: Experiment with different pickles, like spicy dill or sweet gherkins, for a distinctive tang that elevates every bite.
For an even heartier meal, consider serving this salad alongside tasty dishes such as Garlic Butter Potatoes or a refreshing Chickpea Lentil Salad!
How to Store and Freeze Smashed Potato Salad
Fridge: Store leftovers in an airtight container for up to 3-4 days. Keep the dressing and potatoes separate to maintain freshness.
Freezer: We don’t recommend freezing this smashed potato salad, as the texture of the potatoes may suffer upon thawing. Instead, enjoy it fresh!
Reheating: If the potatoes lose their crispness, reheat them in a skillet on medium heat for a few minutes before mixing with the dressing.
Room Temperature: Serve the salad warm or at room temperature; avoid leaving it out for more than 2 hours to ensure food safety.
Crispy Smashed Potato Salad Recipe FAQs
What type of potatoes should I use for the best crispy results?
Absolutely! For this crispy smashed potato salad, I recommend using baby red or Yukon Gold potatoes. They offer a lovely tender and creamy texture, which perfectly complements the crispy finish after roasting. Avoid using starchy varieties like russets, as they may become too mushy.
How should I store any leftover potato salad?
For optimum freshness, store any leftovers in an airtight container in the refrigerator for up to 3-4 days. To keep the potatoes crispy, it’s best to store the dressing separately. This way, you can toss the potatoes with the dressing just before serving, maintaining that delightful crunch.
Can I freeze smashed potato salad?
I wouldn’t recommend freezing this smashed potato salad. The texture of the potatoes can become grainy and mushy when thawed, leading to an unappealing dish. Instead, it’s best enjoyed fresh or stored in the fridge for a few days.
What if my potatoes are too mushy after boiling?
If you overcook your potatoes while boiling, don’t worry—there’s a workaround! Just drain them thoroughly and let them cool for a bit. When you smash them, do so gently to help maintain some structure. If they still seem too soft, try reducing the roasting time to avoid further softening.
Is this recipe suitable for special diets?
Yes! This crispy smashed potato salad can easily fit into various dietary needs. If you need a gluten-free option, just ensure that the mayonnaise and any other ingredients used are gluten-free certified. You can also make it dairy-free by using vegan yogurt in place of Greek yogurt.
How do I keep my potatoes crispy after assembly?
To keep your smashed potatoes nice and crispy, I recommend serving the salad within 2-4 hours after preparing it. Additionally, if you plan on making it ahead of time, store the dressing and potatoes separately and reheat the potatoes in a skillet on medium heat for a few minutes before combining them. This will help revive their lovely crunch!
Crispy Smashed Potato Salad That Will Revamp Your BBQ Game
Ingredients
Equipment
Method
- Boil the Potatoes: Bring a large pot of salted water to a boil, add baby potatoes and cook for 7-8 minutes until fork-tender. Drain and let cool slightly.
- Smash the Potatoes: On a lined baking sheet, evenly space the boiled potatoes and gently smash each to about 1/4 inch thickness.
- Season and Prepare for Roasting: Drizzle potatoes with olive oil, sprinkle with salt and pepper, and evenly distribute seasoning.
- Roast the Potatoes: Preheat oven to 425°F (220°C) and roast for 45-60 minutes, flipping halfway through until golden brown and crispy.
- Make the Creamy Dressing: In a bowl, mix Greek yogurt, Kewpie mayonnaise, Dijon mustard, lemon juice, and minced garlic until smooth.
- Combine the Potatoes and Dressing: Toss warm potatoes with the creamy dressing, adding chopped dill pickle, parsley, and shallot.
- Garnish and Serve: Arrange the salad on a serving platter and top with crispy potato bits and finely sliced scallions.
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