Elevate your side dish game with Crispy Smashed Potato Salad, a modern twist on the classic potato salad. Featuring crispy smashed potatoes with a creamy, tangy dressing, this dish offers a perfect balance of textures and flavors. Ideal for summer barbecues, picnics, or as a hearty side, it’s a crowd-pleaser that pairs wonderfully with grilled meats and more. With options for customization such as pickles and fresh herbs, this potato salad is sure to impress at your next gathering.
Why You’ll Love This Recipe
- Unique Texture: The crispy exterior of the smashed potatoes contrasts beautifully with the creamy dressing.
- Customizable Flavors: Add your favorite herbs or toppings like diced pickles to personalize your salad.
- Easy to Prepare: Simple steps make it achievable for cooks of all skill levels.
- Perfect for Any Occasion: Great as a side dish for BBQs, potlucks, or family dinners.
- Make Ahead Friendly: This salad can be prepared in advance and served cold or at room temperature.
Tools and Preparation
Having the right tools makes preparing Crispy Smashed Potato Salad straightforward and enjoyable.
Essential Tools and Equipment
- Large pot
- Baking sheet
- Parchment paper
- Potato masher or glass
- Mixing bowl
- Whisk or spoon
Importance of Each Tool
- Large pot: Ideal for boiling the potatoes evenly until tender.
- Baking sheet: Provides ample space for roasting the smashed potatoes to achieve crispiness.
- Potato masher or glass: Essential for smashing the potatoes without making them mushy.
Ingredients
For the Potatoes
- 1 lb baby potatoes (Yukon Gold or red potatoes work well)
- 2 tbsp olive oil (extra virgin)
- 1 tsp garlic powder
- Salt and pepper to taste
For the Dressing
- ½ cup mayonnaise (or Greek yogurt for a lighter option)
- 1 tbsp Dijon mustard
- 2 green onions, chopped
For Garnish
- 2 tablespoons fresh parsley, finely chopped
- Optional: diced pickles, relish
How to Make Crispy Smashed Potato Salad
Step 1: Prepare the Potatoes
Wash and scrub the potatoes. Place them in a large pot and cover with cold water. Add a pinch of salt and bring to a boil. Reduce heat and simmer for 15–20 minutes, or until tender. Drain and let cool slightly.
Step 2: Smash the Potatoes
Preheat the oven to 425°F (220°C). Arrange the potatoes on a parchment-lined baking sheet in a single layer. Gently smash each potato to about half an inch thick using a potato masher or the bottom of a glass.
Step 3: Season and Roast
Drizzle the smashed potatoes with olive oil and season with garlic powder, salt, and pepper. Roast in the oven for 25–30 minutes, flipping halfway through, until golden brown and crispy.
Step 4: Make the Dressing
In a bowl, combine mayonnaise, Dijon mustard, chopped herbs, and green onions. Stir well and season to taste.
Step 5: Combine and Serve
Toss the crispy potatoes gently with the dressing while they are still warm. Serve immediately or chill for at least 30 minutes to allow flavors to meld.
How to Serve Crispy Smashed Potato Salad
Crispy Smashed Potato Salad is versatile and perfect for any occasion. Whether you’re hosting a summer barbecue or a picnic, there are many delightful ways to serve this dish that will impress your guests.
As a Standalone Dish
- Serve it warm or chilled as a hearty side that can shine on its own.
With Grilled Meats
- Pair your potato salad with grilled chicken, steak, or sausages for a satisfying meal.
On a Bed of Greens
- Place the salad on a bed of mixed greens for added freshness and crunch.
Topped with Extra Herbs
- Garnish with fresh herbs like dill or parsley to enhance flavor and presentation.
With a Side of Pickles
- Serve alongside sliced pickles for an additional tangy crunch that complements the salad.
As Part of a Picnic Spread
- Include this salad in your picnic basket along with sandwiches and fresh fruit for a delicious outdoor meal.
How to Perfect Crispy Smashed Potato Salad
To make your Crispy Smashed Potato Salad truly unforgettable, consider these helpful tips.
- Choose the Right Potatoes: Using baby Yukon Gold or red potatoes ensures a creamy texture that holds up well when smashed.
- Don’t Overcook: Keep an eye on the cooking time; overcooked potatoes can become mushy and lose their shape.
- Crank Up the Heat: Roasting at high temperatures helps achieve that crispy exterior. Make sure your oven is preheated before roasting.
- Add Flavorful Seasonings: Experiment with different herbs and spices in the dressing to tailor the flavor to your liking.
- Toss Gently: When mixing the salad, be gentle to maintain the integrity of the crispy potatoes.
- Chill Before Serving: Allowing the salad to chill for about 30 minutes helps the flavors meld beautifully.
Best Side Dishes for Crispy Smashed Potato Salad
Crispy Smashed Potato Salad pairs wonderfully with various dishes. Here are some great options to complement your meal.
- Grilled Corn on the Cob: Sweet corn adds a nice crunch and caramelized flavor when grilled.
- Coleslaw: A tangy coleslaw provides a refreshing contrast to the creamy potato salad.
- BBQ Ribs: Tender, smoky ribs balance perfectly with the rich flavors of the potato salad.
- Caprese Salad: Fresh tomatoes, mozzarella, and basil create a vibrant and light side dish.
- Baked Beans: Sweet and savory baked beans offer hearty comfort alongside your potato salad.
- Stuffed Peppers: Colorful stuffed peppers filled with cheese and grains make for an appealing addition.
Common Mistakes to Avoid
Making Crispy Smashed Potato Salad can be straightforward, but there are common pitfalls that can lead to less-than-perfect results. Here are some mistakes to watch out for:
- Overcooking the Potatoes: When potatoes are cooked too long, they become mushy and lose their shape. Boil them just until fork-tender for the best texture.
- Not Crushing Potatoes Enough: If you don’t smash the potatoes sufficiently, they won’t get crispy in the oven. Aim to flatten them to about half an inch thick for optimal crispiness.
- Skipping Seasoning: A bland potato salad lacks flavor. Don’t forget to season your smashed potatoes well with salt, pepper, and garlic powder before roasting.
- Using Cold Dressing: Mixing warm potatoes with cold dressing can chill the dish unnecessarily. Allow the potatoes to cool slightly before tossing them with the dressing for better flavor integration.
- Neglecting Fresh Herbs: Fresh herbs add brightness and depth of flavor. Always include chopped parsley, dill, or chives to elevate your salad’s taste profile.
Storage & Reheating Instructions
Refrigerator Storage
- Store in an airtight container for up to 3 days.
- Keep the salad refrigerated to preserve freshness.
Freezing Crispy Smashed Potato Salad
- It’s best not to freeze this salad as it may lose its crispy texture upon thawing.
- If necessary, you can freeze the crispy smashed potatoes separately without the dressing for up to 2 months.
Reheating Crispy Smashed Potato Salad
- Oven: Preheat your oven to 350°F (175°C). Spread the salad on a baking sheet and heat for about 10-15 minutes until warmed through.
- Microwave: Place a serving in a microwave-safe dish and cover it loosely. Heat for 1-2 minutes or until warm, stirring halfway through.
- Stovetop: In a skillet over medium heat, add a little olive oil and warm the salad gently while stirring until heated through.
Frequently Asked Questions
Here are some common questions about making Crispy Smashed Potato Salad:
Can I make Crispy Smashed Potato Salad ahead of time?
Yes, you can prepare the salad a few hours in advance. Just wait until serving time to toss in the dressing so that it stays fresh.
What types of potatoes work best?
Yukon Gold or red potatoes are ideal due to their creamy texture and ability to hold shape when smashed.
How do I customize my Crispy Smashed Potato Salad?
You can add diced pickles, relish, or different herbs based on your preference for added flavor and crunch.
Is this recipe suitable for meal prep?
Absolutely! This salad stores well in the fridge and makes for a great side dish throughout the week.
Can I substitute mayonnaise in this recipe?
Yes, Greek yogurt is a lighter alternative if you want a healthier version without sacrificing creaminess.
Final Thoughts
Crispy Smashed Potato Salad is a delightful blend of textures and flavors that will impress at any gathering. Its versatility allows for various customization options like adding pickles or different herbs. Try this recipe at your next barbecue or picnic; it’s sure to be a hit!
Crispy Smashed Potato Salad
Crispy Smashed Potato Salad is a delightful twist on the classic potato salad, combining the crunch of roasted smashed potatoes with a creamy, tangy dressing. Perfect for summer gatherings, picnics, or as an impressive side dish at family dinners, this recipe offers endless customization options. Toss in your favorite herbs, pickles, or additional toppings to make it uniquely yours. Easy to prepare and ideal for serving warm or chilled, this salad is sure to become a staple at your next barbecue or potluck.
- Total Time: 50 minutes
- Yield: Serves 4
Ingredients
- 1 lb baby potatoes (Yukon Gold or red)
- 2 tbsp extra virgin olive oil
- ½ cup mayonnaise (or Greek yogurt)
- 1 tbsp Dijon mustard
- 2 green onions, chopped
- Salt and pepper to taste
- Optional: diced pickles, fresh herbs
Instructions
- Wash and scrub the baby potatoes. Place them in a large pot with cold water and a pinch of salt. Boil for 15–20 minutes until tender. Drain and let cool slightly.
- Preheat the oven to 425°F (220°C). Arrange the potatoes on a parchment-lined baking sheet and smash each potato to about half an inch thick.
- Drizzle olive oil over the smashed potatoes; season with garlic powder, salt, and pepper. Roast for 25–30 minutes until golden brown and crispy.
- Meanwhile, mix mayonnaise, Dijon mustard, green onions, salt, and pepper in a bowl to create the dressing.
- Once the potatoes are warm and crispy, toss them gently with the dressing. Serve immediately or chill for at least 30 minutes.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 320
- Sugar: 2g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 15mg