As I walked through the bustling summer market, the aroma of fresh herbs and roasted potatoes caught my attention. It instantly reminded me of the joy of crafting a crispy smashed potato salad, an inventive twist on a beloved classic. This delightful dish captures the essence of summer barbecues, picnics, and family dinners, effortlessly blending crunchy, golden potatoes with a creamy dressing. Not only is this recipe a crowd-pleaser, but it also allows for endless customization to suit every palate. Feel free to toss in your favorite herbs or add a dash of lemon for a zesty zing! Are you ready to transform your next gathering with this refreshing side dish that balances comfort and flair?
Why is this Potato Salad So Special?
Crispy, Crunchy Texture: The delightful contrast of golden, crispy potatoes and creamy dressing elevates traditional potato salad to a new level.
Customizable Flavors: You can easily tailor this dish to your taste by incorporating different herbs or adding ingredients like bacon bits or feta cheese.
Quick and Easy Prep: With simple steps, you can have this vibrant side ready in no time, making it perfect for spontaneous summer gatherings.
Crowd-Pleasing Appeal: Whether at a barbecue, picnic, or family dinner, it’s a dish that everyone will rave about, much like my Cheesy Mashed Potato favorites!
Healthy Option: Using fresh ingredients and optional lighter dressings like Greek yogurt makes it a wholesome addition to any meal.
Get ready to impress your guests with this unique take on a classic that’s sure to become a beloved staple!
Smashed Potato Salad Ingredients
• The perfect medley for delicious warmth and texture.
For the Potatoes
- Waxy Potatoes (like Yukon Gold) – These lend the best creamy consistency and structure for smashing.
- Olive Oil – Essential for achieving that golden, crispy finish when roasting.
- Garlic Powder – Adds a hint of aromatic flavor; fresh minced garlic can provide more punch.
- Salt and Pepper – Key for seasoning; adjust based on personal tastes.
For the Dressing
- Mayonnaise – Gives creaminess to the dressing; substitute Greek yogurt for a lighter option.
- Dijon Mustard – Adds tang and depth; opt for yellow mustard if you prefer a milder flavor.
- Chopped Fresh Herbs (parsley, dill, etc.) – Enhance flavor and color; use your favorites for a personal touch.
- Green Onions – Offer a fresh crunch; chives can be a milder alternative.
Optional Add-ins
- Lemon Juice – Provides a zesty brightness that balances the creaminess.
- Bacon Bits – For those who crave a bit of crunch and savory flavor in their smashed potato salad.
Let’s dive into these ingredients and create a memorable smashed potato salad that dazzles at your next gathering!
Step‑by‑Step Instructions for Crispy Smashed Potato Salad
Step 1: Prepare Potatoes
Begin by washing about 2 pounds of waxy potatoes, like Yukon Gold, under cold water to remove dirt. Place them in a large pot, cover with salted water, and set on high heat. Bring to a boil, then reduce to a simmer and cook for 15-20 minutes until fork-tender. Drain the potatoes and let them cool slightly before handling.
Step 2: Smash Potatoes
Preheat your oven to 425°F (220°C) while the potatoes cool. On a lined baking sheet, carefully arrange the potatoes. Using a fork or the bottom of a cup, gently flatten each potato to about half an inch thick. This will create the ideal surface area for achieving that crispy texture in your crispy smashed potato salad.
Step 3: Season and Roast
Drizzle the smashed potatoes generously with olive oil, ensuring they are coated well. Sprinkle garlic powder, salt, and pepper over them to enhance their flavor. Roast the potatoes in the preheated oven for 25-30 minutes. Flip them halfway through to achieve even browning and a crispy exterior. They should be golden brown when done.
Step 4: Make Dressing
While the potatoes are roasting, prepare the dressing. In a medium bowl, combine about half a cup of mayonnaise and a tablespoon of Dijon mustard. Add your choice of fresh chopped herbs, such as parsley or dill, and finely sliced green onions. Season the mixture with salt and pepper, and consider adding a splash of lemon juice for extra brightness.
Step 5: Combine and Serve
Once the potatoes are crispy and golden, remove them from the oven and let them cool slightly. Toss the warm smashed potatoes gently with the creamy dressing in a large serving bowl. For the best flavor, serve immediately or chill in the fridge for at least 30 minutes to allow the flavors to meld. If serving cold, refresh with a little extra dressing.
Make Ahead Options
Prepare your Crispy Smashed Potato Salad with ease by making parts in advance! You can boil and smash the potatoes up to 24 hours ahead; simply store them in the fridge, laid flat in a single layer, to avoid sticking. For the dressing, mix the mayonnaise, Dijon mustard, herbs, and green onions, and refrigerate it for up to 3 days. On the day you plan to serve, just roast the smashed potatoes until golden and crispy, then combine them with the chilled dressing. This way, you’ll save time and still enjoy that delightful crunch and creamy flavor without compromising quality—perfect for busy weeknights or gatherings!
Smashed Potato Salad Variations
Feel free to unleash your creativity and customize this crispy smashed potato salad to suit your taste buds!
- Herb-Infused: Swap standard herbs for fresh basil or cilantro for a unique flavor twist. The vibrant freshness adds an exciting touch.
- Creamy Avocado Dressing: Blend ripe avocado with Greek yogurt and lemon juice for a rich, creamy alternative. It’s perfect for a smooth, luscious texture!
- Spicy Kick: Add diced jalapeños or a dash of cayenne pepper to the seasoning for a delightful spicy punch. A hint of heat always keeps things interesting.
- Bacon Lovers: Toss in crispy bacon bits for an extra layer of crunch and smokiness. This classic combination never fails to impress, bringing joy to every bite!
- Cheesy Delight: Sprinkle with crumbled feta or shredded cheddar cheese to enhance the flavor profile. The creaminess aligns perfectly with the potatoes’ crispy surface.
- Vegan Option: Replace mayo with a plant-based mayo and omit bacon for a delicious vegan-friendly dish that everyone can enjoy. You’ll never miss the creaminess!
- Roasted Garlic: Use roasted garlic instead of garlic powder for a more robust, caramelized flavor that elevates the dish to gourmet status. It’s a game-changer!
- Tangy Pickles: Incorporate chopped dill pickles or relish into the dressing for a deliciously tangy bite that complements the creamy potatoes. This twist adds a delightful zing!
For more delicious potato dishes, check out my Crispy Hungarian Potato Cheese Sticks or whip up some indulgent Mashed Potato Cheese. Happy cooking!
What to Serve with Crispy Smashed Potato Salad
Elevate your summer dining experience with these delicious complements that balance flavors and textures perfectly.
- Grilled Lemon Herb Chicken: Succulent chicken infused with citrus pairs wonderfully, enhancing the fresh, creamy notes of the salad.
- Corn on the Cob: Sweet, tender corn adds a crunchy, juicy contrast, making it a classic summer favorite alongside the salad.
- BBQ Ribs: The smoky richness of barbecue ribs provides a delightful juxtaposition to the light, crispy salad, creating a satisfying meal.
- Fresh Garden Salad: A vibrant mix of seasonal greens and vegetables brings freshness and lightness, making your meal more refreshing and balanced.
- Chilled White Wine: A crisp Sauvignon Blanc or Pinot Grigio complements the creamy dressing while enhancing the overall summer vibe.
- Watermelon Feta Salad: The sweet and salty combination of watermelon and feta adds a tantalizing burst of flavor, complementing the creamy textures.
- Garlic Bread: Warm, buttery garlic bread offers a crunchy side that pairs beautifully with the salad, ensuring every bite is scrumptious.
- Peach Crisp: Finish your meal on a sweet note with a warm peach crisp, its sweetness harmonizing with the creamy salad experience.
Expert Tips for Crispy Smashed Potato Salad
- Choose the Right Potatoes: Use waxy potatoes like Yukon Gold or red potatoes for the best texture; they hold their shape well when smashed.
- Don’t Overcook: Keep an eye on the boiling time, as overcooking can lead to mushy potatoes. Aim for fork-tender without falling apart.
- Smash with Care: Gently press down on each potato to break it slightly but keep them intact. This helps create crispy edges in your smashed potato salad.
- Let It Rest: For enhanced flavor, allow the salad to chill for at least 30 minutes after mixing. This lets the dressing meld beautifully with the potatoes.
- Keep It Crispy: To reheat leftovers, use the oven at 350°F (175°C) instead of the microwave. This helps restore that lovely crispiness.
How to Store and Freeze Smashed Potato Salad
Fridge: Store the salad in an airtight container for up to 3 days. This keeps the flavors fresh while maintaining the creamy texture of the dressing.
Freezer: It’s not recommended to freeze smashed potato salad, as the potatoes may become mushy upon thawing. Instead, enjoy it fresh for the best taste.
Reheating: If you have leftover crispy smashed potatoes, reheat them in a preheated oven at 350°F (175°C) for about 10-15 minutes. This helps restore their delightful crispiness.
Make-Ahead Tips: Prepare the potatoes and dressing separately a day in advance, storing them in the fridge. Combine them just before serving for optimal freshness.
Crispy Smashed Potato Salad Recipe FAQs
How do I choose the right potatoes for this recipe?
Absolutely! For the best results, opt for waxy potatoes like Yukon Gold or red potatoes. These varieties hold their shape well when boiled and have the perfect creamy texture for smashing. Avoid starchy potatoes like Russets, as they can become mushy and won’t provide that delightful crispy finish we’re aiming for.
How should I store leftover Crispy Smashed Potato Salad?
Great question! You can refrigerate the salad in an airtight container for up to 3 days. This ensures that the flavors stay fresh and the creamy dressing maintains its texture. Just give it a gentle stir before serving!
Can I freeze leftover smashed potatoes?
I wouldn’t recommend freezing the smashed potato salad, as the texture of the potatoes may suffer during thawing, leading to a mushy outcome. Instead, enjoy it fresh for the best taste, or simply prepare the potatoes and dressing separately ahead of time.
What’s the best way to reheat the smashed potatoes?
To ensure the crispy texture remains intact, reheat the leftovers in a preheated oven at 350°F (175°C) for about 10-15 minutes. This method revives their crunchiness, making the potatoes delicious once again!
Are there any dietary considerations I should be aware of?
Absolutely! This recipe contains mayonnaise, which may not work for everyone. For a healthier option, substitute with Greek yogurt. Additionally, if you’re preparing this dish for someone with allergies, keep in mind that it includes herbs and mustard; always check for specific sensitivities.
Can I customize the dressing further?
Very much so! Feel free to personalize the creamy dressing by adding ingredients like lemon juice for extra tang or even swapping the herbs based on what you have on hand. Each addition can add a new dimension of flavor to your Crispy Smashed Potato Salad!
Crispy Smashed Potato Salad - A Flavorful Summer Delight
Ingredients
Equipment
Method
- Wash 2 pounds of waxy potatoes under cold water. Place them in a large pot, cover with salted water, and set on high heat. Bring to a boil, then reduce to a simmer and cook for 15-20 minutes until fork-tender.
- Preheat your oven to 425°F (220°C). On a lined baking sheet, arrange the potatoes and flatten each with a fork or cup to about half an inch thick.
- Drizzle the smashed potatoes with olive oil and sprinkle with garlic powder, salt, and pepper. Roast for 25-30 minutes, flipping halfway through.
- In a medium bowl, combine mayonnaise and Dijon mustard. Add chopped herbs and green onions, season with salt and pepper, and add lemon juice if desired.
- Toss warm smashed potatoes with the creamy dressing in a serving bowl. Serve immediately or chill for at least 30 minutes.
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