Smashed Potato Salad

Crispy Smashed Potato Salad is the culinary equivalent of a warm hug on a chilly day, bringing together the best of both worlds: the comforting charm of potato salad and the satisfying crunch of crispy potatoes. Imagine golden-brown potato halves, tender on the inside and delightfully crispy on the outside, all tossed with fresh herbs, vibrant veggies, and a zesty dressing that dances on your taste buds. shrimp and zucchini stir fry zucchini twists with cheese This dish not only excites your palate but also makes your kitchen smell like a cozy bistro.

As I set out to create my version of Crispy Smashed Potato Salad, I couldn’t help but reminisce about family gatherings where food was the centerpiece of laughter and stories. This dish has become a staple at our picnics and barbecues, generating smiles and second servings every time. Whether it’s a sunny day or a rainy afternoon, this salad promises an unforgettable flavor adventure that leaves everyone asking for the recipe.

I recall my cousin’s reaction when she first tasted this dish; her eyes widened in delight as she savored each bite, declaring it her new favorite salad.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Baby Potatoes: Look for firm, unblemished potatoes; they hold their shape well and yield that desired creaminess.
• Olive Oil: Use quality extra virgin olive oil for its rich flavor; it complements the potatoes beautifully.
• Fresh Herbs: Parsley or dill works wonders here; choose fresh herbs for their vibrant taste.
• Red Onion: A small diced red onion adds crunch and sweetness; try soaking it in cold water to mellow its flavor.

For the Dressing:

• Greek Yogurt: Opt for full-fat yogurt for creaminess without sacrificing taste—it’s like having sour cream without the guilt.
• Dijon Mustard: Adds a peppery kick that elevates the overall flavor profile; trust me, it’s worth it!
• Lemon Juice: Freshly squeezed lemon juice brightens everything up; don’t skimp on this essential ingredient.
• Salt and Pepper: Essential seasonings that enhance all flavors; adjust according to personal taste.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Prepare Your Potatoes: Start by rinsing about 1 pound of baby potatoes under cold water until clean. Place them in a pot filled with salted water. Bring to a boil over medium-high heat, cooking until fork-tender for about 15-20 minutes.

Simplify Crushing Them Up: Preheat your oven to 450°F (232°C). Drain the cooked potatoes and let them cool slightly before transferring them onto a baking sheet lined with parchment paper. Using a potato masher or fork, gently smash each potato until flattened but still intact.

Add Some Flavorful Crunch: Drizzle olive oil over the smashed potatoes, ensuring they are well-coated. Sprinkle generously with salt and pepper before placing them in the oven for 25-30 minutes until they are golden brown and crispy.

Toss Together Your Salad Base: While those beauties are roasting away, prepare your salad base by combining chopped fresh herbs like parsley or dill with diced red onion in a large mixing bowl. For more inspiration, check out this fresh herbed tuna salad recipe.

Create The Creamy Dressing: In another bowl, whisk together Greek yogurt, Dijon mustard, lemon juice, salt, and pepper until smooth. creamy street corn risotto Taste and adjust seasoning as needed—it should be tangy yet creamy!

Combine Everything Delightfully: Once your crispy potatoes have cooled slightly after baking, toss them into the herb mixture along with the dressing. Gently fold everything together until well combined—the warmth from the potatoes will make everything wonderfully aromatic.

Now you’re ready to serve! This Crispy Smashed Potato Salad is perfect as a side dish at barbecues or as a light lunch option paired with grilled chicken. pineapple salsa chicken.

With each bite of this Crispy Smashed Potato Salad bursting with flavors and textures that dance on your tongue, you’ll find yourself smiling from ear to ear—much like my cousin did during our last family picnic! Enjoy!

Perfecting the Cooking Process

Begin by boiling the potatoes until fork-tender, then smash them flat before roasting at 425°F until golden brown and crispy.

Add Your Touch

Feel free to swap out herbs or add bacon bits for an extra crunch. Experiment with different dressings to find your favorite flavor combination.

Storing & Reheating

Store any leftovers in an airtight container in the fridge for up to three days. Reheat in the oven to retain crispiness.

Sharing my crispy smashed potato salad recipe with friends has always sparked joy, especially when they ask for seconds and thirds! It’s become a staple at our gatherings, always bringing laughter and happy bellies.

FAQ

Can I use other types of potatoes?

Yes, Yukon Gold or red potatoes work great for this crispy smashed potato salad.

How can I make it vegan?

Substitute regular mayonnaise with a vegan alternative to create a delicious vegan version.

What should I serve with this salad?

Crispy smashed potato salad pairs well with grilled meats or as part of a picnic spread. For more inspiration, check out this chicken sausages recipe recipe.

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

Print

Crispy Smashed Potato Salad

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Gordon Calloway
• Total Time: 40 minutes
• Yield: Serves 4

Print Recipe

Pin Recipe

Description

Crispy Smashed Potato Salad is a delightful fusion of creamy and crunchy textures, perfect for any gathering. Golden-brown smashed potatoes are roasted to perfection and tossed with fresh herbs, zesty dressing, and vibrant veggies. This easy-to-make dish not only tantalizes the taste buds but also elevates your dining experience with its colorful presentation. Whether served at picnics or barbecues, this salad guarantees smiles and requests for seconds!

---

Ingredients

Scale 1x2x3x

• 1 pound baby potatoes
• 2 tablespoons olive oil
• ¼ cup fresh parsley or dill, chopped
• ½ small red onion, diced
• ½ cup Greek yogurt
• 2 teaspoons Dijon mustard
• 1 tablespoon lemon juice
• Salt and pepper to taste

Cook Mode Prevent your screen from going dark

---

Instructions

1. Boil baby potatoes in salted water for 15-20 minutes until fork-tender.
2. Preheat oven to 450°F (232°C). Drain potatoes and let cool slightly.
3. Place potatoes on a lined baking sheet and gently smash each one.
4. Drizzle olive oil over the smashed potatoes, seasoning with salt and pepper.
5. Roast in the oven for 25-30 minutes until golden brown and crispy.
6. In a large bowl, combine fresh herbs and diced red onion.
7. In another bowl, mix Greek yogurt, Dijon mustard, lemon juice, salt, and pepper until smooth.
8. Toss roasted potatoes into the herb mixture along with the dressing; fold gently to combine.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Side Dish
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 270
• Sugar: 2g
• Sodium: 350mg
• Fat: 12g
• Saturated Fat: 2g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 36g
• Fiber: 4g
• Protein: 6g
• Cholesterol: 5mg