Introduction
Tired of the same old, mushy potato salad? It’s time to meet its cooler, crunchier cousin. This Crispy Smashed Potato Salad is a game-changer, taking the best parts of a classic potato salad and elevating them with an incredible texture. Instead of boiling the potatoes until they fall apart, you boil them until tender, smash them flat, and then roast them to golden, crispy perfection. The result is a salad with a unique contrast: a warm, fluffy interior and a satisfyingly crunchy exterior, all tossed in a creamy, tangy dressing. It’s a bold, flavorful, and unforgettable side dish that will steal the show at any barbecue, picnic, or family gathering.
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Equipment and Tools
Making this salad is a straightforward process with a few standard kitchen tools.
- Large Pot: For boiling the potatoes.
- Colander: For draining the potatoes.
- Baking Sheet: A large, sturdy baking sheet is essential for roasting the smashed potatoes.
- Large Mixing Bowl: For tossing the potatoes and mixing the dressing.
- Potato Masher or a Fork: For smashing the cooked potatoes. The bottom of a sturdy glass or a can also works well.
Serving Suggestions
This potato salad is incredibly versatile and can be served in a variety of ways.
- Plating Recommendations: Serve the salad in a large bowl, garnished with fresh herbs. The beautiful golden potatoes and vibrant dressing make for a great presentation.
- Serving Temperature: This salad is delicious served warm, right after assembling, or chilled after a few hours in the refrigerator. The contrast of the crispy potatoes and the cool dressing is a treat either way.
- Complementary Dishes: This is the perfect side for grilled meats, such as burgers, grilled chicken, steak, or barbecue ribs. It also pairs wonderfully with sandwiches and wraps.
- Garnish Ideas: A final sprinkle of chopped fresh parsley, extra chives, or even some thinly sliced pickles adds a tangy pop of flavor.
Nutritional Information
This is a rich and satisfying side dish. The potatoes provide carbohydrates for energy, while the olive oil and mayonnaise contribute healthy fats. The optional bacon and cheese add protein and a savory richness. This is a hearty side, so enjoy it as part of a balanced meal.
Storage and Reheating
While this salad is best enjoyed fresh for maximum crispiness, it can be stored.
- Refrigeration: Store any leftovers in an airtight container in the refrigerator for up to 3 days. The potatoes will lose some of their crispiness, but the flavor will still be delicious.
- Re-Crisping: To bring back some of the crunch, spread the leftover potatoes on a baking sheet and bake at 400°F (200°C) for 5-10 minutes, or until they are heated through and the edges are crisp again.
- Freezing: It is not recommended to freeze this salad, as the potatoes and dressing will not hold up well to freezing and thawing.
Expert Tips and Variations
- Professional Chef Tips:
- Smash Gently: Don’t smash the potatoes too hard. You want them to be flattened, but still hold together in one piece. A gentle press with the bottom of a glass or a fork is all it takes.
- Don’t Crowd the Pan: Ensure the smashed potatoes are in a single layer on the baking sheet. If they are too close together, they will steam instead of crisping up. Use two baking sheets if necessary.
- For the Crispiest Potatoes: For an even better crunch, preheat the baking sheet in the oven while the potatoes are boiling.
- Creative Recipe Variations:
- Herb-Infused: Add fresh rosemary or thyme to the potatoes before baking for an earthy flavor.
- Lighter Dressing: For a lighter take, you can use all Greek yogurt instead of mayonnaise and sour cream.
- Add More Veggies: As the user suggested, toss in some roasted bell peppers, broccoli, or asparagus with the potatoes before baking for an even more substantial salad.
- For another delicious potato side dish, check out our .
Ingredients
This recipe uses a simple list of ingredients for a big payoff in flavor and texture.
- 1 1/2 lbs baby potatoes: Yukon Gold or red potatoes are perfect as they hold their shape well and have thin skins.
- 2 tbsp olive oil: For roasting the potatoes to a golden crisp.
- 1/2 tsp garlic powder: Adds a savory, aromatic flavor.
- Salt & pepper, to taste: The essential seasonings.
- 1/2 cup mayonnaise: The creamy base of the dressing.
- 1/4 cup Greek yogurt or sour cream: Adds a tangy note and a lighter texture to the dressing.
- 1 tbsp Dijon mustard: Provides a sharp, tangy kick.
- 2 tbsp fresh chives, chopped: For a mild, oniony flavor.
- 1/2 cup cooked bacon, crumbled (optional): For a salty, smoky crunch.
- 1/4 cup shredded cheese (cheddar or your choice) (optional): For a savory, cheesy layer.
- Optional toppings: Fresh parsley, extra chives, or pickles for a tangy twist.
Instructions
Follow these steps for a perfectly crispy Smashed Potato Salad.
- Boil the Potatoes: Place the baby potatoes in a large pot and cover with cold, salted water. Bring to a boil and cook for 12–15 minutes, or until they are easily pierced with a fork but not falling apart. Drain and let them cool for a few minutes.
- Smash the Potatoes: Once the potatoes are cool enough to handle, place them on the prepared baking sheet. Using the back of a fork or the bottom of a glass, gently smash each potato to a thickness of about 1/2 inch. They should be flattened but still remain in one piece.
- Crisp Them Up: In a small bowl, whisk together the olive oil, garlic powder, salt, and pepper. Drizzle this mixture over the smashed potatoes and toss to coat evenly. Arrange the potatoes in a single layer on the baking sheet. Bake for 20–25 minutes, flipping them halfway through, until they are golden brown and crispy on the edges.
- Make the Dressing: While the potatoes are baking, prepare the dressing. In a medium bowl, mix the mayonnaise, Greek yogurt or sour cream, Dijon mustard, and fresh chives. Season with salt and pepper to taste.
- Assemble and Serve: Once the potatoes are done, let them cool slightly. You can either leave them whole or cut them into bite-sized pieces. In a large bowl, toss the potatoes with the creamy dressing and crumbled bacon (if using). Top with shredded cheese and more fresh chives or other optional toppings. Serve warm or cold and enjoy!
Frequently Asked Questions (FAQ)
Q: Can I use different potatoes for this recipe? A: Yes. While baby potatoes are ideal because of their size and thin skin, you can use larger potatoes. Just be sure to cut them into 1-inch pieces before boiling.
Q: Can I make this a vegan potato salad? A: Yes! Simply use a high-quality vegan mayonnaise and omit the bacon and cheese.
Q: Can I make this ahead of time? A: You can boil and smash the potatoes up to one day in advance and store them in an airtight container in the refrigerator. When you are ready to serve, simply toss them with the olive oil and seasonings and bake. You can also make the dressing ahead of time and store it in the fridge.
Q: Why do I need to let the potatoes cool before adding the dressing? A: Adding the dressing to hot potatoes can cause the mayonnaise to separate and become oily. It’s best to let them cool slightly to maintain the creamy texture of the dressing. For more information on food safety with mayonnaise, you can consult a source like the FDA. Sources
Ultimate Crispy Smashed Potato Salad Recipe
Ingredients
Equipment
Method
- Place baby potatoes in a large pot, cover with salted water, and bring to a boil. Cook 12–15 minutes until tender but not falling apart. Drain and let cool slightly.
- Arrange potatoes on a baking sheet. Using a fork or glass bottom, gently smash each to about 1/2-inch thickness, keeping them in one piece.
- Whisk olive oil, garlic powder, salt, and pepper. Drizzle over potatoes and toss gently. Roast at 400°F (200°C) for 20–25 minutes, flipping halfway, until golden and crispy.
- Mix mayonnaise, Greek yogurt or sour cream, Dijon mustard, and chives in a medium bowl. Season with salt and pepper to taste.
- Let potatoes cool slightly. Toss with dressing and crumbled bacon (if using). Top with shredded cheese and optional herbs or pickles. Serve warm or chilled.
