Name: Crispy Smashed Potato Salad
Prep time: 10 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: 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; 2 tbsp chopped parsley, dill, or chives; ½ cup mayonnaise (or Greek yogurt for a lighter option); 1 tbsp Dijon mustard; 2 green onions, chopped; Optional: diced pickles, relish

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Why You’ll Love This Recipe

This Crispy Smashed Potato Salad brings together the rich, comforting taste of potatoes with a crunchy, golden exterior and a creamy, flavorful dressing. The combination of crispy edges and tender interiors makes each bite a delightful experience. The optional toppings like crispy bacon and pickles add extra layers of flavor, making this salad a versatile dish that pairs perfectly with grilled meats and other favorites. It’s a fresh take on a classic, sure to impress guests at any gathering.

Ingredients

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
2 tbsp chopped parsley, dill, or chives
1/2 cup mayonnaise (or Greek yogurt for a lighter option)
1 tbsp Dijon mustard
2 green onions, chopped
Optional: diced pickles, relish, or crispy bacon bits

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

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 to a simmer and cook for 15-20 minutes, or until tender. Drain and let cool slightly.
Smash the Potatoes: Preheat your oven to 425°F (220°C). On a parchment-lined baking sheet, arrange the potatoes in a single layer. Use a potato masher or the bottom of a glass to gently smash the potatoes to about half an inch thick.
Season and Roast: Drizzle the smashed potatoes with olive oil and season with garlic powder, salt, and pepper. Roast for 25-30 minutes, flipping halfway through, until golden brown and crispy.
Make the Dressing: In a bowl, combine the mayonnaise, Dijon mustard, chopped herbs, and green onions. Mix well, adjusting the seasoning to taste.
Combine and Serve: Once the potatoes are crispy, toss them gently with the dressing while they are still warm. Serve immediately or chill for at least 30 minutes before serving for enhanced flavor.

Servings and Timing

Servings: 4-6
Prep time: 10 minutes
Cook time: 40 minutes
Total time: 50 minutes

Variations

Healthier Option: Swap mayonnaise for Greek yogurt for a lighter and protein-packed dressing.
Flavor Boost: Add crispy bacon bits or diced pickles to enhance the flavor profile.
Herb Swap: Experiment with different herbs like basil, tarragon, or thyme for a unique twist.

Storage/Reheating

Store leftover potato salad in an airtight container in the refrigerator for up to 3 days. The potatoes will lose some crispness over time. To reheat, place the salad in the oven at 350°F (175°C) for about 10 minutes to revive the crispy texture. For serving cold, simply add extra dressing to refresh the salad.

FAQs

1. Can I make the potatoes ahead of time?

Yes, you can boil and smash the potatoes in advance, then refrigerate them. Just roast them fresh before serving to achieve that crispy texture.

2. Can I use other types of potatoes?

Yes, other types of potatoes like Yukon Gold or red potatoes work well, though baby potatoes are preferred for their texture and size.

3. How do I make the salad vegan?

To make the salad vegan, swap the mayonnaise for vegan mayonnaise or avocado for a creamy dressing.

4. Can I skip the roasting step?

Roasting gives the potatoes their signature crispy texture, but you can also pan-fry them for a quicker alternative.

5. Can I add cheese to this salad?

Yes, shredded cheese like cheddar or Parmesan can be sprinkled on top for an extra layer of flavor.

6. Can this salad be served warm?

Yes, this potato salad is delicious served warm, though it can also be enjoyed cold.

7. How do I keep the potatoes from becoming mushy?

Be sure to cook the potatoes just until fork-tender. Overcooking can make them too soft to smash properly.

8. What can I pair this salad with?

This salad pairs wonderfully with grilled meats, BBQ, or even sandwiches for a complete meal.

9. Can I use store-bought dressing?

While homemade dressing enhances the flavor, store-bought versions can be used in a pinch.

10. How long can I store leftovers?

Leftovers can be stored in the fridge for up to 3 days. The potatoes may lose some crispness but will still taste delicious.

Conclusion

Crispy Smashed Potato Salad is a fresh, exciting twist on a classic side dish. With its crispy potatoes, creamy dressing, and versatile flavor options, it’s perfect for any occasion. Whether you’re serving it warm or chilled, this dish is sure to become a favorite at your next meal or gathering.

Crispy Smashed Potato Salad

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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 , pickles, and fresh herbs, this potato salad is sure to impress at your next gathering.

Author: Laura
Prep Time: 10min
Cook Time: 30min
Total Time: 50 minutes
Yield: 4-6servings
Category: Salad
Method: Roasted
Cuisine: American
Diet: Vegetarian

Instructions

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.
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.
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.
Make the Dressing: In a bowl, combine the mayonnaise, Dijon mustard, chopped herbs, and green onions. Stir well and season to taste.
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.

Notes

Healthier Option: Swap mayonnaise for Greek yogurt to lighten the dressing while adding protein.
Flavor Boost: Add crispy bacon bits or diced pickles for extra flavor depth.
Herb Swap: Experiment with basil, tarragon, or thyme for a unique twist.