This Crispy Smashed Potato Salad is a delightful twist on the beloved classic! Perfect for picnics, barbecues, or family gatherings, this dish combines roasted golden potatoes with a creamy, tangy dressing and crunchy pickles. Its unique flavors and textures make it an irresistible side that will have everyone asking for seconds.
Why You’ll Love This Recipe
- Easy to Make: With straightforward steps, this recipe allows even novice cooks to impress their guests.
- Flavor Packed: The combination of roasted potatoes and zesty dressing creates a flavor explosion in every bite.
- Versatile Side Dish: Pair it with grilled meats, sandwiches, or serve it at potlucks—this salad fits any occasion!
- Texture Contrast: Enjoy the crispy exterior of the smashed potatoes alongside the creamy dressing and crunchy pickles.
- Healthier Twist: Greek yogurt adds protein and creaminess without all the calories of traditional dressings.
Tools and Preparation
Before you start making your Crispy Smashed Potato Salad, gather your tools. Having the right equipment makes preparation easier and more efficient.
Essential Tools and Equipment
- Baking sheet
- Parchment paper
- Large pot
- Potato masher or bottom of a glass
- Mixing bowl
- Whisk
Importance of Each Tool
- Baking sheet: Provides an even surface for roasting potatoes, ensuring they cook uniformly.
- Parchment paper: Prevents sticking and makes cleanup a breeze.
- Potato masher: Perfectly smashes the potatoes to create a crispy texture while maintaining their fluffy interior.
Ingredients
This Crispy Smashed Potato Salad is a tasty twist on a classic! Roasted golden potatoes, tangy dressing, and crunchy pickles deliver a crave-worthy side dish.
For the Potatoes
- 2 pounds baby potatoes (mini yellow potatoes)
- 3 tablespoons olive oil, divided
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
For the Dressing
- 3/4 cup Greek yogurt
- 1/2 cup kewpie mayonnaise (or regular mayo)
- 2 teaspoons Dijon mustard
- 1/2 lemon, juiced
- 1 garlic clove, minced
- 1/4 cup fresh parsley, chopped
- salt and pepper, to taste
For Additional Flavor
- 1 dill pickle, finely chopped
- 1 shallot, finely chopped
For Garnish
- 1-2 scallions for garnish, optional
How to Make Crispy Smashed Potato Salad
Step 1: Preheat the Oven
Preheat the oven to 425°F and line a baking sheet with parchment paper. If your baking sheets are small, you may need two sheets.
Step 2: Boil the Potatoes
Place the baby potatoes in a large pot filled with well-salted cold water. Bring it to a boil over medium heat. Cook for about 7-8 minutes until just fork tender. Drain them and let cool slightly.
Step 3: Smash the Potatoes
Pat the cooled potatoes dry using a paper towel. Transfer them to your prepared baking sheet. Gently smash each potato to about 1/4 inch thick using a potato masher or the bottom of a glass.
Step 4: Roast for Crispiness
Brush the smashed potatoes with 2 tablespoons of olive oil. Season generously with salt and pepper. Roast in your preheated oven for 45-60 minutes. Flip them halfway through until they are golden brown and crispy.
Step 5: Prepare the Dressing
While your potatoes roast, whisk together the remaining 1 tablespoon of olive oil with Greek yogurt, mayo, Dijon mustard, lemon juice, minced garlic, and chopped parsley until smooth. Stir in chopped dill pickle and shallot. Taste and adjust seasoning with salt and pepper as needed. Cover this mixture and refrigerate until ready to use.
Step 6: Combine Potatoes with Dressing
Once your potatoes are done roasting, remove them from the oven. Let them cool for about 10 minutes. Save some crispy brown potato bits for garnish later! Transfer all other smashed potatoes to a large bowl. Gently toss them with herbed yogurt dressing until evenly coated.
Step 7: Serve and Garnish
Garnish your Crispy Smashed Potato Salad with chopped scallions and reserved crispy potato bits on top. Serve warm or at room temperature—enjoy every bite!
How to Serve Crispy Smashed Potato Salad
Crispy Smashed Potato Salad is a versatile dish that can elevate any meal. Whether you’re hosting a barbecue or enjoying a weeknight dinner, this salad fits perfectly on your table.
As a Standalone Dish
- Serve it warm for a comforting side that shines on its own.
- Pair it with grilled chicken or fish for a balanced meal.
With Fresh Greens
- Toss in some arugula or spinach to add freshness and color.
- Drizzle with extra dressing for a zesty kick.
Garnished with Extra Toppings
- Top with crispy bacon bits for added crunch and flavor.
- Sprinkle crumbled feta cheese for a creamy, tangy finish.
At Picnics and Potlucks
- Pack it in individual containers for easy serving.
- Allow it to chill slightly before serving; it tastes great cold!
How to Perfect Crispy Smashed Potato Salad
To make your Crispy Smashed Potato Salad truly outstanding, consider these helpful tips.
- Choose the right potatoes: Baby potatoes are ideal due to their creaminess and ability to hold shape when smashed.
- Don’t skip the cooling step: Letting the potatoes cool slightly before smashing helps them crisp up better in the oven.
- Use plenty of seasoning: Generous salt and pepper will enhance the flavor of both the potatoes and the dressing.
- Experiment with herbs: Fresh dill or chives can elevate the flavor profile of your salad.
- Adjust the dressing: Feel free to tweak the yogurt and mayo ratios based on your preference for creaminess.
- Serve immediately: For maximum crispiness, serve the salad right after tossing it with the dressing.
Best Side Dishes for Crispy Smashed Potato Salad
Crispy Smashed Potato Salad pairs wonderfully with many side dishes. Here are some delightful options to complement your meal.
- Grilled Corn on the Cob: Sweet corn adds a nice crunch and sweetness that balances well with the tangy salad.
- Coleslaw: A crunchy slaw provides a refreshing contrast to the creamy potato salad.
- Roasted Vegetables: Seasonal roasted veggies offer vibrant colors and healthy choices alongside your crispy salad.
- BBQ Chicken Wings: The smokiness of wings pairs excellently with the flavors in the potato salad.
- Caprese Skewers: These fresh mozzarella, tomato, and basil bites provide a light, flavorful side that enhances any gathering.
- Garlic Bread: Crunchy garlic bread is perfect for mopping up any leftover dressing from your plate.
Common Mistakes to Avoid
It’s easy to make mistakes when preparing Crispy Smashed Potato Salad. Here are some common pitfalls and how to steer clear of them.
- Overcooking the Potatoes: Boiling the potatoes for too long can lead to mushiness. Cook them just until fork-tender for the best texture.
- Skipping the Drying Step: Not drying the potatoes before smashing can result in soggy smashed potatoes. Use a paper towel to remove excess moisture.
- Inconsistent Smashed Thickness: If the potatoes aren’t smashed evenly, some will cook faster than others. Aim for a uniform thickness of about 1/4 inch.
- Using Low-Quality Oil: Cheap olive oil can affect flavor. Opt for high-quality olive oil for roasting your potatoes to enhance their taste.
- Neglecting Seasoning: Under-seasoned potatoes can taste bland. Don’t forget to generously season with salt and pepper before roasting.
- Not Letting Cool Before Dressing: Adding dressing while the potatoes are hot can make it runny. Allow them to cool slightly before tossing with the dressing.
Refrigerator Storage
- Duration: Store in the refrigerator for up to 3 days.
- Containers: Use an airtight container to keep it fresh.
Freezing Crispy Smashed Potato Salad
- Duration: Best consumed fresh; freezing is not recommended as it may alter texture.
- Containers: If necessary, use freezer-safe containers, but expect changes in quality upon thawing.
Reheating Crispy Smashed Potato Salad
- Oven: Preheat oven to 400°F and reheat on a baking sheet for about 10-15 minutes until crispy again.
- Microwave: Heat on medium power in short bursts (30 seconds), stirring in between, but this may make them less crispy.
- Stovetop: Warm in a skillet over medium heat, adding a little oil if necessary to regain crispiness.
Frequently Asked Questions
Can I customize my Crispy Smashed Potato Salad?
Yes! You can add ingredients like bacon bits or different herbs to fit your taste preferences.
What type of potatoes work best?
Baby yellow potatoes are ideal due to their creamy texture and ability to crisp up nicely when smashed.
How do I ensure my potato salad stays crispy?
Make sure you roast the smashed potatoes until golden brown and allow them to cool before mixing with dressing.
Is this recipe suitable for meal prep?
Absolutely! Just store it in an airtight container in the refrigerator and enjoy it within a few days.
Final Thoughts
This Crispy Smashed Potato Salad is not only delicious but also incredibly versatile. You can customize it with various toppings or dressings based on your preferences. Try out this recipe for your next gathering or meal prep, and enjoy its delightful crunch and flavor!
Crispy Smashed Potato Salad
Crispy Smashed Potato Salad is a deliciously unique take on the classic potato salad, perfect for any occasion from summer barbecues to cozy family dinners. This dish features golden, roasted baby potatoes that are smashed for extra texture and tossed in a creamy, tangy dressing made with Greek yogurt and mayonnaise. The addition of crunchy pickles and fresh herbs elevates its flavor profile, making it an irresistible side dish. Easy to prepare and packed with flavor, this salad will become a staple at your gatherings, leaving everyone asking for the recipe.
- Total Time: 1 hour 20 minutes
- Yield: Serves approximately 6 people 1x
Ingredients
- 2 pounds baby yellow potatoes
- 3 tablespoons olive oil
- 3/4 cup Greek yogurt
- 1/2 cup mayonnaise
- 2 teaspoons Dijon mustard
- 1/2 lemon, juiced
- 1 garlic clove, minced
- 1/4 cup fresh parsley, chopped
- 1 dill pickle, finely chopped
- 1 shallot, finely chopped
- salt and pepper, to taste
- 1–2 scallions for garnish, optional
Instructions
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- Boil baby potatoes in salted water for about 7-8 minutes until fork-tender. Drain and cool slightly.
- Smash each potato to about 1/4 inch thick on the baking sheet.
- Brush with olive oil, season with salt and pepper, and roast for 45-60 minutes until golden brown and crispy.
- In a bowl, whisk together Greek yogurt, mayonnaise, Dijon mustard, lemon juice, minced garlic, chopped parsley, dill pickle, and shallot. Season to taste.
- Toss cooled smashed potatoes with the dressing until evenly coated.
- Garnish with scallions or crispy potato bits and serve warm or at room temperature.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 320
- Sugar: 3g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 10mg
Keywords: Customize your salad by adding bacon bits or different herbs to enhance flavor. Allow potatoes to cool slightly before mixing with dressing for optimal texture.
