There’s a comforting nostalgia wrapped up in the familiar taste of potato salad, but what if I told you we could jazz it up? The moment I took a bite of this Crispy Smashed Potato Salad, it transported me to sun-soaked barbecues and lively summer picnics. Imagine baby potatoes transformed into golden, crispy bites on the outside, while maintaining their tender heart, all coated in a luscious, creamy dressing bursting with tangy flavors.
This isn’t your average side dish; it’s a celebration of crunchy and creamy working in perfect harmony. Perfect for gatherings or cozy family dinners, this salad puts a delightful twist on a classic, ensuring that it steals the spotlight on your table. Whether eaten as a flavorful side or a light meal on its own, you’ll find yourself returning to this gem time and time again. Ready to whip up some culinary magic in your kitchen? Let’s dive into the recipe!
Why is Crispy Smashed Potato Salad a Must-Try?
Irresistibly Crunchy: The combination of crispy edges and tender interiors delivers a satisfying bite that’s simply addictive.
Creamy Perfection: With a luscious dressing made from Greek yogurt and Kewpie mayonnaise, this salad offers a creamy finish that elevates its flavor.
Flavorful Twist: By adding tangy dill pickles and fresh herbs, each bite bursts with bright, savory notes that make traditional potato salad feel new again.
Versatile Delight: Ideal for barbecues, potlucks, or even family dinners, this dish shines in any setting, appealing to both kids and adults alike.
Quick & Easy: With minimal prep and roasting time, you can whip up this dish effortlessly, making it perfect for bustling weeknights or last-minute gatherings.
Crispy Smashed Potato Salad Ingredients
For the Potatoes
• Baby Potatoes (2 pounds) – The foundation of the dish; holds shape well, providing a creamy texture. Substitute with red or purple potatoes for variety.
• Olive Oil (3 tablespoons) – Coats potatoes for roasting, helping achieve that delightful crispiness. No substitutions needed.
• Salt (1/2 teaspoon) – Essential for enhancing natural flavors at multiple stages of cooking.
• Pepper (1/4 teaspoon) – Complements the seasoning and elevates the overall taste.
For the Dressing
• Greek Yogurt (3/4 cup) – Provides thickness and tanginess to the creamy dressing. Substitute with regular yogurt or sour cream for a similar texture.
• Kewpie Mayonnaise (1/2 cup) – Adds sweetness and richness; feel free to use regular mayonnaise, but the flavor may differ.
• Dijon Mustard (2 teaspoons) – Imparts a tangy kick and helps emulsify the dressing; no substitutions recommended.
• Lemon Juice (1/2 lemon, juiced) – Brightens the flavors with acidity; fresh juice is best, but bottled can work in a pinch.
• Garlic Clove (1, minced) – Adds a savory depth to the dressing; garlic powder can be used for a milder flavor.
• Fresh Parsley (1/4 cup, chopped) – Brings color and freshness to the dressing; consider using chives or cilantro for a different flavor.
• Dill Pickle (1, finely chopped) – Introduces a tangy crunch; swap for sweet pickle if preferred.
• Shallot (1, finely chopped) – Adds a hint of sweetness; may substitute with a small amount of onion if unavailable.
Optional Garnish
• Scallions (1-2 for garnish) – Provides a mild onion flavor; can be omitted if desired.
This Crispy Smashed Potato Salad truly captures the essence of comfort food with a delightful twist!
How to Make Crispy Smashed Potato Salad
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Preheat & Boil: Set your oven to 425°F (220°C). While it’s warming up, boil the baby potatoes in salted water for about 7-8 minutes until fork-tender, ensuring they’re cooked through but not mushy. Drain and let cool for a few minutes.
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Smash & Roast: Carefully pat the cooled potatoes dry with a paper towel. Using the bottom of a flat surface, smash each potato gently. Drizzle with olive oil, and sprinkle generously with salt and pepper. Roast in the oven for 45-60 minutes, flipping halfway through, until they are wonderfully golden brown and crispy.
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Prepare the Dressing: While the potatoes are roasting, whisk together the remaining olive oil, Greek yogurt, Kewpie mayonnaise, Dijon mustard, lemon juice, minced garlic, and fresh parsley in a bowl. Stir in the chopped pickle and shallots, adjusting the seasoning based on your taste. Chill the dressing in the fridge until you’re ready to assemble.
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Toss & Serve: Once the roasted potatoes have cooled slightly, toss them in the creamy dressing to coat evenly. For a lovely finishing touch, add the crispy bits from the baking sheet and sprinkle with chopped scallions before serving immediately.
Optional: Top with extra fresh herbs for an added burst of flavor!
Exact quantities are listed in the recipe card below.
Expert Tips for Crispy Smashed Potato Salad
- Perfect Potato Prep: Ensure you boil the baby potatoes just until fork-tender, avoiding overcooking that can lead to mush.
- Dry for Crispiness: Thoroughly pat the boiled potatoes dry before smashing; excess moisture can prevent them from getting that desirable crispy texture.
- Parchment Paper Magic: Lining your baking sheet with parchment paper not only prevents sticking but makes cleanup a breeze after roasting.
- Flavor Flexibility: Feel free to customize the dressing by adding your favorite herbs and spices, enhancing the overall flavor of the Crispy Smashed Potato Salad.
- Resting Period: Let your roasted potatoes cool slightly before tossing them with the dressing; this helps maintain their crispiness.
Storage Tips for Crispy Smashed Potato Salad
Fridge: Store the assembled salad in an airtight container in the fridge for up to 3 days. Keep the potatoes and dressing separate if possible to maintain texture.
Freezer: It’s best not to freeze this Salad as the creamy dressing can change texture, but the roasted potatoes can be frozen for up to 2 months.
Reheating: If reheating the potatoes, do so in the oven at 375°F (190°C) until warmed through, around 10-15 minutes, for that crispy goodness.
Make-Ahead: Prepare the dressing ahead of time and store it in the fridge for up to 2 days. Toss with the potatoes just before serving for the best flavor and texture in your Crispy Smashed Potato Salad.
Make Ahead Options
These Crispy Smashed Potato Salad preparations are perfect for meal prep enthusiasts! You can boil the baby potatoes and store them in the refrigerator for up to 3 days. This way, you save time on busy weeknights. Simply boil until fork-tender, cool them down, and refrigerate (to maintain their freshness and prevent browning). When ready to serve, take the chilled potatoes, smash them, and roast with olive oil, salt, and pepper for that delicious crispiness. The creamy dressing can be made in advance and stored in the fridge for up to 2 days; just whisk it together and keep it separate until serving to ensure the salad stays perfectly creamy!
Crispy Smashed Potato Salad Variations
Feel free to make this delightful dish your own with a variety of heartwarming twists!
- Sweet Pickles: Swap out dill pickles for sweet pickles to introduce a touch of sweetness and balance the tangy dressing.
- Smoked Paprika: Incorporate a sprinkle of smoked paprika for a smoky depth that enhances the crispy potatoes while adding an elegant flair.
- Herb Medley: Try adding fresh thyme or basil for a fragrant twist that will elevate the flavors and bring a garden-fresh taste to every bite.
- Cheesy Delight: Mix in some crumbled feta or shredded cheddar for a creamy texture and a savory punch that will delight cheese lovers.
- Spicy Kick: Add a dash of red pepper flakes or a few diced jalapeños for a zesty spice that ignites your taste buds with each forkful.
- Creamy Avocado: Fold in some diced avocado right before serving for a rich and creamy texture that beautifully complements the potatoes.
- Lemon Zest: Brighten things up with a sprinkle of fresh lemon zest over the salad to enhance the citrusy notes and add an aromatic flourish.
- Nutty Crunch: Top with toasted pine nuts or chopped walnuts for an extra layer of crunch and nutty flavor that adds depth to your salad.
What to Serve with Crispy Smashed Potato Salad?
Create an unforgettable meal by pairing it with complementary flavors and textures that will elevate your dining experience.
- Grilled Lemon Herb Chicken: Juicy grilled chicken infused with lemon and herbs provides a bright contrast that enhances the creamy potato salad.
- Roasted Asparagus: Tender asparagus with a hint of char delivers a fresh, green element, balancing the richness of the salad.
- BBQ Ribs: The smokiness and tenderness of BBQ ribs create a delightful interplay with the crunchy bits of the smashed potatoes.
- Savory Cornbread: Soft, slightly sweet cornbread warms any meal and adds a comforting texture, pairing beautifully with our salad.
- Fresh Arugula Salad: The peppery bite from fresh arugula topped with a light vinaigrette cleanses the palate, making every bite of potato salad shine.
- Chilled Sparkling Rosé: A glass of chilled sparkling rosé brings refreshing crispness, setting off the savory flavors without overwhelming your taste buds.
- Creamy Coleslaw: The crunchy, tangy coleslaw presents a delightful contrast to the creamy potato salad, enhancing the summer vibe.
- Classic Deviled Eggs: These rich bites provide a creamy texture that echoes the luscious dressing of the crispy smashed potato salad, making for a perfect pairing.
- Peach Cobbler: End your meal on a sweet note with a warm peach cobbler, as the fruitiness provides a refreshing balance to savory dishes.
Crispy Smashed Potato Salad Recipe FAQs
How do I select the best baby potatoes for my salad?
Absolutely! When choosing baby potatoes, look for those that feel firm and have a smooth skin without dark spots or blemishes. They should be uniform in size for even cooking. If you can, go for organic options; they tend to taste better!
What’s the best way to store leftover Crispy Smashed Potato Salad?
To keep your salad fresh, store it in an airtight container in the refrigerator for up to 3 days. If you have mixed the dressing with the potatoes, it’s best to consume it within that timeframe. For the best texture, I often recommend keeping the potatoes and dressing separate when possible, and then combining them just before serving.
Can I freeze the Crispy Smashed Potato Salad?
While it’s not ideal to freeze the salad due to the creamy dressing, you can freeze the roasted potatoes separately. Place them in a freezer-safe bag or container, removing as much air as possible to prevent freezer burn. They can be frozen for up to 2 months. When you’re ready to enjoy, simply reheat in the oven at 375°F (190°C) until warmed through, about 10-15 minutes.
What should I do if my potatoes aren’t getting crispy enough?
Very! If your potatoes aren’t achieving that desired crispiness, make sure to pat them dry thoroughly after boiling, as excess moisture can cause steaming instead of roasting. Also, ensure they’re not overcrowding the baking sheet—more space means better airflow for crisping! Flip them halfway through to help achieve an even golden brown.
Is this recipe suitable for people with dietary restrictions?
Certainly! The Crispy Smashed Potato Salad can be easily customized for various dietary needs. If you’re concerned about dairy, substituting the Greek yogurt with a dairy-free alternative will still give you a creamy texture. Always double-check ingredient labels for potential allergens like mustard or pickles if you’re cooking for someone with allergies.
Crispy Smashed Potato Salad: The Ultimate Creamy Bliss
Ingredients
Equipment
Method
- Preheat your oven to 425°F (220°C). Boil baby potatoes in salted water for about 7-8 minutes until fork-tender. Drain and let cool.
- Pat dry the cooled potatoes. Smash each potato gently. Drizzle with olive oil, and sprinkle with salt and pepper. Roast for 45-60 minutes until golden brown and crispy, flipping halfway through.
- Whisk together the remaining olive oil, Greek yogurt, Kewpie mayonnaise, Dijon mustard, lemon juice, minced garlic, and fresh parsley. Stir in the chopped pickle and shallots. Chill in the fridge.
- Toss the roasted potatoes in the creamy dressing to coat. Add crispy bits from the baking sheet and sprinkle with chopped scallions before serving.