I was chatting with a friend the other day when she mentioned how lifeless potato salad can often be at summer gatherings. It struck me that we need a little pizzazz—something to elevate the humble dish into a showstopper. Enter the Crispy Smashed Potato Salad, a delightful twist on tradition featuring golden, crispy smashed potatoes paired with a creamy dressing that’s just begging to be mixed with crunchy pickles and fresh herbs. This recipe not only provides a satisfying crunch to its smooth counterpart but also comes together effortlessly, making it a perfect choice for potlucks and barbecues. Your friends and family will marvel at the textures and flavors, transforming a typical side into a highlight of any meal. Curious about how to make this magical salad? Let’s dive in!
Why is this potato salad so special?
Irresistible Crunch: The combination of crispy smashed potatoes and crunchy pickles takes this classic dish to a whole new level.
Effortless Preparation: Even novice cooks will find this recipe easy to follow, making home-cooked meals achievable for everyone!
Versatile Pairing: Perfect for BBQs, potlucks, or alongside a comforting meal, this salad shines as a side dish that complements almost anything.
Flavor Explosion: The creamy dressing infused with fresh herbs and tangy notes ensures that every bite is packed with flavor, making it a crowd favorite.
Make-Ahead Convenience: Prep the dressing and potatoes in advance to make hosting a breeze, allowing you to spend more time enjoying your company.
For even more delicious inspiration, check out our Cheesy Beef Potato or a refreshing Herby Barley Salad to accompany this tasty side!
Crispy Smashed Potato Salad Ingredients
• Get ready to elevate your potato salad with these delicious ingredients!
For the Potatoes
- Baby Potatoes – The star ingredient for a tender center and crispy exterior; you can also use new potatoes or Yukon Gold.
- Olive Oil – This adds richness and helps create that irresistible crisp; avocado oil works as a great alternative.
- Salt – Essential for enhancing flavors; adjust to your personal preference.
- Pepper – A pinch adds a nice kick; freshly cracked black pepper will take it to the next level!
For the Dressing
- Greek Yogurt – Provides a creamy and tangy base; perfect for replacing sour cream or use non-dairy yogurt for a vegan version.
- Kewpie Mayonnaise – Adds rich creaminess; feel free to substitute with regular or vegan mayonnaise if desired.
- Dijon Mustard – Provides a depth of flavor that complements the creaminess; yellow mustard can be used if needed.
- Lemon Juice – Brightens the entire dish; fresh juice is definitely best.
- Garlic Clove – Fresh garlic brings aromatic flavor; in a hurry? Garlic powder can work, but fresh is preferred.
- Fresh Parsley – Adds a fresh, vibrant touch; chives or green onions make excellent swaps.
For Crunch and Flavor
- Dill Pickle – Adds a tangy crunch that elevates the dish; sweet pickles can be a fun alternative.
- Shallot – Adds a mild onion flavor; red or green onions are great substitutes if you prefer.
- Scallions – A lovely garnish that adds freshness; optional but highly recommended for that perfect finish!
With this array of ingredients, your Crispy Smashed Potato Salad is destined to impress! Enjoy making your new favorite side dish!
Step‑by‑Step Instructions for Crispy Smashed Potato Salad
Step 1: Boil Potatoes
Preheat your oven to 425°F (220°C). In a large pot, bring salted water to a boil and carefully add the baby potatoes. Cook them for about 7-8 minutes, or until they are fork-tender but not falling apart. Once done, drain the potatoes and let them cool slightly, ensuring they’re ready for the next step.
Step 2: Smash Potatoes
On a baking sheet lined with parchment paper, take each potato and gently smash it using a potato masher or the bottom of a glass. Aim for a thickness of about 1/4 inch, ensuring they relax into a flat shape. This smushed preparation allows for maximum crispiness when roasted, setting the stage for your Crispy Smashed Potato Salad.
Step 3: Season & Roast
Drizzle olive oil over the smashed potatoes, making sure to coat each one evenly. Season generously with salt and freshly cracked black pepper, adding extra flavor. Place the baking sheet in the preheated oven and roast for 45-60 minutes. Flip the potatoes halfway through for an even golden-brown and crispy finish.
Step 4: Prepare Dressing
While the potatoes are roasting, it’s time to whip up the creamy dressing for your salad. In a mixing bowl, combine Greek yogurt, kewpie mayonnaise, Dijon mustard, lemon juice, and a minced garlic clove. Add chopped dill pickle and shallot, stirring until the mixture is smooth and well combined. Adjust the seasoning to taste, ensuring it’s perfectly tangy.
Step 5: Toss Potatoes
Once the smashed potatoes are beautifully crispy and slightly cooled, gently toss them in the mixing bowl with the creamy dressing. Ensure each potato receives an ample coating of the delicious mixture. Reserve a handful of smashed potatoes for toppings later, adding a delightful crunch to your finished Crispy Smashed Potato Salad.
Step 6: Garnish & Serve
To beautifully plate your Crispy Smashed Potato Salad, top it with the reserved crispy potato bits and a sprinkle of chopped scallions for vibrant color. Serve your salad warm to maintain that irresistible texture, and watch as your friends and family delight in this unique twist on a classic dish.
Crispy Smashed Potato Salad Variations
Feel free to let your creativity shine as you customize this delightful salad to suit your taste preferences!
- Bacon Boost: Add crumbled bacon for a smoky, savory crunch that elevates the dish to another level of deliciousness. Each bite brings a harmony of flavors that will make your heart sing!
- Smoked Salmon: For a touch of elegance, introduce smoked salmon into the mix. The richness of the salmon beautifully complements the creamy dressing, offering a delightful contrast.
- Vegan Twist: Swap Greek yogurt with vegan sour cream and use a plant-based mayonnaise to make a creamy dressing that everyone can enjoy. No one will miss the traditional ingredients, and it’s just as flavorful!
- Herbaceous Flair: Experiment with fresh herbs like dill or chives. Adding these not only enhances the flavor profile but also brings a bright freshness that dances on your palate.
- Spicy Kick: Amp up the heat with a pinch of red pepper flakes or a dash of hot sauce in the dressing. This will add an exciting zing that will make your taste buds tingle!
- Creamy Avocado: Incorporate diced avocado for a rich, buttery texture that pairs perfectly with the crispy smashed potatoes. It adds a new layer of creaminess that makes each bite more satisfying.
- Cheesy Goodness: Sprinkle some crumbled feta or grated Parmesan cheese on top for a burst of savory flavor. The cheese melts slightly upon serving, creating an irresistible finish.
- Sweet Pickles: For a different type of tang, consider using sweet pickles instead of dill pickles. This simple swap introduces a delightful contrast between sweet and savory elements that many find irresistible.
For even more delicious ideas, check out our refreshing Grape Salad Greek or a tasty Sweet Potato Taco to complement this crunchy masterpiece!
Tips for the Best Crispy Smashed Potato Salad
- Choose the Right Potatoes: Use baby potatoes or Yukon Gold for the best texture. Starchier potatoes can lead to mushy results.
- Achieve Maximum Crispiness: Make sure to smash the potatoes to an even thickness; this helps them crisp up perfectly during roasting.
- Toss Gently: When mixing the potatoes with the dressing, be gentle to prevent them from breaking apart; you want to keep some crispy bits intact for texture.
- Serve Fresh: For the best flavor and crunch, serve the Crispy Smashed Potato Salad within a few hours of preparation; it tastes best when made fresh!
- Experiment with Flavors: Feel free to customize the dressing with additional herbs or spice blends to create your unique version of this dish.
- Storage Tips: If you’re saving leftovers, store the dressing and potatoes separately to maintain crispiness; combine just before serving.
How to Store and Freeze Crispy Smashed Potato Salad
Fridge: Store leftovers in an airtight container for up to 3-4 days. Be aware that the potatoes may lose their crispness over time, but the flavors will remain delightful.
Freezer: While it’s best enjoyed fresh, if you need to freeze, separate the dressing and the roasted potatoes in airtight containers. They can be frozen for up to 2 months. Reheat potatoes in the oven for a crisp texture.
Reheating: To revive that irresistible crunch, reheat the smashed potatoes in a skillet over medium heat or bake at 375°F until warmed through, around 10-15 minutes. Avoid microwaving for best results.
Make-Ahead: Prepare the dressing and roasted potatoes a day in advance and store them separately. Combine just before serving for the freshest taste and texture in your Crispy Smashed Potato Salad!
Make Ahead Options
These Crispy Smashed Potato Salad preparations are perfect for busy home cooks looking to save time! You can roast the potatoes up to 24 hours in advance and store them in an airtight container. For the dressing, prepare it ahead of time and refrigerate it for up to 3 days. Simply keep these two components separate to maintain the potatoes’ crispiness. When you’re ready to serve, reheat the potatoes in a skillet until they’re warm and crispy again, then toss them with the dressing. This way, you’ll get to enjoy that satisfying crunch just before serving, making your gathering effortless and delicious!
What to Serve with Crispy Smashed Potato Salad
The perfect meal starts to take shape as you gather delicious accompaniments to enhance your delightful potato salad.
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Grilled Chicken: Juicy grilled chicken adds a smoky flavor that beautifully contrasts the creamy salad, making every bite a celebration. This pairing brings a heartiness to your meal, perfect for summer cookouts.
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BBQ Ribs: Rich and smoky BBQ ribs balance the lightness of the salad, creating a satisfying experience. The sweetness of the barbecue sauce will complement the tangy notes in the dressing, enhancing both dishes.
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Steamed Asparagus: Crisp-tender asparagus adds a fresh, vibrant crunch that pairs wonderfully with the creamy potatoes. It’s a quick and healthy side that enriches your plate with color and flavor.
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Corn on the Cob: Sweet, buttery corn on the cob brings a nostalgic feel to your meal, celebrating summertime flavors. The juicy kernels contrast nicely with the crispy smashed potatoes, creating a delightful harmony.
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Balsamic Glazed Brussels Sprouts: These roasted sprouts, with their caramelized edges and tangy glaze, add a sophisticated touch. Their earthiness complements the salad’s richness while providing a lovely textural contrast.
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Lemonade or Iced Tea: A refreshing glass of homemade lemonade or iced tea is the perfect beverage to cleanse the palate between bites. Their bright flavors will elevate your meal, making it even more enjoyable.
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Chocolate Chip Cookies: For a sweet ending, serve warm chocolate chip cookies. The gooey chocolate adds a comforting touch, rounding off your meal with a delightful dessert that everyone loves!
Crispy Smashed Potato Salad Recipe FAQs
How do I select the best baby potatoes for my salad?
Absolutely! Look for baby potatoes that are firm to the touch and free from dark spots or blemishes. Smaller potatoes generally have a sweeter taste and creamier texture, which works beautifully for this salad. If you’re in a pinch, new potatoes or Yukon Gold are excellent substitutes.
How should I store leftovers of my Crispy Smashed Potato Salad?
You can store leftovers in an airtight container in the refrigerator for up to 3-4 days. Just keep in mind that the potatoes may lose their crispy texture, but they will still retain their flavorful essence. If you want to maintain the crunch, I recommend storing the dressing separately until you’re ready to enjoy the salad!
Can I freeze the Crispy Smashed Potato Salad?
Very! To freeze, separate the roasted smashed potatoes and the dressing into airtight containers. The potatoes can be frozen for up to 2 months. To reheat, place the potatoes in the oven at 375°F for about 10-15 minutes, keeping an eye on them to ensure they regain their crispy texture. Just avoid microwaving, as it can lead to a soggy result.
What should I do if my potatoes become too soft while boiling?
If your potatoes seem to be getting too soft, there’s no need to panic! The key is to watch the boiling time closely—7-8 minutes is generally perfect. If they are already soft, you can still use them, but be sure to handle them gently when smashing to avoid turning them into mashed potato consistency. They may not be as crispy, but the flavor will still shine through in your salad.
Are there dietary considerations when making this potato salad for a gathering?
Absolutely! This Crispy Smashed Potato Salad can easily adapt to various dietary needs. If you’re catering to vegan friends, simply substitute Greek yogurt and Kewpie mayonnaise with non-dairy alternatives. Additionally, always check for pickle or mustard allergies as they can be common. It’s thoughtful to label your dish, especially for guests with known food sensitivities!
Ultimate Crispy Smashed Potato Salad with a Crunchy Twist
Ingredients
Equipment
Method
- Preheat your oven to 425°F (220°C). In a large pot, bring salted water to a boil and carefully add the baby potatoes. Cook them for about 7-8 minutes, or until they are fork-tender but not falling apart. Once done, drain the potatoes and let them cool slightly.
- On a baking sheet lined with parchment paper, take each potato and gently smash it using a potato masher or the bottom of a glass. Aim for a thickness of about 1/4 inch.
- Drizzle olive oil over the smashed potatoes, seasoning generously with salt and freshly cracked black pepper. Place the baking sheet in the preheated oven and roast for 45-60 minutes, flipping halfway through.
- While the potatoes are roasting, combine Greek yogurt, kewpie mayonnaise, Dijon mustard, lemon juice, and minced garlic in a mixing bowl. Stir in chopped dill pickle and shallot until smooth.
- Once the smashed potatoes are crispy and slightly cooled, gently toss them with the creamy dressing, reserving some for garnish.
- To serve, top the salad with reserved crispy potato bits and a sprinkle of chopped scallions. Serve warm.
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