If you’re looking for a fun twist on classic potato salad, this Perfect Crispy Smashed Potato Salad is the recipe for you! The crispy smashed potatoes give this dish a crunchy texture, while the creamy dressing adds a rich, tangy flavor. It’s the ideal side dish for barbecues, picnics, or any casual get-together.
Why You’ll Love This Recipe?
This potato salad stands out with its combination of crispy edges and tender potato centers. The savory dressing, packed with flavor, coats each potato perfectly. It’s a crowd-pleaser that’s not your typical potato salad—plus, it’s easy to make and guaranteed to be a hit!
Ingredients
Here’s what you’ll need to create this crispy, creamy potato salad:
- Small baby potatoes (or any waxy potato)
- Olive oil and butter
- Fresh herbs like parsley or chives
- Sour cream and mayonnaise for the dressing
- Dijon mustard, lemon juice, and garlic powder
- Salt and pepper
Find the full list of ingredients and measurements below in the recipe card.
Directions
- Bring a large pot of salted water to a boil. Add the potatoes and cook for 15-20 minutes, or until fork-tender. Drain and set aside.
- Preheat your oven to 400°F (200°C). Place the cooked potatoes on a baking sheet lined with parchment paper. Gently smash each potato with a fork or potato masher until they’re about ½ inch thick.
- Drizzle olive oil and melted butter over the smashed potatoes, then season with salt and pepper. Roast in the oven for 20-25 minutes, flipping halfway, until golden and crispy.
- While the potatoes bake, prepare the dressing by mixing sour cream, mayonnaise, Dijon mustard, lemon juice, garlic powder, and a pinch of salt and pepper in a bowl.
- Once the potatoes are crispy, remove them from the oven and let them cool slightly. Chop the potatoes into bite-sized pieces and place them in a large bowl.
- Toss the warm potatoes with the creamy dressing, fresh herbs, and any additional seasonings you desire. Serve immediately or refrigerate for later.
Expert Tips and Tricks
- Don’t skip the smash: Gently smashing the potatoes before baking creates more surface area for that crispy texture.
- Use waxy potatoes: They hold their shape better and are perfect for smashing.
- Herb options: Experiment with dill, green onions, or even bacon bits for added flavor.
Recipe Variations and Possible Substitutions
- Add bacon: Crumbled bacon adds a smoky flavor and extra crunch.
- Spicy twist: Add a dash of hot sauce or chopped jalapeños for some heat.
- Vegan version: Use vegan mayo and sour cream for a dairy-free alternative.
Serving and Pairing Suggestions
This crispy smashed potato salad is a great side dish for grilled meats, burgers, or even a veggie platter. Pair it with a cold drink like lemonade or iced tea for the perfect summer meal.
Storage and Reheating Tips
Store leftovers in an airtight container in the fridge for up to 3 days. If the salad gets too thick after chilling, you can add a little more mayo or sour cream to loosen it up before serving. Reheat the potatoes in the oven to bring back their crispiness.
FAQs
1. Can I make this potato salad ahead of time?
Yes! You can make the dressing and cook the potatoes in advance. Just combine them when you’re ready to serve.
2. Can I use russet potatoes instead of baby potatoes?
Russets can work, but they’re more starchy and might not hold up as well when smashed. Baby potatoes or fingerling potatoes are ideal for this recipe.
3. How do I get the potatoes extra crispy?
Make sure the potatoes are well-coated with oil and butter, and don’t overcrowd them on the baking sheet. Space them out so they can crisp evenly.
4. Can I make this salad without baking?
While baking gives the potatoes a wonderful crispy texture, you could skip this step and boil the potatoes instead. You’ll lose the crunch but still have a delicious salad!
Conclusion
This Perfect Crispy Smashed Potato Salad is the ultimate twist on a classic side dish. With its golden, crispy potatoes and creamy, tangy dressing, it’s sure to be a hit at your next meal. Whether you’re hosting a gathering or just looking to elevate your dinner, this recipe will not disappoint!
Print
Perfect Crispy Smashed Potato Salad
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Boiling, Baking
- Cuisine: American
- Diet: Gluten Free
Description
This crispy smashed potato salad combines tender, perfectly cooked potatoes with a crispy exterior for an extra crunchy bite. Tossed in a creamy dressing with crispy bacon and fresh herbs, it’s a delicious twist on classic potato salad, perfect for picnics, BBQs, and family gatherings
Ingredients
For the Crispy Smashed Potatoes:
- 1.5 lbs baby potatoes (or small Yukon Gold potatoes)
- 2 tbsp olive oil
- Salt and pepper, to taste
- 1 tsp garlic powder
- 1 tsp paprika
For the Salad Dressing:
- 1/2 cup mayonnaise
- 2 tbsp Dijon mustard
- 2 tbsp sour cream
- 1 tbsp apple cider vinegar
- 1/2 tsp garlic powder
- Salt and pepper, to taste
Additional Ingredients:
- 4 slices cooked bacon, crumbled
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup chives, chopped
Instructions
- Cook the Potatoes:
- Place the potatoes in a large pot and cover with water. Bring to a boil and cook for 15-20 minutes, or until the potatoes are fork-tender.
- Drain the potatoes and let them cool for a few minutes.
- Smash the Potatoes:
- Preheat the oven to 425°F (220°C).
- Once the potatoes have cooled slightly, use a fork or potato masher to gently smash each potato until it’s about 1/2 inch thick.
- Place the smashed potatoes on a baking sheet lined with parchment paper.
- Crisp the Potatoes:
- Drizzle the smashed potatoes with olive oil and season with salt, pepper, garlic powder, and paprika.
- Bake for 20-25 minutes, or until the edges are crispy and golden brown.
- Make the Dressing:
- While the potatoes are baking, whisk together the mayonnaise, Dijon mustard, sour cream, apple cider vinegar, garlic powder, salt, and pepper in a small bowl.
- Assemble the Salad:
- Once the crispy smashed potatoes have cooled slightly, chop them into bite-sized pieces.
- In a large mixing bowl, toss the potatoes with the dressing, crumbled bacon, chopped red onion, parsley, and chives.
- Serve:
- Serve the crispy smashed potato salad warm or chilled. Garnish with additional fresh herbs or bacon bits if desired.
Notes
- For extra flavor, you can add some shredded cheddar cheese or chopped pickles to the salad.
- If you prefer a lighter version, use Greek yogurt instead of sour cream in the dressing.
- For a more flavorful dressing, let the potato salad sit in the fridge for 1-2 hours before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 370
- Sugar: 2g
- Sodium: 700mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 30mg