What ingredients do I need to make crispy smashed potato salad?

To make crispy smashed potato salad, you’ll need small to medium Yukon Gold or red potatoes, olive oil, salt, and pepper for crisping. For the salad dressing, common ingredients include mayonnaise, Dijon mustard, lemon juice, garlic, fresh herbs like parsley or dill, and sometimes a splash of vinegar. Additional mix-ins like red onion, celery, or crispy bacon can add texture and flavor. Using waxy potatoes helps them hold their shape while achieving a crispy exterior.

How do you make smashed potatoes crispy for a potato salad?

After boiling potatoes until tender, let them cool slightly. Place each potato on a baking sheet and gently press down with a flat spatula or the bottom of a glass to flatten them without breaking apart. Drizzle generously with olive oil, season with salt and pepper, then roast in a preheated oven at 425°F (220°C) for about 20-30 minutes until golden and crispy on the edges. This method creates a delicious crunchy contrast in the salad.

Can crispy smashed potato salad be made ahead of time?

Yes, you can prepare crispy smashed potato salad ahead of time. Roast the smashed potatoes first and let them cool completely before mixing with the salad dressing and other ingredients. Store the salad covered in the refrigerator for up to 2 days. To keep the potatoes crispy longer, you might add the dressing just before serving, or keep them separate and combine right before eating.

What kind of dressing works best with crispy smashed potato salad?

A tangy, creamy dressing works well with crispy smashed potato salad. A mix of mayonnaise, Dijon mustard, lemon juice, and fresh herbs balances the richness and adds brightness. Some recipes add a splash of vinegar or a little garlic for extra flavor. The dressing should complement the crispy texture while keeping the salad moist without making it soggy.

How can I add extra flavor to my crispy smashed potato salad?

To enhance flavor, add finely chopped red onion, scallions, or celery for crunch. Fresh herbs like dill, parsley, or chives brighten the dish. Incorporating crispy bacon, capers, or pickles introduces savory, tangy notes. For a smoky hint, try smoked paprika or a dash of chili flakes. Tossing the salad with a bit of grated Parmesan or feta cheese can also add depth. Adjust seasoning to personal taste for a flavorful balance.

Crispy Smashed Potato Salad With Tangy Dressing And Herbs

Ingredients

– 2 pounds baby potatoes, scrubbed

– 1 tablespoon olive oil

– Salt and pepper to taste

– 3/4 cup Greek yogurt

– 1/2 cup mayonnaise

– 2 teaspoons Dijon mustard

– Juice of 1/2 large lemon

– 2 teaspoons red wine vinegar

– 1 large garlic clove, minced

– 1/4 cup fresh dill, chopped

– 1/4 cup fresh parsley, chopped

– 1 medium cucumber, seeded and finely chopped

– 1 shallot, finely chopped

– Potatoes for main base for crispiness

– Dressing Base for creamy and tangy elements

– Herbs and Veggies for fresh flavor and crunch

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Instructions

1-Preheat oven to 425°F (220°C). Line an extra-large baking sheet with parchment paper to prevent sticking and make cleanup a breeze.

2-Boil the 2 pounds of baby potatoes for about 7 minutes until they’re fork-tender, then drain and dry them thoroughly before transferring to the baking sheet.

3-Use the back of a glass to smash each potato flat, creating that perfect surface for crispiness.

4-Brush the smashed potatoes with 1 tablespoon of olive oil and season with salt and pepper to taste for a flavorful base.

5-Roast for 50 minutes to 1 hour until they’re golden brown and crispy, flipping halfway if you like.

6-While the potatoes roast, whisk together the dressing: 3/4 cup Greek yogurt, 1/2 cup mayonnaise, 2 teaspoons Dijon mustard, juice of 1/2 large lemon, 2 teaspoons red wine vinegar, 1 large minced garlic clove, 1/4 cup chopped fresh dill, 1/4 cup chopped fresh parsley, and salt and pepper to taste.

7-Stir in the 1 seeded and finely chopped medium cucumber and 1 finely chopped shallot into the dressing, then refrigerate for at least 30 minutes to let the flavors blend.

8-After roasting, let the potatoes cool for 5 minutes, then gently fold them into the chilled dressing until everything is nicely coated.

9-Garnish with extra dill and black pepper, and you’re set to serve or refrigerate any leftovers for later.

Last Step:

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Notes

🥔 Use baby potatoes for faster boiling; Yukon Gold potatoes can be used but will need longer boiling.
🥒 Ensure cucumber is thoroughly deseeded to prevent a watery salad.
🧂 Taste the dressing before combining and adjust salt, pepper, or acidity to preference.

Author: Brandi Oshea
Prep Time: 5 minutes
Chilling time: 30 minutes
Cook Time: 1 hour
Category: Salad
Method: Roasting, boiling, mixing
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 serving
Calories: 250 kcal
Sugar: 3 g
Sodium: 300 mg
Fat: 18 g
Saturated Fat: 3 g
Unsaturated Fat: 13 g
Trans Fat: 0 g
Carbohydrates: 20 g
Fiber: 3 g
Protein: 5 g
Cholesterol: 15 mg