If you’re on the lookout for a crowd-pleasing dish that brings a fun twist to a classic favorite, this Crispy Smashed Potato Salad Recipe is exactly what you need. Imagine tender, golden-brown potatoes with perfectly crisp edges, all coated in a luscious, tangy dressing that sings with fresh herbs. This salad combines comfort and freshness in a way that’s irresistible, making it a perfect side or even a star at your next meal. Trust me, once you try this Crispy Smashed Potato Salad Recipe, it’ll quickly become one of your go-to dishes.
Ingredients You’ll Need
Getting the balance right in this Crispy Smashed Potato Salad Recipe starts with simple, quality ingredients. Each element plays a vital role in building the salad’s texture, flavor, and color — from the creamy dressing to the crispy potatoes.
- Baby potatoes: Small and tender, these are perfect for boiling and smashing, providing the ideal size and creamy interior.
- Extra virgin olive oil: Essential for roasting, it adds a fruity richness and helps achieve that beautiful crispiness on the potatoes.
- Garlic powder: Gives a subtle aromatic punch that enhances the savory flavor of the potatoes.
- Salt and pepper: Classic seasonings that bring out the natural flavors and provide seasoning balance.
- Sour cream or plant-based yogurt: Creates a creamy, tangy dressing base that perfectly complements the potatoes.
- Freshly squeezed lemon juice: Adds brightness and a zingy contrast that lifts the entire dish.
- Dijon mustard: Introduces a subtle depth and slight heat to the dressing.
- Fresh herbs (parsley and chives): For garnish, these add a fresh, vibrant finish with herbal notes and pops of green color.
How to Make Crispy Smashed Potato Salad Recipe
Step 1: Boil the Potatoes Until Tender
Start by boiling your baby potatoes in generously salted water for 15 to 20 minutes, until you can easily pierce them with a fork. This soft interior is crucial before smashing, ensuring the potatoes stay tender inside even after roasting. Once done, drain them and let them cool enough so you can handle them without burning your hands.
Step 2: Gently Smash Each Potato
Line a baking sheet and place the potatoes on it. Carefully press down on each potato until it’s about half an inch thick. The goal is to create more surface area without breaking the potatoes apart, which is what allows the edges to become wonderfully crisp during roasting.
Step 3: Drizzle and Season
Generously drizzle the smashed potatoes with extra virgin olive oil. Then sprinkle garlic powder, salt, and pepper evenly across them. This seasoning not only enhances each bite but also contributes to a crispy, flavorful crust when roasting.
Step 4: Roast Until Crispy and Golden
Place the baking sheet in a preheated oven at 425°F (220°C) for about 25 to 30 minutes. You’ll want to keep an eye as the potatoes roast, aiming for a beautiful golden hue and crisp edges. The roasting time lets the flavors deepen and the texture delightfully contrast between soft center and crunchy exterior.
Step 5: Prepare the Creamy Dressing
While the potatoes roast, mix sour cream or plant-based yogurt with freshly squeezed lemon juice, Dijon mustard, salt, and pepper in a bowl. Whisk it until smooth and vibrant. This dressing is the heart of the salad, adding cooling creaminess and a bright kick that balances the crispy potatoes.
Step 6: Toss and Serve
Once your potatoes are cool enough to handle but still warm, toss them gently in the creamy dressing. The warmth helps the flavors meld beautifully, making every bite rich and satisfying. Garnish with fresh parsley and chives for a pop of herbal freshness and color.
How to Serve Crispy Smashed Potato Salad Recipe
Garnishes
Fresh herbs like parsley and chives are perfect garnishes here. They add a visually pleasing burst of green and a subtle herbal flavor that cuts through the creaminess of the dressing, making the salad feel fresh and well-rounded.
Side Dishes
This Crispy Smashed Potato Salad Recipe pairs wonderfully with grilled meats, roasted chicken, or even as part of a vegetarian spread alongside roasted vegetables or a crisp green salad. Its flavor and texture profile complement many mainstays beautifully.
Creative Ways to Present
For a fun twist, serve the salad on a large platter sprinkled generously with extra fresh herbs and a drizzle of olive oil. You can also add whole soft-boiled eggs, crumbled feta, or olives to make it even more decadent and colorful at your next gathering.
Make Ahead and Storage
Storing Leftovers
If you have leftovers (though that rarely happens), store the salad in an airtight container in the refrigerator. It will keep well for 2 to 3 days, though the potatoes may lose some crispiness after refrigeration.
Freezing
This salad isn’t ideal for freezing due to the creamy dressing and texture changes in the potatoes. For best results, enjoy it fresh or stored in the fridge as mentioned above.
Reheating
To bring back some of the crispiness, reheat the potatoes on a baking sheet in a 400°F (200°C) oven for 10 minutes. Avoid microwaving as it tends to make them soggy and less appealing.
FAQs
Can I use regular potatoes instead of baby potatoes?
Absolutely! Just make sure to cut them into smaller chunks before boiling and smashing so they cook evenly and achieve that delightful crispy texture on roasting.
Is plant-based yogurt a good substitute for sour cream?
Yes, plant-based yogurt works wonderfully, especially if you’re seeking a dairy-free or vegan version. It maintains the tang and creaminess needed for the dressing.
How do I keep the potatoes crispy after tossing with the dressing?
It’s best to toss the potatoes with the dressing right before serving to maintain their crisp edges. If mixed too early, the potatoes will absorb moisture and soften.
Can I add other herbs or spices?
Feel free! Dill, thyme, or rosemary can add interesting flavors. You can also experiment with smoked paprika or chili flakes for a little kick.
What’s the best way to smash the potatoes?
Use the bottom of a sturdy glass or a potato masher. Press gently to flatten the potatoes without breaking them apart completely.
Final Thoughts
This Crispy Smashed Potato Salad Recipe is such a joyful dish to make and share. Its mix of textures and flavors hits all the right notes, from the crispy edges to the creamy, tangy dressing. Whether you’re cooking for your family or entertaining friends, this salad brings warmth and smiles to the table. I can’t wait for you to try it and make it one of your favorite recipes to turn to again and again.
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Crispy Smashed Potato Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Salad
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Crispy Smashed Potato Salad combines tender, boiled baby potatoes that are smashed and oven-roasted to a perfect golden crisp. Tossed in a zesty, creamy dressing of sour cream, lemon juice, and Dijon mustard, then garnished with fresh parsley and chives, this dish offers a delightful mix of textures and bright flavors ideal for a satisfying side or light meal.
Ingredients
Potatoes
- 2 lbs baby potatoes
Seasonings and Oil
- 3 tbsp extra virgin olive oil
- 1 tsp garlic powder
- Salt and pepper to taste
Dressing
- 1 cup sour cream or plant-based yogurt
- 2 tbsp freshly squeezed lemon juice
- 1 tsp Dijon mustard
- Salt and pepper to taste
Garnish
- Fresh herbs (parsley and chives), for garnish
Instructions
- Boil Potatoes: Boil the baby potatoes in salted water for 15-20 minutes until they are fork-tender. Drain and let them cool slightly so they are easier to handle.
- Smash Potatoes: Place the potatoes on a lined baking sheet and gently smash each one to about half an inch thickness, being careful not to break them apart completely.
- Season and Oil: Drizzle the smashed potatoes with extra virgin olive oil, then season generously with garlic powder, salt, and pepper to enhance flavor.
- Roast Potatoes: Roast the potatoes in a preheated oven at 425°F (220°C) for 25-30 minutes, until they develop a golden brown and crispy texture on the edges.
- Prepare Dressing: In a bowl, combine the sour cream or plant-based yogurt with freshly squeezed lemon juice, Dijon mustard, and salt and pepper. Mix well until the dressing is smooth and creamy.
- Toss and Serve: Toss the warm roasted potatoes gently with the creamy dressing. Garnish with fresh parsley and chives before serving to add freshness and color.
Notes
- For extra crispiness, make sure to space the smashed potatoes apart on the baking sheet to allow air circulation while roasting.
- You can substitute sour cream with plant-based yogurt to make the recipe vegan-friendly.
- Add a pinch of smoked paprika or chili flakes in the seasoning for a spicy kick.
- Serve the salad warm or at room temperature for the best texture and flavor.
- Fresh herbs like parsley and chives brighten the dish and add a lovely aroma.
