There’s something magical about a dish that combines comfort and crunch, and that’s exactly what you get with Crispy Smashed Potato Salad. Growing up, potato salad was a staple at family gatherings, but this twist takes it to a whole new level. Imagine tender baby potatoes, perfectly smashed and baked until golden, then tossed in a creamy dressing. It’s a quick solution for busy weeknights or a showstopper for your next barbecue. Whether you’re cooking for yourself or impressing friends, this recipe is sure to become a favorite in your kitchen.
Why You’ll Love This Crispy Smashed Potato Salad
This Crispy Smashed Potato Salad is a game-changer. It’s easy to whip up, taking just 40 minutes from start to finish. The combination of crispy textures and creamy flavors is simply irresistible. Plus, it’s versatile enough to serve at any gathering, from casual cookouts to holiday feasts. You’ll love how it elevates the classic potato salad, making it a dish everyone will rave about.
Ingredients for Crispy Smashed Potato Salad
Gathering the right ingredients is the first step to creating this delightful dish. Here’s what you’ll need:
Baby Potatoes: These little gems are the star of the show. Their creamy texture and small size make them perfect for smashing.
Olive Oil: A drizzle of this liquid gold adds richness and helps achieve that crispy exterior.
Garlic Powder: This brings a savory depth to the dish without the hassle of peeling fresh garlic.
Onion Powder: A sprinkle of this adds a subtle sweetness and enhances the overall flavor profile.
Smoked Paprika: This spice introduces a smoky warmth that elevates the dish to new heights.
Salt and Pepper: Essential for seasoning, these staples help bring out the natural flavors of the potatoes.
Mayonnaise: The creamy base of the dressing, it adds a luscious texture that binds everything together.
Dijon Mustard: A touch of tanginess that cuts through the richness, making each bite refreshing.
Apple Cider Vinegar: This adds a zesty kick, balancing the creaminess of the mayo.
Chopped Fresh Chives: These little green herbs add a pop of color and a mild onion flavor.
Crumble Bacon (optional): For those who love a bit of crunch and smokiness, crispy bacon bits are a delicious addition.
Diced Red Onion: This adds a sharp bite and a beautiful color contrast to the salad.
For those looking to make substitutions, consider using Greek yogurt in place of half the mayonnaise for a lighter version. You can also experiment with herbs like dill or parsley for added flavor. Exact quantities for each ingredient can be found at the bottom of the article, ready for printing!
How to Make Crispy Smashed Potato Salad
Creating this Crispy Smashed Potato Salad is a straightforward process that yields delicious results. Follow these simple steps, and you’ll have a dish that’s sure to impress.
Step 1: Preheat the Oven
Start by preheating your oven to 425°F (220°C). This step is crucial for achieving that perfect crispy texture. A hot oven ensures the potatoes bake evenly and develop a golden crust. Trust me, you want that crunch!
Step 2: Boil the Potatoes
Next, wash the baby potatoes thoroughly. Place them in a large pot and cover with water. Add a generous pinch of salt to enhance their flavor. Bring the water to a boil and cook the potatoes for about 15-20 minutes. You want them fork-tender but not mushy. A little resistance is key!
Step 3: Smash the Potatoes
Once the potatoes are cooked, drain them and let them cool slightly. On a baking sheet lined with parchment paper, arrange the potatoes in a single layer. Here’s the fun part: using a fork or the bottom of a glass, gently smash each potato until it’s flattened but still intact. You want them to break open just enough to expose their fluffy insides.
Step 4: Season the Potatoes
In a small bowl, mix together olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper. This seasoning mix is what elevates the flavor of your potatoes. Brush this mixture generously over the smashed potatoes, ensuring every nook and cranny is coated. It’s all about that flavor explosion!
Step 5: Bake the Potatoes
Now, it’s time to bake! Place the seasoned potatoes in your preheated oven and bake for 20-25 minutes. Keep an eye on them; you want them to turn golden brown and crispy. The aroma wafting through your kitchen will be irresistible!
Step 6: Prepare the Dressing
While the potatoes are baking, let’s whip up the creamy dressing. In a large bowl, whisk together mayonnaise, Dijon mustard, apple cider vinegar, chopped chives, bacon (if using), and diced red onion. Mixing these ingredients well is essential for a smooth, flavorful dressing that clings beautifully to the potatoes.
Step 7: Combine and Serve
Once the potatoes are out of the oven and have cooled for a few minutes, it’s time to combine everything. Gently toss the crispy potatoes in the dressing until they’re evenly coated. Serve warm or at room temperature, and watch as everyone digs in. This Crispy Smashed Potato Salad is a crowd-pleaser!
Tips for Success
Use a large pot for boiling to ensure even cooking.
Don’t rush the smashing; a gentle touch keeps the potatoes intact.
Experiment with seasonings; add your favorite spices for a personal twist.
Let the potatoes cool slightly before mixing with the dressing to prevent it from breaking down.
For extra crunch, broil the potatoes for a minute after baking.
Equipment Needed
Large Pot: For boiling the potatoes. A Dutch oven works great too.
Baking Sheet: A standard sheet pan is perfect for baking. Use a cast iron skillet for added flavor.
Parchment Paper: Helps prevent sticking. Aluminum foil can be a substitute.
Fork or Glass: For smashing the potatoes. A potato masher can also do the trick.
Mixing Bowl: For preparing the dressing. Any large bowl will suffice.
Variations
Herb-Infused: Add fresh herbs like dill, parsley, or basil to the dressing for a burst of flavor.
Spicy Kick: Mix in some diced jalapeños or a dash of hot sauce to the dressing for a spicy twist.
Vegan Option: Substitute mayonnaise with a vegan mayo or avocado for a creamy, plant-based version.
Cheesy Delight: Sprinkle grated Parmesan or crumbled feta cheese over the potatoes before serving for an extra layer of flavor.
Loaded Style: Top with additional toppings like sour cream, green onions, or even chili for a loaded potato salad experience.
Serving Suggestions
Pair with grilled meats like chicken or steak for a hearty meal.
Serve alongside a fresh green salad to balance the richness.
Complement with a chilled beer or a crisp white wine.
Garnish with extra chives or bacon bits for a beautiful presentation.
Use a colorful serving bowl to make the dish pop on the table.
FAQs about Crispy Smashed Potato Salad
Can I make Crispy Smashed Potato Salad ahead of time?
Absolutely! You can prepare the potatoes and dressing separately in advance. Just combine them right before serving to keep the potatoes crispy.
What can I substitute for mayonnaise in the dressing?
If you’re looking for a lighter option, Greek yogurt works wonderfully. It adds creaminess without all the calories. You can also use avocado for a unique twist!
How do I store leftovers?
Store any leftovers in an airtight container in the fridge. They’ll keep well for about 3 days. Just remember, the potatoes may lose some crispiness over time.
Can I use other types of potatoes?
While baby potatoes are ideal for this recipe, you can use Yukon Gold or red potatoes. Just adjust the cooking time as needed to ensure they’re fork-tender.
Is this recipe suitable for a vegetarian diet?
Yes! This Crispy Smashed Potato Salad is vegetarian-friendly. If you want to make it vegan, simply swap the mayonnaise for a plant-based alternative.
Final Thoughts
Creating this Crispy Smashed Potato Salad is more than just cooking; it’s about bringing joy to the table. The delightful crunch of the potatoes paired with the creamy dressing creates a symphony of flavors that will have everyone coming back for seconds. Whether it’s a casual weeknight dinner or a festive gathering, this dish is sure to impress. I love how it transforms a classic into something extraordinary, making it a staple in my kitchen. So roll up your sleeves, gather your ingredients, and let the magic of this recipe unfold. Happy cooking!
A delicious twist on traditional potato salad featuring crispy smashed baby potatoes and a creamy dressing.
Ingredients
Scale
2 pounds baby potatoes
1/4 cup olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
Salt and pepper to taste
1/2 cup mayonnaise
1 tablespoon Dijon mustard
1 tablespoon apple cider vinegar
1/4 cup chopped fresh chives
1/4 cup crumbled bacon (optional)
1/4 cup diced red onion
Instructions
Preheat your oven to 425°F (220°C).
Wash the baby potatoes and place them in a large pot. Cover with water and add a generous pinch of salt. Bring to a boil and cook for about 15-20 minutes, or until the potatoes are fork-tender.
Drain the potatoes and let them cool slightly.
On a baking sheet lined with parchment paper, arrange the potatoes in a single layer. Using a fork or the bottom of a glass, gently smash each potato until flattened but still intact.
In a small bowl, mix together the olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper. Brush this mixture over the smashed potatoes.
Bake in the preheated oven for 20-25 minutes, or until the potatoes are golden brown and crispy.
While the potatoes are baking, prepare the dressing by whisking together the mayonnaise, Dijon mustard, apple cider vinegar, chives, bacon (if using), and red onion in a large bowl.
Once the potatoes are done, let them cool for a few minutes before adding them to the dressing. Toss gently to coat the potatoes evenly.
Serve warm or at room temperature.
Notes
For a healthier version, substitute Greek yogurt for half of the mayonnaise.
Add your favorite herbs, like dill or parsley, to the dressing for extra flavor.
