There’s something magical about a dish that combines comfort and crunch, and that’s exactly what you get with Crispy Smashed Potato Salad. This recipe is a delightful twist on the classic potato salad, perfect for those busy weeknights or weekend barbecues. It’s not just a side; it’s a conversation starter. Imagine serving this at your next gathering, and watch as your friends and family dive in with smiles. With its creamy dressing and crispy edges, this salad is sure to impress, making it a must-try for anyone looking to elevate their culinary game.
Why You’ll Love This Crispy Smashed Potato Salad
This Crispy Smashed Potato Salad is a game-changer in the kitchen. It’s quick to whip up, taking just 40 minutes from start to finish. The combination of crispy potatoes and creamy dressing creates a flavor explosion that’s hard to resist. Plus, it’s versatile enough to suit any occasion, whether it’s a casual dinner or a festive gathering. You’ll find yourself making this dish again and again!
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 small gems are the star of the show. Their creamy texture makes them perfect for smashing.
Olive Oil: A drizzle of this liquid gold adds flavor and helps achieve that crispy exterior.
Garlic Powder: This brings a savory depth to the dish without the hassle of chopping fresh garlic.
Onion Powder: A sprinkle of this adds a subtle sweetness and enhances the overall flavor.
Smoked Paprika: This spice introduces a smoky warmth that elevates the dish to new heights.
Salt and Pepper: Essential for seasoning, these staples bring out the best in every ingredient.
Mayonnaise: The creamy base of the dressing, it adds richness and binds everything together.
Dijon Mustard: A touch of tanginess that cuts through the creaminess, balancing the flavors perfectly.
Apple Cider Vinegar: This adds a zesty kick, brightening the salad and enhancing its freshness.
Chopped Fresh Chives: These little green herbs add a pop of color and a mild onion flavor.
Crumbled Bacon (optional): For those who love a bit of crunch and smokiness, bacon is a delicious addition.
Cherry Tomatoes: Halved for a burst of sweetness, they add freshness and a lovely color contrast.
For those looking to mix things up, consider substituting Greek yogurt for half of the mayonnaise for a lighter version. You can also toss in diced cucumbers or bell peppers for extra crunch. If you’re feeling adventurous, a few diced jalapeños or a dash of hot sauce can spice things up!
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 450°F (230°C). This high temperature is key to achieving that perfect crispy texture on your potatoes.
Step 2: Boil the Potatoes
Next, wash the baby potatoes thoroughly. Place them in a large pot, cover with water, and add a generous pinch of salt. Bring the water to a boil and cook the potatoes until they are fork-tender, which should take about 15-20 minutes. This step ensures they’re soft enough to smash but still hold their shape.
Step 3: Smash the Potatoes
Once the potatoes are cooked, drain them and let them cool for a few minutes. On a baking sheet lined with parchment paper, gently smash each potato using the bottom of a glass or a potato masher. You want them flattened but still intact, creating a surface area for that crispy goodness.
Step 4: Season the Potatoes
Now it’s time to add flavor! Drizzle olive oil over the smashed potatoes, then sprinkle with garlic powder, onion powder, smoked paprika, salt, and pepper. Toss everything together to ensure each potato is evenly coated with the seasonings.
Step 5: Bake the Potatoes
Place the baking sheet in your preheated oven and bake for 20-25 minutes. Keep an eye on them until they turn golden brown and crispy. The aroma will be irresistible!
Step 6: Prepare the Dressing
While the potatoes are baking, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, and a pinch of salt and pepper in a large bowl. This creamy dressing will bring everything together beautifully.
Step 7: Combine and Serve
Once the potatoes are done baking, let them cool slightly. Then, add them to the bowl with the dressing. Gently toss to combine, folding in the chopped chives, crumbled bacon (if using), and halved cherry tomatoes. Serve warm or at room temperature for a delightful side dish!
Tips for Success
Make sure to use baby potatoes for the best texture; they hold up well when smashed.
Don’t skip the parchment paper; it prevents sticking and makes cleanup a breeze.
Let the potatoes cool slightly before tossing them with the dressing to avoid wilting the chives.
Experiment with seasonings; add your favorite herbs for a personal touch.
For extra crunch, serve immediately 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: Essential for easy cleanup. Aluminum foil can be a substitute.
Potato Masher or Glass: To smash the potatoes. A fork can work in a pinch.
Whisk: For mixing the dressing. A fork can do the job as well.
Variations of Crispy Smashed Potato Salad
Herbed Version: Add fresh herbs like dill, parsley, or basil for a burst of flavor.
Spicy Kick: Mix in diced jalapeños or a splash of hot sauce for those who love heat.
Cheesy Delight: Sprinkle shredded cheese, like cheddar or feta, over the potatoes before baking for a cheesy twist.
Vegan Option: Substitute mayonnaise with a vegan mayo or avocado for a creamy, plant-based version.
Greek-Inspired: Toss in olives, cucumbers, and feta cheese for a Mediterranean flair.
Serving Suggestions for Crispy Smashed Potato Salad
Pair with grilled chicken or steak for a hearty meal.
Serve alongside a fresh green salad for a balanced plate.
Complement with a chilled beer or a crisp white wine.
Garnish with extra chives or a sprinkle of paprika for a pop of color.
Present in a rustic bowl for a charming touch at gatherings.
FAQs about Crispy Smashed Potato Salad
Can I make Crispy Smashed Potato Salad ahead of time?
Absolutely! You can prepare the potatoes and dressing in advance. Just store them separately in the fridge. When you’re ready to serve, combine them and enjoy!
How do I store leftovers?
Leftover Crispy Smashed Potato Salad can be stored in an airtight container in the fridge for up to three days. Just give it a gentle toss before serving again.
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 potato salad gluten-free?
Yes! This Crispy Smashed Potato Salad is naturally gluten-free, making it a great option for those with dietary restrictions.
What can I serve with Crispy Smashed Potato Salad?
This salad pairs wonderfully with grilled meats, sandwiches, or even as a standalone dish. It’s versatile enough to complement any meal!
Final Thoughts
Creating this Crispy Smashed Potato Salad is more than just cooking; it’s about bringing people together. The joy of watching loved ones savor each bite, their faces lighting up with delight, is truly rewarding. This dish embodies comfort and creativity, making it a staple for any gathering. Whether you’re enjoying it warm or at room temperature, the combination of crispy potatoes and creamy dressing is simply irresistible. So, roll up your sleeves, gather your ingredients, and let this recipe become a cherished part of your culinary repertoire. Trust me, you won’t regret it!
A delicious and crispy potato salad that combines smashed baby potatoes with a creamy dressing and fresh ingredients.
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)
1/2 cup cherry tomatoes, halved
Instructions
Preheat your oven to 450°F (230°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 until fork-tender, about 15-20 minutes.
Drain the potatoes and let them cool for a few minutes.
On a baking sheet lined with parchment paper, place the potatoes and gently smash each one with the bottom of a glass or a potato masher until they are flattened but still intact.
Drizzle the olive oil over the smashed potatoes and sprinkle with garlic powder, onion powder, smoked paprika, salt, and pepper. Toss to coat evenly.
Bake in the preheated oven for 20-25 minutes, or until the potatoes are golden brown and crispy.
While the potatoes are baking, in a large bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, and a pinch of salt and pepper.
Once the potatoes are done, let them cool slightly before adding them to the bowl with the dressing. Gently toss to combine.
Fold in the chopped chives, crumbled bacon (if using), and cherry tomatoes. Serve warm or at room temperature.
Notes
For a lighter version, substitute Greek yogurt for half of the mayonnaise.
You can also add diced cucumbers or bell peppers for extra crunch and flavor.
If you prefer a spicy kick, mix in some diced jalapeños or a dash of hot sauce.
