When it comes to delightful summer gatherings, nothing quite beats the crispy smashed potato salad. Imagine a dish where golden, crunchy potatoes mingle with fresh herbs and tangy dressing, creating a flavor explosion that dances across your palate. perfect pairing with potato salad As you take that first bite, the crispy edges give way to fluffy interiors—pure bliss! This dish is not just a side; it’s the life of the party, the kind of recipe that turns casual BBQs into unforgettable feasts. crispy chicken for a complete meal.
Rewind to last summer when I had my friends over for a backyard cookout. I decided to whip up this crispy smashed potato salad, and let me tell you, it was an instant hit! Everyone was diving into the bowl like it was treasure, and I even snagged a few compliments that made my heart swell. Mediterranean-inspired orzo salad From picnics in the park to cozy family dinners, this salad is perfect for any occasion. Get ready to experience flavor sensations that’ll have you coming back for seconds!
Why You'll Love This Recipe
- The crispy smashed potato salad is easy to prepare with minimal effort required
- The flavor profile combines zesty and savory notes that tantalize your taste buds
- Its visual appeal with vibrant colors makes it a gorgeous addition to any table
- This salad is versatile enough to be served warm or cold, fitting seamlessly into any meal plan
I once served this dish at a potluck, and my friends couldn’t stop raving about it—it was gone in minutes!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- Baby Potatoes: Look for firm, small potatoes; they hold their shape well when smashed.
- Olive Oil: Use extra virgin olive oil for its rich flavor and health benefits.
- Fresh Herbs: Parsley and dill brighten up the salad, adding freshness and color.
- Garlic Powder: For an extra kick of flavor without needing fresh garlic cloves. delicious garlic bread.
- Salt and Pepper: Essential seasonings that enhance all the other flavors in the dish.
- Lemon Juice: Freshly squeezed lemon juice adds necessary acidity and brightness.
- Red Onion: Finely diced red onion gives crunch and a mild sweetness.
- Mayonnaise or Greek Yogurt: Use either for creaminess; yogurt offers a tangy twist.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Boil Those Potatoes: Start by placing your baby potatoes in a large pot filled with salted water. Bring it to a boil over high heat and cook until they’re fork-tender—about 15-20 minutes. Drain them well.
Smashed Perfection: Once cooled slightly, lay each potato on a baking sheet lined with parchment paper. Use a fork or your palm to gently smash each potato until it’s flattened but not completely obliterated.
Add Flavorful Goodness: Drizzle olive oil over the smashed potatoes while sprinkling garlic powder, salt, and pepper generously on top. Toss everything together until evenly coated—this step ensures every bite bursts with flavor.
Bake Until Golden: Preheat your oven to 425°F (220°C) and bake these beauties for 25-30 minutes until they’re golden brown and crispy around the edges. Your kitchen will smell heavenly!
Create The Creamy Dressing: In a mixing bowl, whisk together mayonnaise (or Greek yogurt), lemon juice, chopped fresh herbs, and diced red onion. Season with salt and pepper to taste—this dressing will tie everything together beautifully.
Toss It All Together!: Once your potatoes are out of the oven and slightly cooled, combine them with the dressing mixture in a large bowl. Gently toss until every potato is coated in creamy goodness.
Now you have your very own crispy smashed potato salad ready to serve! Enjoy every crunchy bite surrounded by friends or family! For more inspiration, check out this refreshing cucumber salad recipe.
You Must Know
- This crispy smashed potato salad combines the crunch of perfectly roasted potatoes with fresh ingredients
- The vibrant colors and flavors make it a crowd-pleaser, perfect for any gathering or picnic
- Plus, it’s a fantastic way to use up any leftover potatoes
Perfecting the Cooking Process
Boil the potatoes until fork-tender, then cool slightly before smashing. Roast them in a hot oven for maximum crispiness while preparing the dressing.
Add Your Touch
Feel free to swap out herbs based on your preference or add bacon bits for extra crunch and flavor. A drizzle of balsamic glaze adds a gourmet touch!
Storing & Reheating
Store leftovers in an airtight container in the fridge for up to three days. Reheat in the oven for crispiness or enjoy cold as a refreshing salad.
Chef's Helpful Tips
- For the best results, choose waxy potatoes like Yukon Golds for creamy texture
- Ensure that you don’t overcrowd the baking sheet; give each potato space to crisp up nicely
- A sprinkle of sea salt right after roasting enhances the flavor significantly
Sharing this recipe has always brought smiles at family gatherings, especially when my niece declares it’s her favorite dish and asks for seconds—who can resist that?
FAQ
What type of potatoes are best for crispy smashed potato salad?
Waxy potatoes like Yukon Gold work beautifully for flavor and texture.
Can I make this salad ahead of time?
Yes, prepare it a few hours earlier and keep it refrigerated until serving.
How do I make this dish vegan-friendly?
Simply replace mayonnaise with a vegan alternative and skip any dairy ingredients.
Crispy Smashed Potato Salad
- Total Time: 45 minutes
- Yield: Serves approximately 6 people 1x
Description
Crispy Smashed Potato Salad is the ultimate summer dish that will elevate any gathering. With golden, crunchy potatoes, fresh herbs, and a creamy dressing, each bite bursts with flavor. This salad not only looks vibrant on your table but is also incredibly easy to prepare. Perfect for BBQs, picnics, or family dinners, it’s a crowd-pleaser that guarantees compliments. Get ready to impress your friends and family with this delightful recipe!
Ingredients
- 2 lbs baby potatoes
- 2 tbsp extra virgin olive oil
- 1 tsp garlic powder
- 1 tsp salt
- ½ tsp black pepper
- Juice of 1 lemon
- ½ cup finely diced red onion
- ½ cup mayonnaise or Greek yogurt
- ¼ cup chopped fresh parsley
- ¼ cup chopped fresh dill
Instructions
- 1. Boil baby potatoes in salted water until fork-tender (15-20 minutes). Drain and let cool slightly.
- 2. Preheat oven to 425°F (220°C). Place cooled potatoes on parchment-lined baking sheet; gently smash each potato.
- 3. Drizzle smashed potatoes with olive oil, garlic powder, salt, and pepper; toss to coat evenly.
- 4. Bake for 25-30 minutes or until golden brown and crispy.
- 5. In a bowl, whisk together mayonnaise (or yogurt), lemon juice, parsley, dill, and red onion; season with salt and pepper.
- 6. Combine baked potatoes with dressing mixture in a large bowl, tossing gently until coated.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 320
- Sugar: 2g
- Sodium: 540mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 15mg
Keywords: - For added crunch and flavor, consider mixing in crispy bacon bits or swapping herbs according to your preference. - To store leftovers, keep them in an airtight container in the fridge for up to three days.
