Crispy Smashed Potato Salad Recipe is one of those dishes that makes you wonder why you ever settled for plain old potato salad. I mean, potatoes get a bad rap sometimes, but when you smash them just right and crisp them up, you unlock a whole new level of yum. Trust me, this recipe has been a game-changer at every picnic and potluck I’ve brought it to.
Why You Should Try Crispy Smashed Potato Salad Recipe
Have you ever had a potato salad that’s just… meh? Too mushy, too bland, or drowning in mayo? This version flips the script by adding crispy edges to those tender potatoes, giving you a texture party in every bite. Plus, the dressing is tangy and fresh, cutting through the richness and making it feel light enough for summer but hearty enough for any season.
Variations I’ve Tried And Loved
Over the years, I’ve played around with this recipe more than I care to admit. Here are some tweaks that worked wonders:
- Bacon bits: Because everything is better with bacon. Crispy bacon adds a smoky crunch.
- Fresh herbs: Dill, parsley, or chives bring a garden-fresh vibe.
- Pickled onions: A little tang and bite that wakes up your taste buds.
- Cheese: Crumbled feta or sharp cheddar for some creamy saltiness.
- Spicy kick: A dash of smoked paprika or cayenne pepper if you like it hot.
Ever thought about swapping regular potatoes for baby reds or fingerlings? They hold up great and add a nice color contrast.
Ingredients You’ll Need
Here’s what you’ll want to gather before you start smashing and crisping:
- 2 pounds small potatoes (Yukon Gold or baby red potatoes work best)
- 3 tablespoons olive oil
- Salt and pepper to taste
- 1/4 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon honey or maple syrup
- 2 green onions, thinly sliced
- 1/4 cup chopped fresh parsley
- Optional: crispy bacon bits, pickled onions, or cheese
How I Make Crispy Smashed Potato Salad
Alright, here’s where the fun begins. I like to keep things simple but effective.
- Boil the potatoes: Toss the potatoes in salted water and boil until fork-tender, about 15-20 minutes.
- Drain and cool: Let them cool just enough so you can handle them without burning your fingers.
- Smash time: Place each potato on a baking sheet lined with parchment paper. Use a heavy-bottomed glass or a potato masher to gently press down until the potato flattens but stays in one piece.
- Oil and season: Drizzle olive oil over the smashed potatoes and sprinkle generously with salt and pepper.
- Bake: Pop them in a preheated oven at 450°F (230°C) for 20-25 minutes until edges turn golden and crispy.
- Mix the dressing: While potatoes bake, whisk together mayo, Dijon mustard, apple cider vinegar, honey, salt, and pepper.
- Combine: Toss the crispy potatoes with the dressing, green onions, and parsley. Add any extras you like here.
- Serve warm or at room temp: This salad is versatile and tastes great either way.
Ever wondered why smashing makes such a difference? Crushing the potatoes increases surface area, which means more crispy edges after baking. Genius, right?
Serving The Crispy Smashed Potato Salad
This salad pairs perfectly with grilled meats, roasted veggies, or even as a hearty side for a casual sandwich. I’ve also taken it to barbecues where it disappeared faster than the burgers. Try serving it on a big platter with a sprinkle of extra herbs or some lemon zest for a fresh pop.
Helpful Tips
- Use potatoes that hold their shape well like Yukon Gold or fingerlings.
- Don’t over-boil; you want them tender but not falling apart.
- Make sure to oil the potatoes well before baking to get that crispiness.
- If you want extra crunch, broil for the last 2-3 minutes but watch closely.
- Dress the salad just before serving to keep the potatoes from getting soggy.
Leftovers and Storage
Got leftovers? No problem. Store the salad in an airtight container in the fridge for up to 3 days. It’s best eaten cold or at room temperature. If you want to re-crisp the potatoes, pop them in a hot oven for a few minutes before serving. Just don’t overdo it or the salad dressing might dry out.
Common Mistakes to Avoid
- Overcooking potatoes until they’re mushy – you want them firm enough to smash.
- Skipping the oil – no oil, no crisp.
- Dressing the potatoes too early – they’ll soak up the dressing and lose their crunch.
- Using too much mayo – keep it balanced so the salad stays light and fresh.
Nutrition Facts (per serving)
- Calories: 280 kcal
- Carbohydrates: 35 g
- Protein: 4 g
- Fat: 12 g
- Fiber: 3 g
- Sugar: 3 g
There you have it. Crispy, smashed, and salad-ified potatoes that bring a little extra joy to your plate. Who knew potatoes could be this fun?