If you love the comforting feel of potatoes but crave something with a crispy twist and fresh, tangy flavors, this Crispy Smashed Potato Salad Recipe will quickly become your new favorite. It’s a delightful combination of perfectly tender yet crispy potatoes coated in a luscious herb-infused dressing, making each bite an irresistible balance of texture and taste. This dish elevates the humble potato salad into something truly special, ideal for family dinners, picnics, or even as a standout side that will earn you compliments every time.
Ingredients You’ll Need
This Crispy Smashed Potato Salad Recipe uses a handful of simple ingredients that come together effortlessly yet are essential for delivering the perfect mix of creaminess, crunch, and freshness. Each component plays its part, whether lending richness, a hint of spice, or a burst of green color.
- 2 lbs small Yukon Gold or red potatoes: These varieties hold their shape well and provide a creamy texture inside with a crispy outside once baked.
- 3 tbsp extra virgin olive oil: Brushing this over the smashed potatoes is the secret to that irresistibly golden, crunchy crust.
- 1/4 cup fresh parsley or dill, chopped: Adds a fresh, herbaceous note that brightens the entire dish.
- 1/2 cup full-fat sour cream (or Greek yogurt): Creates a tangy and creamy dressing that perfectly balances the crispy potatoes.
- 2 tbsp Dijon mustard: Brings a subtle kick and depth of flavor to the dressing.
- Salt and pepper to taste: Essential for seasoning both the potatoes and the dressing, enhancing all the natural flavors.
How to Make Crispy Smashed Potato Salad Recipe
Step 1: Boil the potatoes
Start by washing the potatoes and cutting them in half. Boil them in salted water until they’re fork-tender but not falling apart, usually about 15 to 20 minutes. This first step softens the potatoes just right for smashing.
Step 2: Smash the potatoes
Drain the potatoes and let them cool for a few minutes so they are easier to handle. Place them on a parchment-lined baking sheet and gently smash each piece with the back of a fork. You want them flattened but still holding together to maximize the crispy surface area.
Step 3: Season and bake
Brush each smashed potato with extra virgin olive oil and sprinkle generously with salt and pepper. This seasoning will help create that coveted golden crust during baking. Pop them into a preheated oven at 425°F (220°C) and bake for 25 to 30 minutes, or until they are beautifully crispy and browned on the edges.
Step 4: Prepare the dressing
While the potatoes bake, mix together the sour cream, Dijon mustard, chopped herbs, salt, and pepper in a bowl. This creamy dressing is the heart of the Crispy Smashed Potato Salad Recipe, tying all the flavors together.
Step 5: Toss and serve
Once the potatoes are done baking, and still warm, toss them gently with the dressing so every crispy piece gets coated. Serve immediately for the best texture experience.
How to Serve Crispy Smashed Potato Salad Recipe
Garnishes
For an added pop of color and flavor, sprinkle extra herbs like parsley or dill on top. A light dusting of smoked paprika or a few thinly sliced green onions can also give a nice visual and taste upgrade to this potato salad.
Side Dishes
This Crispy Smashed Potato Salad Recipe pairs wonderfully with grilled meats like chicken, steak, or fish. It also complements vegetable dishes and can shine alongside a fresh leafy green salad for a complete, satisfying meal.
Creative Ways to Present
Try serving the salad in a rustic wooden bowl or on a bright platter to highlight the golden potatoes and green herbs. You can also add small roasted cherry tomatoes or crispy bacon bits for extra indulgence and a fun twist.
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator for up to three days. The potatoes will lose their crunch over time but remain tasty, especially when warmed gently.
Freezing
Because of the delicate crispy texture, freezing this salad is not recommended. The potatoes may become mushy upon thawing, which diminishes the wonderful contrast the recipe offers.
Reheating
To bring back some crispness, reheat the potatoes in a preheated oven at 400°F (200°C) for about 10 minutes. Avoid microwaving as this softens the potatoes and the dressing, making the texture less enjoyable.
FAQs
Can I use other types of potatoes for this recipe?
Yes, while Yukon Gold and red potatoes are preferred for their texture and flavor, you can also use fingerlings or baby potatoes. Just make sure they are small and firm to hold together when smashed.
Is Greek yogurt an okay substitute for sour cream?
Absolutely! Greek yogurt works well as a healthier alternative. It maintains the creamy tangy profile of the dressing with less fat but sometimes a slightly thinner consistency.
How crispy will these potatoes be compared to regular roasted potatoes?
The smashing technique creates more surface area, so these potatoes get crispier edges than typical roasted potatoes, offering a delightful crunch with every bite.
Can I prepare this dish ahead of time for a picnic or party?
You can prepare the potatoes and dressing separately ahead of time, but toss them together just before serving to preserve the crispiness that makes this Crispy Smashed Potato Salad Recipe so special.
What herbs besides parsley and dill can I try?
Fresh chives, tarragon, or basil can also work beautifully and add a different but equally fresh flavor dimension to your salad.
Final Thoughts
This Crispy Smashed Potato Salad Recipe is a total game changer if you want a potato salad that feels both comforting and exciting. It’s simple enough to make any night but impressive enough to bring to gatherings. I truly hope you give this recipe a try because once you taste those crispy edges against the creamy, tangy dressing, I guarantee it will become a staple in your kitchen too!
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Crispy Smashed Potato Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 8 servings
- Category: Salad
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A delicious Crispy Smashed Potato Salad featuring tender boiled potatoes smashed and baked to golden perfection, then tossed in a creamy herb dressing. This salad combines crispy textures with fresh, tangy flavors for a perfect side dish or light meal.
Ingredients
Potatoes
- 2 lbs small Yukon Gold or red potatoes
For Baking
- 3 tbsp extra virgin olive oil
- Salt and pepper to taste
Dressing
- 1/2 cup full-fat sour cream (or Greek yogurt)
- 2 tbsp Dijon mustard
- 1/4 cup fresh parsley or dill, chopped
- Salt and pepper to taste
Instructions
- Preheat Oven: Preheat the oven to 425°F (220°C) to prepare for baking the smashed potatoes.
- Boil Potatoes: Wash and halve the small potatoes. Boil them in salted water for 15-20 minutes until they are fork-tender but not falling apart.
- Drain and Smash: Drain the potatoes and let them cool slightly. Place them on a parchment-lined baking sheet and gently smash each potato half with a fork to flatten them without breaking them apart completely.
- Oil and Season: Brush the smashed potatoes generously with extra virgin olive oil and sprinkle with salt and pepper to taste, ensuring they get flavorful and crispy in the oven.
- Bake Potatoes: Bake the potatoes in the preheated oven for 25-30 minutes until they turn golden brown and crispy on the edges.
- Prepare Dressing: While the potatoes bake, mix together the full-fat sour cream or Greek yogurt, Dijon mustard, chopped fresh herbs (parsley or dill), and salt and pepper in a bowl until smooth and well combined.
- Toss and Serve: Once the potatoes are baked, toss them gently with the creamy herb dressing while still warm, allowing the flavors to meld beautifully before serving.
Notes
- You can substitute Greek yogurt for sour cream to lighten the dressing.
- Use fresh herbs like dill or parsley according to your preference.
- Do not overboil potatoes to prevent them from falling apart when smashed.
- Serve warm for the best texture and flavor combination.
- This dish can be served as a side or a light vegetarian main course.
