If you’re searching for a dish that balances crispy texture with creamy, tangy goodness, look no further than this Crispy Smashed Potato Salad Recipe. It’s a joyous blend of golden, smashed baby potatoes roasted to perfection and tossed in a zesty, herbed dressing that makes every bite burst with flavor. Whether you’re serving a weeknight dinner or bringing a standout side to a gathering, this potato salad strikes the perfect chord between comfort food and something refreshingly unique.
Ingredients You’ll Need
Getting ready to whip up this Crispy Smashed Potato Salad Recipe means gathering a handful of simple ingredients that together create an irresistible harmony of flavors and textures. Each component plays a crucial role, from the crispy potatoes to the tangy dressing and fresh herbs that brighten the dish.
- Baby potatoes (2 pounds): Red or Yukon gold varieties work best for their tender insides and beautifully crisp edges when roasted.
- Olive oil (3 tablespoons): Adds richness and helps the potatoes reach the perfect golden crispiness in the oven.
- Salt (1 teaspoon): Enhances all the flavors and seasons the potatoes perfectly.
- Black pepper (1/2 teaspoon): Provides a subtle heat to complement the creaminess of the dressing.
- Garlic powder (1/2 teaspoon): Delivers an aromatic punch without overpowering the other flavors.
- Mayonnaise (1/2 cup): The creamy base of the dressing that ties everything together with a luscious texture.
- Dijon mustard (2 tablespoons): Brings a sharp, tangy edge that elevates the salad beyond ordinary.
- Apple cider vinegar (2 tablespoons): Adds subtle acidity to balance the richness of the mayo.
- Fresh herbs (1/3 cup): Parsley, dill, and chives brighten the dish with bursts of green freshness and fragrant notes.
- Red onion (1/4 cup, finely chopped): Offers a little crunch and a mild sharpness that complements the creamy dressing.
- Pickles or relish (1/4 cup, optional): Bring a tangy contrast that livens up the salad, perfect for pickle lovers.
- Cooked bacon (4 slices, crumbled, optional): Adds a smoky, savory crunch that takes the dish to a whole new level of indulgence.
How to Make Crispy Smashed Potato Salad Recipe
Step 1: Boil the Potatoes to Tenderness
Start by placing your baby potatoes in a large pot and cover them with cold water. Bring the pots to a rolling boil and cook gently for about 12 to 15 minutes, just until they’re tender when pierced with a fork. This step is key to ensuring the inside stays soft and creamy while the outside crisps up beautifully when roasted.
Step 2: Smash and Season the Potatoes
Once the potatoes have cooled just enough to handle, arrange them on a parchment-lined baking sheet. Use the bottom of a glass or a fork to gently smash each one to about half an inch thick. Drizzle generously with olive oil, then sprinkle with salt, black pepper, and garlic powder. This seasoning combo sets the stage for those irresistible crispy edges that make this dish so special.
Step 3: Roast Until Golden and Crispy
Pop the baking sheet into a preheated oven at 425°F and roast the potatoes for 25 to 30 minutes. Flip them halfway through to ensure even browning. You’ll know they’re done when each piece boasts a beautiful golden crust with crispy edges while maintaining a tender center. This roasting step truly turns simple potatoes into a masterpiece of texture.
Step 4: Prepare the Creamy, Tangy Dressing
While the potatoes roast, whisk together mayonnaise, Dijon mustard, apple cider vinegar, and half of your fresh chopped herbs in a large mixing bowl. This dressing balances creamy richness with bright acidity and herbaceous notes, making it the perfect partner for the crispy potatoes. Add the finely chopped red onion and pickles or relish if using, giving the salad extra layers of flavor and crunch.
Step 5: Toss and Garnish
Once the potatoes are out of the oven and slightly cooled, gently toss them in the dressing, making sure every crispy nook is coated but not soggy. Finish with a generous sprinkle of crumbled bacon and the remaining fresh herbs for a final pop of smoky flavor and fresh vibrancy.
How to Serve Crispy Smashed Potato Salad Recipe
Garnishes
Fresh herbs like parsley, dill, and chives are more than just ingredients; they’re little bursts of freshness that brighten every bite. Crumbled bacon adds a satisfying crunch and smoky richness. For a pop of color and tang, a few extra chopped pickles or a dash of paprika can work wonders.
Side Dishes
This Crispy Smashed Potato Salad Recipe pairs beautifully with grilled meats, roasted chicken, or even a fresh green salad. It’s the perfect summer side dish that complements barbecues and picnics but works just as well as a comforting addition to a cozy dinner plate.
Creative Ways to Present
Serve the salad warm or at room temperature in a rustic wooden bowl for a casual gathering or plate it elegantly with microgreens and edible flowers for a dinner party. You can even pile it on toasted baguette slices as a fun appetizer. The possibilities to make it your own are endless!
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store them in an airtight container in the refrigerator. The salad is best enjoyed within two days, as the potatoes retain their crispiness and the flavors stay fresh without the dressing becoming soggy.
Freezing
Because of the crispy texture and fresh herbs, this salad does not freeze well. The potatoes lose their delightful crispness, and the mayonnaise-based dressing can separate, so it’s best to enjoy the Crispy Smashed Potato Salad Recipe fresh or refrigerated only.
Reheating
To revive the crispiness, gently reheat the salad in a skillet over low heat for a few minutes, stirring carefully. Avoid the microwave if possible, as it can make the potatoes mushy. Serve warm or at room temperature for the best texture and taste.
FAQs
Can I use regular potatoes instead of baby potatoes?
You can, but baby potatoes work best because their size ensures they cook evenly and have the perfect surface area for smashing and crisping. Larger potatoes might need longer cooking and can be harder to smash evenly.
Is this recipe gluten-free?
Yes! The Crispy Smashed Potato Salad Recipe is naturally gluten-free, making it a fantastic side dish for anyone avoiding gluten.
Can I make this salad vegetarian?
Absolutely! Simply omit the crumbled bacon for a delicious vegetarian version that still bursts with flavor and texture.
How far in advance can I prepare this salad?
The dressing can be prepared up to two days in advance and stored in the refrigerator. For the best texture, roast and smash the potatoes shortly before serving and toss with the dressing just before enjoying.
What fresh herbs work best in this salad?
A combination of parsley, dill, and chives is ideal for this recipe as they bring fresh, bright flavors that complement the creamy dressing and crispy potatoes perfectly.
Final Thoughts
This Crispy Smashed Potato Salad Recipe is one of those dishes you’ll want to keep going back to because it strikes an unforgettable balance of texture, tang, and freshness. It’s easy enough for a weeknight but impressive when guests arrive, proving potatoes can be both comforting and exciting. Give it a try, and I promise it’ll become a favorite in your recipe rotation!
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Crispy Smashed Potato Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Gluten Free
Description
This Crispy Smashed Potato Salad is a delightful twist on the classic potato salad, featuring tender boiled baby potatoes smashed and roasted to a perfect golden crisp. Tossed in a tangy, creamy dressing with fresh herbs and optional bacon, it’s a flavorful side dish perfect for summer gatherings or as a comforting accompaniment to any meal.
Ingredients
Potatoes and Seasoning
- 2 pounds baby potatoes (red or Yukon gold)
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
Dressing and Toppings
- 1/2 cup mayonnaise
- 2 tablespoons Dijon mustard
- 2 tablespoons apple cider vinegar
- 1/3 cup chopped fresh herbs (such as parsley, dill, and chives)
- 1/4 cup finely chopped red onion
- 1/4 cup chopped pickles or relish (optional)
- 4 slices cooked bacon (crumbled, optional)
Instructions
- Boil the Potatoes: Preheat your oven to 425°F. Place the baby potatoes in a large pot and cover them with cold water. Bring to a boil and cook for 12 to 15 minutes, or until the potatoes are fork-tender. Drain the potatoes and let them cool slightly.
- Smash the Potatoes: Transfer the boiled potatoes onto a large baking sheet lined with parchment paper. Using the bottom of a glass or a fork, gently press each potato until it is about 1/2-inch thick, careful not to break them apart completely.
- Season and Roast: Drizzle the smashed potatoes with olive oil, then sprinkle with salt, black pepper, and garlic powder. Roast them in the preheated oven for 25 to 30 minutes, flipping halfway through, until they are golden brown and crispy on the edges.
- Prepare the Dressing: While the potatoes roast, whisk together mayonnaise, Dijon mustard, apple cider vinegar, and half of the chopped fresh herbs in a large mixing bowl. Stir in the finely chopped red onion and pickles or relish if using.
- Toss and Garnish: Once the potatoes are roasted, let them cool slightly. Gently toss the potatoes with the prepared dressing to coat thoroughly. Top the salad with crumbled bacon and the remaining fresh herbs for garnish before serving.
Notes
- This salad is best served warm or at room temperature to maintain the potatoes’ crispiness.
- For a vegetarian version, simply omit the bacon topping.
- The dressing can be made up to 2 days in advance and stored in the refrigerator for convenience.
