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 flavor bomb that will impress your loved ones. With its creamy dressing and crispy edges, this salad is a quick solution for any meal. Trust me, once you try it, you’ll be adding it to your regular rotation!
Why You’ll Love This Crispy Smashed Potato Salad
This Crispy Smashed Potato Salad is a game-changer in the kitchen. It’s incredibly easy to whip up, taking just 45 minutes from start to finish. The combination of crispy, golden potatoes and a creamy dressing creates a taste sensation that’s hard to resist. Plus, it’s versatile enough to serve at any gathering, making it a go-to recipe for impressing friends and family without breaking a sweat.
Ingredients for Crispy Smashed Potato Salad
Gathering the right ingredients is the first step to creating this mouthwatering Crispy Smashed Potato Salad. Here’s what you’ll need:
Baby Potatoes: These little gems are the star of the show. Their creamy texture and small size make 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 peeling fresh garlic.
Onion Powder: A sprinkle of this adds a subtle sweetness and enhances the overall flavor profile.
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, making each bite exciting.
Apple Cider Vinegar: This adds a zesty kick, balancing the flavors beautifully.
Chopped Fresh Chives: These bright 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 freshness, they add a juicy burst that complements the potatoes perfectly.
For exact measurements, check the bottom of the article where you can find everything listed for easy printing. Feel free to get creative with substitutions based on what you have on hand!
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 425°F (220°C). This is crucial for achieving that perfect crispy texture on the potatoes. A hot oven ensures they roast evenly and develop a golden-brown crust.
Step 2: Boil the Potatoes
Next, wash the baby potatoes thoroughly. Place them in a large pot and cover with water. Add a generous pinch of salt to enhance the flavor. Bring the pot to a boil and cook for about 15-20 minutes, or until the potatoes are fork-tender. You want them soft enough to smash but not falling apart.
Step 3: Smash the Potatoes
Once the potatoes are cooked, drain them and let them cool slightly. On a baking sheet lined with parchment paper, arrange the potatoes. Using the bottom of a glass or a potato masher, gently smash each potato until it’s flattened but still intact. This step is key to getting those crispy edges!
Step 4: Season and Roast
Now, drizzle the olive oil over the smashed potatoes. Sprinkle with garlic powder, onion powder, smoked paprika, salt, and pepper. Toss everything to coat evenly. Roast in the preheated oven for 25-30 minutes, or until the potatoes are golden brown and crispy. Keep an eye on them; you want that perfect crunch!
Step 5: Prepare the Dressing
While the potatoes are roasting, it’s time to whip up the dressing. In a large bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, and a pinch of salt and pepper. This creamy dressing will bring everything together beautifully.
Step 6: Combine and Serve
Once the potatoes are done roasting, let them cool slightly before adding them to the bowl with the dressing. Gently toss to combine, ensuring every potato is coated. Fold in the chopped chives, crumbled bacon (if using), and cherry tomatoes. Serve warm or at room temperature for a delightful side dish!
Tips for Success
Choose uniform-sized baby potatoes for even cooking.
Don’t skip the cooling step after boiling; it helps with smashing.
For extra crispiness, flip the potatoes halfway through roasting.
Feel free to customize the dressing with herbs or spices you love.
Make it a meal by adding protein like shredded chicken or hard-boiled eggs.
Equipment Needed
Large Pot: For boiling the potatoes. A Dutch oven works great too.
Baking Sheet: Essential for roasting. Use a rimmed sheet to catch any drips.
Parchment Paper: Helps with easy cleanup and prevents sticking.
Potato Masher or Glass: For smashing the potatoes. A fork can work in a pinch!
Mixing Bowl: To whisk the dressing together. Any large bowl will do.
Variations
Herb-Infused: Add fresh herbs like dill or parsley to the dressing for an aromatic twist.
Spicy Kick: Mix in some diced jalapeños or a dash of hot sauce for a spicy version.
Vegan Option: Substitute mayonnaise with vegan mayo and skip the bacon for a plant-based delight.
Cheesy Goodness: Sprinkle shredded cheese over the potatoes during the last few minutes of roasting for a cheesy crust.
Seasonal Veggies: Toss in roasted bell peppers or zucchini for added color and nutrition.
Serving Suggestions
Pair with grilled chicken or steak for a hearty meal.
Serve alongside a crisp green salad for a refreshing contrast.
Complement with a chilled white wine or a light beer.
Garnish with extra chives or a sprinkle of paprika for a pop of color.
Present in a rustic bowl for a charming, homey feel.
FAQs about Crispy Smashed Potato Salad
Can I make Crispy Smashed Potato Salad ahead of time?
Absolutely! You can prepare the potatoes and dressing separately in advance. Just combine them right before serving to keep the potatoes crispy.
What can I substitute for mayonnaise in the dressing?
If you’re looking for a lighter option, Greek yogurt works wonderfully. It adds creaminess while cutting down on calories.
How do I store leftovers?
Store any leftover Crispy Smashed Potato Salad 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.
Is this potato salad suitable for a vegetarian diet?
Yes! This Crispy Smashed Potato Salad is vegetarian-friendly. Just skip the bacon, and you’re all set for a delicious meat-free dish.
Final Thoughts
Creating this Crispy Smashed Potato Salad is more than just cooking; it’s about bringing joy to the table. The combination of crispy potatoes and creamy dressing creates a delightful experience that sparks smiles and satisfied bellies. Whether you’re serving it at a family gathering or enjoying it on a quiet evening, this dish has a way of making any meal feel special. Plus, it’s versatile enough to adapt to your tastes. So, roll up your sleeves, embrace the process, and let this flavor bomb become a cherished part of your culinary repertoire!
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 425°F (220°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 for about 15-20 minutes, or until fork-tender.
Drain the potatoes and let them cool slightly.
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 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.
Roast in the preheated oven for 25-30 minutes, or until golden brown and crispy.
While the potatoes are roasting, 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 creamier texture, add an extra tablespoon of mayonnaise.
To make it a full meal, consider adding shredded rotisserie chicken or diced hard-boiled eggs for added protein.
