Why Make This Recipe
Crispy Smashed Potato Salad is a delightful twist on the classic potato salad that combines comforting flavors with a satisfying crunch. The crispy outer layer of the smashed baby potatoes contrasts beautifully with the creamy dressing, making each bite exciting and flavorful. This dish is perfect for potlucks, barbecues, or family gatherings, bringing a fun and tasty side that everyone will love. Plus, it’s simple to prepare, allowing you to spend more time enjoying your meal and less time in the kitchen.
How to Make Crispy Smashed Potato Salad
Ingredients
- 2 pounds baby potatoes
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1/2 cup chopped green onions
- 1/4 cup fresh parsley, chopped
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon vinegar (white or apple cider)
- Optional: bacon bits or hard-boiled eggs for topping
Directions
Preheat Oven: Begin by preheating your oven to 400°F (200°C). This ensures that your potatoes will crisp up perfectly.
Boil Potatoes: In a large pot, bring salted water to a boil. Add the baby potatoes and cook until tender, roughly 15 to 20 minutes. You can check their doneness by inserting a fork; they should be soft but not falling apart.
Drain and Cool: Once the potatoes are tender, drain them in a colander. Let them cool slightly for easier handling. It’s essential not to skip this step to prevent burns while smashing the potatoes.
Smash the Potatoes: On a baking sheet lined with parchment paper, place the potatoes and gently smash each one using a fork or the bottom of a glass. You want them to crack open but not completely fall apart. This smashing process increases the surface area, allowing for more of that lovely crispiness.
Season and Oil: Drizzle the smashed potatoes with olive oil, and sprinkle with salt and pepper to taste. Make sure to coat them evenly, as this will help achieve a golden and crispy texture.
Bake Until Crispy: Place the baking sheet in the preheated oven and bake for about 20 to 25 minutes. Keep an eye on them; you want them to turn crispy and golden brown. The aroma will be fantastic!
Mix the Dressing: While your potatoes are baking, prepare the salad dressing. In a large bowl, combine chopped green onions, fresh parsley, mayonnaise, Dijon mustard, and vinegar. Mix until smooth and well combined.
Combine Potatoes and Dressing: Once the potatoes are baked and slightly cooled, add them to the dressing bowl. Use a spatula or spoon to mix gently, ensuring the potatoes are fully coated without breaking them apart too much.
Add Toppings: If desired, top your salad with bacon bits or sliced hard-boiled eggs for added flavor and texture. These toppings bring a delicious saltiness and creaminess that complements the salad beautifully.
Serve: Your Crispy Smashed Potato Salad is ready to enjoy! You can serve it warm or at room temperature, making it a versatile side dish for any occasion.
How to Serve Crispy Smashed Potato Salad
Crispy Smashed Potato Salad can be served in various ways to suit your meal. It pairs wonderfully with grilled meats, barbecue chicken, or even as part of a picnic spread. Allow your guests to serve themselves family-style, or scoop portions into individual bowls for a more formal presentation. Adding a sprinkle of fresh parsley or some extra green onions on top can make the dish visually appealing.
How to Store Crispy Smashed Potato Salad
If you find yourself with leftovers, storing your Crispy Smashed Potato Salad is easy. Place it in an airtight container and refrigerate. It will keep well for 3 to 4 days. Before serving the leftover salad, you may want to freshen it up with a little extra mayo or a splash of vinegar to reignite the flavors.
Tips to Make Crispy Smashed Potato Salad
Choose the Right Potatoes: For the best results, use small, waxy potatoes like baby Yukon Gold or red potatoes. They hold their shape well and provide a delightful texture.
Don’t Skip the Cooling Step: Letting the potatoes cool slightly before smashing helps them hold together better, ensuring more even cooking and crispiness.
Adjust Seasoning: Feel free to add other seasonings, such as garlic powder or paprika, to the olive oil mixture before baking for an extra kick of flavor.
Experiment with Herbs: Besides parsley and green onions, consider adding dill or chives for different herbal notes to the salad.
Make It Vegetarian: Leave out the bacon bits or hard-boiled eggs to enjoy a satisfying vegetarian version of this dish.
Variations
While the Crispy Smashed Potato Salad is delicious as is, you might want to explore different variations. Here are a few ideas:
Mediterranean Twist: Incorporate ingredients like feta cheese, Kalamata olives, and diced sun-dried tomatoes for a Mediterranean-style salad.
Spicy Option: Add diced jalapeños or a splash of hot sauce to the dressing for a spicy version that packs a punch.
Herb-infused Dressing: Use different herbs like cilantro or basil in the dressing for a fresh change in flavor.
FAQs
1. Can I use regular potatoes instead of baby potatoes?
Yes! You can use larger potatoes; just ensure you cut them into smaller, uniform pieces to ensure even cooking and easy smashing.
2. Can I make this salad ahead of time?
You can prepare the dressing and boil the potatoes a day in advance. Just combine everything right before serving, as the salad is best enjoyed fresh.
3. What if I don’t have Dijon mustard?
If you don’t have Dijon mustard, you can substitute it with yellow mustard or even skip it altogether. It will still taste great without it!
This Crispy Smashed Potato Salad is the perfect addition to your table, combining simplicity and flavor in every bite. Enjoy a delightful side that everyone will be sure to ask for seconds!
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Crispy Smashed Potato Salad
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A delightful twist on classic potato salad featuring crispy smashed baby potatoes and a creamy dressing.
Ingredients
- 2 pounds baby potatoes
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1/2 cup chopped green onions
- 1/4 cup fresh parsley, chopped
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon vinegar (white or apple cider)
- Optional: bacon bits or hard-boiled eggs for topping
Instructions
- Preheat your oven to 400°F (200°C).
- In a large pot, bring salted water to a boil. Add the baby potatoes and cook until tender, roughly 15 to 20 minutes.
- Drain the potatoes in a colander and let them cool slightly.
- On a baking sheet lined with parchment paper, smash each potato gently with a fork or glass.
- Drizzle smashed potatoes with olive oil and sprinkle with salt and pepper.
- Bake in the preheated oven for about 20 to 25 minutes until crispy and golden brown.
- While the potatoes bake, prepare the dressing by mixing green onions, parsley, mayonnaise, Dijon mustard, and vinegar in a large bowl.
- Once potatoes are baked, add them to the dressing and mix gently.
- Top with optional bacon bits or sliced hard-boiled eggs.
- Serve warm or at room temperature.
Notes
Allow leftovers to sit in the fridge for 3 to 4 days; freshen up with additional mayo or vinegar before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 15mg
Keywords: potato salad, crispy potatoes, side dish, barbecue, creamy dressing