Why Make This Recipe
Crispy Smashed Potato Salad is a delightful twist on traditional potato salad. This dish combines the comforting texture of baby potatoes with a crispy exterior and creamy dressing. It’s perfect for picnics, barbecues, or family gatherings. You get a mix of flavors and textures that make this salad stand out. Plus, it’s an easy recipe that can be made ahead of time, allowing you to enjoy more time with your guests.
How to Make Crispy Smashed Potato Salad
Ingredients:
- 2 pounds baby potatoes
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup chopped green onions
- 1/2 cup crumbled bacon
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- Fresh herbs (parsley, dill) for garnish
Directions:
Preheat the Oven: Begin by preheating your oven to 450°F (232°C). This high temperature is key to getting those crispy potatoes.
Boil the Potatoes: Take the baby potatoes and put them in a large pot of salted water. Cook them until they are fork-tender, which should take about 15-20 minutes. After boiling, drain the potatoes and let them cool for a few minutes. This step helps to prevent burns when you handle them.
Smash the Potatoes: Once the potatoes have cooled slightly, place them on a baking sheet. Using a fork or the bottom of a glass, gently smash each potato. You want them to be flattened but still in one piece. This smashing creates a larger surface area that will get crispy in the oven.
Season and Bake: Drizzle the smashed potatoes with olive oil, and then sprinkle with salt and pepper. Bake them in the oven for 20-25 minutes or until they are crispy and golden brown. Keep an eye on them to ensure they don’t burn.
Make the Dressing: While the potatoes are baking, prepare the dressing. In a bowl, mix together the sour cream, mayonnaise, Dijon mustard, and add more salt and pepper to taste. This creamy dressing will bring all the flavors together.
Combine Ingredients: After the potatoes are out of the oven and cooled slightly, toss them in the bowl with the dressing. Add the chopped green onions and crumbled bacon into the mix. Stir until the potatoes are well coated.
Garnish and Serve: Finally, garnish the potato salad with fresh herbs like parsley or dill. You can serve this dish warm or let it cool to room temperature before serving. It’s great either way!
How to Serve Crispy Smashed Potato Salad
Crispy Smashed Potato Salad can be served as a side dish at barbecues, picnics, or potlucks. It pairs well with grilled meats, sandwiches, and other salads. You can also enjoy it as a light main dish. Just serve it with a refreshing beverage to balance the richness of the salad.
For an appealing presentation, you can serve it in a large bowl, garnished with extra herbs on top. This not only looks beautiful but also adds an aromatic touch.
How to Store Crispy Smashed Potato Salad
If you have leftovers, you can easily store them. Place the potato salad in an airtight container and keep it in the refrigerator. It should stay fresh for up to three days. The flavors will continue to blend, and it can be served cold or re-heated in the oven for a few minutes to regain some crispiness.
Just remember to stir it again before serving, as the dressing might separate slightly.
Tips to Make Crispy Smashed Potato Salad
Choosing Potatoes: Baby potatoes are great for this recipe, but you can also use small Yukon gold or red potatoes. They offer a creamy texture when cooked.
Don’t Overcook the Potatoes: Make sure not to overcook the potatoes when boiling them. They should be tender but not mushy.
Crispiness Alert: For extra crispy potatoes, you can broil them on high for the last 2-3 minutes after baking. Watch them closely to avoid burning.
Make-Ahead Option: You can prepare the bacon and dressing ahead of time. Just mix it in with the baked potatoes when you’re ready to serve.
Herb Variations: Try using different herbs like chives or cilantro for a unique flavor twist.
Variation
There are several fun ways to change up this recipe:
Add Veggies: You can incorporate some roasted vegetables like bell peppers or zucchini for added flavor and nutrition.
Cheesy Version: Mix in some shredded cheese, such as cheddar or feta, for a cheesy variation that adds richness.
Spicy Kick: If you enjoy a little heat, add some chopped jalapeños or a dash of hot sauce to the dressing.
These variations can help keep the dish fresh and interesting every time you make it.
FAQs
1. Can I use other types of potatoes?
Absolutely! While baby potatoes are ideal for this recipe, you can also use small Yukon golds or red potatoes. Just adjust the cooking times as needed based on your potato choice.
2. Can I make this salad in advance?
Yes, you can prepare the salad ahead of time. Store it in an airtight container in the fridge for up to three days. It tastes great cold or at room temperature.
3. Is it necessary to bake the potatoes to make them crispy?
Yes, baking is crucial to achieving that crispy texture. Boiling alone won’t give the potatoes the crunchy exterior that makes this salad special.
4. What if I don’t have Dijon mustard?
If you don’t have Dijon mustard, you can use yellow mustard or omit it entirely. The salad will still taste delicious!
5. Can I make the dressing without mayonnaise?
Yes! If you prefer a lighter version or want to make it healthier, you can increase the amount of sour cream and leave out the mayonnaise entirely.
Crispy Smashed Potato Salad
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A delightful twist on traditional potato salad that combines the crispy exterior of smashed baby potatoes with creamy dressing, perfect for gatherings.
Ingredients
- 2 pounds baby potatoes
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup chopped green onions
- 1/2 cup crumbled bacon
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- Fresh herbs (parsley, dill) for garnish
Instructions
- Preheat your oven to 450°F (232°C).
- Boil the baby potatoes in salted water until fork-tender (15-20 minutes). Drain and cool.
- Smash each potato gently on a baking sheet.
- Drizzle olive oil over the smashed potatoes and season with salt and pepper. Bake for 20-25 minutes until crispy and golden brown.
- Meanwhile, mix sour cream, mayonnaise, Dijon mustard, and season with additional salt and pepper.
- Toss the cooled smashed potatoes in the dressing, adding green onions and crumbled bacon.
- Garnish with fresh herbs and serve warm or at room temperature.
Notes
For extra crispiness, consider broiling for a few minutes at the end. You can also prepare the bacon and dressing ahead of time.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: Crispy Potato Salad, Summer Salad, Picnic Recipe, Side Dish