If you’re craving a fresh twist on potatoes, this Crispy Smashed Potato Salad is the perfect dish to bring golden, crunchy bites to your summer BBQ spread or any gathering. Combining tender, smashed potatoes with a crispy exterior, vibrant herbs, and a tangy dressing, this recipe transforms a classic potato salad into something exciting, texturally delightful, and absolutely crowd-pleasing.
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Why You’ll Love This Recipe
- Crunchy Meets Creamy: The crisp edges of smashed potatoes paired with a smooth, flavorful dressing create a perfect texture contrast.
- Easy Yet Impressive: Simple ingredients come together quickly, allowing you to wow your guests without hours in the kitchen.
- All-Season Crowd Pleaser: This salad works wonderfully for BBQs, picnics, or as a comforting side dish any time of year.
- Customizable Flavor Profile: Versatile enough to suit multiple taste preferences with a few ingredient swaps or additions.
- Potato Salad Reinvented: Say goodbye to soggy, bland salads and hello to bold, crispy potatoes packed with flavor.
Ingredients You’ll Need
This Crispy Smashed Potato Salad uses straightforward, quality ingredients, each contributing essential elements—from crispy texture to vibrant flavor and bright colors. Here’s what you’ll want on hand:
- Baby Potatoes: Small, waxy potatoes hold their shape and crisp up beautifully when smashed and roasted.
- Olive Oil: Helps achieve that irresistible crispy crust on the smashed potatoes.
- Fresh Herbs: Parsley, dill, or chives add a fragrant pop and freshness to balance the richness.
- Lemon Juice: Adds a zesty, tangy brightness that lifts the entire dish.
- Garlic: Infuses the salad with a warm, savory undertone that complements the potatoes.
- Dijon Mustard: Brings subtle heat and depth to the dressing.
- Mayonnaise or Greek Yogurt: Provides creaminess in the dressing with an optional lighter twist using yogurt.
- Salt and Pepper: Essential seasoning to enhance and balance all the flavors.
Variations for Crispy Smashed Potato Salad
Feel free to personalize this Crispy Smashed Potato Salad recipe based on what you have in your pantry or your dietary preferences. It’s a flexible dish that adapts beautifully!
- Bacon Bits: Add crispy cooked bacon for smoky, meaty flavor and extra crunch.
- Vegan Twist: Swap mayo with vegan mayonnaise or avocado for creaminess without dairy.
- Spicy Kick: Add a pinch of cayenne or smoked paprika to the dressing for a subtle heat boost.
- Fresh Veggies: Incorporate chopped celery, radishes, or green onions for a crisp, colorful bite.
- Cheese Add-In: Crumbled feta or grated Parmesan can lend a salty, tangy richness.
How to Make Crispy Smashed Potato Salad
Step 1: Boil the Potatoes
Start by placing baby potatoes in a pot of salted water and boil until they’re fork-tender—usually about 15-20 minutes. This ensures the insides are soft while prepping for smashing.
Step 2: Smash the Potatoes
Drain the potatoes and let them cool slightly. Using the bottom of a glass or a potato masher, gently press down on each potato to flatten it to about half an inch thick without breaking it apart.
Step 3: Crisp up the Potatoes
Arrange the smashed potatoes on a baking sheet, drizzle generously with olive oil, and season with salt and pepper. Roast at 425°F (220°C) for 20-25 minutes until crispy and golden brown on the edges.
Step 4: Prepare the Dressing
While the potatoes roast, whisk together olive oil, lemon juice, garlic, Dijon mustard, and mayonnaise or Greek yogurt. Taste and adjust seasoning with salt and pepper as needed.
Step 5: Toss and Garnish
Once potatoes are out of the oven, transfer them to a mixing bowl, pour the dressing over, and toss gently to coat. Sprinkle fresh herbs over the top, and for a final flourish, add any extra garnishes like bacon or cheese.
Pro Tips for Making Crispy Smashed Potato Salad
- Use Waxy Potatoes: Choose baby Yukon Gold or red potatoes for the best texture and crispiness.
- Don’t Over-Smash: Gently press potatoes to keep them somewhat intact so they crisp nicely without falling apart.
- Hot Oven for Crispiness: High heat roasting ensures those wonderful golden, crunchy edges.
- Fresh Herbs at the End: Add herbs just before serving to preserve their bright flavors and vibrant color.
- Serve Warm or Room Temperature: This salad tastes great even if served slightly warm or at room temp, making it perfect for BBQs.
How to Serve Crispy Smashed Potato Salad
Garnishes
Sprinkle fresh herbs like parsley or dill for freshness, add crispy bacon bits or crumbled cheese to provide a savory punch, or finish with a dusting of smoked paprika for color and mild heat.
Side Dishes
This potato salad pairs beautifully with grilled meats like chicken or steak, roasted vegetables, or alongside a fresh leafy green salad to balance out the hearty potatoes.
Creative Ways to Present
Serve this salad in a rustic wooden bowl for a casual vibe or plate it elegantly with microgreens and edible flowers to impress guests at your next summer BBQ or dinner party.
Make Ahead and Storage
Storing Leftovers
Store leftover Crispy Smashed Potato Salad in an airtight container in the refrigerator for up to 3 days. To keep the potatoes from becoming mushy, add any fresh herbs or dressing only when ready to serve again.
Freezing
This salad is best enjoyed fresh and does not freeze well as the potatoes tend to lose their texture upon thawing, so freezing is not recommended.
Reheating
Warm leftover potatoes on a baking sheet in the oven at 350°F (175°C) for about 10 minutes to restore some crispiness before adding fresh dressing and herbs.
FAQs
Can I use large potatoes instead of baby potatoes?
While you can use larger potatoes, baby potatoes are ideal because they hold their shape and crisp up better when smashed without falling apart.
Is this recipe suitable for vegans?
Yes! Simply replace mayonnaise with a vegan alternative or mashed avocado to keep the salad creamy and vegan-friendly.
How long does this potato salad stay good in the fridge?
Stored properly in an airtight container, it stays fresh for 2-3 days, though the potatoes will be at their crispiest on day one.
Can I make this salad ahead of time for a party?
Absolutely! Prepare the potatoes and dressing separately, then combine and add fresh herbs just before serving to ensure optimal texture and flavor.
What herbs work best in Crispy Smashed Potato Salad?
Parsley, dill, chives, and green onions all complement the potatoes’ flavor elegantly and add vibrant color and freshness.
Final Thoughts
You really can’t go wrong with this Crispy Smashed Potato Salad at your next summer BBQ or family gathering. It’s a delightful way to reinvent traditional potato salad with crispy textures and fresh flavors that feel like a celebration in every bite. Give it a try—you might just find your new favorite summer side dish.
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Crispy Smashed Potato Salad
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4-6 servings 1x
- Category: Appetizers
- Method: Baking
- Cuisine: American
- Diet: Vegetarian (with vegan option)
Description
Crispy Smashed Potato Salad combines tender, smashed baby potatoes with a golden, crunchy exterior, fresh herbs, and a tangy, creamy dressing to elevate traditional potato salad into a vibrant, texturally delightful dish perfect for BBQs, picnics, or year-round gatherings.
Ingredients
Potatoes
- 1.5 lbs baby potatoes (Yukon Gold or red potatoes preferred)
Dressing
- 3 tbsp olive oil (plus extra for drizzling)
- 2 tbsp lemon juice
- 1 clove garlic, minced
- 1 tsp Dijon mustard
- 3 tbsp mayonnaise or Greek yogurt
- Salt, to taste
- Black pepper, to taste
Fresh Herbs & Garnishes
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh dill or chives, chopped
- Optional garnishes: crispy bacon bits, crumbled feta or grated Parmesan, smoked paprika, chopped celery, radishes, green onions
Instructions
- Boil the Potatoes: Place baby potatoes in a pot of salted water and boil for 15-20 minutes until fork-tender. This ensures soft interiors for smashing.
- Smash the Potatoes: Drain and let potatoes cool slightly. Using the bottom of a glass or a potato masher, gently press each potato to about half an inch thickness without breaking it apart.
- Crisp up the Potatoes: Arrange smashed potatoes on a baking sheet. Drizzle generously with olive oil, season with salt and pepper, and roast in a preheated oven at 425°F (220°C) for 20-25 minutes until edges are golden and crispy.
- Prepare the Dressing: While potatoes roast, whisk together olive oil, lemon juice, minced garlic, Dijon mustard, and mayonnaise or Greek yogurt. Adjust seasoning with salt and pepper to taste.
- Toss and Garnish: Once potatoes are roasted, transfer to a mixing bowl, pour dressing over top, and gently toss to coat evenly. Sprinkle fresh herbs and any optional garnishes such as bacon or cheese before serving.
Notes
- Use waxy baby potatoes like Yukon Gold or red potatoes for best texture and crispiness.
- Do not over-smash potatoes; keep them intact enough to crisp without falling apart.
- High oven temperature at 425°F ensures crispy golden edges.
- Add fresh herbs just before serving to retain flavor and color.
- Serve warm or at room temperature for best taste and texture.
Nutrition
- Serving Size: 1 serving (about 1 cup)
- Calories: 180 kcal
- Sugar: 1 g
- Sodium: 220 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 5 mg