Crispy Smashed Potato Salad
Crispy Smashed Potato Salad Recipe
Looking for a flavorful twist on classic potato salad? This Crispy Smashed Potato Salad combines crispy, golden-brown smashed potatoes with a creamy, tangy dressing and fresh herbs. Perfect as a side dish for barbecues, picnics, or family dinners, this recipe is easy to make and sure to impress.
Ingredients
2 pounds baby potatoes (Yukon Gold or red potatoes)
3 tablespoons olive oil
Salt and black pepper, to taste
3 tablespoons mayonnaise
2 tablespoons sour cream
1 tablespoon Dijon mustard
1 tablespoon apple cider vinegar
1 teaspoon garlic powder
1/4 cup chopped fresh chives
1/4 cup chopped fresh parsley
2 celery stalks, finely diced
1/4 cup red onion, finely chopped
Optional: crispy bacon bits or chopped hard-boiled eggs for garnish
Instructions
Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper or a silicone mat.
Cook the potatoes: Place the baby potatoes in a large pot and cover with cold water. Add a pinch of salt and bring to a boil. Cook for 15-20 minutes or until potatoes are fork-tender.
Drain and cool: Drain the potatoes and let them cool slightly until safe to handle.
Smash the potatoes: Place the potatoes on the prepared baking sheet. Use a potato masher, the bottom of a glass, or your hand to gently press down on each potato until it’s about 1/2 inch thick but still in one piece.
Season and roast: Drizzle the smashed potatoes with olive oil and season with salt and pepper. Roast in the preheated oven for 20-25 minutes, flipping halfway through, until crispy and golden brown.
Make the dressing: In a medium bowl, whisk together mayonnaise, sour cream, Dijon mustard, apple cider vinegar, garlic powder, salt, and pepper.
Combine the salad: Once the potatoes are crispy and slightly cooled, transfer them to a large salad bowl. Add celery, red onion, chives, parsley, and the dressing. Gently toss to coat the potatoes evenly.
Serve: Garnish with extra herbs, crispy bacon bits, or chopped hard-boiled eggs if desired. Serve warm or at room temperature.
Tips for the Best Crispy Smashed Potato Salad
Use small, evenly sized baby potatoes for uniform cooking.
Don’t smash the potatoes too thin; they should hold their shape.
For extra crispiness, broil for an additional 2-3 minutes at the end of roasting.
Customize the dressing by adding fresh dill, lemon zest, or smoked paprika.
Why You'll Love This Recipe
This Crispy Smashed Potato Salad blends the creaminess of traditional potato salad with the satisfying crunch of roasted potatoes. It’s a crowd-pleaser that's easy to prepare ahead, making it perfect for entertaining or weeknight meals.
Enjoy this delicious and easy-to-make potato salad as a flavorful side to grilled meats, sandwiches, or your favorite summer dishes!
Keywords: Crispy smashed potato salad recipe, easy potato salad, roasted smashed potatoes, creamy tangy potato salad, best potato salad side dish
