Crispy Smashed Potato Salad

There’s something irresistible about the combination of crispy, golden potatoes with creamy, tangy dressing. And if you’re someone who loves classic potato salad but craves a little extra texture, this Crispy Smashed Potato Salad is going to be your new favorite side dish. Think of it as the perfect mash-up between crispy roasted potatoes and the comforting flavors of potato salad, with a twist of crunch in every bite. Trust me, it’s one of those recipes that will disappear faster than you can say “seconds, please!”

Why You’ll Love Crispy Smashed Potato Salad

• Crispy and Creamy: This salad is the best of both worlds—crispy roasted potatoes that are smashed to perfection, paired with a creamy dressing that brings everything together.
• Great for Any Occasion: Whether it’s a BBQ, potluck, or casual dinner, this salad is guaranteed to be a crowd-pleaser.
• Simple Yet Flavorful: With a handful of ingredients, you get a hearty salad with a depth of flavor that makes it stand out.
• Make Ahead: You can prep the potatoes in advance and just assemble everything when you’re ready to serve.
• Customizable: You can easily add extras like bacon, fresh herbs, or even a touch of spice to make it your own!

Ingredients in Crispy Smashed Potato Salad

This simple but flavorful potato salad comes together with just a few key ingredients:

• Baby Potatoes: The perfect base for this salad. Baby potatoes have a creamy texture when cooked and hold up beautifully when smashed.
• Olive Oil: Helps the potatoes get crispy while roasting, adding flavor and richness.
• Salt & Pepper: To season the potatoes as they roast, ensuring they’re full of flavor.
• Mayonnaise: The creamy base for the dressing that ties everything together.
• Sour Cream: Adds extra creaminess and a little tang to the dressing.
• Mustard: A little bit of mustard adds a nice, subtle zing.
• Green Onions: For a bit of crunch and freshness.
• Fresh Herbs: Parsley or dill are perfect for adding a fresh touch and brightening up the salad.
• Optional Add-ins: Crumbled bacon, chopped pickles, or hard-boiled eggs are all great additions if you want to take the flavor up a notch.

(Note: Full ingredient measurements are provided in the recipe card below.)

Instructions

Ready to make this crispy, creamy potato salad? Let’s get started!

Step 1: Boil the Potatoes

Start by bringing a large pot of salted water to a boil. Add the baby potatoes and cook them until they’re fork-tender—about 12-15 minutes. Drain and let them cool slightly so they’re easier to handle.

Step 2: Smash the Potatoes

Once the potatoes are cool enough to handle, place them on a baking sheet lined with parchment paper. Use a fork or the bottom of a glass to gently smash each potato until it’s flattened but still holds its shape.

Step 3: Roast the Potatoes

Drizzle the smashed potatoes with olive oil, and season with salt and pepper. Toss them to coat evenly, and then spread them out in a single layer on the baking sheet. Roast in a preheated oven at 425°F (220°C) for about 20-25 minutes, or until they’re golden brown and crispy on the edges. Don’t forget to flip them halfway through for even crispiness!

Step 4: Make the Dressing

While the potatoes are roasting, whisk together the mayonnaise, sour cream, mustard, and a pinch of salt and pepper in a large bowl. Add a splash of pickle juice or vinegar if you want a bit of tang.

Step 5: Assemble the Salad

Once the potatoes are out of the oven and cooled slightly, gently toss them into the dressing until they’re well coated. Add chopped green onions and fresh herbs, and stir to combine.

Step 6: Serve and Enjoy

Serve the crispy smashed potato salad warm or chilled, depending on your preference. It’s great on its own, but it pairs wonderfully with grilled meats or alongside other picnic-style dishes.

How to Serve Crispy Smashed Potato Salad

• With Grilled Meats: This potato salad is the perfect side for grilled chicken, steak, or burgers. The crispy potatoes add a satisfying crunch alongside juicy, tender meats.
• At Potlucks & BBQs: It’s always a hit at gatherings—make sure to bring a big bowl, because it disappears fast!
• With Roasted Vegetables: Pair it with roasted vegetables for a comforting, veggie-packed meal.
• As a Standalone Dish: Sometimes, this salad is hearty enough to be a meal on its own, especially if you load it up with extras like bacon or eggs.

Additional Tips

• Make it Crispy: For extra crispiness, make sure you smash the potatoes evenly and roast them until they’re golden brown and crunchy.
• Make Ahead: You can boil and smash the potatoes ahead of time. Just roast them just before serving to get that crispy texture.
• Dairy-Free Option: Use dairy-free mayo and sour cream for a dairy-free version of this salad.
• Add-Ins: For extra flavor, you can add things like chopped pickles, crumbled bacon, or even shredded cheese. The possibilities are endless!

Nutrition Facts

Servings: 6
Calories per serving: 350
Total Fat: 22g
Saturated Fat: 3g
Cholesterol: 10mg
Sodium: 400mg
Total Carbohydrates: 36g
Dietary Fiber: 4g
Sugars: 3g
Protein: 4g

Preparation Time

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes

FAQ Section

Q1: Can I use regular potatoes instead of baby potatoes?
A1: Yes, you can! Just make sure to cut them into smaller pieces to ensure they cook evenly and smash easily.

Q2: Can I make this potato salad ahead of time?
A2: Absolutely! You can roast the potatoes in advance and assemble the salad just before serving. It can be served warm or chilled, depending on your preference.

Q3: Can I make this salad vegan?
A3: Yes! Use vegan mayonnaise and sour cream alternatives to make this salad vegan-friendly.

Q4: How do I make the potatoes extra crispy?
A4: The key is to smash the potatoes evenly, coat them well with oil, and roast them at a high temperature (425°F) until they’re golden brown.

Q5: Can I add bacon to this salad?
A5: Yes, crumbled bacon would be a delicious addition! Just sprinkle it on top or mix it in for extra flavor.

Q6: Can I use other vegetables in this salad?
A6: You can definitely add other roasted vegetables like carrots, bell peppers, or even roasted corn for a fun twist.

Q7: How do I store leftovers?
A7: Store any leftover potato salad in an airtight container in the fridge for up to 3 days. Reheat the potatoes in the oven to preserve the crispiness, or enjoy them cold!

Q8: Can I make the dressing spicier?
A8: Yes! Add a bit of Dijon mustard or hot sauce to the dressing for a spicy kick.

Q9: Can I freeze this potato salad?
A9: While it’s best served fresh, you can freeze the roasted potatoes. Just be aware that the potatoes may lose some of their crispy texture once thawed.

Q10: How do I prevent the potatoes from getting soggy?
A10: Make sure the potatoes are roasted well and not too crowded on the baking sheet. You want them to crisp up in the oven, not steam.

Conclusion

This Crispy Smashed Potato Salad is a game-changer. The crispy edges of the smashed potatoes combined with the creamy dressing make every bite a little bit of heaven. It’s easy to make, adaptable to your tastes, and perfect for any occasion. Once you try it, you won’t want to go back to regular potato salad! Enjoy!

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