This Crispy Smashed Potato Salad is a fun twist on a classic dish! Imagine buttery potatoes that are gently smashed until crispy and then mixed with fresh greens and a tasty dressing.
You know what makes it even better? The crispy edges of the potatoes add the perfect crunch! I love serving this salad warm or at room temperature for a side that impresses without too much fuss.
Key Ingredients & Substitutions
Baby Yellow Potatoes: These potatoes are buttery and tender, perfect for smashing. Yukon Gold is a great alternative if you can’t find baby yellows. For a lower-carb option, you could use cauliflower instead, but the texture will change.
Sour Cream & Mayonnaise: This combination gives creaminess to the salad. Greek yogurt can substitute for sour cream for a tangy twist, while vegan mayo works well for a plant-based option.
Dijon Mustard: This adds a nice zesty flavor. If you prefer something milder, you can use yellow mustard. For a spicy kick, try spicy brown mustard instead!
Fresh Herbs: Chives and parsley enhance freshness. If you don’t have fresh herbs, you could use dried herbs, but use less as they are more concentrated.
Bacon Bits: They add a crispy texture! If you’re vegetarian, you could use toasted sunflower seeds or skip the meat for a lighter dish.
How Do I Get Perfectly Crispy Smashed Potatoes?
Getting that crispy texture is key to this salad’s success! Here’s how to achieve it:
- Be gentle when smashing the potatoes; you want them to stay together but be thin enough to crisp up.
- Ensure they are well-oiled before baking, so they can brown properly. Use enough olive oil, but don’t drown them.
- Allow enough room on the baking sheet. If they are crowding, they will steam instead of crisp up.
- Flip them halfway through baking to ensure both sides get that golden crunch.
With these tips and insights, you’re ready to make a delicious crispy smashed potato salad that everyone will love! Enjoy!
Crispy Smashed Potato Salad
Ingredients You’ll Need:
For the Potatoes:
- 2 lbs baby yellow potatoes (or small Yukon Gold)
- 3 tbsp olive oil, divided
- Salt and freshly ground black pepper, to taste
For the Dressing:
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1 tbsp Dijon mustard
- 2 cloves garlic, minced
- 2 tbsp fresh chives, finely chopped
- 2 tbsp fresh parsley, chopped (plus extra for garnish)
- 1 tsp apple cider vinegar or lemon juice
Optional Topping:
- Crispy bacon bits or cooked pancetta for topping
Time Estimate:
This recipe will take approximately 45 minutes to prepare and cook. You’ll spend about 20 minutes boiling and smashing the potatoes, and then another 25-30 minutes baking them to perfect crispness. Simple and quick for a delicious dish!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 425°F (220°C). This high temperature helps the potatoes become nice and crispy. Prepare a baking sheet by lining it with parchment paper or foil for easy cleanup.
2. Boil the Potatoes:
Wash the baby potatoes under cool running water to remove any dirt. Place them in a large pot and cover with cold water. Add a generous pinch of salt, bring to a boil, and cook for about 15-20 minutes, or until they’re tender when pierced with a fork.
3. Cool and Smash the Potatoes:
Once cooked, drain the potatoes and let them cool for a few minutes until they’re manageable. On the prepared baking sheet, place the potatoes and gently press down on each one using the bottom of a drinking glass or a potato masher. Flatten them to about 1/2 inch thick while keeping them intact.
4. Season and Bake:
Drizzle 2 tablespoons of olive oil over the smashed potatoes and sprinkle with salt and pepper. Bake in the preheated oven for 25-30 minutes, or until they’re golden brown and have crispy edges.
5. Prepare the Dressing:
While the potatoes are baking, mix up your dressing! In a bowl, combine sour cream, mayonnaise, Dijon mustard, minced garlic, chopped chives, parsley, and apple cider vinegar (or lemon juice). Season with salt and pepper to taste, then mix until smooth and creamy.
6. Combine Everything:
Once the potatoes are done and slightly cooled, toss them gently in the dressing until they’re evenly coated. If you’re using bacon bits or pancetta, add them in for extra flavor and crunch!
7. Serve and Enjoy:
Garnish your crispy smashed potato salad with extra chopped parsley for a fresh touch. This salad can be enjoyed warm or at room temperature, making it a versatile dish perfect for any gathering. Bon appétit!
FAQ for Crispy Smashed Potato Salad
Can I Use Other Types of Potatoes?
Absolutely! While baby yellow potatoes or Yukon Gold work best for their buttery flavor, you can substitute with red potatoes or even Russet potatoes. Just keep in mind that different potatoes may yield a varying texture.
How Do I Ensure the Potatoes Are Crispy?
To achieve the perfect crispiness, remember to flatten the potatoes evenly and give them enough space on the baking sheet to avoid steaming. Additionally, don’t skimp on the olive oil—this helps with browning!
Can I Make This Salad in Advance?
Yes! You can prepare the potatoes ahead of time and store them in the refrigerator for up to 2 days. Just wait to toss them with the dressing until you’re ready to serve. Re-crisp the potatoes in the oven for a few minutes to ensure they stay crunchy.
What Can I Use Instead of Bacon Bits?
If you want to keep it vegetarian or reduce meat, you can use crispy fried onions or toasted sunflower seeds for a crunch without the bacon. They add a nice texture and flavor!
