why make this recipe
Crispy Smashed Potato Salad makes for a delightful dish that combines the comforting flavors of potatoes with the freshness of a salad. This recipe is perfect for gatherings, picnics, or simply as a side dish for your meals. It is easy to prepare and can be enjoyed warm or at room temperature, making it versatile for any occasion. The crunchy texture of the potatoes, paired with the creamy dressing and vibrant veggies, creates a satisfying dish that’s not only tasty but also visually appealing. With just a handful of simple ingredients, you can whip up this delightful potato salad in no time!
how to make Crispy Smashed Potato Salad
Creating Crispy Smashed Potato Salad is a straightforward process that begins with boiling the potatoes. Here’s how to prepare this exciting recipe.
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 cherry tomatoes, halved
- 1/4 cup fresh parsley, chopped
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
Directions:
Boil the Potatoes: Start by filling a large pot with water and adding salt. Place the baby potatoes in the pot and bring the water to a boil. Allow the potatoes to cook until fork-tender, which will take about 15 to 20 minutes. Once they are done, drain the potatoes in a colander and let them cool down slightly.
Preheat the Oven: While the potatoes are cooling, preheat your oven to 450°F (230°C). A hot oven is key to achieving that perfect crispy texture.
Smash the Potatoes: Once the potatoes are cool enough to handle, place them on a baking sheet. Using a fork or the bottom of a glass, gently smash each potato until you see a little crack but do not flatten them completely.
Season and Roast: Drizzle the parchment-lined baking sheet with olive oil, then sprinkle salt and black pepper over the smashed potatoes. This step adds flavor and will help achieve that golden crust. Roast the potatoes in the oven for about 25 to 30 minutes, until they are crispy and golden brown.
Prepare the Salad Dressing: While the potatoes are roasting, take a large bowl and combine the chopped green onions, halved cherry tomatoes, chopped parsley, mayonnaise, Dijon mustard, and apple cider vinegar. Mix all the ingredients well until smooth and blended.
Combine Everything: Once the potatoes are done roasting, remove them from the oven and let them cool for a few minutes. Add the crispy smashed potatoes to the bowl with the dressing and toss gently, ensuring that all the potatoes are coated evenly. You can serve this salad warm or let it cool to room temperature before serving.
how to serve Crispy Smashed Potato Salad
Crispy Smashed Potato Salad is an excellent side dish for various meals. It pairs well with grilled meats, sandwiches, and fish. You can serve it in a large bowl for gatherings, allowing everyone to serve themselves, or present it on a beautiful platter. Garnishing with additional fresh parsley or a sprinkle of black pepper before serving adds a nice touch. This dish is not just a side; it can also serve as a light main course, especially during warmer months.
how to store Crispy Smashed Potato Salad
Storing Crispy Smashed Potato Salad is quite easy. If you have leftovers, transfer the salad to an airtight container. It will keep in the refrigerator for up to three days. However, for the best taste and texture, it’s recommended to consume it within two days. If you notice any drying out of the potatoes, you can add a little extra mayonnaise to revive the creaminess.
If you plan to store the salad, keep the dressing separate until you are ready to serve it. This will help maintain the crispiness of the potatoes and avoid sogginess. When you’re ready to eat, combine the potatoes and dressing, and enjoy!
tips to make Crispy Smashed Potato Salad
Choosing the Right Potatoes: Baby potatoes are perfect for this recipe because they cook evenly and hold their shape well. You can also use small red or yellow potatoes if baby potatoes are not available.
Boiling Tips: Make sure the potatoes are around the same size, allowing for even cooking. Check the potatoes after 15 minutes; some may cook faster than others.
Crispy Texture: For extra crispy potatoes, you can place them under the broiler for a few minutes after roasting. Keep a watchful eye, as they can burn quickly.
Adjust Seasoning: Taste your dressing and adjust the seasoning as needed. You can add more salt, pepper, or even a splash of lemon juice for a fresh kick.
Batch Preparation: You can prepare the dressing a day in advance, making it a great recipe for meal prepping. Just toss it together with the potatoes when you are ready to serve.
variation
Crispy Smashed Potato Salad can be customized to fit your taste preferences. Here are a few variations to consider:
Herb Variation: Change up the herbs by adding dill or chives in place of parsley for a different flavor profile.
Add Protein: Toss in some cooked bacon or crumbled feta for added flavor and protein.
Vegan Option: Swap the mayonnaise for a vegan alternative, or use a mix of vegan yogurt and avocado for creaminess.
Spicy Kick: If you like a bit of heat, add diced jalapeños or a dash of hot sauce to the dressing.
FAQs
1. How can I make my potatoes extra crispy?
For extra crispiness, make sure to smash the potatoes well and drizzle enough olive oil. You can also consider roasting them longer or putting them under the broiler for the last few minutes. Just keep an eye on them to avoid burning.
2. Can I make this salad ahead of time?
Yes! You can prepare the potatoes and the dressing separately a day in advance. Just combine them right before serving to keep the potatoes crispy.
3. What can I serve with Crispy Smashed Potato Salad?
This salad goes well with grilled meats, burgers, hot dogs, or as part of a buffet-style meal. It is also a great standalone dish for a lighter lunch!
4. Can I use different types of potatoes?
Absolutely! While baby potatoes work best for this recipe, you can use any small waxy potatoes like red or yellow potatoes.
5. Is this recipe gluten-free?
Yes! All the ingredients in this recipe are naturally gluten-free, making it a great option for those with dietary restrictions.
Enjoy preparing and sharing this delicious Crispy Smashed Potato Salad! It’s sure to be a hit at your next gathering!
Print
Crispy Smashed Potato Salad
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A delightful dish combining crispy smashed potatoes with a creamy salad dressing and fresh veggies, perfect for gatherings or as a side.
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 cherry tomatoes, halved
- 1/4 cup fresh parsley, chopped
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
Instructions
- Boil the potatoes in salted water until fork-tender, about 15-20 minutes. Drain and cool slightly.
- Preheat the oven to 450°F (230°C).
- Smash each potato on a baking sheet until slightly cracked.
- Season the smashed potatoes with olive oil, salt, and black pepper. Roast for 25-30 minutes until crispy and golden brown.
- Prepare the salad dressing by mixing green onions, cherry tomatoes, parsley, mayonnaise, Dijon mustard, and apple cider vinegar in a large bowl.
- Combine the roasted potatoes with the dressing and toss gently. Serve warm or at room temperature.
Notes
For extra crispy potatoes, place them under the broiler for a few minutes at the end of roasting. Store leftovers in an airtight container for up to three days, keeping dressing separate until ready to serve.
- 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: potato salad, crispy potatoes, picnic side dish, easy salad