Elevate your summer meals with Crispy Smashed Potato Salad, a delightful twist on Classic Potato Salad that combines crunchy roasted potatoes with a creamy, tangy dressing. This Smashed Potato Salad is perfect for barbecues, picnics, or family dinners, offering a satisfying blend of textures and flavors. Easy to prepare and endlessly customizable, these Crispy Smashed Potatoes are sure to become a favorite Summer Recipe. Try our Smashed Potatoes recipe for a vibrant, crowd-pleasing side!
Why You’ll Love This Crispy Smashed Potato Salad Recipe
This Crispy Smashed Potato Salad stands out among Smashed Potatoes recipes for its bold textures and flavors. Here’s why it’s a summer must-have:
- Crunchy and Creamy: Golden, crispy potatoes paired with a velvety dressing redefine Classic Potato Salad.
- Quick Prep: Ready in under an hour, perfect for an easy Smashed Potato Salad side.
- Versatile: Ideal for summer barbecues, picnics, or as a hearty dinner companion in Summer Recipes.
- Customizable: Adapt with herbs, spices, or proteins for a personalized Crispy Smashed Potatoes dish.
- Crowd-Pleaser: Its vibrant flavors and textures make it a hit at any gathering.
Ingredients for Crispy Smashed Potato Salad
To make this Crispy Smashed Potato Salad (serves 6), gather these ingredients:
For the Potatoes:
- 1.5 lbs baby potatoes (Yukon Gold or red potatoes work well)
- 3 tbsp extra virgin olive oil
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
For the Dressing:
- 1/4 cup full-fat mayonnaise (or Greek yogurt for a lighter option)
- 1 tbsp Dijon mustard
- 1 tbsp lemon juice
- 2 tbsp chopped fresh parsley (or dill/chives)
- 2 green onions, sliced
- 1 tbsp capers (optional, for a tangy kick)
Optional Add-Ins:
- 2 tbsp diced pickles or relish (for extra crunch)
- 1/4 cup crispy bacon bits (for smoky flavor)
Ingredient Tips:
- Potatoes: Baby potatoes ensure even cooking and crispiness; choose firm, blemish-free ones for this Crispy Smashed Potatoes recipe.
- Olive Oil: High-quality extra virgin olive oil enhances flavor and crunch in this Smashed Potato Salad.
- Mayonnaise: Full-fat mayo yields a creamy dressing; Greek yogurt adds protein for a healthier Classic Potato Salad.
- Herbs: Fresh parsley, dill, or chives add brightness; use finely chopped for even distribution in this Summer Recipe.
- Capers: Optional but add a briny pop; substitute with chopped pickles for a similar effect in this Smashed Potatoes dish.
How to Make Crispy Smashed Potato Salad
Follow these steps to create a vibrant Crispy Smashed Potato Salad:
- Boil the Potatoes: Wash 1.5 lbs baby potatoes thoroughly. Place in a large pot, cover with cold water, and add 1 tbsp kosher salt. Bring to a boil, then simmer for 15-20 minutes until fork-tender but not mushy. Drain and let cool slightly.
- Smash the Potatoes: Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper. Arrange potatoes on the sheet and gently smash each one to about 1/2-inch thickness using a potato masher or the bottom of a glass, keeping them intact.
- Season and Roast: Drizzle smashed potatoes with 3 tbsp olive oil and sprinkle with 1 tsp salt, 1/2 tsp black pepper, and 1 tsp garlic powder. Toss with a spatula to coat evenly. Roast for 25-30 minutes, flipping halfway, until golden and crispy.
- Make the Dressing: In a medium bowl, whisk together 1/4 cup mayonnaise, 1 tbsp Dijon mustard, 1 tbsp lemon juice, 2 tbsp chopped parsley, 2 sliced green onions, and 1 tbsp capers (if using). Adjust seasoning with salt and pepper to taste.
- Combine and Serve: Transfer warm roasted potatoes to a large bowl. Add the dressing and optional add-ins (pickles or bacon bits), tossing gently to coat. Serve immediately for maximum crispiness, or chill for 30 minutes for a cold Smashed Potato Salad. Garnish with extra herbs or a drizzle of lemon juice.
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Calories: ~200 per serving (based on 6 servings)
Servings: 6
Macros per Serving: 20g carbs, 3g protein, 12g fat, 2g fiber
Tips for Perfect Crispy Smashed Potato Salad
- Don’t Overcook Potatoes: Boil until just tender to maintain shape when smashing for this Crispy Smashed Potatoes recipe.
- Smash Gently: Flatten to 1/2-inch thickness without breaking apart for optimal crunch in this Smashed Potato Salad.
- Season Well: Salt the boiling water and season generously before roasting for flavorful Classic Potato Salad.
- Roast at High Heat: 425°F ensures crispy edges; preheat the oven fully for this Smashed Potatoes dish.
- Toss While Warm: Combine potatoes with dressing while warm to absorb flavors in this Summer Recipe.
Creative Variations for Crispy Smashed Potato Salad
Customize this Crispy Smashed Potato Salad with these ideas:
- Spicy Twist: Add a pinch of cayenne or chopped jalapeños to the dressing for a fiery Smashed Potato Salad.
- Vegan Option: Use plant-based mayo and skip bacon for a vegan Classic Potato Salad.
- Herb Swap: Try fresh dill or basil instead of parsley for a unique Crispy Smashed Potatoes flavor.
- Veggie Boost: Toss in roasted bell peppers or cherry tomatoes for color in this Summer Recipe.
- Cheesy Delight: Sprinkle with grated Parmesan or cheddar for a richer Smashed Potatoes dish.
Serving and Presentation Ideas
This Crispy Smashed Potato Salad is a vibrant Summer Recipe that shines with thoughtful presentation. Try these suggestions:
- Serve warm in a rustic ceramic bowl, garnished with extra herbs and a lemon wedge for a bright Smashed Potato Salad.
- Pair with grilled chicken, steak, or burgers for a hearty summer barbecue featuring this Classic Potato Salad.
- Offer as a side with corn on the cob or a green salad for a balanced Summer Recipe spread.
- Present in individual bowls for a chic picnic setup with these Crispy Smashed Potatoes.
- Drizzle with extra olive oil or sprinkle with smoked paprika for an elegant Smashed Potatoes touch.
Storage Tips
- Refrigerate: Store in an airtight container in the fridge for up to 3 days; potatoes may soften slightly.
- Reheat: Reheat in a 350°F oven for 10 minutes to restore crispiness for this Smashed Potato Salad.
- Don’t Freeze: Freezing alters the texture of potatoes and dressing, so it’s not recommended for this Classic Potato Salad.
- Make Ahead: Boil and smash potatoes and prepare dressing separately; roast and toss just before serving for a fresh Summer Recipe.
- Refresh: Add a splash of lemon juice or extra dressing to revive leftovers for this Crispy Smashed Potatoes dish.
FAQs About Crispy Smashed Potato Salad
Can I make Smashed Potato Salad ahead of time?
Yes, boil and smash potatoes and make dressing up to a day ahead; roast and toss before serving for a fresh Crispy Smashed Potatoes dish.
How long does Classic Potato Salad last?
Store in the fridge for up to 3 days; eat within 2 days for the crispiest Smashed Potato Salad.
Can I use different dressings for Smashed Potatoes?
Yes, try a vinaigrette or ranch dressing for a different flavor in this Summer Recipe.
Can I make Crispy Smashed Potato Salad without mayonnaise?
Yes, use Greek yogurt or a vegan mayo alternative for a creamy Classic Potato Salad without mayo.
What potatoes are best for Smashed Potato Salad?
Baby potatoes (Yukon Gold or red) are ideal for their size and texture in this Crispy Smashed Potatoes recipe.
More Summer Salad Recipes You’ll Love
Conclusion
This Crispy Smashed Potato Salad is a flavorful Summer Recipe that reimagines Classic Potato Salad with crunchy, roasted potatoes and a creamy dressing. Perfect for any occasion, this Smashed Potato Salad is sure to impress. Make it today and enjoy the vibrant, crispy goodness of these Crispy Smashed Potatoes!
Crispy Smashed Potato Salad
Ingredients
For the Potatoes:
- 1.5 lbs baby potatoes Yukon Gold or red potatoes work well
- 3 tbsp extra virgin olive oil
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
For the Dressing:
- 1/4 cup full-fat mayonnaise or Greek yogurt for a lighter option
- 1 tbsp Dijon mustard
- 1 tbsp lemon juice
- 2 tbsp chopped fresh parsley or dill/chives
- 2 green onions sliced
- 1 tbsp capers optional, for a tangy kick
Optional Add-Ins:
- 2 tbsp diced pickles or relish for extra crunch
- 1/4 cup crispy bacon bits for smoky flavor
Instructions
- Boil the Potatoes: Wash 1.5 lbs baby potatoes thoroughly. Place in a large pot, cover with cold water, and add 1 tbsp kosher salt. Bring to a boil, then simmer for 15-20 minutes until fork-tender but not mushy. Drain and let cool slightly.
- Smash the Potatoes: Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper. Arrange potatoes on the sheet and gently smash each one to about 1/2-inch thickness using a potato masher or the bottom of a glass, keeping them intact.
- Season and Roast: Drizzle smashed potatoes with 3 tbsp olive oil and sprinkle with 1 tsp salt, 1/2 tsp black pepper, and 1 tsp garlic powder. Toss with a spatula to coat evenly. Roast for 25-30 minutes, flipping halfway, until golden and crispy.
- Make the Dressing: In a medium bowl, whisk together 1/4 cup mayonnaise, 1 tbsp Dijon mustard, 1 tbsp lemon juice, 2 tbsp chopped parsley, 2 sliced green onions, and 1 tbsp capers (if using). Adjust seasoning with salt and pepper to taste.
- Combine and Serve: Transfer warm roasted potatoes to a large bowl. Add the dressing and optional add-ins (pickles or bacon bits), tossing gently to coat. Serve immediately for maximum crispiness, or chill for 30 minutes for a cold Smashed Potato Salad. Garnish with extra herbs or a drizzle of lemon juice.
Notes
- Don’t Overcook Potatoes: Boil until just tender to maintain shape when smashing for this Crispy Smashed Potatoes recipe.
- Smash Gently: Flatten to 1/2-inch thickness without breaking apart for optimal crunch in this Smashed Potato Salad.
- Season Well: Salt the boiling water and season generously before roasting for flavorful Classic Potato Salad.
- Roast at High Heat: 425°F ensures crispy edges; preheat the oven fully for this Smashed Potatoes dish.
- Toss While Warm: Combine potatoes with dressing while warm to absorb flavors in this Summer Recipe.
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