Crispy Smashed Potato Salad
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!
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.