There’s something undeniably delightful about the combination of crispy and creamy, especially when it comes to a potato salad. Picture this: golden, crispy smashed potatoes mingling with fresh herbs and a tangy dressing that just screams summer. The aroma wafts through the kitchen, teasing your senses as you anticipate each delicious bite of this Crispy Smashed Potato Salad.
This dish is perfect for sunny picnics, backyard barbecues, or simply when you want to impress your friends at dinner. It’s not just a side; it’s an experience that brings everyone together around the table, sharing stories and laughter while diving into a bowl of pure comfort food.
Why You'll Love This Recipe
- This Crispy Smashed Potato Salad is easy to make and perfect for any occasion
- The contrast of textures makes every bite exciting
- You can customize it with your favorite herbs or dressings
- Its vibrant colors make it an eye-catching centerpiece for any meal
I remember the first time I made this dish for a summer BBQ; my friends couldn’t stop raving about it! They thought I had become some kind of potato wizard.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- Baby Potatoes: Use small, firm potatoes for better texture; they hold their shape well during cooking.
- Olive Oil: A good quality olive oil adds richness and flavor; don’t skimp here!
- Fresh Herbs: Parsley or chives work wonders; choose fresh ones for the best taste.
- Sour Cream: It gives creaminess and tang; Greek yogurt is a great alternative if you prefer.
- Mustard: Dijon mustard adds a zesty kick; feel free to adjust based on your taste.
- Salt and Pepper: Essential for seasoning; use sea salt for extra crunch.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Prep Your Potatoes: Start by washing the baby potatoes under cold water to remove any dirt. Leave the skins on for added texture and flavor.
Boil Until Tender: Place potatoes in a large pot and cover them with water. Add salt and bring to a boil. Cook until fork-tender, about 15-20 minutes, then drain.
Smashed Potato Fun: On a baking sheet lined with parchment paper, place each potato and gently smash it down with a fork until flattened but still intact.
Add Olive Oil & Seasoning: Drizzle olive oil over the smashed potatoes and sprinkle generously with salt and pepper. Toss them lightly to coat evenly.
Bake Until Golden Brown: Preheat your oven to 425°F (220°C) and bake the potatoes for 25-30 minutes until crispy and golden brown. Enjoy those sizzling sounds!
Create The Dressing: In a bowl, mix sour cream, mustard, chopped herbs, salt, and pepper until smooth. Taste and adjust seasoning as needed—this is where magic happens!
Toss & Serve!: Once potatoes are out of the oven and slightly cooled, toss them gently with the dressing mixture until well coated. Serve warm or at room temperature for optimal flavor.
With these steps completed, you’ll have created an irresistible Crispy Smashed Potato Salad that will have everyone coming back for seconds (and maybe thirds!). Enjoy every crunchy bite packed with flavor while basking in compliments from your guests!
You Must Know
- This crispy smashed potato salad is not just delicious; it’s a crowd-pleaser that works wonderfully for gatherings
- The way the crispy potatoes contrast with creamy dressing makes every bite an adventure
- Plus, it’s a fantastic way to use leftover potatoes!
Perfecting the Cooking Process
Start by boiling the potatoes until fork-tender, then smash each one gently before roasting them to achieve that crispy perfection. This sequence ensures they are soft inside and golden outside.
Add Your Touch
Feel free to experiment with different dressings or mix-ins. Try adding bacon bits, fresh herbs, or even spicy jalapeños for a flavorful twist that suits your taste.
Storing & Reheating
Store leftover potato salad in an airtight container in the fridge for up to three days. Reheat in the oven at 350°F until heated through, ensuring they retain their crunch.
Chef's Helpful Tips
- To achieve the best crispy texture, ensure your potatoes are perfectly dry before roasting
- Overcrowding the baking sheet can lead to steaming instead of crisping, so give them space
- Lastly, season generously; flavor is key to elevating this dish!
Cooking this crispy smashed potato salad reminds me of summer BBQs when friends would rave about my cooking. One time, I served it alongside grilled chicken, and my friend declared it “the star of the show!”
FAQ
Can I use any type of potatoes for this salad?
Yes, but Yukon Gold or red potatoes work best for achieving that perfect texture.
How do I make this dish vegan-friendly?
Swap traditional mayo for vegan mayo or Greek yogurt for a plant-based alternative.
What can I serve with crispy smashed potato salad?
This dish pairs beautifully with grilled meats or as part of a picnic spread!
Crispy Smashed Potato Salad
- Total Time: 45 minutes
- Yield: Serves approximately 6
Description
Crispy Smashed Potato Salad is the ultimate summer side dish, combining the delightful crunch of golden, roasted potatoes with a creamy, tangy dressing. Perfect for picnics and BBQs, this salad not only pleases the palate but also serves as a vibrant centerpiece for gatherings. With a mix of fresh herbs and customizable flavors, it’s sure to impress your guests while being incredibly easy to make.
Ingredients
- 1.5 lbs baby potatoes
- 3 tbsp olive oil
- 1/4 cup sour cream or Greek yogurt
- 2 tbsp Dijon mustard
- 1/4 cup fresh parsley or chives, chopped
- Salt and pepper to taste
Instructions
- Wash potatoes under cold water; keep skins on.
- Boil in salted water until fork-tender (15-20 minutes). Drain.
- Preheat oven to 425°F (220°C). Smash each potato gently on a lined baking sheet.
- Drizzle with olive oil; season with salt and pepper. Bake for 25-30 minutes until crispy.
- In a bowl, mix sour cream, mustard, herbs, salt, and pepper. Toss with warm potatoes before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 250
- Sugar: 2g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 10mg
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