Crispy Smashed Potato Salad

This Crispy Smashed Potato Salad combines the best of both worlds: crispy, golden potatoes with the creamy goodness of a traditional potato salad. With a mix of textures and flavors, it’s the perfect side dish for any meal or a standout option at your next gathering. You’ll love how simple it is to make yet so delicious!

Why You’ll Love This Recipe

• Crispy and Creamy: The smashed potatoes are crispy on the outside, soft and creamy on the inside, making every bite a perfect balance of textures.
• Flavorsome: With the addition of herbs, garlic, and tangy dressing, this salad is bursting with flavor. It’s much more exciting than the usual potato salad!
• Easy to Make: You can prepare the potatoes in advance and assemble the salad when you’re ready. It’s simple, yet satisfying.
• Perfect for Any Occasion: Whether it’s a BBQ, picnic, or dinner at home, this dish will be a crowd-pleaser.

this Recipe

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1.5 lbs small potatoes (Yukon Gold or baby potatoes)
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• Salt and pepper, to taste
• 1/4 cup mayonnaise
• 1/4 cup sour cream
• 1 tablespoon Dijon mustard
• 1 tablespoon apple cider vinegar
• 1/2 cup chopped fresh parsley
• 2 green onions, chopped
• 1/4 cup crispy bacon bits (optional)
• 1/2 teaspoon smoked paprika (optional for garnish)

Directions

1. Boil the Potatoes: In a large pot, bring salted water to a boil. Add the potatoes and cook for 12-15 minutes, or until tender when pierced with a fork. Drain the potatoes and let them cool slightly.
2. Smash the Potatoes: Place the cooled potatoes on a baking sheet lined with parchment paper. Use a potato masher or fork to gently smash each potato, pressing down just enough to flatten them slightly.
3. Crisp the Potatoes: Drizzle the smashed potatoes with olive oil and sprinkle with garlic powder, salt, and pepper. Roast the potatoes in a preheated oven at 400°F (200°C) for 20-25 minutes, flipping halfway through, until crispy and golden brown.
4. Prepare the Dressing: While the potatoes are roasting, whisk together the mayonnaise, sour cream, Dijon mustard, apple cider vinegar, and a pinch of salt and pepper in a small bowl.
5. Assemble the Salad: Once the potatoes are crispy and cooled slightly, transfer them to a large bowl. Pour the dressing over the potatoes and toss to coat.
6. Add the Garnishes: Stir in the fresh parsley, green onions, and crispy bacon bits (if using). Sprinkle with smoked paprika for an extra touch of flavor.
7. Serve: Serve immediately, or refrigerate for up to 2 hours before serving.

Servings and Timing

• Servings: 4-6 servings
• Prep time: 10 minutes
• Cook time: 35-40 minutes
• Total time: 45-50 minutes

Variations

• Vegan Option: Swap the mayonnaise and sour cream for plant-based alternatives like vegan mayo and dairy-free sour cream. Skip the bacon or use crispy tempeh for a savory crunch.
• Herb-Infused: Add some finely chopped fresh dill or chives to the dressing for a more vibrant flavor.
• Cheese Lovers: For an extra creamy texture, mix in some crumbled feta or grated Parmesan into the dressing or sprinkle it on top.
• Spicy Kick: Add a pinch of cayenne pepper or some chopped jalapeños for a spicy twist.

Storage/Reheating

• Storage: Store any leftovers in an airtight container in the refrigerator for up to 2-3 days.
• Reheating: To reheat, place the potatoes back on a baking sheet and heat in a preheated oven at 350°F (175°C) for 10-15 minutes, or until crispy again. Alternatively, you can microwave them, though they won’t retain the same crispiness.

FAQs

Can I use other types of potatoes?

Yes, you can use any type of potatoes you like, but small waxy potatoes like Yukon Gold or baby potatoes work best for this recipe due to their creamy texture.

Can I make the potatoes ahead of time?

Yes! You can boil and smash the potatoes a day ahead and store them in the fridge. Just roast them when you’re ready to serve.

How can I make this salad spicier?

You can add a pinch of cayenne pepper or toss in some chopped jalapeños or hot sauce to the dressing for an extra spicy kick.

Can I add other vegetables to this salad?

Definitely! You can add roasted bell peppers, sweetcorn, or even pickled red onions for extra flavor and texture.

Can I make this recipe without bacon?

Yes, simply omit the bacon or use a vegetarian substitute like crispy tempeh or roasted chickpeas for crunch.

How do I prevent the potatoes from getting soggy?

Make sure the potatoes are smashed lightly and baked at a high temperature to get that crispy texture. Avoid overcooking the potatoes when boiling.

Is this potato salad good for a BBQ?

Absolutely! This crispy smashed potato salad is a great BBQ side dish because it has a unique twist on the classic potato salad, making it a perfect companion to grilled meats.

How can I make this salad dairy-free?

To make this salad dairy-free, use vegan mayonnaise and dairy-free sour cream as substitutes for the regular versions.

Can I add cheese to this salad?

Yes, you can add crumbled feta, shredded cheddar, or Parmesan to give the salad a creamy and savory touch.

How long can I keep leftovers?

Leftovers can be kept in the fridge for up to 2-3 days. The potatoes will remain crispy for a while, but they’ll soften as they sit.

Conclusion

Crispy Smashed Potato Salad is a delightful and unique take on the traditional potato salad. With a crispy exterior and a creamy interior, this dish combines the best flavors in every bite. Whether served at a BBQ, potluck, or as a side for your weeknight dinner, it’s sure to be a hit. This recipe is easy to make, full of flavor, and completely satisfying!

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