Description
This Crispy Smashed Potato Salad combines tender potatoes with a crispy, golden crust, making it a fun twist on classic potato salad. Tossed with creamy dressing and fresh herbs, it’s the perfect side dish for summer barbecues or a casual weeknight dinner.
Ingredients
Units
Scale
- :
- 2 pounds baby potatoes (or small Yukon gold potatoes)
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper, to taste
- 4 strips cooked bacon, crumbled (optional)
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 2 tablespoons fresh chopped parsley
- 1/4 cup sliced green onions
- 1/4 cup shredded cheddar cheese (optional)
Instructions
- :
- Boil the potatoes: Place the potatoes in a large pot and cover with water. Add a pinch of salt. Bring to a boil and cook for about 15-20 minutes, or until the potatoes are fork-tender. Drain and let cool slightly.
- Smash the potatoes: Once the potatoes are cool enough to handle, use a fork or the bottom of a glass to gently smash each potato until it’s about ½ inch thick.
- Crisp the potatoes: Heat olive oil in a large skillet over medium-high heat. Add the smashed potatoes in batches and cook for about 3-4 minutes on each side, or until crispy and golden. Remove and place on a paper towel-lined plate. Season with garlic powder, paprika, salt, and pepper.
- Prepare the dressing: In a large bowl, whisk together the mayonnaise, sour cream, Dijon mustard, apple cider vinegar, and a pinch of salt and pepper.
- Assemble the salad: Once the potatoes are crispy, let them cool slightly, then cut them into bite-sized pieces. Add the potatoes to the bowl with the dressing and gently toss to coat. Add crumbled bacon, chopped parsley, sliced green onions, and shredded cheddar cheese (if using). Mix until well combined.
- Serve: Garnish with additional parsley or green onions, if desired. Serve immediately or refrigerate for up to 2 hours before serving.
Notes
- :
- If you prefer a lighter version, you can use Greek yogurt instead of mayonnaise.
- For extra crunch, top the salad with additional crispy bacon bits or croutons before serving.
- This salad can be served warm or chilled.
Nutrition
- Calories: 250
- Sugar: 2g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 15mg