Introduction

Crispy smashed potato salad is a delightful twist on the traditional potato salad. The potatoes are boiled, smashed to perfection, and then roasted to achieve a crispy texture, which adds an irresistible crunch. Paired with a creamy dressing and fresh herbs, this dish offers the best of both worlds—creamy and crispy in every bite. It’s a perfect side dish for BBQs, picnics, or as a hearty accompaniment to any meal.

The History of Crispy Smashed Potato Salad

Potato salad is a classic comfort food that dates back centuries, with its origins in Europe, particularly in Germany, where it was made with boiled potatoes, vinegar, and mustard. The creamy version, popular in America, began to appear in the 19th century, with mayonnaise or sour cream as the primary dressing. The “smashed” version of potato salad, featuring crispy textures, emerged more recently as a fun twist on the traditional boiled potato salad. The crispy element adds a new dimension of texture and flavor, turning a simple dish into something truly special.

Ingredients Breakdown

Potatoes: Small or medium waxy potatoes like Yukon Gold or red potatoes work best. These hold their shape well after boiling and smashing.
Olive Oil: For roasting the smashed potatoes and giving them a crispy texture.
Mayonnaise: The base of the creamy dressing. You can use light mayo or a healthier version if desired.
Sour Cream: Adds tanginess and creaminess to the dressing.
Mustard: A bit of Dijon or yellow mustard gives the dressing an extra kick.
Fresh Herbs: Parsley, chives, or dill enhance the freshness and flavor.
Vinegar: A splash of apple cider vinegar or white vinegar brightens the flavor and balances the creaminess.
Garlic: Minced fresh garlic adds depth to the dressing and enhances the overall flavor.
Seasonings: Salt and pepper to taste, and optional smoked paprika or cayenne for extra flavor.

Step-by-Step Recipe

Boil the Potatoes:
- Wash and scrub the potatoes. Place them in a large pot, cover with water, and add a pinch of salt.
- Bring to a boil, then simmer for 15-20 minutes until tender when pierced with a fork.
Smash the Potatoes:
- Drain the potatoes and let them cool for a few minutes.
- On a baking sheet lined with parchment paper, gently smash each potato with a fork or the bottom of a glass. Press down gently until they are slightly flattened but still in one piece.
Roast for Crispiness:
- Drizzle olive oil over the smashed potatoes, then season with salt, pepper, and optional smoked paprika.
- Roast in a preheated oven at 400°F (200°C) for 20-25 minutes, flipping halfway through, until crispy and golden brown.
Prepare the Dressing:
- In a medium bowl, combine 1/2 cup of mayonnaise, 1/4 cup of sour cream, 1 tablespoon of Dijon mustard, 1 tablespoon of vinegar, and 1 clove of minced garlic.
- Stir until smooth and season with salt and pepper to taste. Add in chopped fresh herbs like parsley or chives for added flavor.
Combine the Potatoes and Dressing:
- Once the roasted potatoes have cooled slightly, cut them into bite-sized pieces.
- Toss the warm potatoes with the dressing until everything is well-coated. You can mix gently to avoid breaking the crispy edges.
Garnish and Serve:
- Garnish with extra herbs, a sprinkle of paprika, or even crispy bacon bits if you like.
- Serve immediately, or refrigerate for later.

Tips for the Perfect Crispy Smashed Potato Salad

Don’t overcook the potatoes: Overcooking them can lead to mushy potatoes. Keep an eye on them during the boiling process.
Smash gently: You want to smash the potatoes just enough to allow crisp edges, but not so much that they fall apart completely.
Use a high-quality olive oil: The oil is essential for achieving that crispy texture, so use a good quality olive oil for the best results.
Let the potatoes cool slightly: This helps them hold their shape when mixing with the dressing.
Crisp them up further: If you like extra crispy potatoes, you can broil them for an additional 1-2 minutes at the end of roasting.

Variations and Customizations

Bacon Crispy Potato Salad: Add crispy bacon bits to the salad for extra flavor and crunch.
Spicy Smashed Potato Salad: Add a dash of cayenne pepper or hot sauce to the dressing for a spicy kick.
Vegan Version: Use vegan mayo and a plant-based sour cream alternative to make the salad vegan-friendly.
Cheesy Crispy Potato Salad: Top the smashed potatoes with grated cheese before roasting, like cheddar or parmesan, for a cheesy version.
Pickled Veggies: Add finely chopped pickles, red onion, or olives to the dressing for a tangy twist.

Health Considerations and Nutritional Value

Crispy smashed potato salad, while delicious, is a higher-calorie dish due to the mayo, oil, and potatoes. However, you can make it healthier with some substitutions:

Use Greek yogurt in place of sour cream or mayo for a protein boost and lower fat.
Opt for a lighter dressing by using less mayo or substituting with avocado or hummus for creaminess.
Add more vegetables like peas, carrots, or celery to increase fiber and nutrients.

Approximate Nutritional Value per Serving (1/6 of the recipe):

Calories: 250–300
Fat: 18g
Carbs: 25g
Protein: 3g
Fiber: 3g

(Note: Nutritional values can vary depending on the ingredients and portion sizes.)

FAQ

1. Can I make this ahead of time?
Yes! You can prepare the roasted potatoes and dressing ahead of time. Just store them separately in the fridge and combine them right before serving for the best texture.

2. Can I use russet potatoes instead of waxy potatoes?
While russets are a great option for mashed potatoes, they tend to be starchier and may not hold their shape as well in this recipe. Waxy potatoes like Yukon Gold or red potatoes are best for a crispy, intact texture.

3. Can I make this dish gluten-free?
Yes! This recipe is naturally gluten-free, as it doesn’t contain any flour or gluten-containing ingredients.

4. Can I make the potatoes extra crispy?
Yes, if you love crispy potatoes, you can broil them for the last 1-2 minutes of roasting to get an even crunchier texture.

5. Can I use a different dressing?
Absolutely! You can use a mustard-based dressing, vinaigrette, or even a creamy ranch dressing if that’s what you prefer.

Crispy Smashed Potato Salad Recipe

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Prep Time 5

Cook Time 1

Total Time 1 5

Servings 4

Ingredients

Smashed Potatoes:
2 lbs baby potatoes scrubbed
1 tbs olive oil
salt and pepper to taste
Salad:
3/4 cup Greek yogurt
1/2 cup kewpie mayo
2 tsp Dijon mustard
1/2 large lemon juiced
2 tsp red wine vinegar
1 large garlic clove minced
1/4 cup fresh dill chopped
1/4 cup fresh parsley chopped
1 medium cucumber seeded + fine chop
1 shallot fine chop

Instructions

Potatoes:
Preheat your oven to 425℉. Line an XL baking sheet with parchment paper.
Boil your potatoes for 7 minutes or until fork tender. Dry and transfer to your baking sheet. Use the back of a glass to smash them down flat. Brush them with olive oil and season with salt and pepper to taste. Roast for 50 minutes to 1 hour or until golden brown and crispy!
Save some crispy brown potato bits on the side for garnish.
Salad:
Make sure you scoop out/deseed the cucumber so that the salad does not become watery!
Whisk together the yogurt, mayo, dijon, lemon juice, vinegar, garlic, dill, parsley, salt and pepper to taste. Taste and adjust if needed to your palate. Mix in the cucumber and shallot, then cover and refrigerate while the potatoes roast.
Assembly:
Once the potatoes have cooled for 5 minutes, fold them into the salad so that they are completely coated. Garnish the crispy potato bits, dill and black pepper. Refrigerate leftovers

Notes

If you use vegan yogurt and vegan mayo, this dish can be vegan!

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