How to Make Crispy Smashed Potato Salad

Hey there, fellow food lovers! Today, I’m super excited to share a recipe that’s going to become your new summer obsession: Crispy Smashed Potato Salad! Imagine the creaminess of a classic potato salad but with a game-changing twist—crispy, golden smashed potatoes that add a satisfying crunch. Perfect for your next summer barbecue, picnic, or even a quick family dinner, this recipe is a crowd-pleaser you’ll want to make over and over again.

Why You’ll Love This Recipe

• Crispy smashed potatoes add a delightful texture that elevates the classic potato salad.
• Quick and easy to prepare, this recipe is perfect for weeknight dinners or last-minute gatherings.
• Customizable with your favorite herbs and add-ins, like diced pickles or bacon bits.
• Can be made ahead of time, making it a stress-free option for entertaining.
• It’s a great side dish for grilled meats, like burgers, steaks, or chicken.

Ingredients

Here’s what you’ll need to make this delicious Crispy Smashed Potato Salad:

• 1 lb baby potatoes (Yukon Gold or red potatoes work well)
• 2 tbsp olive oil (extra virgin)
• 1 tsp garlic powder
• Salt and pepper to taste
• 2 tbsp chopped parsley, dill, or chives
• ½ cup mayonnaise (or Greek yogurt for a lighter option)
• 1 tbsp Dijon mustard
• 2 green onions, chopped
• Optional: diced pickles, relish

Full ingredient list with measurements is provided in the printable recipe card below.

How to Make the Recipe

Let’s dive into the step-by-step process:

Step 1: Prepare the Potatoes

Wash and scrub the potatoes. Place them in a large pot and cover with cold water. Add a pinch of salt and bring to a boil. Reduce heat and simmer for 15-20 minutes, or until tender. Drain and let cool slightly.

Step 2: Smash the Potatoes

Preheat the oven to 425°F (220°C). Arrange the potatoes on a parchment-lined baking sheet in a single layer. Gently smash each potato to about half an inch thick using a potato masher or the bottom of a glass.

Step 3: Season and Roast

Drizzle the smashed potatoes with olive oil and season with garlic powder, salt, and pepper. Roast in the oven for 25-30 minutes, flipping halfway through, until golden brown and crispy.

Step 4: Make the Dressing

In a bowl, combine the mayonnaise, Dijon mustard, chopped herbs, and green onions. Stir well and season to taste.

Step 5: Combine and Serve

Toss the crispy potatoes gently with the dressing while they are still warm. Serve immediately or chill for at least 30 minutes to allow flavors to meld.

Pro Tips for Making the Recipe

• For extra crispiness, make sure the potatoes are dry after boiling before smashing and roasting.
• Add some crunch with diced pickles or a sprinkle of bacon bits.
• Use fresh herbs for the best flavor, but dried herbs work too if that’s what you have on hand.
• Let the salad chill in the fridge for at least 30 minutes to allow the flavors to meld together.

How to Serve

This Crispy Smashed Potato Salad is incredibly versatile. Serve it as a side dish for your summer barbecue, alongside grilled meats, or as a refreshing addition to your Asian Cucumber Salad or Easy Carrot Salad. It’s also a great accompaniment to Asian Slaw for a well-rounded meal.

Make Ahead and Storage

This recipe is perfect for making ahead of time. Prepare the salad up to a day in advance and store it in an airtight container in the fridge. When you’re ready to serve, give it a good stir and add any fresh herbs or green onions on top for a fresh touch.

And there you have it—Crispy Smashed Potato Salad that’s sure to become a family favorite! Whether you’re planning a quick family dinner or a summer barbecue, this recipe delivers. Let me know how it turns out for you in the comments below, and don’t forget to share your creations with me on social media. Happy cooking! 🥔✨