Crispy Smashed Potato Salad 4 Servings Ultimate Delicious

Crispy smashed potato salad is the ultimate summer side dish that will have your taste buds dancing with delight. Imagine perfectly roasted, golden-brown potatoes tossed in a creamy, tangy dressing – it’s a heavenly combination that’s sure to impress at your next barbecue or picnic. This recipe takes the classic potato salad to new heights, delivering a satisfying crunch in every bite.

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The Secret to Crispy Smashed Potatoes

The key to achieving the perfect crispy texture in this potato salad lies in the way the potatoes are prepared. By gently smashing the baby potatoes after boiling, you create a larger surface area that crisps up beautifully in the oven. The result is a potato salad that’s part creamy, part crunchy – a match made in culinary heaven.

Ingredients for Crispy Smashed Potato Salad

To make this delightful dish, you’ll need:

• 1.5 lbs baby potatoes – Yukon Gold or Red potatoes work best for their creamy texture and ability to hold their shape after being smashed.
• 3 tablespoons olive oil – For drizzling over the smashed potatoes to help them crisp up in the oven.
• 1 teaspoon salt and 1/2 teaspoon black pepper – To season the potatoes.
• 1/4 cup mayonnaise – The creamy base for the dressing.
• 1 tablespoon Dijon mustard – Adds a tangy kick to the dressing.
• 1 tablespoon lemon juice – Brightens up the flavors.
• 2 tablespoons chopped fresh parsley – For a touch of herbaceous freshness.
• 2 green onions, sliced – Adds a subtle onion flavor and lovely color.
• 1 tablespoon capers (optional) – For a briny, tangy punch.

Preparing the Crispy Smashed Potato Salad

Let’s get started on this delicious recipe!

Boiling the Potatoes

Begin by cooking the baby potatoes in salted water until they are fork-tender, about 15 minutes. Drain the potatoes and let them cool slightly.

Smashing and Roasting

Preheat your oven to 425°F (220°C). Place the slightly cooled potatoes on a baking sheet and gently smash each one with the bottom of a glass or a potato masher. You want to create a rough, uneven surface that will crisp up beautifully in the oven. Drizzle the smashed potatoes with the olive oil and sprinkle with salt and pepper.

Roast the potatoes in the preheated oven for 25-30 minutes, or until they are golden brown and crispy around the edges.

Making the Dressing

In a large bowl, whisk together the mayonnaise, Dijon mustard, and lemon juice. If you’re using capers, stir them in as well.

Tossing it All Together

Add the crispy roasted potatoes to the bowl with the dressing. Gently toss to coat the potatoes evenly. Finally, sprinkle in the chopped parsley and sliced green onions, and give the salad a final gentle toss to incorporate everything.

Serving and Storing Crispy Smashed Potato Salad

This crispy smashed potato salad can be served warm, at room temperature, or chilled, depending on your preference. It makes a delightful side dish for grilled meats, burgers, or even as a main course on a hot summer day.

If you have any leftovers, store them in an airtight container in the refrigerator for up to 4 days. To reheat the potatoes and restore their crispiness, simply spread them out on a baking sheet and pop them back in the oven for 10-15 minutes at 400°F (200°C).

More Related Recipes You Might Enjoy

• Loaded Potato Salad
• Creamy Potato Salad
• BBQ Bacon Mac and Cheese Skillet
• Loaded Bacon Ranch Chicken Quesadillas

Craving even more magical meals? Browse Amelia’s Pinterest boards for quick dinners, cozy bakes, and tons of flavorful inspiration.

FAQs for Crispy Smashed Potato Salad

What type of potatoes are best for making crispy smashed potato salad?

For the best results, use waxy potatoes such as Yukon Gold or Red potatoes. These varieties hold their shape well after cooking and provide a creamy texture, making them ideal for smashing and mixing into a salad.

How do I achieve the perfect crispy texture for the smashed potatoes?

To achieve a crispy texture, first, boil the potatoes until fork-tender. After draining, spread them out on a baking sheet and gently smash them with the bottom of a glass or a potato masher. Drizzle with olive oil, season with salt and pepper, and roast in a preheated oven at around 425°F (220°C) until golden brown and crispy, usually about 20-25 minutes.

Can I make crispy smashed potato salad in advance?

Yes, you can prepare the crispy smashed potatoes in advance. After roasting them, allow them to cool and store them in an airtight container in the refrigerator for up to 2 days. When ready to serve, you can reheat them in the oven to restore their crispiness before mixing them into the salad.

What are some good add-ins or toppings for crispy smashed potato salad?

You can customize your crispy smashed potato salad with various add-ins and toppings. Popular options include chopped green onions, crispy bacon, fresh herbs (like parsley or dill), crumbled feta or goat cheese, and a tangy dressing made from mayonnaise, Greek yogurt, or a vinaigrette. Feel free to experiment with your favorite flavors!

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