Sometimes, the best recipes come from a simple desire to impress your taste buds. Imagine a dish that crunches with joy at every bite and delights your senses with creamy goodness. Creamy coleslaw as a refreshing pairing Crispy smashed potato salad is that dish, bursting with flavors that dance on your palate like they’ve just won a tango competition. For more inspiration, check out this Crockpot Potato Broccoli Cheddar Soup recipe.
Jump to:
- <strong>Essential Ingredients</strong>
- <strong>Let’s Make it Together</strong>
- <strong>Perfecting the Cooking Process</strong>
- <strong>Add Your Touch</strong>
- <strong>Storing & Reheating</strong>
- <strong>FAQ</strong>
- Can I make crispy smashed potato salad ahead of time?
- What type of potatoes work best for this salad?
- Is there a vegan option for this recipe?
- 📖 Recipe Card
This recipe combines the humble potato’s heartiness with a zesty dressing for an unforgettable experience. Ideal for summer picnics or cozy gatherings, this potato salad will have everyone asking for seconds, or at least sneaking in a few forkfuls while you’re not looking. Mediterranean Chickpea Salad for added freshness.
[info_box title=”Why You’ll Love This Recipe”] Crispy smashed potato salad is incredibly easy to make, perfect for any occasion. The delightful flavor contrasts create a satisfying explosion in every bite. Its vibrant colors make it visually appealing on any table setting. This versatile dish pairs well with grilled meats or can be enjoyed on its own as a light meal. [/info_box]
I once made crispy smashed potato salad for a family gathering, and the reaction was priceless—my uncle practically did a little jig at the dinner table.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
Baby Potatoes: Choose firm and smooth potatoes; they hold their shape better when smashed.
Olive Oil: Use high-quality olive oil for the best flavor; it adds richness to the salad.
Fresh Herbs: Parsley and dill are fantastic choices that brighten up the flavors wonderfully.
Greek Yogurt: A healthier alternative to mayonnaise; it gives creaminess without being too heavy.
Lemon Juice: Freshly squeezed lemon juice adds zing and balances the richness perfectly.
Salt and Pepper: Essential seasonings that enhance all other flavors in this delightful dish.
Crispy Bacon (Optional): Who can resist bacon? It adds an irresistible crunch and savory flavor. Cheesy Parmesan Bread Pudding for a hearty option.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Boil Those Potatoes!: Start by placing baby potatoes in a large pot and covering them with water. Add salt until it tastes like the ocean! Bring to a boil and cook until tender, about 15-20 minutes.
Smashed Time!: Drain the potatoes and let them cool slightly. Once they’re manageable, use a flat surface (like a spatula) to gently smash each potato until it’s flattened but still intact.
Get Your Oven Ready!: Preheat your oven to 425°F (220°C). Grab a baking sheet and cover it with parchment paper for easy cleanup later.
Season & Roast!: Drizzle olive oil over the smashed potatoes, sprinkle them generously with salt and pepper, then pop them into the oven. Roast until they turn golden brown and crispy, around 25-30 minutes.
Create Your Dressing!: While those beauties are roasting, whisk together Greek yogurt, lemon juice, chopped herbs, salt, and pepper in a bowl. Taste-test it like you’re on a cooking show—adjust seasoning if needed!
Toss It All Together!: Once your potatoes are out of the oven and cooled slightly, toss them in the yogurt dressing gently—don’t break them apart completely! If you’re feeling adventurous, add crispy bacon bits for that extra touch of heaven.
Enjoy this crispy smashed potato salad warm or cold; it’s delicious either way!
This recipe brings together crispy textures with creamy dressing—a true culinary love story! You’ll find yourself going back for more because who can resist such happiness on their plate?
[info_box title=”You Must Know”] This crispy smashed potato salad is a versatile dish; it can be served warm or cold, making it perfect for any occasion. The delightful crunch from the potatoes paired with fresh herbs creates a flavor explosion. Don’t forget the crispy bacon for that extra zing! [/info_box]
Perfecting the Cooking Process
Start by boiling the potatoes until fork-tender, then smash them gently before roasting. Bake at 425°F until crispy and golden brown for that perfect texture.
Add Your Touch
Feel free to swap out ingredients like using sweet potatoes instead of regular ones or adding your favorite herbs for a personal twist on the classic recipe. Honey Mustard Potatoes for a flavorful side.
Storing & Reheating
Store your potato salad in an airtight container in the fridge for up to three days. Reheat in the oven at 350°F to restore some crispness before serving.
[info_box title=”Chef’s Helpful Tips”] To get that perfect smash on your potatoes, use a flat-bottomed glass or a potato masher. Make sure not to over-boil them; you want them tender but not falling apart. Experiment with different dressings to find your favorite flavor combination! [/info_box]
There was that one summer barbecue where I brought this crispy smashed potato salad, and let’s just say my friends practically turned into potato-loving zombies, leaving nothing but empty bowls behind. It’s always great when food brings everyone together like that! For more inspiration, check out this Chicken Mashed Potato Bowls recipe.
FAQ
Can I make crispy smashed potato salad ahead of time?
Yes, you can prepare it a day in advance, just keep it refrigerated.
What type of potatoes work best for this salad?
Yukon Gold or baby potatoes are ideal for achieving that creamy texture.
Is there a vegan option for this recipe?
Absolutely! Swap bacon for smoked tempeh and use vegan mayo.
Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.
📖 Recipe Card
Print
Crispy Smashed Potato Salad
- Total Time: 45 minutes
- Yield: Serves 4
Description
Crispy smashed potato salad is a delightful blend of textures and flavors, perfect for summer gatherings or cozy family dinners. This dish features tender baby potatoes that are boiled, smashed, and roasted until golden brown, all tossed in a creamy yogurt dressing with fresh herbs and a hint of lemon. With its vibrant colors and satisfying crunch, this salad is sure to impress at any table!
Ingredients
- 1 lb baby potatoes
- 3 tbsp olive oil
- 1/4 cup Greek yogurt
- 2 tbsp freshly squeezed lemon juice
- 2 tbsp fresh parsley, chopped
- 2 tbsp fresh dill, chopped
- Salt and pepper to taste
- Optional: 1/4 cup crispy bacon bits
Instructions
- Boil baby potatoes in salted water until fork-tender (15-20 minutes). Drain and cool slightly.
- Preheat oven to 425°F (220°C) and prepare a baking sheet with parchment paper.
- Gently smash each potato with a flat surface until flattened but intact.
- Drizzle smashed potatoes with olive oil, season with salt and pepper, then roast for 25-30 minutes until crispy.
- While roasting, whisk together Greek yogurt, lemon juice, chopped herbs, salt, and pepper in a bowl.
- Toss warm potatoes with the yogurt dressing gently; add crispy bacon bits if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 220
- Sugar: 1g
- Sodium: 320mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 5mg
