Crispy Smashed Potato Salad Fresh and Flavorful Dish

Craving a side dish that packs a punch? This Crispy Smashed Potato Salad is fresh, flavorful, and easy to make. You’ll love how the crispy potatoes blend perfectly with the creamy dressing. In this post, I’ll guide you through simple steps, share must-have ingredients, and offer tips to make it your own. Let’s dive in and create a dish that will wow your friends and family!

Ingredients

List of Required Ingredients

To make crispy smashed potato salad, you will need the following ingredients:

- 1.5 pounds baby potatoes

- 3 tablespoons olive oil

- 1 teaspoon garlic powder

- 1 teaspoon smoked paprika

- Salt and pepper to taste

- 1 cup cherry tomatoes, halved

- 1/2 cup red onion, diced

- 1/4 cup fresh parsley, chopped

- 1/4 cup mayonnaise

- 1 tablespoon Dijon mustard

- Juice of 1 lemon

Recommended Brands

When choosing your ingredients, I suggest using high-quality brands for the best taste. For olive oil, I love using California Olive Ranch. Their oil has a rich flavor. For mayonnaise, Hellmann's or Duke's are reliable choices. They add creaminess and depth to the dressing. Finally, for Dijon mustard, Grey Poupon is a classic option that works well.

Ingredient Substitutions

You can customize this recipe based on what you have at home. If you can't find baby potatoes, use regular potatoes. Just cut them into quarters before boiling. If you're out of olive oil, avocado oil is a great alternative. For the dressing, Greek yogurt can replace mayonnaise for a lighter version. If you want a tangy twist, add apple cider vinegar instead of lemon juice.

Step-by-Step Instructions

Preheating the Oven

First, set your oven to 425°F (220°C). This step is key for crispy potatoes.

Boiling the Potatoes

Fill a large pot with water and bring it to a boil. Add 1.5 pounds of baby potatoes. Cook them for about 15 to 20 minutes. You want them fork-tender. Drain the potatoes and let them cool for a few minutes.

Smashing the Potatoes

Take a baking sheet and line it with parchment paper. Place the boiled potatoes on the sheet. Use a fork or the bottom of a glass to smash each potato. Aim for a thickness of about 1/2 inch.

Seasoning and Roasting

In a small bowl, mix 3 tablespoons of olive oil, 1 teaspoon of garlic powder, and 1 teaspoon of smoked paprika. Add salt and pepper to taste. Brush this mixture over each smashed potato. Roast them in the oven for about 20 to 25 minutes. You want them to be crispy and golden brown.

Preparing the Salad Dressing

In another bowl, combine 1/4 cup of mayonnaise, 1 tablespoon of Dijon mustard, and the juice of 1 lemon. Mix well until the dressing is smooth and creamy.

Combining Ingredients

In a large mixing bowl, combine the roasted potatoes, 1 cup of halved cherry tomatoes, 1/2 cup of diced red onion, and 1/4 cup of chopped fresh parsley. Drizzle the dressing over everything and toss gently to coat.

Final Touches

Taste your salad and adjust the salt and pepper if needed. Serve this dish warm or at room temperature. Enjoy your crispy smashed potato salad!

Tips & Tricks

How to Achieve Extra Crispiness

To get extra crispiness in your smashed potatoes, start with baby potatoes. They cook faster and have a great texture. After boiling, let them cool slightly. This helps them dry out a bit before you smash them. When you smash, aim for about 1/2 inch thick. Thinner potatoes get crispier.

Next, use enough olive oil. It helps the potatoes crisp up in the oven. Don't skip the garlic powder and smoked paprika. They add flavor and help with crispiness. Finally, roast them at a high temperature, like 425°F (220°C). This creates a nice golden color and crunch.

Timing and Temperature Tips

Timing is key for this dish. Boil the potatoes for 15-20 minutes. You want them fork-tender but not mushy. After boiling, cool them just enough to handle. This makes smashing easier.

Roast the smashed potatoes for 20-25 minutes. Keep an eye on them. Oven times can vary. You want them crispy and golden. If you notice them browning too fast, lower the temperature a bit.

Recommended Cooking Tools

For this recipe, you’ll need a few simple tools. A large pot helps boil the potatoes. A baking sheet, lined with parchment paper, makes for easy cleanup.

A fork or the bottom of a glass is great for smashing. Use a small bowl for mixing your oil and spices. A large mixing bowl is perfect for combining everything at the end. These tools make the process smooth and fun.

Variations

Different Dressing Options

You can change the dressing for your crispy smashed potato salad. Try adding Greek yogurt for a tangy twist. You can also use sour cream for a creamy touch. If you prefer a zesty flavor, add some ranch or blue cheese dressing. Mix and match these options to find what you enjoy most.

Adding Other Vegetables

Feel free to add more veggies to your salad. Bell peppers add crunch and color. You can include cucumbers for a fresh taste. Roasted corn brings sweetness, while green beans add a crisp bite. Just chop them to small sizes, so they mix well with the potatoes.

Alternative Seasonings and Herbs

Explore different seasonings and herbs for added flavor. If you love heat, sprinkle some chili powder or cayenne. Fresh herbs like dill or chives enhance the taste. You can also try Italian herbs like oregano or basil for a different twist. Experiment until you find the perfect seasoning blend for your palate.

Storage Info

How to Store Leftovers

To keep your crispy smashed potato salad fresh, store it in an airtight container. Place the salad in the fridge. Make sure to cool it down first. This helps keep the flavors intact. If you have leftover dressing, store it separately. This keeps the potatoes from getting soggy.

Best Practices for Reheating

When you want to eat your leftovers, reheat them gently. Place the salad in a baking dish. Cover it with foil to keep moisture in. Heat it in the oven at 350°F (175°C) for about 15 minutes. You can also warm it in the microwave. Just use short bursts to avoid overcooking.

Shelf Life of Crispy Smashed Potato Salad

Your salad will last about three to four days in the fridge. After that, the potatoes may lose their texture. If you notice any odd smells or changes, it’s best to toss it. Always check before eating leftovers to be safe.

FAQs

What are the best potatoes for smashing?

The best potatoes for smashing are baby potatoes. They are small, tender, and hold their shape well. I like to use Yukon Gold or red potatoes. These types have a creamy texture and great taste. They make the perfect base for this salad.

Can I make this salad ahead of time?

You can make parts of this salad ahead of time. Boil and smash the potatoes a day before. Store them in the fridge. You can also mix the dressing in advance. Just wait to combine everything until you are ready to serve. This keeps the potatoes crispy and fresh.

How do I make it vegan-friendly?

To make this salad vegan-friendly, swap out the mayonnaise. You can use vegan mayo or even mashed avocado. This keeps the creaminess while removing all animal products. Also, check the Dijon mustard to ensure it fits your diet.

What can I serve with Crispy Smashed Potato Salad?

Crispy Smashed Potato Salad pairs well with grilled meats or fish. You can serve it alongside burgers or veggie skewers for a great meal. It also makes a lovely side for picnics and barbecues. Enjoy it warm or at room temperature for the best flavor.

This post covered making a tasty crispy smashed potato salad. We looked at key ingredients, cooking steps, and helpful tips. You learned how to add your twist with variations and store your leftovers.

In closing, you now have the tools needed for this fun dish. Get cooking, share with friends, and enjoy your meal!