Crispy Smashed Potato Salad

I’ve always been a potato salad enthusiast, but let’s be honest, sometimes it can be a little… predictable. You know the drill: creamy, comforting, but occasionally lacking that exciting textural contrast. That’s where this Crispy Smashed Potato Salad recipe completely changed the game for me. The first time I made it for a family barbecue, the usual potato salad skeptics were converted instantly. The crispy edges of the potatoes mingled with the familiar creamy dressing in a way that was both surprising and utterly addictive. Kids were reaching for seconds (and thirds!), and even my notoriously picky uncle declared it the best potato salad he’d ever had. Since then, it’s become a staple at every gathering, proving that sometimes, a little smashing and crisping is all it takes to elevate a classic to a whole new level of deliciousness. If you’re looking to revitalize your potato salad repertoire, prepare to be amazed by this incredibly flavorful and texturally delightful twist.

Ingredients

• Potatoes: 3 lbs Yukon Gold or baby potatoes, for their creamy texture and ability to crisp up beautifully. These varieties hold their shape well after boiling and smashing, making them ideal for this recipe.
• Olive Oil: ¼ cup, plus extra for drizzling. High-quality olive oil is essential for roasting the potatoes to crispy perfection and adds a subtle fruity flavor.
• Salt: 2 teaspoons, plus more to taste. Salt is crucial for seasoning the potatoes at every stage, from boiling to roasting, and enhances all the flavors in the salad.
• Black Pepper: 1 teaspoon, freshly ground, plus more to taste. Freshly ground black pepper provides a robust and aromatic spice that complements the potatoes and dressing.
• Garlic Powder: 1 teaspoon. Garlic powder adds a savory depth and umami flavor that enhances the roasted potatoes and complements the creamy dressing.
• Dried Rosemary: 1 teaspoon, or 2 teaspoons fresh, chopped. Rosemary offers a fragrant, piney aroma that pairs wonderfully with potatoes and adds a sophisticated herbal note.
• Mayonnaise: ¾ cup, full-fat or light, depending on preference. Mayonnaise provides the creamy base for the dressing, binding all the ingredients together and adding richness.
• Dijon Mustard: 2 tablespoons. Dijon mustard lends a tangy, sharp flavor that cuts through the richness of the mayonnaise and adds complexity to the dressing.
• Apple Cider Vinegar: 2 tablespoons. Apple cider vinegar provides a bright acidity that balances the creamy dressing and adds a refreshing zing to the salad.
• Celery: 2 stalks, finely diced. Celery adds a refreshing crunch and subtle vegetal sweetness to the potato salad, providing textural contrast and fresh flavor.
• Red Onion: ¼ cup, finely diced. Red onion offers a mild pungency and slight sweetness that adds depth of flavor and a pop of color to the salad.
• Fresh Parsley: ¼ cup, chopped. Fresh parsley provides a bright, herbaceous freshness and a vibrant green color that garnishes the salad beautifully.
• Chives: 2 tablespoons, chopped (optional, for garnish). Chives add a delicate oniony flavor and a final touch of fresh green garnish to the finished dish.

Instructions

1. Prepare the Potatoes: Thoroughly wash the potatoes and place them in a large pot. Cover the potatoes with cold water and add 1 teaspoon of salt. Bring the water to a boil over high heat, then reduce the heat to medium and simmer until the potatoes are fork-tender, about 15-20 minutes. Don’t overcook them, as they should hold their shape for smashing.
2. Preheat Oven and Prepare Baking Sheet: While the potatoes are boiling, preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup and to prevent sticking.
3. Smash the Potatoes: Once the potatoes are cooked, drain them well and let them steam dry in the pot for a few minutes. This helps to remove excess moisture, ensuring crispier potatoes. Transfer the potatoes to the prepared baking sheet. Using the bottom of a glass, a potato masher, or a fork, gently smash each potato to about ½-inch thickness. You want them flattened but not completely mashed, keeping some texture.
4. Season and Roast: Drizzle the smashed potatoes generously with ¼ cup of olive oil. In a small bowl, combine the remaining 1 teaspoon of salt, black pepper, garlic powder, and dried rosemary. Sprinkle this seasoning mixture evenly over the smashed potatoes. Toss gently to ensure the potatoes are coated with oil and seasonings.
5. Roast Until Crispy: Place the baking sheet in the preheated oven and roast for 25-30 minutes, or until the potatoes are golden brown and crispy around the edges. Flip the potatoes halfway through the roasting time to ensure even crisping on both sides. Keep an eye on them towards the end to prevent burning.
6. Cool Slightly: Once roasted, remove the baking sheet from the oven and let the potatoes cool slightly for about 10-15 minutes. This makes them easier to handle and helps the dressing adhere better.
7. Prepare the Dressing: While the potatoes are cooling, prepare the dressing. In a large bowl, whisk together the mayonnaise, Dijon mustard, and apple cider vinegar until smooth and well combined. Taste and adjust seasoning with salt and pepper if needed.
8. Assemble the Potato Salad: Add the slightly cooled, crispy smashed potatoes to the bowl with the dressing. Gently toss to coat the potatoes evenly with the dressing, being careful not to break them apart too much. Add the finely diced celery and red onion to the bowl. Stir gently to incorporate the vegetables throughout the potato salad.
9. Add Fresh Herbs and Serve: Stir in the chopped fresh parsley. Taste and adjust seasoning one last time if necessary. Transfer the Crispy Smashed Potato Salad to a serving dish. Garnish with chopped chives, if desired. Serve immediately for the best crispy texture, or chill in the refrigerator for later (the potatoes will soften slightly as they chill, but will still be delicious).

Nutrition Facts

Servings: 6-8

Calories per serving (estimated, based on 8 servings): Approximately 350-400 calories (This is an estimate and can vary based on specific ingredient brands and portion sizes)

Nutrition Facts (per serving, approximate):

• Calories: 375 kcal
• Fat: 28g

Note: Nutritional information is an estimate and should be used as a guide only. For precise nutritional values, use a nutrition calculator with specific ingredient brands.

Preparation Time

Prep time: 20 minutes
Cook time: 30 minutes
Total time: 50 minutes

This Crispy Smashed Potato Salad is surprisingly quick to prepare, especially considering the incredible depth of flavor and texture you achieve. Most of the time is hands-off roasting in the oven. Perfect for a weeknight side dish or a weekend barbecue when you want something impressive without spending hours in the kitchen.

How to Serve

This versatile Crispy Smashed Potato Salad is fantastic served in a variety of ways:

• As a Side Dish at BBQs and Cookouts: It’s the perfect accompaniment to grilled burgers, hot dogs, ribs, chicken, or steak. The crispy potatoes and creamy dressing hold up well alongside smoky flavors.
• Paired with Grilled or Roasted Meats and Fish: Serve it alongside roasted chicken, pork tenderloin, grilled salmon, or baked cod for a complete and satisfying meal.
• As a Vegetarian Main Course: For a lighter meal, this potato salad can be served as a vegetarian main course, especially when paired with a fresh green salad or grilled vegetables.
• In Sandwiches or Wraps: Add a scoop of Crispy Smashed Potato Salad to sandwiches or wraps for extra flavor and texture. It’s delicious in a veggie wrap or alongside deli meats.
• Part of a Summer Picnic Spread: Pack it up for picnics! It travels well and is a crowd-pleasing addition to any outdoor gathering.
• Alongside Brunch Dishes: Serve it as a unique side dish at brunch alongside eggs benedict, quiches, or frittatas.
• With Cold Cuts and Cheese: Create a platter of cold cuts, cheeses, and this potato salad for an easy and elegant appetizer or light meal.
• As a Topping for Bowls: Add a layer of this potato salad to grain bowls or salad bowls for added heartiness and flavor.

Additional Tips for Perfect Crispy Smashed Potato Salad

1. Choose the Right Potatoes: Yukon Gold or baby potatoes are ideal because they have a creamy texture and crisp up beautifully. Avoid russet potatoes, which can become too dry and crumbly when smashed.
2. Don’t Overcrowd the Baking Sheet: Ensure the smashed potatoes are in a single layer on the baking sheet. Overcrowding will cause them to steam rather than roast, resulting in less crispy potatoes. If necessary, use two baking sheets.
3. Preheat the Oven Properly: Make sure your oven is fully preheated to 400°F (200°C) before placing the potatoes in. A hot oven is crucial for achieving crispy edges.
4. Don’t Skimp on the Oil: Olive oil is essential for crisping up the potatoes. Don’t be afraid to use a generous amount to ensure they get golden brown and delicious.
5. Season Generously: Season the potatoes well with salt, pepper, and other spices both before and after roasting. Proper seasoning is key to bringing out the best flavors. Taste the dressing and adjust seasoning as needed as well.
6. Customize Your Herbs and Spices: Feel free to experiment with different herbs and spices. Thyme, oregano, paprika, or even a pinch of cayenne pepper can add interesting flavor variations.
7. Make it Ahead (Partially): You can boil and smash the potatoes ahead of time. Store them in the refrigerator and roast them just before serving. You can also make the dressing in advance. However, for the crispiest results, roast and assemble the salad closer to serving time.
8. Add Extra Crunch: For an extra layer of crunch, consider adding crispy bacon bits, toasted breadcrumbs, or chopped toasted nuts (like pecans or walnuts) to the finished potato salad.

Frequently Asked Questions (FAQs) About Crispy Smashed Potato Salad

Q1: Can I make this potato salad ahead of time?
A: While the potatoes are best served immediately for optimal crispiness, you can prepare components ahead of time. You can boil and smash the potatoes in advance and store them in the refrigerator. The dressing can also be made a day ahead. Assemble and roast the potatoes closer to serving for the best texture. If made fully ahead, the potatoes will soften slightly but still taste delicious.

Q2: Can I use different types of potatoes?
A: Yukon Gold or baby potatoes are recommended for their creamy texture and ability to crisp. Red potatoes will also work, but they might be slightly waxier. Avoid russet potatoes, as they can become dry when smashed and roasted.

Q3: Can I make this recipe vegan?
A: Yes, you can easily make this recipe vegan by substituting vegan mayonnaise for regular mayonnaise. Ensure all other ingredients are plant-based. The rest of the recipe is naturally vegan-friendly.

Q4: How do I prevent the potatoes from sticking to the baking sheet?
A: Lining your baking sheet with parchment paper is the best way to prevent sticking. You can also use a silicone baking mat. Ensure you drizzle the potatoes generously with olive oil, which also helps prevent sticking and promotes crisping.

Q5: Can I add other vegetables to this potato salad?
A: Absolutely! Feel free to add other vegetables such as chopped bell peppers, pickles, hard-boiled eggs (if not vegan), or green onions. Add them along with the celery and red onion after the potatoes are roasted and dressed.

Q6: What if I don’t have apple cider vinegar? Can I use another type of vinegar?
A: Yes, you can substitute apple cider vinegar with white wine vinegar, lemon juice, or even red wine vinegar. Each will impart a slightly different flavor profile, but all will provide the necessary acidity to balance the creamy dressing.

Q7: How long does Crispy Smashed Potato Salad last in the refrigerator?
A: Potato salad generally lasts for 3-4 days in the refrigerator when stored properly in an airtight container. However, the crispy potatoes will soften over time. The flavor will still be excellent, but the texture will be less crispy than when freshly made.

Q8: Can I reheat Crispy Smashed Potato Salad?
A: Reheating is not recommended as it will further soften the potatoes and the dressing may separate slightly. This potato salad is best enjoyed cold or at room temperature. If you must reheat, do so gently in a low oven or skillet, but be aware that the crispy texture will be lost. It’s generally better to enjoy it cold or simply bring it to room temperature.

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