Tangy & Crispy Smashed Potato Salad Recipe Worth Sharing

Potatoes take center stage in this crispy smashed potato salad recipe that delivers a delightful crunch with every bite.

The golden-brown edges of perfectly smashed potatoes create an irresistible texture that sets this salad apart from ordinary sides.

Herbs and seasonings dance across the crispy surface, adding depth and excitement to each mouthful.

Creamy dressing weaves through the potato pieces, balancing the crispiness with smooth, tangy notes.

Simple ingredients come together to create a dish that transforms an everyday potato into a celebration of flavor and texture.

You’ll find this salad becomes an instant favorite at picnics, barbecues, and family gatherings.

Prepare to be amazed by how a few technique tweaks can turn humble potatoes into a spectacular culinary experience.

Ingredients That Make Crispy Smashed Potato Salad Special

• Potatoes: Small or medium-sized potatoes perfect for creating crispy smashed texture.

• Salt, Black Pepper: Essential for enhancing the natural potato flavor and creating a delicious seasoning.

• Olive Oil: Helps create a golden, crispy exterior on the potatoes.

• Greek Yogurt, Mayonnaise: Creamy base that provides rich and tangy flavor to the salad dressing.
• Dijon Mustard: Adds a sharp, distinctive tang to the dressing.
• Lemon Juice: Brings brightness and acidity to balance the creamy dressing.

• Garlic, Parsley: Fresh herbs that add depth and fresh flavor to the dressing.
• Pickle, Shallot: Provide additional texture and complex flavor profile.

• Scallions: Fresh green onions that add a mild, crisp finish to the salad.

How to Make Crispy Smashed Potato Salad Step-by-Step

Step 1: Boil Potatoes

Grab your potatoes and place them in a large pot filled with salted cold water. Crank up the heat to medium and let them cook until they’re just soft enough to pierce with a fork, about 7-8 minutes.

Drain the water and let the potatoes cool down a bit.

Step 2: Prepare Baking Surface

Line a baking sheet with parchment paper.

Make sure you have enough space for all your potatoes – you might need two sheets depending on how many you’re cooking.

Step 3: Flatten Potatoes

Take a paper towel and gently pat the potatoes dry.

Transfer them to the prepared baking sheet. Grab a glass and softly press down on each potato to create a delightful, slightly flattened shape.

Step 4: Season and Roast

Brush the smashed potatoes with olive oil. Sprinkle generously with salt and pepper.

Pop them into a preheated oven at 425F (220C) and roast for 45-60 minutes. Flip them halfway through to ensure they get beautifully golden and crispy on all sides.

Step 5: Whip Up the Dressing

• Greek yogurt
• Mayonnaise
• Dijon mustard
• Lemon juice
• Minced garlic
• Chopped parsley

Stir in some chopped pickle and shallot. Taste and adjust seasoning with salt and pepper.

Stick the dressing in the refrigerator to chill.

Step 6: Combine and Coat

Once the potatoes are done, let them cool for 5 minutes.

Save some of those crispy brown bits for garnish. Toss the roasted potatoes in a large bowl with the herbed yogurt dressing, making sure they’re evenly coated.

Step 7: Finish and Serve

Sprinkle chopped scallions and those saved crispy potato bits on top. Serve while warm and get ready to enjoy a mouth-watering potato salad that’ll knock everyone’s socks off!

Tips for Crispy Smashed Potato Salad Perfection

• Ensure potatoes are completely dry before smashing to achieve maximum crispiness and prevent soggy results.
• Use parchment paper or a well-oiled baking sheet to help potatoes release easily and maintain their crisp edges.
• Serve the salad slightly warm for the best flavor blend, allowing the creamy dressing to meld with the crispy potatoes.
• Add extra fresh herbs like dill or chives to the dressing for a more complex and vibrant taste profile.
• Swap Greek yogurt with dairy-free alternatives and use vegan mayonnaise to create a delicious plant-based version of the dish.

Flavorful Variations for Crispy Smashed Potato Salad

• Low-Carb Cauliflower Smash: Replace potatoes with cauliflower florets, roasting until golden and crisp. Use Greek yogurt dressing as original recipe.
• Vegan Herbed Version: Swap yogurt and mayonnaise with cashew cream. Use plant-based olive oil and add nutritional yeast for cheesy flavor.
• Spicy Southwestern Remix: Add chipotle powder to potato seasoning. Mix sriracha into yogurt dressing and top with chopped cilantro instead of parsley.
• Mediterranean Herb Approach: Incorporate dried oregano and za'atar spice blend into potato coating. Replace pickle with kalamata olives in dressing for extra tang.

What Pairs Perfectly with Crispy Smashed Potato Salad

• Pair with Crisp White Wine: Select a zesty sauvignon blanc or pinot grigio to complement the tangy herbed yogurt dressing and cut through the potato's richness.
• Match with Grilled Protein: Serve alongside herb-crusted grilled chicken or seared salmon to create a balanced meal that highlights the potato salad's crispy texture.
• Add Fresh Herb Salad: Create a light arugula or mixed green salad with lemon vinaigrette to provide a fresh, peppery contrast to the creamy, crispy potatoes.
• Enhance with Charcuterie: Include some prosciutto or salami slices to add savory depth and provide a protein-rich accompaniment that balances the potato's creamy dressing.

Best Storage Tips for Crispy Smashed Potato Salad

• Store leftover smashed potatoes in an airtight container in the refrigerator for up to 3-4 days, keeping the dressing separate to maintain crispiness.
• Spread potatoes on a baking sheet, bake at 375F for 10-12 minutes to restore crispiness, then drizzle with reserved dressing.
• Avoid microwaving, as it will make potatoes soggy and destroy their crispy texture.
• Potatoes lose their crisp texture and become mushy when frozen, so consume within the recommended refrigeration timeframe.

FAQs

• Are smashed potatoes different from regular roasted potatoes?

Smashed potatoes are intentionally flattened after boiling, creating more surface area for crispiness. This technique results in extra crispy edges and a unique texture compared to standard roasted potatoes.

• Can I use a different type of potato for this recipe?

Red potatoes or Yukon gold potatoes work best because they hold their shape well during boiling and smashing. Avoid using russet potatoes as they tend to fall apart more easily.

• How do I get the potatoes extra crispy?

Ensure potatoes are completely dry before smashing, use enough oil, and roast at a high temperature. Giving enough space between potatoes on the baking sheet also helps achieve maximum crispiness.

Crispy Smashed Potato Salad That Everyone Will Love

• Craft a Healthy Breakfast: Perfect for health-conscious individuals seeking a nutritious morning meal without processed flour or added sugars, packed with whole grains and natural fruit sweetness.
• Minimal Prep, Maximum Flavor: Requires simple mixing and baking, making it an ideal recipe for busy mornings or novice cooks who want a delicious, wholesome breakfast with minimal kitchen skills.
• Versatile and Customizable: Easily adaptable with different fruits, nuts, or spices, allowing you to create a personalized breakfast that suits your taste preferences and dietary needs.
• Family-Friendly Morning Solution: Provides a nutritious, kid-approved breakfast option that can be prepared quickly and enjoyed by everyone, from picky eaters to health enthusiasts.

Crispy Smashed Potato Salad Recipe

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4.6 from 37 reviews

• Total Time: 1 hour 20 minutes
• Yield: 4 1x

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Description

Crispy smashed potato salad delivers a delightful dance of textures and flavors from Mediterranean kitchens. Crunchy potatoes mingle with fresh herbs, tangy dressing, and zesty seasonings, creating a side dish that elevates any meal you serve.

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Ingredients

Scale 1x2x3x

Main Ingredients:

• 2 pounds (907 grams) baby potatoes
• 3 tablespoons (45 milliliters) olive oil

Seasoning:

• 1/2 teaspoon (2.5 grams) salt
• 1/4 teaspoon (1.25 grams) pepper

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Instructions

1. Prepare the oven by heating to 425F (220C) and line a baking sheet with parchment paper, potentially using two sheets depending on potato quantity.
2. Fill a large pot with cold, salted water and submerge potatoes. Heat to boiling over medium temperature and cook for 7-8 minutes until barely fork-tender, then drain and allow slight cooling.
3. Thoroughly dry potatoes with paper towel and transfer to prepared baking sheet. Use the bottom of a glass to gently flatten each potato, creating a smashed texture.
4. Generously coat smashed potatoes with olive oil, then season with salt and pepper. Roast in preheated oven for 45-60 minutes, carefully turning halfway through cooking process to ensure even golden crispiness.
5. Simultaneously, create dressing by whisking olive oil, Greek yogurt, mayonnaise, Dijon mustard, lemon juice, minced garlic, and parsley until smooth. Incorporate chopped pickle and shallot, then adjust seasoning with salt and pepper. Refrigerate until needed.
6. Remove potatoes from oven and rest for 5 minutes. Preserve some crispy brown potato fragments for garnishing. Transfer roasted potatoes to mixing bowl and delicately coat with herbed yogurt dressing.
7. Finish by scattering chopped scallions and reserved crispy potato bits over the dressed potatoes. Serve immediately while warm for optimal flavor and texture.

Notes

• Opt for waxy potatoes like Yukon Gold or red potatoes for the best crispy exterior and creamy interior.
• Ensure potatoes are thoroughly dried before smashing to achieve maximum crispiness and prevent soggy results.
• Use a wide, flat-bottomed glass or measuring cup with a smooth surface for even potato smashing.
• Salt the boiling water generously to help season potatoes from the inside out during initial cooking.
• Allow potatoes to cool slightly before smashing to prevent burning your hands and ensure easier handling.
• For a gluten-free version, replace Dijon mustard with a gluten-free alternative or omit completely.
• Customize the dressing by swapping Greek yogurt with dairy-free alternatives like coconut yogurt for vegan options.

• Prep Time: 20 minutes
• Cook Time: 1 hour
• Category: Lunch, Dinner, Appetizer, Snacks
• Method: Roasting
• Cuisine: American

Nutrition

• Serving Size: 4
• Calories: 190 kcal
• Sugar: 1 g
• Sodium: 290 mg
• Fat: 7 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Trans Fat: 0 g
• Carbohydrates: 29 g
• Fiber: 3 g
• Protein: 4 g
• Cholesterol: 0 mg