Crispy Smashed Potato Salad
Why Make This Recipe
Crispy Smashed Potato Salad is not just a side dish; it’s an experience that brings together textures and flavors in a delightful way. The beauty of this recipe lies in its simplicity and the comfort it offers. Perfectly cooked baby potatoes are smashed to create a crispy exterior while still maintaining a creamy center. Tossed in a tangy herbed yogurt dressing, this potato salad is a refreshing take that’s sure to impress at any gathering or cookout. Uniting comfort food with a fresh twist makes this salad a must-try for potato lovers and health-conscious eaters alike.
How to Make Crispy Smashed Potato Salad
Ingredients:
- 2 pounds baby potatoes (mini yellow potatoes)
- 3 tablespoons olive oil, divided
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 3/4 cup Greek yogurt
- 1/2 cup kewpie mayonnaise (or regular mayo)
- 2 teaspoons Dijon mustard
- 1/2 lemon, juiced
- 1 garlic clove, minced
- 1/4 cup fresh parsley, chopped
- Salt and pepper, to taste
- 1 dill pickle, finely chopped
- 1 shallot, finely chopped
- 1-2 scallions for garnish, optional
Directions:
- Preheat the oven to 425°F and line a baking sheet with parchment paper (you may need 2 sheets if they’re small).
- Place the potatoes in a large pot of well-salted cold water. Bring to a boil over medium heat and cook for 7-8 minutes – until just fork tender. Drain and let cool slightly.
- Pat the potatoes dry with a paper towel, then transfer them to the baking sheet. Gently smash each potato to 1/4 inch thick with a potato masher or the bottom of a glass.
- Brush with 2 tablespoons of olive oil and season generously with salt and pepper. Roast for 45-60 minutes, flipping halfway, until golden brown and crispy.
- While the potatoes cook, whisk the remaining 1 tablespoon of olive oil with the yogurt, mayo, Dijon, lemon juice, garlic, and parsley until smooth. Stir in the chopped pickle and shallot, taste, and season with salt and pepper, as needed. Cover and refrigerate.
- When the potatoes are done, remove the tray from the oven and let cool for 10 minutes. Save some crispy brown potato bits for the topping, then transfer them to a large bowl and gently toss with the herbed yogurt dressing until evenly coated.
- Garnish with chopped scallions and crispy potato bits. Serve warm and enjoy.
How to Serve Crispy Smashed Potato Salad
Serve the Crispy Smashed Potato Salad warm as a side dish, pairing beautifully with grilled meats, hearty sandwiches, or even as a standalone summer meal. The crispy potato bits provide a delightful crunch, while the creamy dressing adds a refreshing tang that balances the earthiness of the potatoes. This salad can shine at picnics, potlucks, or family dinners, making it a versatile addition to your culinary repertoire.
How to Store Crispy Smashed Potato Salad
To enjoy the Crispy Smashed Potato Salad later, store it in an airtight container in the refrigerator. It’s best consumed within 2-3 days for optimal texture and flavor. If you need to reheat it, consider warming the potatoes in an oven to restore some of their crispiness before combining with the dressing. Avoid freezing, as the texture may deteriorate upon thawing.
Tips to Make Crispy Smashed Potato Salad
- Use baby potatoes for an ideal balance of texture; they’re small enough to cook quickly, yet large enough to provide a satisfying bite.
- Ensure potatoes are well-dried before smashing; moisture can prevent crispiness during roasting.
- Don’t skip the seasoning! Generous amounts of salt and pepper enhance the flavor of the potatoes, making each bite delicious.
- If you enjoy a little heat, add a dash of hot sauce to the dressing for an extra kick.
Variation
Feel free to customize the Crispy Smashed Potato Salad to your taste! Consider adding cooked bacon pieces for a smoky flavor, tossing in peas or corn for sweetness, or even incorporating different herbs like dill or chives for added freshness. You can also replace Greek yogurt with a plant-based alternative for a vegan version, ensuring everyone can enjoy this delightful salad.
FAQs
Can I use other types of potatoes for this salad?
Yes! While baby yellow potatoes are recommended for their size and texture, you can use red potatoes, fingerlings, or even russet potatoes. Just adjust the cooking time as needed.
What if I don’t have Greek yogurt?
If Greek yogurt isn’t available, you can substitute it with regular yogurt or a creamy plant-based yogurt for a different flavor and texture.
Can this salad be made ahead of time?
Absolutely! You can roast the potatoes and prepare the dressing a day in advance. Just combine them before serving to ensure the potatoes remain crispy.
Crispy Smashed Potato Salad
Ingredients
Main ingredients
- 2 pounds baby potatoes (mini yellow potatoes) Use small potatoes for best results.
- 3 tablespoons olive oil, divided For roasting and dressing.
- 1/2 teaspoon salt To taste.
- 1/4 teaspoon pepper To taste.
- 3/4 cup Greek yogurt Can substitute with regular or plant-based yogurt.
- 1/2 cup kewpie mayonnaise (or regular mayo) For creaminess.
- 2 teaspoons Dijon mustard Adds tanginess.
- 1/2 lemon juiced Freshly squeezed for best flavor.
- 1 clove garlic, minced Enhances flavor.
- 1/4 cup fresh parsley, chopped For garnish and flavor.
- 1 dill pickle, finely chopped Adds crunch.
- 1 shallot, finely chopped For additional flavor.
- 1-2 scallions for garnish, optional For topping.
Instructions
Preparation
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- Place the potatoes in a large pot of well-salted cold water. Bring to a boil over medium heat and cook for 7-8 minutes until just fork tender.
- Drain and let cool slightly.
- Pat the potatoes dry with a paper towel, then transfer them to the baking sheet. Gently smash each potato to 1/4 inch thick with a potato masher or the bottom of a glass.
- Brush with 2 tablespoons of olive oil and season generously with salt and pepper.
- Roast for 45-60 minutes, flipping halfway, until golden brown and crispy.
- While the potatoes cook, whisk the remaining 1 tablespoon of olive oil with the yogurt, mayo, Dijon, lemon juice, garlic, and parsley until smooth.
- Stir in the chopped pickle and shallot, taste, and season with salt and pepper as needed. Cover and refrigerate.
Assembly
- When the potatoes are done, remove the tray from the oven and let cool for 10 minutes.
- Save some crispy brown potato bits for the topping, then transfer the potatoes to a large bowl and gently toss with the herbed yogurt dressing until evenly coated.
- Garnish with chopped scallions and crispy potato bits. Serve warm and enjoy.
