Introduction
Summer gatherings are a cherished time for family and friends, where laughter fills the air and delicious food abounds. I vividly remember the family BBQs of my childhood, where the star of the picnic table was always a classic potato salad. It was creamy, comforting, and a true crowd-pleaser. However, as I grew older, I found myself craving something with a little more texture and excitement. That’s when I discovered the delightful twist on the traditional recipe: crispy smashed potato salad. This dish combines the rich creaminess of potato salad with the satisfying crunch of perfectly roasted potatoes, making it a standout at any summer event. Whether it’s a picnic in the park or a backyard BBQ, this crispy smashed potato salad is sure to be the talk of the night!
Ingredients: What You’ll Need for Crispy Smashed Potato Salad
To create the perfect crispy smashed potato salad, you’ll need the following ingredients:
- 2 pounds of baby potatoes (mini yellow potatoes)
- 3 tablespoons of 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
This combination of ingredients creates a harmonious blend of flavors and textures. Baby potatoes, like Yukon Gold or red potatoes, are ideal due to their creamy texture and ability to hold their shape. The olive oil adds richness and helps achieve that crispy exterior, while the Greek yogurt and mayonnaise provide a creamy, tangy dressing that elevates the dish. If you’re looking for substitutions, you can easily swap out the Greek yogurt for a non-dairy alternative for a vegan option, and use avocado for a creamy texture. The dill pickle and shallot offer a delightful crunch and an extra layer of flavor. If you love potatoes, check out our delicious mashed potato bowl recipe for more inspiration.
Step-by-Step Instructions: How to Make the Perfect Smashed Potato Salad
Making crispy smashed potato salad is straightforward and rewarding. Follow these steps to achieve the perfect dish:
- Preheat your oven to 425°F and line a baking sheet with parchment paper. If your potatoes are small, you may need two sheets.
- Place the baby 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. Be careful not to over-boil them; they should be firm enough to hold their shape.
- Drain the potatoes and let them cool slightly. Pat them dry with a paper towel to remove excess moisture, which is crucial for achieving crispiness.
- Transfer the potatoes to the baking sheet. Gently smash each potato with the bottom of a glass until they are flattened but not falling apart.
- Brush the smashed potatoes with 2 tablespoons of olive oil and season generously with salt and pepper. Roast in the oven for 45-60 minutes, flipping halfway through, until they are golden brown and crispy.
- While the potatoes are roasting, prepare the dressing. In a bowl, whisk together the remaining 1 tablespoon of olive oil, Greek yogurt, mayonnaise, Dijon mustard, lemon juice, minced garlic, and chopped parsley until smooth. Stir in the chopped dill pickle and shallot, then taste and adjust the seasoning as needed. Cover and refrigerate the dressing until the potatoes are done.
- Once the potatoes are roasted, remove them from the oven and let them cool for about 5 minutes. Save some crispy potato bits for garnishing later. Transfer the remaining potatoes to a large bowl and gently toss them with the herbed yogurt dressing until evenly coated.
- Garnish with chopped scallions and any reserved crispy potato bits. Serve warm and enjoy the delightful contrast of crispy textures and creamy flavors!
Vegan Variations: Making it Plant-Based Delicious
For those following a vegan lifestyle or simply looking to incorporate more plant-based meals into their diet, this crispy smashed potato salad can easily be adapted. Instead of using Greek yogurt and mayonnaise, try substituting with tahini or cashew cream for a rich, creamy dressing that’s completely dairy-free. You can also mix in additional vegetables like diced bell peppers, corn, or even chickpeas for extra nutrition and texture. Incorporating trending ingredients, such as avocado, not only enhances creaminess but also adds healthy fats to the dish. These modifications ensure that everyone can enjoy a delicious, plant-based version of this potato salad!
Healthier Twists: Lower Calorie Options and Ingredients
If you’re looking to enjoy this crispy smashed potato salad while being mindful of calories, there are several ways to lighten it up. One popular option is to replace the mayonnaise with Greek yogurt, which not only reduces calories but also adds protein. You can also cut back on the amount of olive oil used for roasting the potatoes without sacrificing flavor. Consider portion control by serving smaller servings, especially if you’re offering this dish at a potluck. When comparing the traditional potato salad to this healthier version, you’ll find that you can enjoy the same great taste with fewer calories, making it a perfect choice for health-conscious gatherings!
Serving Suggestions: How to Elevate Your BBQ or Potluck
Presentation can take your crispy smashed potato salad from good to great! Consider garnishing your salad with fresh herbs like dill or parsley, or even edible flowers for a pop of color. Drizzling a balsamic glaze over the top can add an elegant touch and a burst of flavor. For a well-rounded meal, pair your salad with our refreshing cilantro lime rice or serve it alongside our classic beef rendang for a hearty main dish. Get creative with serving options by using mason jars for individual portions, which can make for a fun and unique presentation at your next gathering!
FAQs: Common Questions About Smashed Potato Salad
What type of potatoes are best for crispy smashed potato salad?
Baby potatoes, particularly Yukon Gold and red potatoes, are ideal for smashing due to their creamy texture and ability to hold their shape when cooked.
Can I make this potato salad vegan?
Yes! Substitute Greek yogurt and mayonnaise with tahini or cashew cream, and add extra vegetables for a nutrient-rich, plant-based dish.
How do I store leftovers of the smashed potato salad?
Store any leftover potato salad in an airtight container in the refrigerator for up to 3 days. The potatoes may lose some crispiness over time.
What can I serve with crispy smashed potato salad?
Pair this salad with grilled meats, sandwiches, or even as part of a buffet spread. It’s versatile and complements many dishes!
How do I reheat the crispy potatoes without losing their crunch?
To reheat, place the potatoes on a baking sheet and warm them in a preheated oven at 375°F for about 10-15 minutes. This helps restore their crispiness!
Conclusion: Enjoying Your Crispy Smashed Potato Salad
Crispy smashed potato salad is not just a side dish; it’s an experience that brings joy to your gatherings. With its delightful combination of textures and flavors, it’s a versatile addition to any meal. I encourage you to experiment with different herbs and spices, or even add your favorite ingredients to make it your own. Cooking is about sharing love and creativity with those around you, and this recipe is a fantastic way to do just that. So grab your ingredients and get ready to impress your friends and family with this unique twist on a classic potato salad!
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Crispy Smashed Potato Salad: A Deliciously Unique Twist on a Classic
- Total Time: 75
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This crispy smashed potato salad is rich and chock-full of incredible texture. Make it for your next get-together, and it’ll be the talk of the night!
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
Instructions
- 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 with 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 5 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.
Notes
- Don’t over-boil the spuds. They should be just fork tender, but not soft. If they’re too soft, they’ll fall apart when smashing.
- Dry thoroughly. After boiling, let the potatoes cool slightly, and then dry them well with paper towels. This ensures maximum crispiness.
- Prep Time: 15
- Cook Time: 60
- Category: Sides
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 1g
- Sodium: 400mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 10mg
Keywords: potato salad, crispy potatoes, side dish, summer salad
