Crispy Smashed Potato Salad

If you’re looking for a new twist on the classic potato salad, Crispy Smashed Potato Salad is the perfect dish to try. This recipe combines the creamy goodness of traditional potato salad with the irresistible crunch of crispy smashed potatoes. It’s an ideal side dish for summer barbecues, family gatherings, or a cozy dinner at home.

Ingredients:

• 1.5 pounds baby potatoes
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon garlic powder
• 1/2 teaspoon paprika
• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 1 tablespoon Dijon mustard
• 2 tablespoons fresh dill, chopped
• 1/4 cup green onions, chopped
• 1 tablespoon lemon juice
• Fresh parsley for garnish

Instructions:

this recipe

1. Prep the Potatoes: Start by washing the baby potatoes thoroughly. Place them in a large pot and cover them with cold water. Add a pinch of salt and bring the pot to a boil. Once the water is boiling, reduce the heat and simmer for 10-15 minutes, or until the potatoes are tender when pierced with a fork.
2. Crisp the Potatoes: Preheat your oven to 400°F (200°C). Once the potatoes are cooked, drain them and allow them to cool slightly. On a baking sheet lined with parchment paper, arrange the potatoes in a single layer. Using a potato masher or fork, gently smash each potato until it’s about half its original size.
3. Season the Potatoes: Drizzle the smashed potatoes with olive oil and sprinkle with salt, pepper, garlic powder, and paprika. Toss them lightly to coat and bake in the preheated oven for 20-25 minutes or until they’re golden brown and crispy on the edges.
4. Make the Dressing: While the potatoes are baking, combine the mayonnaise, sour cream, Dijon mustard, fresh dill, green onions, and lemon juice in a bowl. Mix until smooth, and season with salt and pepper to taste.
5. Assemble the Salad: Once the potatoes are crispy and golden, remove them from the oven and let them cool slightly. Cut them into bite-sized pieces and place them in a large mixing bowl. Add the creamy dressing and toss gently to coat the potatoes evenly.
6. Serve: Transfer the crispy smashed potato salad to a serving dish and garnish with fresh parsley and extra green onions if desired. Serve immediately, or chill it in the fridge for an hour before serving for a cooler option.

Why You’ll Love Crispy Smashed Potato Salad

This Crispy Smashed Potato Salad is a fresh take on the classic dish. The crispy, golden edges of the smashed potatoes add a satisfying texture, while the creamy dressing brings all the flavors together. The combination of dill, green onions, and lemon juice adds a burst of freshness, making this salad a crowd-pleaser at any event.

Tips for Success:

• Use baby potatoes for the best texture. They’re naturally waxy, which makes them perfect for holding their shape after being smashed.
• Customize your dressing. Feel free to add more spices or even a dash of hot sauce if you prefer a little heat.
• For extra crunch, top the salad with crispy bacon bits or roasted nuts.

Perfect for Any Occasion

This Crispy Smashed Potato Salad is perfect for all occasions—whether it’s a summer barbecue, picnic, holiday feast, or simply as a delicious side for weeknight dinners. Its unique combination of crispy, creamy, and tangy flavors will quickly become a family favorite.

Serving and Storage Tips for Crispy Smashed Potato Salad

Serving Tips:

• Serve Warm or Cold: This salad can be served both warm and cold. For a comforting experience, serve it immediately after assembling while the potatoes are still crispy. If you prefer a chilled option, let the salad cool to room temperature, then refrigerate for at least 1 hour before serving.
• Pair with Grilled Meats: Crispy smashed potato salad is a great side dish for grilled meats like burgers, sausages, or steaks. It also complements barbecued chicken and roasted vegetables.
• Garnish for Extra Flair: Add a sprinkle of fresh parsley or extra chopped dill for an extra burst of color and flavor. You can also top the salad with crispy bacon bits, roasted nuts, or a drizzle of extra lemon juice for a refreshing twist.
• Make Ahead for Convenience: This salad can be prepared ahead of time, making it perfect for meal prep or picnics. Just be sure to store it properly (see below).

Storage Tips:

• Refrigerate Immediately: Store any leftover crispy smashed potato salad in an airtight container in the refrigerator. It will stay fresh for up to 3 days.
• Keep the Crispy Texture: If you’re making the salad ahead of time, you can crisp the potatoes just before serving. While the potatoes will retain their creamy interior when stored, the crispy edges may soften over time. Reheat in the oven at 375°F (190°C) for about 10 minutes to regain some crunch.
• Avoid Freezing: Potato salad, especially with creamy ingredients, doesn’t freeze well. The texture of the potatoes and dressing may change upon thawing, so it’s best to enjoy this dish fresh or within a few days of preparation.

By following these simple serving and storage tips, you can ensure that your crispy smashed potato salad remains a hit, whether it’s enjoyed fresh or enjoyed as leftovers!

1. Can I use regular potatoes instead of baby potatoes?
Yes, you can use regular potatoes, but baby potatoes are recommended for this recipe because they hold their shape better and have a creamy texture. If you use larger potatoes, make sure to cut them into smaller pieces before boiling and smashing them.

2. How do I keep the potatoes crispy after baking?
To keep the potatoes crispy, it’s best to serve them immediately after baking. If you need to store leftovers, refrigerate them in an airtight container and reheat them in the oven to restore some of their crispiness. Avoid microwaving, as it can make them soggy.

3. Can I make this potato salad ahead of time?
Yes, you can make this potato salad ahead of time. After assembling the salad, refrigerate it for up to 3 days. If you want to serve it warm, reheat the potatoes in the oven to regain their crispy texture before mixing with the dressing.

4. Is there a substitute for sour cream in the dressing?
Yes, you can substitute sour cream with Greek yogurt for a lighter option. It will provide a similar creamy texture and tangy flavor. Alternatively, you can use more mayonnaise or a dairy-free option like cashew cream if you prefer a non-dairy version.

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