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Crispy Smashed Potato Salad

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  • Author: Stephanie
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4 to 6 servings 1x
  • Category: Side dish
  • Method: Boiled, roasted
  • Cuisine: Fusion

Description

This crispy smashed potato salad is a delightful twist on the classic. Featuring crispy, golden-brown smashed potatoes, fresh herbs, and a tangy dressing, it’s the perfect side dish for barbecues, potlucks, or weeknight dinners.

Ingredients

Units Scale

For the potatoes:

  • 1 kg (2.2 lbs) baby potatoes or small Yukon Gold potatoes
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • Salt and pepper to taste

For the dressing:

  • 120 ml (1/2 cup) mayonnaise (or Greek yogurt for a lighter version)
  • 2 tablespoons Dijon mustard
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon honey or maple syrup
  • 2 tablespoons fresh dill, chopped
  • 1 tablespoon fresh parsley, chopped
  • 2 green onions, finely sliced
  • Salt and pepper to taste

For garnish:

  • Fresh dill or parsley
  • Crispy bacon bits (optional)

Instructions

  1. Cook the potatoes:
    • Place the potatoes in a large pot and cover them with cold water. Add a generous pinch of salt and bring to a boil. Cook until the potatoes are tender, about 15–20 minutes. Drain and let cool slightly.
  2. Smash the potatoes:
    • Preheat your oven to 220°C (425°F) and line a baking sheet with parchment paper.
    • Place the potatoes on the prepared sheet. Use the bottom of a glass or a potato masher to gently smash each potato to flatten it slightly.
  3. Season and roast:
    • Drizzle the smashed potatoes with olive oil and sprinkle with garlic powder, smoked paprika, salt, and pepper.
    • Roast in the oven for 25–30 minutes, flipping halfway through, until the potatoes are golden and crispy.
  4. Prepare the dressing:
    • In a small bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, honey, dill, parsley, and green onions. Season with salt and pepper to taste.
  5. Assemble the salad:
    • Once the potatoes are crispy, transfer them to a large bowl or serving platter. Drizzle the dressing over the top and toss gently to coat.
    • Garnish with extra herbs and crispy bacon bits if using.
  6. Serve:
    • Serve warm or at room temperature.

Notes

  • For extra crispiness, let the potatoes cool completely after boiling before smashing and roasting.
  • Add chopped hard-boiled eggs, crumbled feta, or roasted vegetables for additional flavor.
  • This salad is best served fresh, but leftovers can be stored in the refrigerator for up to 2 days.

Find it online: https://recipe.ukfinda.com/crispy-smashed-potato-salad/