If you’re searching for a dish that’s the perfect balance of crunchy, creamy, and bursting with flavor, you’ve just struck gold with this Crispy Smashed Potato Salad Recipe. It takes humble baby potatoes to a whole new level by smashing them just right, frying them to irresistible crispiness, and coating them in a tangy, dreamy dressing that will have everyone asking for seconds. Whether it’s for a family barbecue, a picnic, or a comforting weeknight meal, this salad is the kind of crowd-pleaser that feels both classic and deliciously fresh.
Ingredients You’ll Need
Gathering simple, quality ingredients is key here—each one plays a special role that transforms ordinary potatoes into a sensational salad. From the creamy tang of the dressing to the smoky crunch of bacon, these ingredients bring layers of texture and bright flavor that make this dish unforgettable.
- 2 lbs baby potatoes (Yukon Gold or Red potatoes work well): These tender little spuds hold up perfectly when smashed and crisped, offering a creamy interior that contrasts beautifully with the crunch.
- 3 tablespoons olive oil: Essential for frying those smashed potatoes to a golden-brown perfection while adding fruity richness.
- 1 teaspoon garlic powder: Adds a mellow, savory depth without overpowering the salad.
- 1/2 teaspoon smoked paprika: Gives the potatoes a gentle smoky kick and beautiful color that’s as appetizing as it is flavorful.
- Salt and pepper, to taste: Simple seasonings that enhance every layer of this salad.
- 1/2 cup mayonnaise: The creamy base of the dressing that binds all flavors together luxuriously.
- 1/4 cup sour cream: Adds tang and smoothness, balancing out the richness of the mayo.
- 2 tablespoons Dijon mustard: For a subtle zing and complexity in the dressing.
- 1 tablespoon apple cider vinegar (or lemon juice): Brings brightness to keep the salad lively on the palate.
- 1 tablespoon fresh dill, chopped (optional): Offers a fragrant herbaceous note that freshens up the whole dish.
- 2-3 green onions, chopped: Adds a crisp bite and mild onion flavor that complements the potatoes perfectly.
- 1/4 cup crumbled bacon (optional, but highly recommended): For an irresistible smoky crunch that elevates this salad to another level of deliciousness.
- Fresh parsley, chopped (for garnish): A final burst of color and freshness that makes every bite pop visually and in flavor.
How to Make Crispy Smashed Potato Salad Recipe
Step 1: Cook the Potatoes
Start by boiling your baby potatoes in salted water until they’re just tender, about 15 to 20 minutes. It’s important not to overcook them—firmness is key to holding together when smashed. Drain and let them cool slightly so they’re easier to handle.
Step 2: Smash the Potatoes
Place the potatoes on a baking sheet lined with parchment paper or foil, and gently press down with the bottom of a glass or a potato masher until they’re flattened but still in one piece. This smashing step creates lots of crispy edges once cooked.
Step 3: Season and Crisp
Drizzle olive oil over the smashed potatoes and sprinkle with garlic powder, smoked paprika, salt, and pepper. Use your hands or a spatula to ensure each potato is evenly coated. Then bake in a preheated oven at 450°F for about 20 minutes, or until the edges turn a mouthwatering crispy golden brown.
Step 4: Prepare the Dressing
While the potatoes are crisping, whisk together mayonnaise, sour cream, Dijon mustard, apple cider vinegar, and chopped dill (if using). This creamy mixture will bring tanginess and a velvety texture that complements the potatoes beautifully.
Step 5: Combine and Garnish
Once your crispy smashed potatoes are ready, transfer them to a large bowl and gently toss with the dressing and chopped green onions. Sprinkle crumbled bacon and fresh parsley on top for added flavor and color. Serve warm or at room temperature for the best experience.
How to Serve Crispy Smashed Potato Salad Recipe
Garnishes
Taking a moment to add fresh parsley and crispy bacon crumbles as garnishes instantly elevates this salad. The parsley adds a lovely touch of vibrant green and freshness, while bacon contributes irresistible smoky, salty bursts that pair perfectly with the creamy dressing.
Side Dishes
This salad shines on its own but can also be an excellent side dish with grilled chicken, juicy burgers, or roasted vegetables. Its crunch and creaminess offer a wonderful contrast to protein-packed mains and seasonal sides, making it a versatile addition to any meal.
Creative Ways to Present
For a fun twist, try serving this salad in individual small bowls topped with a sprig of dill or even tucked inside lettuce cups for handheld enjoyment. You can also turn it into a hearty topping for toasted baguette slices for a unique appetizer everyone will adore.
Make Ahead and Storage
Storing Leftovers
Leftover Crispy Smashed Potato Salad Recipe stores well in an airtight container in the refrigerator for up to three days. Keep the salad chilled to maintain freshness, but be aware that the crispy edges may soften slightly over time.
Freezing
Freezing this salad is not recommended because the texture of the smashed potatoes and the creamy dressing can change after thawing, resulting in a less satisfying dish.
Reheating
If you want to enjoy the salad warm, gently reheat individual portions in a skillet over low heat to help retain some crunch. Avoid microwaving for extended periods as it can make the potatoes soggy.
FAQs
Can I use regular potatoes instead of baby potatoes?
You can, but baby potatoes are ideal because they’re small and tender, which allows for better crisping and a more appealing salad texture. Larger potatoes can be used but will require longer cooking and careful smashing.
Is it necessary to include bacon?
Bacon adds a fantastic smoky crunch that really complements the salad, but it’s totally optional. You can omit it for a vegetarian-friendly version or substitute with crispy fried shallots or smoked almonds for a similar texture.
Can I make this salad vegan?
Absolutely! Replace the mayonnaise and sour cream with vegan alternatives, skip the bacon, and you’ll have a delicious plant-based Crispy Smashed Potato Salad Recipe that’s just as satisfying.
What’s the best way to get the potatoes crispy?
Be sure to coat the smashed potatoes generously with olive oil and bake them at a high temperature. Don’t crowd the baking sheet; giving them space ensures maximum crisping on all sides.
Can I prepare this recipe in advance?
Yes, you can boil and smash the potatoes a day ahead and refrigerate them unseasoned. Crisp and dress the potatoes just before serving for the freshest taste and texture.
Final Thoughts
This Crispy Smashed Potato Salad Recipe is hands down a must-make if you love a little crunch paired with creamy, zesty dressing and vibrant flavors. It’s comforting and fun, simple yet impressively delicious. The next time you’re wondering what to bring to a gathering or craving a satisfying but easy dish, give this recipe a whirl—you’ll thank yourself and so will everyone digging in with you.
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Crispy Smashed Potato Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
Description
This Crispy Smashed Potato Salad is a delightful twist on traditional potato salad, featuring crispy, smashed baby potatoes tossed in a creamy, tangy dressing with fresh herbs and a hint of smoky bacon. Perfect as a side dish for summer barbecues, picnics, or weeknight dinners, it offers a satisfying combination of textures and flavors that will delight your taste buds.
Ingredients
Potatoes
- 2 lbs baby potatoes (Yukon Gold or Red potatoes work well)
Seasoning and Oil
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- Salt and pepper, to taste
Dressing
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar (or lemon juice)
- 1 tablespoon fresh dill, chopped (optional)
Mix-ins & Garnish
- 2–3 green onions, chopped
- 1/4 cup crumbled bacon (optional, but highly recommended)
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the Potatoes: Place the baby potatoes in a large pot and cover with salted water. Bring to a boil over high heat and cook for about 15-20 minutes, or until the potatoes are tender when pierced with a fork.
- Drain and Smash: Drain the cooked potatoes and let them cool slightly. On a baking sheet lined with parchment paper, gently smash each potato with the bottom of a glass or a potato masher to flatten them slightly, about 1/2 inch thick.
- Season and Roast: Drizzle the smashed potatoes with olive oil, then sprinkle with garlic powder, smoked paprika, salt, and pepper. Use your hands to ensure each potato is evenly coated. Roast in a preheated oven at 425°F (220°C) for 20 minutes or until the edges are crispy and golden brown.
- Prepare the Dressing: In a medium bowl, whisk together mayonnaise, sour cream, Dijon mustard, apple cider vinegar (or lemon juice), and chopped fresh dill until smooth and well combined.
- Combine Salad: Once the potatoes are roasted and cooled slightly, transfer them to a large mixing bowl. Add the chopped green onions, crumbled bacon, and the prepared dressing. Gently toss to coat the potatoes without breaking them apart.
- Garnish and Serve: Sprinkle the salad with fresh chopped parsley for a pop of color and fresh flavor. Serve immediately or refrigerate for up to 2 days to allow flavors to meld.
Notes
- Use baby Yukon Gold or Red potatoes for the best texture and flavor.
- If you want to keep this salad vegetarian, omit the bacon or use a plant-based bacon alternative.
- Make sure not to fully mash the potatoes; keep them slightly chunky for a crispy texture.
- The salad can be served warm, at room temperature, or chilled.
- For extra tang, add a little more vinegar or lemon juice to the dressing.
