If you’ve been on the hunt for a dish that brings both crunch and vibrant flavors to your table, look no further than this Crispy Smashed Potato Salad. Crunchy, flavorful, and loaded with fresh herbs, this Crispy Smashed Potato Salad is a crowd-pleasing twist on a classic favorite that will have everyone reaching for seconds. Perfect for picnics, weeknight dinners, or as a delightful side, it combines crispy, golden potatoes with a medley of textures and tastes that simply can’t be beaten.
Why You’ll Love This Recipe
- Unique texture combo: Crispy edges meet tender potato insides for a satisfying bite every time.
- Fresh herb overload: A generous mix of herbs adds brightness and a pop of color.
- Simple ingredients: Made from everyday pantry staples, yet bursting with flavor.
- Versatile side: Pairs beautifully with grilled meats, seafood, or vegetarian mains.
- Great for gatherings: This salad holds up well, making it excellent for potlucks and BBQs.
Ingredients You’ll Need
The secret to a stellar Crispy Smashed Potato Salad starts with simple but essential ingredients that each play a key role: from crispy potatoes to a flavorful dressing and fresh herbs that elevate the entire dish.
- Baby potatoes: Small, waxy potatoes hold their shape well and crisp up beautifully.
- Olive oil: Helps the potatoes get golden and crispy without overpowering the flavors.
- Fresh herbs: Parsley, chives, and dill add freshness and complexity.
- Garlic: Minced garlic infuses a savory depth throughout the salad.
- Lemon juice: Provides a bright, zesty contrast to the earthiness of the potatoes.
- Dijon mustard: Adds a tangy kick that ties all flavors together.
- Red onion: Thinly sliced for a little crunch and subtle bite.
- Salt and pepper: Essential seasonings that balance and enhance all ingredients.
- Optional yogurt or mayo: For those who prefer a creamier dressing, this adds a silkier texture.
Variations for Crispy Smashed Potato Salad
This Crispy Smashed Potato Salad is incredibly adaptable, making it easy to switch things up based on what you have on hand or your dietary preferences. Feel free to try these variations to custom-tune the salad to your liking.
- Make it vegan: Use olive oil and a tahini-based dressing to skip the dairy.
- Add bacon: Crispy bacon bits add a smoky, salty punch to the salad.
- Incorporate cheese: Feta or goat cheese crumble beautifully complements the herbs.
- Spice it up: A pinch of chili flakes or smoked paprika adds a warm kick.
- Swap potatoes: Try fingerlings or red potatoes for a different texture.
How to Make Crispy Smashed Potato Salad
Step 1: Boil the potatoes
Begin by boiling your baby potatoes in salted water until they are fork-tender, which usually takes about 15-20 minutes. This is crucial to ensure the inside is soft while the outsides crisp up nicely later.
Step 2: Preheat the oven
While the potatoes are cooking, preheat your oven to 425°F (220°C) to prepare for roasting the smashed potatoes to perfection.
Step 3: Smash the potatoes
Once boiled, drain the potatoes and gently smash each one with the bottom of a glass or a potato masher, taking care not to break them apart entirely.
Step 4: Season and oil
Place the smashed potatoes on a baking sheet, drizzle generously with olive oil, and sprinkle with salt and pepper to help create that coveted crispy texture.
Step 5: Roast until crispy
Roast the potatoes in the oven for 20-25 minutes, turning halfway through, until the edges are golden brown and crispy.
Step 6: Prepare the dressing
While the potatoes roast, whisk together garlic, lemon juice, Dijon mustard, chopped fresh herbs, and a little more olive oil to create a bright and flavorful dressing.
Step 7: Combine and serve
Once the potatoes are crisp and cool enough to handle, toss them with the dressing and add thinly sliced red onions. Adjust seasoning as needed and serve immediately or chilled.
Pro Tips for Making Crispy Smashed Potato Salad
- Use waxy potatoes: They hold their shape better and crisp up beautifully compared to starchy varieties.
- Don’t skip oil: Olive oil helps achieve the golden crust essential to the dish.
- Smash gently: Smash potatoes just enough to flatten but keep chunks intact.
- Let potatoes cool before adding dressing: This prevents the herbs from wilting and keeps the flavors fresh.
- Roast on a baking rack: Elevating potatoes while roasting allows for even airflow and extra crispiness.
How to Serve Crispy Smashed Potato Salad
Garnishes
Top the salad with freshly chopped parsley, a sprinkle of flaky sea salt, or even a handful of toasted pine nuts or sunflower seeds for added crunch and flair.
Side Dishes
This crispy smashed potato salad pairs especially well with grilled chicken, seared salmon, or roasted vegetables, making it a versatile companion for many main courses.
Creative Ways to Present
Serve the salad in a rustic wooden bowl for a picnic vibe, or arrange on a large platter with colorful edible flowers or microgreens for an elegant touch during dinner parties.
Make Ahead and Storage
Storing Leftovers
Keep any leftovers in an airtight container refrigerated for up to 3 days. The salad tastes great cold or at room temperature, making it an easy next-day lunch option.
Freezing
Because this salad relies on crisp textures, freezing is not recommended as it can make the potatoes mushy once thawed.
Reheating
If you prefer your Crispy Smashed Potato Salad warm, reheat gently in an oven or air fryer to help restore some of the crispiness without drying out the potatoes.
FAQs
Can I use large potatoes instead of baby potatoes?
While baby potatoes work best for maintaining texture, you can use larger ones by chopping them into chunks before boiling and smashing carefully to avoid breaking them up too much.
Is this recipe suitable for vegan diets?
Yes! Simply omit any dairy-based dressings and use olive oil and fresh herbs for a delightful vegan-friendly version.
What kind of herbs work best in this salad?
Parsley, chives, and dill are classic choices, but feel free to experiment with basil, cilantro, or tarragon for unique flavor twists.
Can I prepare this salad ahead of time?
You can prepare the potatoes and dressing separately ahead of time but combine them just before serving to keep the potatoes crispy and fresh.
How do I make the salad creamier?
Add a spoonful of Greek yogurt, mayonnaise, or sour cream to the dressing for a richer, creamier texture that complements the crisp potatoes well.
Final Thoughts
This Crispy Smashed Potato Salad is truly one of those recipes that feels like a special treat yet comes together with everyday ingredients and simple steps. Its irresistible crispiness paired with a fresh herbaceous dressing makes it the perfect dish to share with family and friends. Give it a try—you’ll find it hard to go back to ordinary potato salads ever again!
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Crispy Smashed Potato Salad
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4-6 servings 1x
- Category: Appetizers
- Method: Baking
- Cuisine: American
- Diet: Vegetarian (Vegan adaptable)
Description
Crispy Smashed Potato Salad offers a delightful combination of crispy golden edges with tender potato insides, fresh herbs, and a vibrant dressing. This flavorful and crunchy salad is perfect as a side dish for picnics, BBQs, and weeknight dinners, and is adaptable to vegan and vegetarian diets.
Ingredients
Potatoes
- 1.5 lbs baby potatoes (small, waxy)
Seasoning & Oil
- 3–4 tablespoons olive oil
- Salt, to taste
- Black pepper, to taste
Fresh Herbs & Aromatics
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh chives, chopped
- 1 tablespoon fresh dill, chopped
- 2 cloves garlic, minced
- 1/4 cup thinly sliced red onion
Dressing
- 2 tablespoons lemon juice (freshly squeezed)
- 1 teaspoon Dijon mustard
- Optional: 2 tablespoons Greek yogurt or mayonnaise for creamier dressing
Instructions
- Boil the potatoes: Begin by boiling your baby potatoes in salted water until fork-tender, about 15-20 minutes, ensuring a soft inside for perfect smashing.
- Preheat the oven: While potatoes cook, preheat your oven to 425°F (220°C) to prepare for roasting.
- Smash the potatoes: Drain the potatoes and gently smash each one with the bottom of a glass or potato masher, being careful not to break them apart entirely.
- Season and oil: Place smashed potatoes on a baking sheet, drizzle generously with olive oil, and sprinkle with salt and pepper to promote a crispy crust.
- Roast until crispy: Roast the potatoes for 20-25 minutes, turning halfway through, until edges are golden brown and crispy.
- Prepare the dressing: While potatoes roast, whisk together minced garlic, lemon juice, Dijon mustard, chopped fresh herbs, and olive oil to create a bright, flavorful dressing.
- Combine and serve: Once potatoes are crisp and cooled slightly, toss them with the dressing and add thinly sliced red onions. Adjust seasoning as needed and serve immediately or chilled.
Notes
- Use waxy baby potatoes for best texture and crispiness.
- Do not skip olive oil—it’s essential for golden crust formation.
- Smash potatoes gently to flatten while keeping chunks intact.
- Allow potatoes to cool before adding dressing to preserve fresh herb flavors.
- Roast potatoes on a baking rack to allow even airflow and extra crispiness.
- Leftovers can be stored refrigerated for up to 3 days and served cold or at room temperature.
- Freezing is not recommended as it affects the texture negatively.
- Reheat gently in an oven or air fryer to restore crispiness without drying out.
Nutrition
- Serving Size: 1 cup
- Calories: 180 kcal
- Sugar: 2 g
- Sodium: 150 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 0 mg