Crispy smashed potato salad: Prepare to experience potato salad like never before! Forget everything you thought you knew about this classic side dish because we’re about to elevate it to a whole new level of deliciousness. Imagine the creamy, comforting familiarity of potato salad, but with a delightful textural twist – crispy, golden-brown edges that add an irresistible crunch to every bite.
Potato salad, in its various forms, has been a staple at picnics, barbecues, and family gatherings for generations. Its origins can be traced back to Europe, with each culture putting its own unique spin on the recipe. From the German potato salad with its tangy vinegar dressing to the American version with mayonnaise and mustard, this humble dish has a rich and varied history. But this crispy smashed potato salad takes inspiration from the recent smashed potato craze, combining the best of both worlds.
What makes this particular recipe so special? It’s the perfect balance of textures and flavors. The creamy interior of the potatoes contrasts beautifully with the crispy exterior, creating a satisfying mouthfeel that will leave you wanting more. The addition of fresh herbs, a zesty dressing, and perhaps a sprinkle of crispy bacon (because, why not?) elevates the flavor profile to something truly extraordinary. Plus, it’s surprisingly easy to make, making it the perfect dish for a weeknight dinner or a weekend potluck. Get ready to impress your friends and family with this unforgettable twist on a classic!
Ingredients:
- 2 lbs small Yukon Gold potatoes, or other small waxy potatoes
- 1/4 cup olive oil, plus more for drizzling
- 1 teaspoon sea salt, plus more to taste
- 1/2 teaspoon black pepper, plus more to taste
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 1/4 cup finely chopped red onion
- 1/4 cup finely chopped celery
- 1/4 cup chopped fresh parsley
- 2 hard-boiled eggs, peeled and chopped
- Optional: 2 slices cooked bacon, crumbled
- Optional: 1 tablespoon chopped fresh dill
Boiling the Potatoes
- First, give your potatoes a good rinse under cold water to remove any dirt. You don’t need to peel them, as the skins will get nice and crispy later.
- Place the potatoes in a large pot and cover them with cold water. Make sure the water level is a few inches above the potatoes.
- Add about 1 teaspoon of sea salt to the water. This will help season the potatoes from the inside out.
- Bring the water to a boil over high heat. Once boiling, reduce the heat to medium and let the potatoes simmer for about 15-20 minutes, or until they are fork-tender. You should be able to easily pierce them with a fork, but they shouldn’t be falling apart.
- Drain the potatoes in a colander and let them cool slightly. This will make them easier to handle.
Smashed Potato Preparation
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
- While the potatoes are still slightly warm, place them on the prepared baking sheet.
- Using the bottom of a glass, a potato masher, or a fork, gently smash each potato until it’s about 1/2 inch thick. Be careful not to smash them too thin, or they might fall apart.
- Drizzle the smashed potatoes with about 1/4 cup of olive oil. Make sure each potato is coated well.
- Sprinkle the potatoes with 1 teaspoon of sea salt and 1/2 teaspoon of black pepper. You can also add other seasonings at this point, such as garlic powder, onion powder, or paprika, if you like.
Baking the Smashed Potatoes
- Place the baking sheet in the preheated oven and bake for 20-25 minutes, or until the potatoes are golden brown and crispy around the edges.
- Keep an eye on them, as baking times can vary depending on your oven. If they start to brown too quickly, you can lower the oven temperature slightly.
- Once the potatoes are done, remove them from the oven and let them cool slightly before handling.
Preparing the Salad Dressing
- While the potatoes are baking, prepare the salad dressing. In a medium bowl, whisk together the mayonnaise, sour cream, Dijon mustard, and apple cider vinegar.
- Taste the dressing and adjust the seasonings as needed. You might want to add a pinch of salt, pepper, or a little more Dijon mustard for extra tang.
- Set the dressing aside until the potatoes are ready.
Assembling the Crispy Smashed Potato Salad
- Once the potatoes have cooled slightly, transfer them to a large bowl.
- Add the finely chopped red onion, celery, and parsley to the bowl.
- Gently toss the potatoes and vegetables together.
- Pour the salad dressing over the potatoes and vegetables.
- Gently toss everything together until the potatoes are evenly coated with the dressing. Be careful not to overmix, as you don’t want to break the potatoes apart too much.
- Add the chopped hard-boiled eggs and crumbled bacon (if using) to the salad.
- Gently fold in the eggs and bacon.
- If using, sprinkle the chopped fresh dill over the salad.
- Taste the salad and adjust the seasonings as needed. You might want to add a little more salt, pepper, or apple cider vinegar to taste.
Chilling and Serving
- Cover the bowl with plastic wrap and refrigerate the potato salad for at least 30 minutes to allow the flavors to meld together. You can chill it for longer if you like, even overnight.
- Before serving, give the potato salad a gentle stir.
- Serve the crispy smashed potato salad chilled. It’s delicious on its own or as a side dish to grilled meats, sandwiches, or salads.
Tips and Variations
- Potato Variety: While Yukon Gold potatoes are my favorite for this recipe, you can also use other small waxy potatoes, such as red potatoes or fingerling potatoes. Avoid using russet potatoes, as they tend to be too starchy and won’t hold their shape as well.
- Crispy Potatoes: For extra crispy potatoes, you can broil them for a few minutes at the end of the baking time. Just be sure to watch them carefully so they don’t burn.
- Flavor Boosters: Feel free to add other ingredients to the salad dressing to customize the flavor. Some ideas include garlic powder, onion powder, paprika, smoked paprika, or a pinch of cayenne pepper for a little heat.
- Vegetable Variations: You can add other vegetables to the salad, such as chopped bell peppers, cucumbers, or green onions.
- Herb Variations: Experiment with different herbs to change the flavor of the salad. Some good options include chives, tarragon, or basil.
- Bacon Alternatives: If you don’t eat bacon, you can substitute it with other ingredients, such as crumbled tempeh bacon or smoked paprika for a smoky flavor.
- Vegan Option: To make this recipe vegan, use vegan mayonnaise and sour cream. You can also omit the hard-boiled eggs or substitute them with chopped avocado.
- Make Ahead: This potato salad can be made ahead of time and stored in the refrigerator for up to 3 days. The flavors will actually improve as it sits.
- Serving Suggestions: Serve this crispy smashed potato salad as a side dish to grilled chicken, burgers, hot dogs, or sandwiches. It’s also great for picnics, potlucks, and barbecues.
- Spice it up: Add a pinch of cayenne pepper or a dash of hot sauce to the dressing for a spicy kick.
- Lemon Zest: A little lemon zest in the dressing can add a bright, citrusy note.
- Pickled Onions: Substitute regular red onion with pickled red onions for a tangy twist.
- Mustard Variety: Experiment with different types of mustard, such as whole grain mustard or spicy brown mustard, for a unique flavor.
Troubleshooting
- Potatoes Not Crispy Enough: If your potatoes aren’t getting crispy enough, make sure you’re using enough olive oil and that your oven is hot enough. You can also try broiling them for a few minutes at the end of the baking time.
- Potatoes Too Soggy: If your potatoes are too soggy, it could be because they were overcooked or because you added too much dressing. Make sure to cook the potatoes until they are just fork-tender, and don’t add the dressing until they have cooled slightly.
- Dressing Too Thick: If your dressing is too thick, you can thin it out with a little milk or water.
- Dressing Too Thin: If your dressing is too thin, you can thicken it up with a little more mayonnaise or sour cream.
- Salad Too Dry: If your salad is too dry, add a little more dressing.
- Salad Too Wet: If your salad is too wet, drain off some of the excess dressing.
Nutritional Information (Approximate)
Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.
- Calories: Approximately 350-400 per serving
- Fat: 25-30g
- Saturated Fat: 5-7g
- Cholesterol: 50-75mg
- Sodium: 400-500mg
- Carbohydrates: 25-30g
- Fiber: 3-5g
Conclusion:
So, there you have it! This crispy smashed potato salad is more than just a side dish; it’s a flavor explosion waiting to happen. The combination of creamy potato insides, shatteringly crisp edges, and that tangy, herby dressing is simply irresistible. I truly believe this recipe elevates the humble potato salad to a whole new level, making it a must-try for any occasion, from casual weeknight dinners to impressive weekend barbecues.
Why is it a must-try? Because it’s easy, it’s delicious, and it’s a guaranteed crowd-pleaser. Forget boring, bland potato salads of the past. This version offers a textural symphony that will have everyone reaching for seconds (and maybe even thirds!). The crispy edges provide a delightful contrast to the soft interior, and the dressing perfectly complements the earthy flavor of the potatoes. Plus, it’s incredibly versatile!
Looking for serving suggestions? This crispy smashed potato salad pairs perfectly with grilled chicken, steak, or fish. It’s also a fantastic addition to any picnic or potluck. For a vegetarian option, try serving it alongside grilled halloumi or a hearty lentil burger. And don’t forget the toppings! A sprinkle of extra fresh herbs, a drizzle of olive oil, or a pinch of flaky sea salt can really take it over the top.
Want to get creative with variations? Absolutely! Feel free to experiment with different types of potatoes. Yukon Golds will give you a particularly creamy interior, while red potatoes will hold their shape well during the smashing process. You can also customize the dressing to your liking. Add a touch of Dijon mustard for a bit of tang, a pinch of red pepper flakes for a little heat, or a squeeze of lemon juice for extra brightness. Consider adding crumbled bacon or crispy pancetta for a smoky, savory twist. For a vegan version, simply substitute the mayonnaise with your favorite vegan mayo and ensure your other ingredients are plant-based. You could even add some chopped pickles or relish for a classic potato salad flavor. The possibilities are endless!
I’m so excited for you to try this recipe and experience the magic of crispy smashed potato salad for yourself. I’ve poured my heart into perfecting this recipe, and I truly believe it’s one you’ll make again and again. It’s the perfect balance of comfort food and culinary innovation, and I know you’re going to love it.
So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to create a potato salad masterpiece. Don’t be afraid to get a little messy with the smashing – that’s part of the fun! And most importantly, don’t forget to taste as you go and adjust the seasonings to your liking.
Once you’ve made this incredible crispy smashed potato salad, I’d absolutely love to hear about your experience. Share your photos and stories on social media using [Your Hashtag Here]! Let me know what variations you tried, what you served it with, and what your family and friends thought. I’m always eager to learn from your culinary adventures and see how you’ve made this recipe your own. Happy cooking!
Crispy Smashed Potato Salad: The Ultimate Guide to Deliciousness
Crispy smashed potatoes tossed in a creamy, tangy dressing with red onion, celery, parsley, and hard-boiled eggs. A delicious twist on classic potato salad!
By: TessaCategory: LunchDifficulty: EasyCuisine: AmericanYield: 6-8 servingsDietary: VegetarianIngredients
Instructions
Recipe Notes
- Potato Variety: Yukon Gold potatoes are recommended, but red potatoes or fingerling potatoes can also be used. Avoid russet potatoes.
- Crispy Potatoes: Broil for a few minutes at the end of baking for extra crispiness, watching carefully.
- Flavor Boosters: Add garlic powder, onion powder, paprika, or cayenne pepper to the dressing.
- Vegetable Variations: Add chopped bell peppers, cucumbers, or green onions.
- Herb Variations: Experiment with chives, tarragon, or basil.
- Bacon Alternatives: Use crumbled tempeh bacon or smoked paprika.
- Vegan Option: Use vegan mayonnaise and sour cream, omit eggs or substitute with avocado.
- Make Ahead: Can be made ahead and stored in the refrigerator for up to 3 days.
- Serving Suggestions: Serve as a side dish to grilled chicken, burgers, hot dogs, or sandwiches. Great for picnics, potlucks, and barbecues.
- Spice it up: Add a pinch of cayenne pepper or a dash of hot sauce to the dressing for a spicy kick.
- Lemon Zest: A little lemon zest in the dressing can add a bright, citrusy note.
- Pickled Onions: Substitute regular red onion with pickled red onions for a tangy twist.
- Mustard Variety: Experiment with different types of mustard, such as whole grain mustard or spicy brown mustard, for a unique flavor.
Frequently Asked Questions
→ How do I ensure the bread stays moist?Use fresh, ripe ingredients and avoid overmixing the batter. Store in an airtight container.→ Can I substitute ingredients?Yes, you can substitute similar ingredients while maintaining the basic ratios for best results.→ How long does this bread keep?Store tightly wrapped at room temperature for 2-3 days, or refrigerate for up to a week.→ What if I don't have all the spices?You can adjust spices to taste or substitute with similar warming spices.→ Can I freeze this bread?Yes, wrap individual slices and freeze for up to 3 months. Thaw at room temperature before serving.
