There’s something utterly delightful about crispy smashed potato salad. Imagine fluffy potatoes, perfectly seasoned and smashed to golden perfection, all tangled up with fresh herbs and a creamy dressing. Loaded Street Corn Potato Salad The aroma wafts through the kitchen like a warm hug on a chilly day, inviting everyone to gather around the table.
This dish isn’t just for summer barbecues; it’s perfect for any occasion where you want to impress your friends or family. Picture it: a cozy gathering where laughter fills the air, and someone takes a bite of this amazing salad, their eyes lighting up in joy. Dill Pickle Pasta Salad That’s the magic of crispy smashed potato salad—it creates memories as delicious as its flavors.
Why You'll Love This Recipe
- This crispy smashed potato salad is a breeze to prepare, making it perfect for any home cook
- Bursting with flavor, it’s a crowd-pleaser at any gathering or picnic
- The vibrant colors and textures make it visually appealing on your dinner table
- Serve it warm or chilled; it’s versatile enough for any season!
I remember the first time I served this dish at a family reunion. My aunt took one bite and exclaimed, “Why didn’t you make this sooner?” It became an instant hit!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- Baby Potatoes: I recommend using baby potatoes for their creamy texture when cooked and crispiness when smashed.
- Olive Oil: A good quality extra virgin olive oil adds richness and depth to the flavor.
- Fresh Herbs: Use parsley and dill for an aromatic lift; fresh herbs are key for brightness.
- Greek Yogurt: This serves as the base for your dressing; it’s tangy and healthier than sour cream.
- Garlic Powder: A dash of garlic powder enhances the savory notes without overpowering other flavors.
- Lemon Juice: Freshly squeezed lemon juice adds zest and balances the richness of the dish.
- Salt and Pepper: Essential for seasoning—don’t be shy; they bring all flavors together!
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Boil those Potatoes!: Start by placing your baby potatoes in a large pot filled with salted water. Bring it to a gentle boil over medium heat and cook until fork-tender, about 15-20 minutes.
Smash Them Up!: Once cooked, drain the potatoes and let them cool slightly. Now comes the fun part! Using a potato masher or fork, gently smash each potato until you achieve that beautiful rustic look.
Add Flavor Galore!: Drizzle your crushed potatoes with olive oil while they’re still warm. Sprinkle generously with salt, pepper, garlic powder, and stir in chopped fresh herbs until everything is well-coated.
Create Your Dressing!: In a small bowl, combine Greek yogurt, lemon juice, salt, and pepper to taste. Mix thoroughly until smooth and creamy—this will be your flavor-packed dressing.
Toss It All Together!: Pour your creamy dressing over the smashed potatoes while they’re still slightly warm. Toss gently to coat every potato morsel without breaking them apart completely.
Serve & Enjoy!: Transfer your crispy smashed potato salad to a serving bowl. Garnish with extra herbs if desired. Watermelon Goat Cheese Salad Enjoy it warm or chill it in the fridge for later—either way, it’s scrumptious!
With these simple steps laid out for you, mastering crispy smashed potato salad will be as easy as pie—or should I say potato? Dive into this culinary adventure and savor every flavorful bite! For more inspiration, check out this Irish Soda Bread recipe recipe.
You Must Know
- This crispy smashed potato salad combines delicious textures and flavors, making it a delightful side dish
- The contrasting crunch of potatoes with creamy dressing brings joy to every bite
- Perfect for barbecues or as a comforting side, this recipe is sure to impress family and friends
Perfecting the Cooking Process
Start by boiling the potatoes until fork-tender, then smash them gently before roasting. This sequence ensures crispy edges while keeping the insides soft and fluffy.
Add Your Touch
Feel free to swap out herbs or add bacon bits for an extra flavor dimension. A splash of vinegar can also enhance the tanginess of your dressing.
Storing & Reheating
Store leftover potato salad in an airtight container in the fridge for up to three days. Reheat by tossing in a skillet over medium heat until warm and crispy.
Chef's Helpful Tips
- For extra crispiness, try roasting the smashed potatoes at a higher temperature
- Avoid overcooking the potatoes; they should be tender but not mushy
- Season generously throughout the cooking process for bold flavors that shine through
Sharing this dish at a summer barbecue led to unexpected compliments from friends. I still remember one friend declaring it “the best potato salad” he’s ever had, which made my chef heart swell! Jalapeno Lime Ranch Slaw.
FAQ
How do I achieve extra crispiness in my crispy smashed potato salad?
Roast the smashed potatoes at 425°F for maximum crispiness and flavor enhancement.
Can I make crispy smashed potato salad ahead of time?
Yes, prepare everything except the dressing ahead and mix it just before serving.
What type of potatoes works best for this recipe?
Yukon Gold or red potatoes provide a perfect balance of creaminess and crispness when roasted.
Crispy Smashed Potato Salad
Crispy smashed potato salad is a delightful twist on traditional potato salad, featuring fluffy baby potatoes that are smashed to golden perfection. Tossed with fresh herbs and a creamy Greek yogurt dressing, this dish delivers a burst of flavor and texture that will impress your family and friends. Perfect for any occasion, whether it’s a cozy gathering or a summer barbecue, this salad is not only visually appealing but also incredibly simple to prepare. Serve it warm or chilled for an unforgettable side dish!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Approximately 4 servings 1x
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Ingredients
- 1 lb baby potatoes
- 2 tbsp extra virgin olive oil
- ¼ cup fresh parsley, chopped
- ¼ cup fresh dill, chopped
- ½ cup Greek yogurt
- 2 tbsp lemon juice
- ½ tsp garlic powder
- Salt and pepper to taste
Instructions
- Boil the potatoes in salted water for about 15-20 minutes until fork-tender. Drain and let cool slightly.
- Smash each potato gently using a potato masher or fork to achieve a rustic look.
- Drizzle the warm smashed potatoes with olive oil; season with salt, pepper, garlic powder, and mix in the chopped herbs.
- In a separate bowl, combine Greek yogurt, lemon juice, salt, and pepper to create the dressing.
- Toss the creamy dressing with the smashed potatoes until evenly coated.
- Serve immediately or chill in the fridge before serving.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 220
- Sugar: 2g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 5mg
