This Easy Crispy Smashed Potato Salad is a fun twist on a classic! You get tender potatoes that are crispy on the outside, tossed with creamy dressing and crunchy veggies.
If you love crispy bites and creamy goodness, this dish is a winner! I enjoy it as a side at barbecues or as a tasty lunch. Plus, it’s super easy to make!🥔✨
Key Ingredients & Substitutions
Potatoes: Baby yellow potatoes are perfect for this salad due to their creamy texture. You can also use small red potatoes or even Yukon Golds. If you’re looking for a lower-carb alternative, try cauliflower instead!
Oils: I usually use olive oil for its great flavor, but vegetable oil works well too. If you want a touch of richness, try using melted butter. It gives the potatoes a delightful taste!
Sour Cream/Greek Yogurt: Both of these create a creamy dressing. You can swap Greek yogurt for a lighter option. If you’re dairy-free, consider using a nut-based yogurt or a vegan mayo instead.
Bacon Bits: Bacon adds great crunch! If you’re vegetarian or vegan, you could use crispy chickpeas or leave it out entirely for a lighter version.
How Do I Get Perfectly Crispy Smashed Potatoes?
To achieve those crispy edges, smashing is key! Here’s how to do it right:
- After boiling, let the potatoes cool briefly. They should be warm but cool enough to handle.
- Make sure to gently smash each potato so they flatten but stay intact. You don’t want them to crumble!
- Coat evenly with oil and season generously with salt and pepper — it makes a big difference!
- Watch them in the oven! Oven times can vary, so check for golden brown edges as your visual cue.
With these tips, your potato salad will come out crispy on the outside and creamy inside every time! Enjoy your cooking!
Easy Crispy Smashed Potato Salad
Ingredients You’ll Need:
- 1.5 pounds baby yellow potatoes (or small new potatoes)
- 3 tablespoons olive oil or vegetable oil, divided
- Salt and freshly ground black pepper, to taste
- 1/2 cup sour cream or Greek yogurt
- 1/4 cup mayonnaise
- 2 tablespoons chopped fresh chives or green onions
- 1 tablespoon fresh parsley, finely chopped
- 1 teaspoon garlic powder
- 1 teaspoon Dijon mustard
- 1 teaspoon apple cider vinegar or lemon juice
- Optional: crispy bacon bits for topping
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and 30 minutes for cooking and baking, making a total of about 45 minutes from start to finish. Perfect for impressing guests without spending too much time in the kitchen!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 425°F (220°C) so it’s hot and ready for crisping those potatoes!
2. Prepare the Potatoes:
Wash the baby potatoes thoroughly to remove any dirt. Place them in a large pot and cover them with cold water. Add a pinch of salt to the water and bring it to a boil. Boil the potatoes until they are tender and can be easily pierced with a fork, about 15-20 minutes.
3. Cool and Smash:
Drain the potatoes and let them cool for a few minutes until they are safe to handle. Meanwhile, line a baking sheet with parchment paper or lightly grease it. Place the cooled potatoes on the baking sheet, ensuring they are spaced apart.
Using the bottom of a glass or a potato masher, gently smash each potato until they flatten to about half their original height. This will allow for maximum crispiness!
4. Season and Bake:
Drizzle 2 tablespoons of olive oil over the smashed potatoes, then season with salt and pepper. Carefully flip them to coat both sides with oil and seasoning, then drizzle with the remaining oil.
Bake the smashed potatoes in the preheated oven for 20-25 minutes, or until the edges turn golden and crispy. Keep an eye on them for that perfect crunch!
5. Make the Dressing:
While the potatoes are baking, prepare the dressing. In a medium bowl, mix together the sour cream (or Greek yogurt), mayonnaise, chopped chives, parsley, garlic powder, Dijon mustard, apple cider vinegar (or lemon juice), and a little salt and pepper until smooth and creamy.
6. Combine and Serve:
Once the potatoes are baked and slightly cooled, toss them gently with the creamy dressing, ensuring each piece is thoroughly coated. If desired, sprinkle crispy bacon bits and additional fresh herbs on top for extra flavor.
Serve the crispy smashed potato salad warm or at room temperature as a delightful side dish. Enjoy!
FAQ for Easy Crispy Smashed Potato Salad
Can I Use Different Potatoes for This Recipe?
Absolutely! While baby yellow potatoes work great for their creaminess, you can also use small red potatoes or Yukon Golds. For a low-carb alternative, try cauliflower — it will have a different texture but can be delicious!
How Can I Make This Recipe Vegan?
To make this salad vegan, simply substitute the sour cream with a plant-based yogurt, the mayonnaise with vegan mayo, and skip the bacon or use crispy chickpeas instead for some added crunch!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm them in the oven or microwave until heated through. Keep in mind that the potatoes may lose some of their crispiness upon reheating.
Can I Prepare This Salad Ahead of Time?
Yes, you can prepare the dressing a day in advance and store it in the fridge. You can also cook and smash the potatoes ahead of time; just reheat them before mixing with the dressing for the best texture!
