This Easy Crispy Smashed Potato Salad is a fun twist on a classic dish! You get crispy, golden potatoes tossed with fresh veggies and a creamy dressing that’s super yummy.
You know what makes this salad so great? The crunchy potatoes! They’re like little bites of happiness. Perfect for picnics or just a tasty side with dinner! 🍽️
I love how simple it is to whip up—just boil, smash, and bake those potatoes. It’s a crowd-pleaser and always disappears fast at my gatherings!
Key Ingredients & Substitutions
Baby Yellow Potatoes: These are the star of the show! They become perfectly crispy. If you can’t find baby yellows, try using red potatoes or even small Yukon golds. They work well and give similar results.
Olive Oil: I like using extra virgin olive oil for its rich flavor. You could substitute with vegetable oil or melted butter if you want a different taste. Both will help achieve that crunchy texture.
Sour Cream: It adds a nice tangy creaminess. If you’re looking for a lighter version, plain Greek yogurt is a great swap. It’s thick, creamy, and healthy!
Fresh Herbs: Chives and parsley bring freshness to the dish. If you’re out of either, green onions or dill can also work. Use whatever you have on hand!
Bacon or Pancetta: This is optional but adds a delicious crunch. If you want a vegetarian version, try adding nuts like pecans or walnuts for crunch instead.
How Do I Get the Perfect Crispy Potatoes?
Achieving crispy potatoes is all about technique! Here’s how to get them just right:
- After boiling, don’t rush to smash them. Let them cool a bit. This helps them hold their shape.
- Make sure to flatten them to about 1/2 inch thick, but don’t overdo it—keep them chunky for more texture!
- Drizzle with olive oil and season generously. This will ensure they’re flavorful and crispy when baking.
- Turning them halfway through cooking is key. It helps them crisp up evenly on both sides.
With these tips, you’ll have crispy smashed potatoes that steal the show!
How to Make Easy Crispy Smashed Potato Salad
Ingredients You’ll Need:
For the Salad:
- 1.5 lbs baby yellow potatoes
- 2 tbsp olive oil, divided
- Salt and freshly ground black pepper, to taste
- Optional: 1/4 cup crumbled bacon or cooked pancetta for added texture/flavor
For the Dressing:
- 1/2 cup sour cream
- 2 tbsp mayonnaise
- 2 cloves garlic, minced
- 2 tbsp fresh chives, finely chopped
- 2 tbsp fresh parsley, chopped (plus extra for garnish)
- 1 tsp Dijon mustard
- 1 tsp lemon juice
How Much Time Will You Need?
This delicious Crispy Smashed Potato Salad will take you about 15 minutes to prep and around 30-35 minutes to cook. All in all, you can have this fantastic side dish ready in about an hour!
Step-by-Step Instructions:
1. Preheat Your Oven:
First things first! Preheat your oven to 425°F (220°C). This will ensure it’s hot and ready for the potatoes.
2. Cook The Potatoes:
Wash your baby potatoes well under cold water. Place them in a large pot and add enough salted water to cover. Bring it to a boil and cook for about 15 minutes, or until a fork can easily pierce them. Once cooked, drain the potatoes in a colander.
3. Prepare The Baking Sheet:
Spread the cooked potatoes out onto a baking sheet lined with parchment paper or lightly greased. This will help keep them from sticking during baking.
4. Smash The Potatoes:
Now comes the fun part! Using a potato masher or the bottom of a glass, gently press down on each potato until it flattens slightly—about 1/2 inch thick. Don’t crush them too much; we want them to stay in good shape!
5. Season And Bake:
Drizzle 1 tablespoon of olive oil over the smashed potatoes, and sprinkle a good amount of salt and freshly ground black pepper on top. Bake them in the preheated oven for 25-30 minutes. Remember to turn them halfway through so they get nice and crispy all around!
6. Make The Dressing:
While the potatoes are baking, let’s whip up that delicious dressing! In a medium bowl, mix together the sour cream, mayonnaise, minced garlic, chopped chives, parsley, Dijon mustard, lemon juice, and a pinch of salt and pepper. Stir until it’s smooth and well combined.
7. Combine Potatoes And Dressing:
Once the potatoes are golden and crispy, take them out of the oven and let them cool slightly. In a large bowl, gently toss the crispy potatoes with the creamy herb dressing until they’re well coated. If you’re using bacon or pancetta, now is the time to sprinkle it in!
8. Serve And Enjoy:
Transfer the finished salad to a serving dish and garnish with additional chopped parsley if you’d like. Serve warm or at room temperature. This crispy smashed potato salad is such a tasty side dish that everyone will love!
Enjoy your culinary creation! 😊
Frequently Asked Questions (FAQ)
Can I Use Different Types of Potatoes?
Absolutely! While baby yellow potatoes are great for their creaminess, you can use Yukon golds, red potatoes, or even fingerlings. Just make sure they’re small enough to mash easily!
How Do I Store Leftover Potato Salad?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To maintain crispness, reheat gently in the oven rather than the microwave if you prefer warm potatoes!
Can I Make This Salad Ahead of Time?
Yes, you can prep the potatoes and bake them, then store them separately from the dressing. Toss them together just before serving for optimal texture. The dressing can be made a day in advance, too; just stir it before using.
How Can I Make This Salad Vegetarian/Vegan?
To make it vegetarian, simply omit the bacon or pancetta. For vegan options, substitute sour cream and mayonnaise with plant-based versions and make sure the mustard you choose is also vegan-friendly!
