Crispy Smashed Potato Salad

Why You’ll Love This Recipe

This crispy smashed potato salad combines two delicious elements: the crispy texture of smashed potatoes and the creamy, tangy flavors of traditional potato salad. The potatoes are boiled until tender, then smashed and roasted for a perfect crunch. Tossed with a zesty dressing and fresh herbs, this potato salad is hearty, satisfying, and full of flavor. It’s a wonderful option for any summer gathering or as a comforting side dish any time of year.

Ingredients

• 2 pounds baby potatoes

• 3 tablespoons olive oil

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• Salt and pepper, to taste

• ½ cup mayonnaise

• 2 tablespoons Dijon mustard

• 1 tablespoon white wine vinegar

• 2 tablespoons chopped fresh chives

• 1 tablespoon chopped fresh parsley

• ½ cup diced celery

• ¼ cup red onion, finely diced

• 3 hard-boiled eggs, chopped (optional)

• 1 tablespoon lemon juice

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat the oven to 400°F (200°C).

2. Boil the potatoes: Place the baby potatoes in a large pot and cover them with water. Add a pinch of salt and bring the water to a boil. Cook for 12-15 minutes or until the potatoes are tender when pierced with a fork.

3. Smash the potatoes: Drain the potatoes and let them cool for a few minutes. On a baking sheet lined with parchment paper, gently smash each potato with the bottom of a glass or a potato masher until flattened but still intact.

4. Roast the potatoes: Drizzle the smashed potatoes with olive oil and sprinkle with garlic powder, onion powder, salt, and pepper. Roast in the preheated oven for 20-25 minutes, or until crispy and golden brown.

5. Prepare the dressing: In a large bowl, combine the mayonnaise, Dijon mustard, white wine vinegar, lemon juice, and a pinch of salt and pepper. Mix well.

6. Assemble the salad: Once the potatoes are roasted and slightly cooled, chop them into bite-sized pieces. Add them to the bowl with the dressing. Stir in the chives, parsley, celery, red onion, and hard-boiled eggs, if using. Toss until everything is evenly coated.

7. Serve: Transfer the potato salad to a serving dish and garnish with additional chives and parsley if desired. Serve chilled or at room temperature.

Servings and timing

• Servings: 6-8

• Prep time: 15 minutes

• Cook time: 45 minutes

• Total time: 1 hour

Variations

• Vegan Version: Use a vegan mayo substitute and skip the eggs for a completely plant-based version.

• Herb Options: If you don’t have chives or parsley, you can substitute with dill, thyme, or cilantro for a unique flavor.

• Spicy Twist: Add a pinch of cayenne pepper or a few dashes of hot sauce to the dressing to give the salad a kick.

Storage/Reheating

• Storage: Store any leftover potato salad in an airtight container in the refrigerator for up to 3-4 days. The crispy texture of the potatoes will soften slightly over time, but it will still be delicious.

• Reheating: If you want to maintain some of the crispiness, reheat the smashed potatoes in the oven at 350°F (175°C) for 10-15 minutes until warmed through.

FAQs

1. Can I use regular potatoes instead of baby potatoes?

Yes, you can use any type of potatoes, but baby potatoes tend to have a waxier texture that holds up well in this recipe.

2. Can I make this potato salad ahead of time?

Yes, you can make the salad up to a day in advance. Just store it in the fridge and let it chill before serving.

3. Can I skip the roasting step for the potatoes?

While roasting gives the potatoes a crispy texture, you can skip this step if you prefer a softer potato salad, though it will change the texture.

4. How do I make this recipe gluten-free?

This recipe is naturally gluten-free. Just be sure to check that your mayo and mustard are gluten-free.

5. Can I add other vegetables to the salad?

Absolutely! Feel free to add other vegetables like bell peppers, peas, or even pickles for added crunch and flavor.

6. Can I make this recipe spicy?

Yes, you can add a little heat by mixing in cayenne pepper or hot sauce into the dressing.

7. How do I keep the potatoes from getting too mushy when boiling them?

Be sure not to overcook the potatoes. Once they're fork-tender, remove them from the boiling water to prevent them from becoming too soft.

8. Is it necessary to use eggs in this recipe?

The eggs are optional but add a nice richness to the salad. If you prefer, you can omit them for a lighter version.

9. Can I use a different type of mustard?

Yes, feel free to experiment with different types of mustard, like whole grain or yellow mustard, depending on your taste preferences.

10. Can I use store-bought potato salad dressing instead of making my own?

Yes, you can use store-bought dressing as a shortcut, but homemade dressing gives the salad a fresh, personalized flavor.

Conclusion

This crispy smashed potato salad is a fantastic twist on the traditional potato salad, offering a satisfying combination of crispy, roasted potatoes and creamy dressing. It’s perfect for any gathering and can be customized to suit your taste. Whether you serve it at a picnic, a barbecue, or as a comforting side dish, it’s sure to be a hit with everyone. Enjoy!

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Crispy Smashed Potato Salad

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This crispy smashed potato salad combines crispy smashed potatoes with creamy dressing and fresh herbs, making it a unique and delicious twist on the classic potato salad.

• Author: Janet
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 6-8 servings
• Category: Side Dish
• Method: Roasting, Boiling, Mixing
• Cuisine: American
• Diet: Vegetarian

Ingredients

2 pounds baby potatoes

3 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and pepper, to taste

½ cup mayonnaise

2 tablespoons Dijon mustard

1 tablespoon white wine vinegar

2 tablespoons chopped fresh chives

1 tablespoon chopped fresh parsley

½ cup diced celery

¼ cup red onion, finely diced

3 hard-boiled eggs, chopped (optional)

1 tablespoon lemon juice

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Instructions

1. Preheat the oven to 400°F (200°C).
2. Boil the potatoes: Place the baby potatoes in a large pot and cover them with water. Add a pinch of salt and bring the water to a boil. Cook for 12-15 minutes or until the potatoes are tender when pierced with a fork.
3. Smash the potatoes: Drain the potatoes and let them cool for a few minutes. On a baking sheet lined with parchment paper, gently smash each potato with the bottom of a glass or a potato masher until flattened but still intact.
4. Roast the potatoes: Drizzle the smashed potatoes with olive oil and sprinkle with garlic powder, onion powder, salt, and pepper. Roast in the preheated oven for 20-25 minutes, or until crispy and golden brown.
5. Prepare the dressing: In a large bowl, combine the mayonnaise, Dijon mustard, white wine vinegar, lemon juice, and a pinch of salt and pepper. Mix well.
6. Assemble the salad: Once the potatoes are roasted and slightly cooled, chop them into bite-sized pieces. Add them to the bowl with the dressing. Stir in the chives, parsley, celery, red onion, and hard-boiled eggs, if using. Toss until everything is evenly coated.
7. Serve: Transfer the potato salad to a serving dish and garnish with additional chives and parsley if desired. Serve chilled or at room temperature.

Notes

• For a vegan version, use a vegan mayo substitute and skip the eggs.
• For added flavor, you can include crispy crumbled bacon in the salad.
• If you don’t have chives or parsley, you can substitute with dill, thyme, or cilantro.
• Add cayenne pepper or hot sauce to the dressing for a spicy twist.
• Leftover potato salad can be stored in an airtight container in the fridge for up to 3-4 days.
• Reheat the smashed potatoes at 350°F (175°C) for 10-15 minutes to maintain some of their crispiness.

Nutrition

• Serving Size: ⅙ of recipe
• Calories: 280
• Sugar: 2g
• Sodium: 420mg
• Fat: 19g
• Saturated Fat: 2.5g
• Unsaturated Fat: 14g
• Trans Fat: 0g
• Carbohydrates: 25g
• Fiber: 3g
• Protein: 5g
• Cholesterol: 55mg