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Crispy Smashed Potato Salad Recipe

Crispy Smashed Potato Salad

Are you looking for a side dish that combines the best of both worlds: crispy textures and creamy flavors? Look no further! This Crispy Smashed Potato Salad is not just another potato salad; it's a delightful twist on a classic that will leave you craving more.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

For the Crispy Smashed Potato Salad
  • 2 lb small potatoes Baby Yukon Gold or red potatoes work best.
  • 1/4 cup olive oil A high-quality extra virgin olive oil enhances the flavor.
  • 1/2 cup mayonnaise Feel free to use a light version if desired.
  • 2 tbsp Dijon mustard Adds a tangy flavor that brightens the salad.
  • 1 tbsp apple cider vinegar For acidity and depth of flavor.
  • 1/2 cup chopped green onions Freshness and crunch.
  • 1/2 cup chopped fresh parsley Brightens up the dish with color and flavor.
  • 1/4 cup crumbled bacon Optional: Smoky and savory addition.
  • 1/4 cup diced celery Optional: For an extra crunch.
  • 1/4 cup chopped pickles Optional: Adds a delightful tang.

Equipment

  • Large pot
  • Baking Sheet
  • Glass or Potato Masher
  • Whisk
  • Large Mixing Bowl
  • Measuring Cups and Spoons
  • Spatula

Method
 

  1. Step 1: Preheat your oven to 425°F (220°C).
  2. Step 2: Place the potatoes in a large pot and cover them with water. Add a generous pinch of salt and bring to a boil. Cook until tender, about 15-20 minutes.
  3. Step 3: Drain the potatoes in a colander and let cool slightly.
  4. Step 4: Gently smash each potato with the bottom of a glass or a potato masher.
  5. Step 5: Transfer the smashed potatoes to a baking sheet lined with parchment paper. Drizzle with olive oil and season with salt and pepper.
  6. Step 6: Bake for 20-25 minutes until golden brown and crispy.
  7. Step 7: In a large mixing bowl, whisk together mayonnaise, Dijon mustard, apple cider vinegar, and seasoning.
  8. Step 8: Once the potatoes have cooled slightly, add them to the bowl with the dressing and mix gently.
  9. Step 9: Fold in green onions, parsley, and any optional ingredients like bacon, celery, or pickles.
  10. Step 10: Serve warm or refrigerate for up to 2 hours before serving.

Notes

Store leftovers in an airtight container in the refrigerator. The salad will keep well for up to three days, but the potatoes may lose some of their crunch.