Why Make This Recipe
Crispy Smashed Potato Salad is a delightful twist on your traditional potato salad. It’s not just appealing to the eyes but also offers a wonderful blend of textures and flavors. The crispy edges of the smashed potatoes combined with the creamy herbed yogurt dressing create a perfect balance. This dish is great for any gathering, be it a picnic, barbecue, or family dinner, adding a fun and modern approach to a classic side dish.
How to Make Crispy Smashed Potato Salad
Making Crispy Smashed Potato Salad is easy and satisfying. Follow these simple steps to create this delicious dish.
Ingredients
- 2 pounds baby potatoes (mini yellow potatoes)
- 3 tablespoons olive oil, divided
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 3/4 cup Greek yogurt
- 1/2 cup kewpie mayonnaise (or regular mayo)
- 2 teaspoons Dijon mustard
- 1/2 lemon, juiced
- 1 garlic clove, minced
- 1/4 cup fresh parsley, chopped
- Salt and pepper, to taste
- 1 dill pickle, finely chopped
- 1 shallot, finely chopped
- 1-2 scallions for garnish, optional
Directions
Preheat Your Oven: Start by preheating your oven to 425°F (220°C). You’ll want to line a baking sheet with parchment paper. If your baking sheet is small, you might need to use two to accommodate all the potatoes.
Cook the Potatoes: Place the baby potatoes in a large pot filled with well-salted cold water. Turn the heat to medium and bring the water to a boil. Let the potatoes cook for about 7-8 minutes or until they are fork-tender. Be careful not to overcook them, as they should hold their shape.
Drain and Cool the Potatoes: Once the potatoes are cooked, drain them in a colander and let them cool slightly. This will make them easier to handle when you smash them.
Dry the Potatoes: Pat the potatoes dry using a paper towel. Removing excess moisture will help them become crispy in the oven.
Smash the Potatoes: Transfer the dried potatoes to your prepared baking sheet. Using a potato masher or the bottom of a glass, gently smash each potato until they are about 1/4 inch thick. Don’t worry about making them perfect; a bit of unevenness helps create more crispy edges.
Season and Roast: Brush each smashed potato with about 2 tablespoons of olive oil. Sprinkle salt and pepper generously over them. Place the baking sheet in your preheated oven and roast for 45-60 minutes. It’s a good idea to flip the potatoes halfway through cooking to ensure even crispiness. Keep an eye on them; you want them to be golden brown and crispy.
Prepare the Dressing: While the potatoes are roasting, you can make the herbed yogurt dressing. In a bowl, whisk together the remaining tablespoon of olive oil, Greek yogurt, kewpie mayonnaise, Dijon mustard, lemon juice, minced garlic, and chopped parsley until smooth. Mix in the finely chopped dill pickle and shallot. Taste your dressing and adjust the seasoning with salt and pepper as needed. Cover the bowl and refrigerate it until the potatoes are ready.
Combine and Serve: Once the potatoes are done roasting, remove the tray from the oven and let it cool for about 10 minutes. Reserve some of the crispy potato bits for garnishing later. Transfer the potatoes to a large bowl and gently toss them with the herbed yogurt dressing until they are evenly coated.
Garnish: Top your potato salad with chopped scallions and those crispy bits you saved earlier for an added crunch and garnish. Serve your Crispy Smashed Potato Salad warm and enjoy!
How to Serve Crispy Smashed Potato Salad
Crispy Smashed Potato Salad is best served warm, but you can also enjoy it at room temperature. This dish pairs well with grilled meats, burgers, or as part of a larger buffet spread. You can serve it in a large bowl or plate it individually. Consider adding extra toppings like crumbled bacon or additional herbs for more flair.
How to Store Crispy Smashed Potato Salad
If you have leftovers, store them in an airtight container in the refrigerator. They will stay fresh for about 3-4 days. When ready to eat them again, you can reheat them in the oven to restore some crispiness, or simply serve them cold as a refreshing side dish.
Tips to Make Crispy Smashed Potato Salad
Choose the Right Potatoes: Baby yellow potatoes are perfect for this dish because they hold their shape and have a creamy texture. If you can’t find baby potatoes, you can use larger ones cut into halves or quarters.
Watch the Oven Temperature: Make sure your oven is at the right temperature. If it’s too hot, the potatoes may burn. If too low, they may not crisp up properly.
Don’t Skip the Drying Step: Ensure you dry the potatoes properly before smashing them. This will help achieve that desired crispy texture.
Play with Seasonings: Feel free to experiment with different herbs and spices in your dressing. Dill, chives, or even a bit of hot sauce can add exciting flavors.
Add Crunch: Consider incorporating toasted nuts or seeds into the salad for an extra crunch. This can add a surprising and delightful texture.
Variation
You can modify this recipe to suit your tastes. Here are a few variations:
- Loaded Potato Salad: Add cooked and crumbled bacon or cheese for a rich, savory flavor.
- Spicy Twist: Mix in some sriracha or hot sauce to the dressing for a spicy kick.
- Herb Infusion: Experiment with different herbs in the dressing like dill, chives, or even basil.
- Vegan Option: Substitute Greek yogurt and mayo with plant-based alternatives to create a vegan-friendly version.
FAQs
1. Can I use other types of potatoes?
Yes, you can use different types of potatoes such as red or white potatoes. Just ensure they are similar in size for even cooking.
2. How can I make this dish ahead of time?
You can cook and smash the potatoes beforehand, then store them covered in the refrigerator. When ready to serve, simply season, roast them, and prepare the dressing.
3. Can I serve this dish cold?
Yes, while it is best served warm, you can certainly enjoy it cold, especially during hot weather or if you’re serving it at a picnic.
4. What else can I add to the dressing?
Feel free to customize the dressing with additional ingredients such as capers, olives, or even roasted garlic for enhanced flavor.
5. Can I use regular mayonnaise instead of kewpie?
Absolutely! If you don’t have kewpie mayonnaise, regular mayonnaise will work just fine. Kewpie does offer a richer flavor, but regular mayo is perfectly acceptable.
Crispy Smashed Potato Salad
A delightful twist on traditional potato salad, featuring crispy smashed potatoes and a creamy herbed yogurt dressing.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 75 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 pounds baby potatoes (mini yellow potatoes)
- 3 tablespoons olive oil, divided
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 3/4 cup Greek yogurt
- 1/2 cup kewpie mayonnaise (or regular mayo)
- 2 teaspoons Dijon mustard
- 1/2 lemon, juiced
- 1 garlic clove, minced
- 1/4 cup fresh parsley, chopped
- Salt and pepper, to taste
- 1 dill pickle, finely chopped
- 1 shallot, finely chopped
- 1–2 scallions for garnish, optional
Instructions
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Cook the baby potatoes in a large pot of well-salted cold water. Boil for 7-8 minutes until fork-tender.
- Drain the potatoes and let them cool slightly in a colander.
- Dry the potatoes using a paper towel to remove excess moisture.
- Smash each potato on the baking sheet until about 1/4 inch thick.
- Season smashed potatoes with 2 tablespoons olive oil, salt, and pepper. Roast for 45-60 minutes, flipping halfway through.
- Prepare the dressing by whisking olive oil, Greek yogurt, kewpie mayonnaise, Dijon mustard, lemon juice, minced garlic, and parsley until smooth. Mix in dill pickle and shallot.
- Combine roasted potatoes with the dressing in a large bowl.
- Garnish with scallions and reserved crispy bits before serving warm.
Notes
Best served warm, but can also be enjoyed cold. Pairs well with grilled meats or as part of a buffet spread.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 4g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 5mg
Keywords: potato salad, smashed potatoes, side dish, summer salad, picnic food