Description
This Crispy Smashed Potato Salad combines golden, crunchy potatoes with a creamy, tangy dressing—perfect for cookouts, picnics, or a hearty side dish everyone will love.
Ingredients
To create this scrumptiously crispy smashed potato salad, you’ll need the following ingredients:
- 2 pounds baby potatoes (Yukon Gold or red potatoes work wonderfully)
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- Salt and pepper, to taste
- ½ cup mayonnaise (substitutions: Greek yogurt or avocado for creaminess)
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- ¼ cup fresh chives, chopped (or substitute with scallions for a milder flavor)
- 2 tablespoons fresh dill (optional but highly recommended for that fresh flavor)
- ½ cup cherry tomatoes, halved (add a pop of color!)
- ½ cup crispy bacon bits (or skips this for a vegetarian version)
- Radishes, for garnish (adds color and crunch)
Instructions
Start by washing the baby potatoes under cool running water to remove any dirt. Place them in a large pot and fill with enough water to cover the potatoes by an inch. Add a generous pinch of salt and bring to a boil. Let them simmer for about 15-20 minutes or until fork-tender. The secret to achieving the perfect texture is ensuring they are just tender enough to smash!
While the potatoes are boiling, preheat your oven to 425°F (220°C). This high heat is essential for getting that crispy outer layer on your smashed potatoes.
Once the potatoes are cooked through, drain them and let them cool slightly. Here’s where the fun begins: using the bottom of a glass or a potato masher, gently press down on each potato until it’s flattened but still intact. This allows for maximum crispiness when roasting! Place them on a parchment-lined baking sheet.
Drizzle the smashed potatoes generously with olive oil, then sprinkle with garlic powder, salt, and pepper. Toss gently to coat them evenly.
Slide the baking sheet into the preheated oven and roast the potatoes for 25-30 minutes, or until they are golden brown and crispy. Make sure to flip them halfway through the cooking time to ensure even crispness. The aroma that fills your kitchen will have everyone eagerly awaiting dinner!
While the potatoes are roasting, let’s whip up the dressing! In a mixing bowl, combine the mayonnaise, Dijon mustard, apple cider vinegar, and a pinch of salt and pepper. Stir until smooth and well blended. This creamy dressing will tie all the flavors together beautifully.
Once the potatoes have cooled slightly, mix them in a large bowl with the chives, dill, cherry tomatoes, and bacon bits (if using). Drizzle your creamy dressing over the warm potatoes and gently fold everything together until well coated.
To intensify the flavors, cover and refrigerate the salad for at least 25 minutes. This also allows the potatoes to absorb the creamy dressing. When ready to serve, give it a gentle stir, taste, and adjust the seasoning if needed. Garnish with sliced radishes for an extra pop of color!
Nutrition
- Calories: 320 kcal
- Sugar: 2g
- Fat: 20g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 5g