This potato salad is a fun twist on the usual. We smash the potatoes for extra crunch and mix in mayo, mustard, and herbs for a tasty combo!
I love serving this salad at picnics. It’s easy to make and everyone goes back for seconds. Plus, who doesn’t love crispy potatoes? It makes me smile just thinking about it! 😄
Key Ingredients & Substitutions
Baby Yellow Potatoes: These are great for their creamy texture. If you can’t find baby yellows, small red potatoes or fingerlings work well too. Just keep the skins on for added flavor and nutrition!
Olive Oil: This gives the potatoes a nice crisp. If you’re looking for something with a bit more flavor, try avocado oil or even melted butter for roasting.
Mayonnaise: Standard mayo works, but you can switch to Greek yogurt for a healthier option. If you’re vegan, use a plant-based mayo instead.
Bacon bits: If you’re not a fan of bacon or want a vegetarian dish, skip this or use crispy chickpeas for crunch!
What’s the Best Way to Ensure the Potatoes are Crispy?
Keeping the potatoes crispy is all in how you prepare and cook them. Start with boiling them until tender. This ensures they’re cooked through. The key steps are:
- Preheat your oven well to 425°F (220°C). A hot oven helps create that golden, crispy texture.
- Don’t overcrowd the baking sheet. Give each potato room to breathe, allowing for even crisping.
- Drizzle with oil and season well. Don’t skimp on salt and pepper as these enhance flavor while they roast.
- Flip halfway through cooking. This helps both sides get nice and crispy.
Easy Crispy Smashed Potato Salad
Ingredients You’ll Need:
For the Potatoes:
- 2 pounds baby yellow potatoes (or small Yukon Gold potatoes)
- 3 tablespoons olive oil (divided)
- Salt and freshly ground black pepper, to taste
For the Dressing:
- 1/2 cup mayonnaise
- 2 tablespoons sour cream
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar (or white wine vinegar)
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped (plus more for garnish)
- 2 tablespoons fresh chives, chopped
- Optional: crispy bacon bits or crumbled cooked bacon (about 1/4 cup)
How Much Time Will You Need?
This delicious crispy smashed potato salad takes about 15-20 minutes to prep and 30-40 minutes of cooking time. In total, you’ll need about 1 hour to get this tasty dish ready to serve!
Step-by-Step Instructions:
1. Boil the Potatoes:
Start by placing the baby yellow potatoes in a large pot. Cover them with cold water and add a pinch of salt. Bring the water to a boil, then cook the potatoes until they are tender when pierced with a fork, about 15-20 minutes. After they’re cooked, drain the potatoes and let them cool slightly.
2. Preheat Oven:
While the potatoes are cooling, preheat your oven to 425°F (220°C). This high temperature will help make them nice and crispy.
3. Smash the Potatoes:
Once the potatoes are slightly cool, place them on a large baking sheet lined with parchment paper or foil. Use the bottom of a glass, a potato masher, or a fork to gently press down on each potato until they flatten to about 1/2 inch thick, keeping each potato in one piece.
4. Season and Crisp:
Drizzle 2 tablespoons of olive oil evenly over the smashed potatoes. Sprinkle with salt and freshly ground black pepper generously. Pop them in the oven and roast for 25-30 minutes, flipping halfway through, until they are golden brown and crispy on the edges.
5. Make the Dressing:
In a medium bowl, whisk together the mayonnaise, sour cream, Dijon mustard, apple cider vinegar, minced garlic, chopped parsley, and chives. Don’t forget to add salt and pepper to taste—it adds a lot of flavor!
6. Combine Salad:
Once the potatoes are crispy and slightly cooled, transfer them to a large serving bowl. Gently toss the crispy potatoes with the creamy dressing until they are well coated. If you’re making it extra special, sprinkle in the crispy bacon bits and mix gently.
7. Garnish and Serve:
For a lovely finish, garnish the salad with some extra chopped parsley and chives. This salad can be served warm or at room temperature, making it perfect for picnics and gatherings.
Enjoy your crispy smashed potato salad with its creamy, herby dressing! It’s a delightful combination of textures and flavors that will impress everyone at your next summer gathering or family meal!
FAQ for Easy Crispy Smashed Potato Salad
Can I Use Different Types of Potatoes?
Absolutely! While baby yellow potatoes provide a creamy texture, you can also use small red potatoes or fingerlings. Just make sure to keep the skins on for added flavor!
What Can I Substitute for Mayonnaise?
If you’re looking for a healthier alternative, Greek yogurt works great as a substitute. For a vegan version, use a plant-based mayonnaise or avocado instead!
How Do I Store Leftover Potato Salad?
Store any leftovers in an airtight container in the fridge for up to 3 days. Just give it a gentle stir before serving again, as the dressing may get absorbed by the potatoes.
Can I Make This Salad Ahead of Time?
Yes, you can prepare the potatoes and dressing separately in advance. Simply smash and roast the potatoes, then let them cool and store them in the fridge. Prepare the dressing on the same day or a day before. Combine them right before serving for maximum freshness!
