A comforting yet refreshing twist on traditional potato salad, combining crispy smashed potatoes with creamy dressing and fresh herbs.
Ingredients
1 ½ pounds baby potatoes
2 tablespoons olive oil
Salt and pepper to taste
½ cup mayonnaise
1 tablespoon Dijon mustard
¼ cup sour cream
1 tablespoon lemon juice
1 teaspoon garlic powder
2 tablespoons fresh parsley, chopped
2 tablespoons green onions, chopped
1 tablespoon capers (optional)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Preheat the oven to 400°F (200°C).
Bring a pot of salted water to a boil. Add the baby potatoes and cook for 15-20 minutes, or until fork-tender.
Drain the potatoes and let them cool slightly.
Place the cooked potatoes on a baking sheet, and gently smash them using the back of a fork or potato masher, being careful not to break them completely apart.
Drizzle olive oil over the smashed potatoes and sprinkle with salt and pepper.
Roast in the oven for 25-30 minutes, flipping halfway through, until the potatoes are golden brown and crispy.
In a small bowl, whisk together the mayonnaise, sour cream, Dijon mustard, lemon juice, and garlic powder until smooth.
Once the potatoes are roasted and crispy, transfer them to a large bowl. Gently toss with the creamy dressing, parsley, green onions, and capers (if using).
Serve warm or chilled, and enjoy the perfect balance of crispy and creamy!
Servings and Timing
Servings: 4 servings
Prep Time: 15 minutes
Cooking Time: 50 minutes
Total Time: 1 hour 5 minutes
Variations
Vegan Option: To make this dish vegan, I substitute the mayonnaise and sour cream with plant-based versions. There are several great vegan mayonnaise options available, and you can use a dairy-free sour cream alternative for the perfect creamy texture.
Add Bacon: For an extra savory kick, I like to add crispy crumbled bacon on top. The smokiness pairs beautifully with the creamy dressing.
Spicy Kick: If I’m craving some heat, I’ll add a bit of sriracha or a pinch of cayenne pepper to the dressing for an added spicy punch.
Herb Variations: While parsley and green onions are my go-to, I’ve also experimented with adding fresh dill or chives for a different flavor. You can get creative with your herb choices!
Storage/Reheating
Storage: This salad can be stored in an airtight container in the refrigerator for up to 3 days. The potatoes will stay crispy if stored separately from the dressing. If combined, the potatoes might lose some of their crunch.
Reheating: If stored separately, simply reheat the potatoes in the oven at 350°F (175°C) for about 10 minutes to regain some of the crispiness before tossing them with the dressing. If you’ve mixed the potatoes with the dressing, I recommend serving it chilled for the best texture and flavor.
FAQs
Can I make this recipe ahead of time?
Yes! I love making it ahead of time, especially for picnics or parties. You can cook the potatoes and prepare the dressing in advance. Just store them separately and combine them when you’re ready to serve.
Can I use regular potatoes instead of baby potatoes?
Absolutely! I use baby potatoes for their bite-sized convenience, but regular potatoes work just as well. Just be sure to cut them into smaller pieces before boiling to ensure even cooking.
Is this recipe gluten-free?
Yes, this Crispy Smashed Potato Salad is naturally gluten-free, as it contains no wheat or gluten-containing ingredients.
How can I make the potatoes even crispier?
For extra crispiness, I recommend smashing the potatoes a bit thinner and ensuring they’re spaced out evenly on the baking sheet. Giving them enough room to spread out will allow them to crisp up nicely in the oven.
Can I freeze this potato salad?
I don’t recommend freezing this dish. The potatoes will lose their crispiness upon thawing and may become mushy. It’s best enjoyed fresh or refrigerated for a few days.
Conclusion
This Crispy Smashed Potato Salad is the ultimate combination of crispy and creamy, with fresh herbs and a zesty dressing. It’s a fantastic side dish that will quickly become a favorite for family dinners or gatherings. Whether you serve it warm or chilled, it’s a crowd-pleaser that offers a unique twist on the classic potato salad. I can’t wait for you to try it!
Recipe:
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Crispy Smashed Potato Salad
- Total Time: 1 hour 5 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
A comforting yet refreshing twist on traditional potato salad, combining crispy smashed potatoes with creamy dressing and fresh herbs.
Ingredients
1 ½ pounds baby potatoes
2 tablespoons olive oil
Salt and pepper to taste
½ cup mayonnaise
¼ cup sour cream
1 tablespoon Dijon mustard
1 tablespoon lemon juice
1 teaspoon garlic powder
2 tablespoons fresh parsley, chopped
2 tablespoons green onions, chopped
1 tablespoon capers (optional)
Instructions
- Preheat the oven to 400°F (200°C).
- Bring a pot of salted water to a boil. Add the baby potatoes and cook for 15-20 minutes, or until fork-tender.
- Drain the potatoes and let them cool slightly.
- Place the cooked potatoes on a baking sheet, and gently smash them using the back of a fork or potato masher, being careful not to break them completely apart.
- Drizzle olive oil over the smashed potatoes and sprinkle with salt and pepper.
- Roast in the oven for 25-30 minutes, flipping halfway through, until the potatoes are golden brown and crispy.
- In a small bowl, whisk together the mayonnaise, sour cream, Dijon mustard, lemon juice, and garlic powder until smooth.
- Once the potatoes are roasted and crispy, transfer them to a large bowl. Gently toss with the creamy dressing, parsley, green onions, and capers (if using).
- Serve warm or chilled, and enjoy the perfect balance of crispy and creamy!
Notes
Vegan Option: Substitute the mayonnaise and sour cream with plant-based versions for a vegan-friendly option.
Add Bacon: Crispy crumbled bacon can be added on top for an extra savory flavor.
Spicy Kick: Add sriracha or a pinch of cayenne pepper to the dressing for a spicy punch.
Herb Variations: Experiment with different herbs like dill or chives for unique flavor.
Storage: Store the salad in an airtight container for up to 3 days. To maintain crispiness, store the potatoes and dressing separately.
Reheating: Reheat potatoes in the oven at 350°F (175°C) for 10 minutes to regain crispiness before tossing with the dressing.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Side dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 500mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 15mg
