Crispy Smashed Potato Salad is not just a dish; it’s a culinary adventure that dances on your taste buds. Imagine perfectly crispy potatoes, bursting with flavor and paired with creamy dressing, all while providing a satisfying crunch. stuffed baked potatoes with chicken The aroma wafts through the air, luring everyone in the vicinity to the kitchen like moths to a flame.
This delightful recipe is perfect for gatherings, picnics, or even just a cozy dinner at home. It brings back memories of summer barbecues and family get-togethers where laughter mingles with the delicious scent of roasted potatoes. crispy roasted Brussels sprouts You won’t want to miss this amazing flavor experience!
Why You'll Love This Recipe
- This Crispy Smashed Potato Salad is incredibly easy to prepare, making it a go-to for busy weeknights
- The flavor profile combines tangy and savory notes, ensuring every bite is memorable
- Visually appealing with its vibrant colors and textures, it steals the show at any gathering
- It’s versatile enough to serve warm or cold, making it perfect for any occasion
I remember the first time I made this dish for a family picnic; everyone couldn’t stop raving about how delicious it was!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- Small Potatoes: Choose baby potatoes for their tender skin and creamy interior; they’ll give you that perfect texture when smashed.
- Olive Oil: Use high-quality extra virgin olive oil for rich flavor; it enhances both taste and crispiness.
- Salt: Don’t skimp on salt; it’s essential for bringing out the natural flavors of the potatoes.
- Black Pepper: Freshly ground black pepper adds depth; adjust according to your taste preference.
For the Dressing:
- Sour Cream: Full-fat sour cream gives a creamy texture; feel free to substitute with Greek yogurt for a healthier option.
- Dijon Mustard: A hint of Dijon mustard adds tanginess; it brightens up the overall flavor beautifully.
- Chives: Fresh chives lend a mild onion flavor; use them generously for color and taste.
- Lemon Juice: Freshly squeezed lemon juice provides acidity; it balances the richness of the dressing perfectly.
The full ingredients list, including measurements, is provided in the recipe card directly below. animal style fries recipe.
Let’s Make it Together
Cook the Potatoes: Start by boiling small potatoes in salted water until fork-tender, usually about 15-20 minutes. Drain them well and let them cool slightly.
Slightly Smash Them: Preheat your oven to 425°F (220°C). Place boiled potatoes on a baking sheet lined with parchment paper, then gently smash each potato with a fork or your hand until flattened but still intact.
Season Generously: Drizzle olive oil over each smashed potato while sprinkling salt and pepper liberally. Toss them around on the baking sheet to ensure even coverage.
Bake Until Golden Brown: Bake in your preheated oven for 25-30 minutes or until golden brown and crispy. Keep an eye on them; you want that perfect crunch without burning.
Prepare the Dressing: While waiting for your potatoes to bake, mix sour cream, Dijon mustard, chopped chives, and lemon juice in a bowl until smooth. Adjust seasoning as needed.
Toss & Serve!: Once crispy, remove potatoes from oven and let cool slightly before drizzling dressing over them. Toss gently so you don’t break them apart too much! Serve warm or chilled if desired.
Enjoy crafting this Crispy Smashed Potato Salad! It’s sure to be a hit at your next gathering or cozy dinner night at home. keto watermelon salad.
You Must Know
- Crispy smashed potato salad is a delightful dish that combines crunchiness and creaminess in every bite
- Using fresh herbs elevates the flavor, while the potatoes provide a comforting texture
- This salad is perfect for picnics or as a side at family gatherings
Perfecting the Cooking Process
Start by boiling the potatoes until fork-tender, then let them cool a bit before smashing. Bake them at high heat for extra crispiness, and choose your favorite dressing to finish.
Add Your Touch
Feel free to swap out regular potatoes for sweet potatoes or add bacon bits for an irresistible twist. Fresh herbs like dill or chives can also add an aromatic touch.
Storing & Reheating
Store any leftovers in an airtight container in the fridge for up to three days. Reheat in the oven for that crispy texture or enjoy cold as a refreshing salad.
Chef's Helpful Tips
- For perfectly crispy smashed potatoes, ensure they are well-drained after boiling
- Season generously with salt before baking for maximum flavor
- Don’t forget to try various dressings; tangy vinaigrettes work wonderfully!
It was during a summer barbecue when I first served this crispy smashed potato salad. My friends raved about it, and I realized how versatile it could be—adding bacon made it their favorite side dish! For more inspiration, check out this shrimp and avocado bowls recipe.
FAQ
What type of potatoes are best for crispy smashed potato salad?
Yukon Gold or red potatoes work best due to their creamy texture and flavor.
Can I make this salad ahead of time?
Yes, prepare the ingredients and store them separately until ready to serve.
How do I achieve extra crispy potatoes?
Ensure they are well-smashed and spaced out on the baking sheet; high heat helps!
Crispy Smashed Potato Salad
- Total Time: 40 minutes
- Yield: Serves about 4 people 1x
Description
Crispy Smashed Potato Salad is a delightful fusion of crispy textures and creamy flavors that will tantalize your taste buds. This easy-to-make dish combines tender baby potatoes, roasted to golden perfection, with a zesty dressing that enhances every bite. Perfect for picnics, gatherings, or cozy dinners, this salad is sure to become a favorite at your table.
Ingredients
- 1 lb small potatoes (baby or Yukon Gold)
- 3 tbsp extra virgin olive oil
- 1 tsp salt
- ½ tsp freshly ground black pepper
- ½ cup full-fat sour cream (or Greek yogurt)
- 1 tbsp Dijon mustard
- 2 tbsp fresh chives (chopped)
- 1 tbsp lemon juice (freshly squeezed)
Instructions
- Boil the potatoes in salted water until fork-tender, about 15-20 minutes. Drain and let cool slightly.
- Preheat the oven to 425°F (220°C). Place boiled potatoes on a parchment-lined baking sheet and gently smash each one.
- Drizzle olive oil over the smashed potatoes and season with salt and pepper.
- Bake for 25-30 minutes or until golden brown and crispy.
- In a bowl, mix sour cream, Dijon mustard, chives, and lemon juice until smooth.
- Remove potatoes from the oven, let cool slightly, then drizzle with dressing and toss gently.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup (120g)
- Calories: 220
- Sugar: 2g
- Sodium: 480mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 10mg
