Crispy Smashed Potato Salad: A Flavorful Picnic Delight

Imagine a dish that perfectly marries the crispy crunch of golden potatoes with the refreshing bite of a vibrant salad. That’s right, my friends! This is the magic of Crispy Smashed Potato Salad, where every bite brings a delightful surprise of flavors and textures. Spicy chamoy pickles Corn cheese side dish Picture yourself diving into this dish at your next picnic or backyard barbecue, where laughter fills the air and everyone is eager to dig in. For more inspiration, check out this Perfectly Crispy Roasted Potatoes recipe.

Now, let’s take a trip down memory lane. I vividly remember the first time I made this delightful salad for a potluck. The reactions were priceless—friends were clamoring for the recipe while others were gently elbowing their way back for seconds. Chicken tortellini recipe It’s perfect for any gathering, transforming simple ingredients into something extraordinary that leaves everyone wanting more!

Sharing this dish became a family tradition, as we all gathered around to enjoy it together.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Baby Potatoes: I prefer using small, waxy potatoes for their creamy texture after smashing. For more inspiration, check out this Hamburger Potato Casserole recipe.
• Olive Oil: Choose extra virgin olive oil for its rich flavor and health benefits.
• Fresh Herbs: A mix of parsley and dill brightens up the salad and adds freshness. Dill pickle pasta salad.
• Red Onion: Use finely chopped red onion to add a slight crunch and sharpness.
• Mayonnaise: Opt for creamy mayonnaise as a base; you can also substitute Greek yogurt for lighter options.
• Lemon Juice: Freshly squeezed lemon juice enhances all the flavors with its acidity.
• Salt and Pepper: Season generously to bring out all the wonderful flavors.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Boil the Potatoes: Start by placing baby potatoes in a large pot filled with water. Bring to a boil over medium heat and cook until fork-tender, about 15-20 minutes.

Slightly Smash Them: Drain the cooked potatoes and let them cool slightly. Using a potato masher or fork, gently smash each potato until they are flattened but still intact.

Season Up!: Drizzle olive oil over the smashed potatoes, then sprinkle with salt and pepper. Toss everything together to ensure even coating before baking.

Bake Until Crispy: Preheat your oven to 425°F (220°C) and arrange the smashed potatoes on a baking sheet. Bake for 25-30 minutes until golden brown and crispy.

Prepare the Dressing: While your potatoes bake, mix mayonnaise, lemon juice, chopped herbs, and diced red onion in a bowl. Adjust seasoning to taste until it’s tangy yet creamy.

Toss It All Together!: Once your potatoes are crispy, let them cool slightly before tossing them in the dressing mixture. Serve warm or chilled—either way is delicious!

Perfecting the Cooking Process

Start by boiling the potatoes until fork-tender, then smash them gently before roasting to achieve maximum crispiness.

Add Your Touch

Feel free to experiment with toppings like crumbled bacon, feta cheese, or a drizzle of balsamic glaze for extra flavor.

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to three days. Reheat in the oven for that crispy texture.

Sometimes I think about the time my friend took one bite of this salad and declared it “life-changing.” That kind of feedback makes all the kitchen mishaps worth it!

FAQ

Can I use other types of potatoes?

Yes, Yukon Gold or red potatoes work well for this recipe.

How can I make it vegan?

Substitute mayonnaise with a plant-based alternative or Greek yogurt.

Can I prepare this salad ahead of time?

Absolutely! Just store it separately from any dressings until serving.

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

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Crispy Smashed Potato Salad

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• Author: mydishtoday
• Total Time: 40 minutes
• Yield: Serves about 4

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Description

Crispy Smashed Potato Salad is a delightful fusion of textures and flavors, featuring golden, crispy potatoes paired with a zesty dressing and fresh herbs. Perfect for picnics, barbecues, or family gatherings, this dish transforms simple ingredients into an extraordinary experience that will have everyone reaching for seconds. Enjoy it warm or chilled—the choice is yours!

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Ingredients

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• 1 lb baby potatoes
• 2 tbsp extra virgin olive oil
• 1/4 cup fresh parsley, chopped
• 2 tbsp fresh dill, chopped
• 1/4 cup red onion, finely chopped
• 1/2 cup mayonnaise (or Greek yogurt)
• 2 tbsp lemon juice
• Salt and pepper to taste

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Instructions

1. Boil potatoes in salted water until fork-tender (15-20 minutes). Drain and cool slightly.
2. Gently smash each potato with a potato masher or fork.
3. Drizzle olive oil over smashed potatoes; season with salt and pepper. Toss to coat evenly.
4. Preheat oven to 425°F (220°C). Bake potatoes on a baking sheet for 25-30 minutes until crispy and golden brown.
5. While baking, mix mayonnaise, lemon juice, parsley, dill, and red onion in a bowl; adjust seasoning as needed.
6. Toss baked potatoes with the dressing mixture once cooled slightly. Serve warm or chilled.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Salad
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 265
• Sugar: 2g
• Sodium: 350mg
• Fat: 16g
• Saturated Fat: 2g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 26g
• Fiber: 3g
• Protein: 4g
• Cholesterol: 10mg