Amazing Crispy Smashed Potato Salad for Incredible Flavor

In a world where traditional potato salad reigns supreme, the crispy smashed potato salad emerges as a glorious underdog. Picture this: golden-brown potatoes with a crunchy exterior, eager to be tossed in a creamy, zesty dressing that sings like an angel in your mouth. Savory ground beef and potatoes The mere thought of it sends my taste buds into a delightful frenzy, and trust me, you’ll soon be dancing around your kitchen when you whip up this dish.

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Now, let’s take a trip down memory lane. I once made crispy smashed potato salad for a summer barbecue, and the moment the first bite hit my friend’s lips, he declared it “the best thing since sliced bread.” That’s right; this dish doesn’t just accompany your meal; it steals the show! Whether it’s a picnic, potluck, or Tuesday night dinner, prepare for everyone to ask for seconds—and maybe even thirds! spicy sriracha noodle salad.

I remember serving this at a family gathering, and my cousin couldn’t stop raving about how addictive it was.

Essential Ingredients

Here’s what you’ll need to make this delicious dish: For more inspiration, check out this more delicious recipes.

• Baby Potatoes: Choose small, waxy potatoes for the best texture—they hold their shape beautifully when smashed.
• Olive Oil: A high-quality extra virgin olive oil adds richness and depth to the flavors.
• Mayonnaise: Select full-fat mayonnaise for creaminess; trust me, low-fat just won’t cut it here.
• Fresh Herbs: Fresh parsley or chives provide brightness and color; feel free to mix things up!
• Lemon Juice: Freshly squeezed lemon juice brightens up the dish and balances out the creaminess perfectly. Fresh asparagus pasta.
• Salt and Pepper: Essential seasonings that elevate all the flavors—don’t skimp on these!
• Garlic Powder: A pinch of garlic powder adds an aromatic touch without overpowering other flavors.
• Red Onion: Diced finely, red onion gives a sweet crunch that complements the creaminess of the dressing.

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

Let’s Make it Together

Cook Those Potatoes! Start by placing your baby potatoes in a large pot of salted water. Bring it to a boil and cook until fork-tender—around 15-20 minutes should do the trick. You want them soft enough to smash but not falling apart!

Smashed Potato Time! Drain those beauties and let them cool slightly. Then, use the bottom of a glass or your palm to gently smash each potato until they are about half an inch thick—voila! Keep an eye out for any sneaky pieces trying to escape!

Season Like You Mean It! Drizzle olive oil over your smashed potatoes while they’re still warm. Sprinkle salt, pepper, and garlic powder generously—let those flavors soak in like they’re at a spa day.

Bake Until Golden! Preheat your oven to 425°F (220°C). Arrange the smashed potatoes on a baking sheet lined with parchment paper. Bake them for about 25-30 minutes until they’re golden brown and crispy—don’t walk away; they need your attention!

Create Your Dressing! In a mixing bowl, combine mayonnaise, lemon juice, diced red onion, fresh herbs of choice, salt, and pepper. Mix well until everything is combined into creamy heaven.

Toss It All Together! Once your potatoes are done baking and have cooled slightly (patience is key!), toss them gently in the dressing until fully coated. Serve warm or at room temperature—it’s delightful either way!

There you have it! Crispy smashed potato salad that’s bound to impress friends and family alike. Cilantro lime rice bowls Enjoy every last bite as you bask in compliments!

Perfecting the Cooking Process

Start by boiling the potatoes until tender, then smash them gently before roasting for that crispy texture. This ensures even cooking and enhances the flavor. For more inspiration, check out this helpful cooking tips recipe.

Add Your Touch

Feel free to swap in your favorite herbs or add bacon bits for extra crunch. Experimenting with spices can take this salad to new heights.

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to three days. Reheat in the oven for that crispy texture, avoiding the microwave if possible.

The first time I made this salad for a picnic, everyone raved about it! It was gone within minutes, and I learned that adding a sprinkle of chili flakes gives it just the right kick!

FAQ

What are the best potatoes for crispy smashed potato salad?

Yukon Gold or Red potatoes work best due to their waxy texture.

Can I make this salad ahead of time?

Yes, prepare and store it in an airtight container for up to three days.

How can I make my smashed potatoes extra crispy?

Make sure to roast them at high temperature and use enough oil before baking.

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Crispy Smashed Potato Salad

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• Author: Annika Weber
• Total Time: 40 minutes
• Yield: Approximately 6 servings 1x

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Description

Crispy smashed potato salad is a delightful twist on the classic dish, featuring golden-brown potatoes with a crunchy exterior and a creamy, zesty dressing. Perfect for summer gatherings or any occasion, this salad is sure to impress and satisfy your taste buds.

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Ingredients

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• 1 ½ lbs baby potatoes
• 3 tbsp olive oil
• ½ cup mayonnaise
• 2 tbsp fresh lemon juice
• ¼ cup diced red onion
• 2 tbsp fresh parsley or chives
• 1 tsp garlic powder
• Salt and pepper, to taste

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Instructions

1. Boil the baby potatoes in salted water until fork-tender (15-20 minutes). Drain and cool slightly.
2. Gently smash each potato to about half an inch thick.
3. Drizzle with olive oil and season with salt, pepper, and garlic powder.
4. Bake at 425°F (220°C) for 25-30 minutes until golden brown and crispy.
5. In a mixing bowl, combine mayonnaise, lemon juice, red onion, herbs, salt, and pepper for the dressing.
6. Toss the baked potatoes in the dressing until fully coated. Serve warm or at room temperature.

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

Nutrition

• Serving Size: 1 cup (150g)
• Calories: 224
• Sugar: 1g
• Sodium: 300mg
• Fat: 12g
• Saturated Fat: 1.5g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 3g
• Protein: 3g
• Cholesterol: 5mg