Let me tell you about my latest kitchen obsession – this Crispy Smashed Potato Salad that’s been stealing the show at every potluck and backyard BBQ I bring it to. It’s everything you love about classic potato salad, but with this incredible texture contrast that’ll make your taste buds dance. The crispy edges of those smashed potatoes against the cool, creamy dressing? Absolute magic.
I stumbled onto this recipe when I was craving something different from the usual mushy potato salads. After some delicious trial and error (and a few crispy potato casualties), I landed on this perfect combination. The secret? Getting those baby potatoes just tender enough to smash, then pan-frying them until golden and crisp. Trust me, once you try this version, you’ll never go back to ordinary potato salad again.
Why You’ll Love This Crispy Smashed Potato Salad
Oh, where do I even start? This potato salad is my go-to for so many reasons:
- That crazy-good texture – crispy outside, creamy inside, with every bite
- The dressing – tangy, herby, and just rich enough without being heavy
- So simple to make – no fancy techniques, just good old-fashioned smashing
- Always disappears first at parties (I’ve seen people fight over the last spoonful!)
Seriously, it’s the potato salad that converts people who “don’t like potato salad.” Try it once and you’ll understand why I’m obsessed.
Ingredients for Crispy Smashed Potato Salad
Here’s everything you’ll need to make this magical potato salad happen. I’m pretty particular about these ingredients – they make all the difference between good and “oh-my-gosh-I-need-the-recipe” amazing:
- 2 pounds baby potatoes (those mini yellow ones work best – they’re creamy and hold their shape)
- 3 tablespoons olive oil, divided (we’ll use some for crisping, some for flavor)
- 1/2 teaspoon salt plus more to taste (don’t be shy with seasoning!)
- 1/4 teaspoon pepper (freshly cracked if you’ve got it)
- 3/4 cup Greek yogurt (gives that perfect tangy creaminess)
- 1/2 cup kewpie mayonnaise (or regular mayo if that’s what you have)
- 2 teaspoons Dijon mustard (my secret flavor booster)
- 1/2 lemon, juiced (brightens everything up)
- 1 garlic clove, minced (fresh is best here)
- 1/4 cup fresh parsley, chopped (dried just won’t cut it)
- 1 dill pickle, finely chopped (trust me on this)
- 1 shallot, finely chopped (or red onion if you prefer)
- 1-2 scallions for garnish (optional but pretty)
See? Nothing too crazy – just good, fresh ingredients that work together beautifully. Now let’s get cooking!
Equipment You’ll Need
Don’t worry – you won’t need any fancy gadgets for this recipe! Just grab these basics from your kitchen:
- A large pot for boiling those potatoes
- A fork or potato masher (I like using the bottom of a glass in a pinch)
- A mixing bowl for the dreamy dressing
- A good skillet to get those potatoes crispy
That’s it! Now let’s make some magic happen.
How to Make Crispy Smashed Potato Salad
Alright, let’s get to the fun part – making this glorious potato salad! I’ve broken it down into simple steps that even my kitchen-challenged cousin could follow. The key is taking your time with each step – trust me, it’s worth it when you taste that first crispy, creamy bite.
Step 1: Boil and Smash the Potatoes
First things first – give those baby potatoes a good rinse (no need to peel them – yay for less work!). Pop them in a large pot of cold, salted water – just like you would for pasta. Bring it to a boil, then reduce to a simmer and cook for about 15-20 minutes until they’re tender when poked with a fork. You want them cooked through but not falling apart!
Drain them gently and let them cool just enough so you can handle them. Now the fun part – place each potato on a cutting board and gently press down with a fork, the bottom of a glass, or a potato masher. Don’t go wild – we want them flattened but still holding together. Think “smashed” not “obliterated.”
Step 2: Crisp the Potatoes
Heat 2 tablespoons of that olive oil in a large skillet over medium-high heat. When it shimmers (you can test with a small piece of potato – it should sizzle immediately), carefully add your smashed potatoes in a single layer. Don’t crowd the pan – do batches if needed.
Let them cook undisturbed for about 3-4 minutes until golden and crispy underneath. Flip them carefully (I use two forks) and crisp the other side for another 3-4 minutes. This is where the magic happens – that perfect golden crunch! Transfer to a paper towel-lined plate and sprinkle with salt while they’re still hot.
Step 3: Prepare the Dressing
While the potatoes crisp, let’s make that dreamy dressing. In a large bowl, whisk together the Greek yogurt, mayo, and Dijon until smooth. Squeeze in that fresh lemon juice (watch for seeds!) and stir in the minced garlic. The smell at this point is heavenly!
Now fold in the chopped parsley, pickle, and shallot. Taste it – does it need more salt? More lemon? Adjust to your liking. This dressing is seriously good enough to eat with a spoon (not that I’ve done that… often).
Step 4: Combine and Serve
Time to bring it all together! Gently fold those crispy smashed potatoes into the dressing – I like to do this while the potatoes are still slightly warm so they soak up all that flavor. Be careful not to break them up too much – we worked hard for those crispy edges!
Top with sliced scallions if you’re feeling fancy, and maybe an extra sprinkle of parsley for color. You can serve it immediately while the potatoes are still warm, or chill it for an hour if you prefer it cooler. Honestly, it’s amazing either way – the crispy bits stay surprisingly crisp even when chilled!
Tips for Perfect Crispy Smashed Potato Salad
After making this recipe more times than I can count (okay, maybe I have a problem), I’ve learned some tricks to guarantee potato salad perfection every time:
- Don’t overcook the potatoes before smashing – they should be tender but still hold their shape when poked
- Pat them dry after boiling – excess moisture is the enemy of crispiness!
- Season in layers – salt the boiling water, sprinkle after crisping, and adjust in the dressing
- Use medium-high heat for crisping – too low and they’ll steam instead of crisp
- Let them sit undisturbed in the pan – no peeking! That’s how you get that golden crust
Follow these simple tips and you’ll be the potato salad hero at your next gathering. Promise!
Ingredient Substitutions
Life happens and sometimes you don’t have exactly what the recipe calls for – no worries! Here are my tried-and-true swaps that still give great results:
- Regular mayo works fine if you can’t find kewpie (though kewpie has that special umami)
- Red onion makes a great stand-in for shallot – just use a bit less since it’s stronger
- Sour cream can replace Greek yogurt if that’s what’s in your fridge
- White vinegar with a pinch of sugar can sub for lemon juice in a pinch
The moral? Don’t let missing one ingredient stop you from making this deliciousness!
Serving Suggestions for Crispy Smashed Potato Salad
This potato salad is basically the life of every party! I love serving it with juicy grilled chicken or smoky ribs at summer BBQs. It’s also perfect for picnics – just pack it next to some cold fried chicken and watch it disappear. Honestly? I’ve been known to eat it straight from the bowl with a big spoon (no judgment please).
Storage and Reheating
Here’s the scoop on keeping your crispy smashed potato salad tasting fresh! Store it in an airtight container in the fridge for up to 3 days. When you’re ready for round two, pop it in the oven at 350°F for about 10 minutes to bring back that irresistible crispiness. Pro tip: The dressing actually gets more flavorful overnight, so leftovers might just be better than the first serving!
Nutritional Information
Now, I’m no nutritionist, but here’s the scoop on what’s in this delicious potato salad! Keep in mind these numbers can vary based on your specific ingredients and brands. Each generous serving comes in at about 320 calories, with 18g fat, 35g carbs, and 6g protein. Not bad for something that tastes this indulgent, right? The Greek yogurt helps keep it lighter than traditional mayo-heavy potato salads while still being crazy delicious.
Frequently Asked Questions
Q: Can I use regular potatoes instead of baby potatoes?
A: You can, but baby potatoes really work best! Their size and texture hold up perfectly for smashing. If using larger potatoes, cut them into 2-inch chunks after boiling before smashing.
Q: How do I prevent my potato salad from getting soggy?
A: Two secrets: 1) Don’t overcook the potatoes before smashing, and 2) Make sure they’re completely dry before crisping. A quick pat with paper towels works wonders!
Q: Can I make this ahead of time?
A: Absolutely! The flavors actually improve after a few hours in the fridge. Just re-crisp the potatoes in the oven before serving if you want that fresh-from-the-pan texture.
Try this recipe and share your results! I’d love to hear how your crispy smashed potato salad turns out.
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Irresistible Crispy Smashed Potato Salad Recipe You’ll Crave
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A delicious and crispy potato salad with a creamy dressing.
Ingredients
- 2 pounds baby potatoes (mini yellow potatoes)
- 3 tablespoons olive oil, divided
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 3/4 cup Greek yogurt
- 1/2 cup kewpie mayonnaise (or regular mayo)
- 2 teaspoons Dijon mustard
- 1/2 lemon, juiced
- 1 garlic clove, minced
- 1/4 cup fresh parsley, chopped
- salt and pepper, to taste
- 1 dill pickle, finely chopped
- 1 shallot, finely chopped
- 1–2 scallions for garnish, optional
Instructions
- Boil the baby potatoes until tender.
- Drain and let them cool slightly.
- Smash each potato gently with a fork or masher.
- Heat 2 tablespoons of olive oil in a pan.
- Cook the smashed potatoes until crispy.
- Mix Greek yogurt, mayonnaise, Dijon mustard, lemon juice, and minced garlic in a bowl.
- Add chopped parsley, pickle, and shallot to the dressing.
- Toss the crispy potatoes with the dressing.
- Garnish with scallions if desired.
Notes
- Use mini yellow potatoes for best results.
- Adjust salt and pepper to taste.
- Serve chilled or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Boiling, Pan-frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 10mg
Keywords: potato salad, crispy potatoes, side dish, vegetarian
