Potatoes and salad might not sound like the most exciting duo, but wait until you try this crispy smashed potato salad. Perfectly crispy on the outside, fluffy on the inside, and tossed with a tangy dressing, this dish is a game-changer for picnics, potlucks, and weeknight dinners alike.
Why This Recipe Works
- The double cooking method (boiling then roasting) ensures each potato is crispy on the outside and tender on the inside.
- A tangy, creamy dressing brings all the flavors together without overpowering the potatoes.
- Customizable with your favorite herbs and spices, making it a versatile side dish for any meal.
- The smashed texture maximizes surface area for optimal crispiness and dressing absorption.
- It’s a crowd-pleaser that’s as suitable for a fancy dinner party as it is for a casual backyard BBQ.
Ingredients
- 2 pounds small Yukon Gold potatoes, scrubbed
- 1/4 cup olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 1/4 cup chopped fresh dill
- 2 green onions, thinly sliced
Equipment Needed
- Large pot
- Baking sheet
- Potato masher or fork
- Mixing bowls
- Whisk
Instructions
Step 1: Boil the Potatoes
Place the potatoes in a large pot and cover with cold water by about an inch. Bring to a boil over high heat, then reduce to a simmer and cook until the potatoes are fork-tender, about 15-20 minutes. Drain and let cool slightly. Tip: Don’t overcook the potatoes, or they’ll fall apart when you smash them.
Step 2: Smash the Potatoes
Preheat your oven to 450°F. Place the boiled potatoes on a baking sheet. Using a potato masher or fork, gently press down on each potato until it’s flattened but still in one piece. Drizzle with olive oil and sprinkle with salt and pepper. Tip: Leave some space between each potato to ensure they crisp up evenly.
Step 3: Roast to Perfection
Roast the potatoes in the preheated oven for 25-30 minutes, or until they’re golden brown and crispy around the edges. Flip them halfway through cooking for even crispiness.
Step 4: Make the Dressing
While the potatoes are roasting, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, dill, and green onions in a large bowl. Season with salt and pepper to taste.
Step 5: Combine and Serve
Once the potatoes are done, let them cool for a few minutes, then gently toss them with the dressing until evenly coated. Serve warm or at room temperature. Tip: For extra crunch, add some crispy bacon or fried onions on top before serving.
Tips and Tricks
For the crispiest potatoes, make sure they’re completely dry after boiling before smashing and roasting. If you’re short on time, you can boil the potatoes a day ahead and store them in the fridge overnight. When ready to cook, let them come to room temperature before smashing and roasting. Experiment with different herbs and spices in the dressing to match your meal’s theme. For a lighter version, substitute Greek yogurt for half of the mayonnaise.
Recipe Variations
- Spicy: Add a teaspoon of smoked paprika or cayenne pepper to the dressing for a kick.
- Herby: Mix in fresh parsley, chives, or tarragon for a fresh flavor boost.
- Cheesy: Sprinkle grated Parmesan over the potatoes during the last 5 minutes of roasting.
- Vegan: Use vegan mayonnaise and skip the bacon for a plant-based version.
- Hearty: Add chopped hard-boiled eggs or chickpeas for extra protein.
Frequently Asked Questions
Can I use a different type of potato? Yes, but Yukon Golds are ideal for their creamy texture and buttery flavor. Russets will work but may be drier, and red potatoes hold their shape well but aren’t as fluffy inside.
How do I store leftovers? Store in an airtight container in the fridge for up to 3 days. Reheat in the oven to maintain crispiness.
Can I make this ahead of time? Yes, you can boil and smash the potatoes ahead, then roast and dress them just before serving for the best texture.
Summary
This crispy smashed potato salad combines the best of both worlds: the crispy texture of roasted potatoes with the creamy, tangy flavors of a classic potato salad. It’s a versatile, crowd-pleasing dish that’s perfect for any occasion.
