This Crispy Smashed Potato Salad is a fun twist on traditional potato salad! You get crunchy smashed potatoes mixed with tasty flavors, making it perfect for gatherings.
Who doesn’t love crispy bits? I always grab the crunchy pieces first—they’re just irresistible! 🤤 Serve it warm or cold, and watch it disappear in no time!
Key Ingredients & Substitutions
Baby Yellow Potatoes: These are my favorite for a creamy inside and crispy outside. You can swap them for red potatoes or Yukon gold if needed, but yellow potatoes really shine in this recipe!
Olive Oil: My go-to because it adds great flavor. If you’re in a pinch, avocado oil or canola oil can work too. Just avoid oils with strong flavors.
Sour Cream & Mayonnaise: This creamy duo is ideal for a smooth texture. Greek yogurt can be used instead of sour cream for a lighter option. Dairy-free mayo can replace traditional mayo if you need it.
Fresh Herbs: Chives and parsley bring freshness. Feel free to use green onions or dill for a different taste. I love a good sprinkle of whatever’s fresh from the garden!
What’s the Best Way to Ensure Crispy Potatoes?
Achieving that crispy texture is key to this salad! Start by boiling the potatoes just until tender—avoid overcooking. After smashing, make sure to coat them well with oil and spices, as this will help them get that golden crust.
- Drizzle oil generously before baking, and ensure each potato is evenly coated.
- Don’t overcrowd the pan; give them space to crisp up.
- Flip the potatoes halfway through baking for even crispness.
Taking these steps will give you perfectly crunchy smashed potatoes every time!
How to Make Crispy Smashed Potato Salad
Ingredients You’ll Need:
For the Potatoes:
- 2 pounds baby yellow potatoes
- 3 tablespoons olive oil, divided
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- Salt and black pepper, to taste
For the Dressing:
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 2 tablespoons finely chopped fresh chives
- 2 tablespoons finely chopped fresh parsley, plus extra for garnish
- 1 teaspoon Dijon mustard
- 1 tablespoon lemon juice
- 1 clove garlic, minced (optional)
How Much Time Will You Need?
This recipe will take approximately 45 minutes. You’ll need about 15 minutes for prep work, including boiling and smashing the potatoes. Then, it will take about 30 minutes to bake until they’re crispy and delicious. Plus, you can prep the dressing while the potatoes bake!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 425°F (220°C). This heat will help to get the potatoes nice and crispy! Line a baking sheet with parchment paper or a silicone mat for easier cleanup.
2. Boil the Potatoes:
Wash the baby yellow potatoes thoroughly to remove dirt. Place them in a large pot and cover with salted water. Bring the water to a boil and cook the potatoes for about 15 minutes, or until they’re just fork-tender. It’s important not to overcook them!
3. Prepare for Baking:
Once the potatoes are tender, drain them and let them cool for a few minutes. Transfer the potatoes to your prepared baking sheet. Now comes the fun part!
4. Smash the Potatoes:
Using the bottom of a glass or a potato masher, gently press down on each potato until it is flattened to about half an inch thick. You want them to hold their shape, so be gentle!
5. Season and Coat:
Drizzle 2 tablespoons of olive oil over the smashed potatoes. Sprinkle them with smoked paprika, garlic powder, salt, and black pepper. Toss them lightly to make sure each potato is evenly coated in oil and spices.
6. Bake for Crispy Perfection:
Pop the baking sheet into your preheated oven and bake for about 25-30 minutes. You’re looking for the potatoes to turn golden brown and crisp up nicely on the edges—delicious!
7. Make the Dressing:
While the potatoes are baking, prepare the dressing. In a medium bowl, mix together the sour cream, mayonnaise, chopped chives, parsley, Dijon mustard, lemon juice, and minced garlic (if you’re using it). Season with salt and pepper to taste.
8. Combine the Potatoes and Dressing:
After baking, remove the crispy potatoes from the oven and let them cool slightly. In a large bowl, gently fold in the creamy dressing, making sure all the potatoes are nicely coated.
9. Garnish and Serve:
For a finishing touch, garnish the potato salad with extra chopped parsley. This adds a nice pop of color and fresh flavor!
10. Enjoy!
Serve your crispy smashed potato salad warm or at room temperature. It’s perfect for a side dish at any gathering, and I promise it will be a hit!
FAQs about Crispy Smashed Potato Salad
Can I Use Other Types of Potatoes for This Recipe?
Absolutely! While baby yellow potatoes provide a creamy inside and crispy exterior, you can substitute with red potatoes or Yukon golds if needed. Just keep in mind that cooking times may vary slightly based on their size.
What Can I Substitute for Sour Cream?
If you want a lighter option, you can use Greek yogurt instead of sour cream, which will still give you that creamy texture. For a dairy-free choice, almond or coconut-based yogurt works well too!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm them in the oven at 350°F (175°C) for about 10-15 minutes to maintain their crispiness.
Can I Make This Salad in Advance?
Yes, you can prepare the dressing a day in advance and store it in the fridge. It’s best to bake the potatoes just before serving to keep them crispy! Once you combine the salad, it’s best enjoyed fresh.
