Crispy Smashed Potato Salad

Introduction

Crispy smashed potato salad is a delightful twist on traditional potato salad, combining the comfort of creamy potatoes with a satisfying crunch. This dish is perfect for summer picnics, barbecues, or as a side for any meal. The unique texture and flavors make it a standout option that will have everyone reaching for more.

Detailed Ingredients with measures

– Baby potatoes – 2 pounds
– Olive oil – 4 tablespoons
– Garlic powder – 1 teaspoon
– Salt – 1 teaspoon
– Black pepper – 1/2 teaspoon
– Fresh herbs (such as parsley or chives) – 1/4 cup, chopped
– Mayonnaise – 1/2 cup
– Sour cream – 1/4 cup
– Dijon mustard – 1 tablespoon
– Lemon juice – 1 tablespoon
– Red onion – 1/2 cup, diced
– Bacon – 6 slices, cooked and crumbled (optional)
– Cherry tomatoes – 1 cup, halved

Prep Time

The prep time for this crispy smashed potato salad is approximately 20 minutes. This includes washing and prepping the potatoes and chopping the other ingredients.

Cook Time, Total Time, Yield

The cook time is about 25 minutes, bringing the total time to approximately 45 minutes. This recipe yields about 6 servings, making it a generous option for gatherings and family meals.

Detailed Directions and Instructions

Step 1: Boil the Potatoes

Place the baby potatoes in a large pot and cover them with water. Add a teaspoon of salt to the water. Bring the water to a boil over high heat, then reduce to a simmer. Cook the potatoes until they are tender, about 15-20 minutes. You should be able to easily pierce them with a fork.

Step 2: Drain and Cool

Once the potatoes are cooked, drain them in a colander. Allow them to cool for a few minutes at room temperature. This will make them easier to handle when you smash them.

Step 3: Preheat the Oven

While the potatoes are cooling, preheat your oven to 425°F (220°C). This high temperature will help create crispy edges on the potatoes.

Step 4: Smash the Potatoes

Transfer the cooled potatoes to a large baking sheet lined with parchment paper. Using the bottom of a cup or a potato masher, gently press down on each potato until it flattens to about 1/2 inch thick. Be careful not to mash them too much; you want them to hold their shape.

Step 5: Season the Potatoes

Drizzle the smashed potatoes with olive oil, ensuring each one is well coated. Sprinkle with salt, pepper, and any additional seasonings you prefer, such as garlic powder or paprika.

Step 6: Bake the Potatoes

Place the baking sheet in the preheated oven and bake for 20-25 minutes, or until the potatoes are golden brown and crispy on the edges. Flip them halfway through for even crispiness.

Step 7: Prepare the Dressing

While the potatoes are baking, mix together the dressing ingredients in a small bowl. You will typically use a combination of mayonnaise, Dijon mustard, lemon juice, and chopped herbs like dill or parsley. Adjust the flavors as necessary to your liking.

Step 8: Combine the Salad

Once the potatoes are out of the oven and slightly cooled, transfer them to a large mixing bowl. Pour the dressing over the hot potatoes and gently toss to coat. The heat will help the flavors meld together.

Step 9: Add Additional Ingredients

Stir in any additional ingredients you desire, such as chopped green onions, diced celery, or hard-boiled eggs. Mix everything gently to avoid breaking apart the crispy potatoes.

Step 10: Chill and Serve

Allow the potato salad to cool to room temperature, then cover and refrigerate for at least an hour before serving. This allows the flavors to develop even further. Serve the salad chilled and enjoy!

Notes

Note 1: Potato Variety

Baby potatoes are ideal for this recipe due to their size and creamy texture, but you can use other types like Yukon gold or red potatoes for a different flavor profile.

Note 2: Adjusting Seasonings

Feel free to customize the dressing and seasonings to suit your taste. Adding ingredients like capers or olives can introduce a different flavor dimension.

Note 3: Serving Suggestions

This potato salad pairs wonderfully with grilled meats or can be served as a side dish for picnics and potlucks.

Note 4: Storage

Leftover potato salad can be stored in an airtight container in the refrigerator for up to 3 days. The potatoes may lose some crispiness, but the flavors will continue to deepen.

Note 5: Vegan Option

For a vegan version, substitute the mayonnaise with a plant-based alternative and ensure any additional seasonings and ingredients are also vegan-friendly.

Cook techniques

Boiling

To prepare the potatoes, start by boiling them until they are fork-tender. This step ensures that the potatoes are soft enough to smash but still hold their shape.

Smashed Technique

Once boiled, place the potatoes on a baking sheet and gently smash them using the bottom of a cup or a flat object. This creates a larger surface area for crispiness.

Baking

After smashing, bake the potatoes in a hot oven. This helps achieve the desired crispy texture on the outside while keeping the inside fluffy.

Mixing

Prepare a dressing by mixing ingredients like mayonnaise, mustard, and spices to enhance the flavor of the potato salad.

Combining

Toss the crispy smashed potatoes with the dressing and any additional ingredients, such as herbs or vegetables, to create a cohesive salad.

FAQ

Can I use different types of potatoes for this recipe?

Yes, you can use different types of potatoes, but russet or Yukon gold potatoes work best for the desired texture and flavor.

How do I store leftovers?

Store leftover smashed potato salad in an airtight container in the refrigerator for up to 3 days.

Can I make this recipe vegan?

Absolutely! You can substitute mayonnaise with a vegan alternative to make a delicious vegan version of the smashed potato salad.

What can I add to the salad for extra flavor?

Consider adding ingredients like chopped chives, bacon bits, or pickles to enhance the flavor profile of your potato salad.

Can I prepare the potatoes in advance?

Yes, you can boil and smash the potatoes in advance. Store them in the refrigerator and bake just before serving.

Conclusion

Crispy smashed potato salad is a delightful twist on the classic potato salad, offering a perfect balance of textures and flavors. The combination of crispy potatoes with fresh herbs and a tangy dressing brings a refreshing change that is sure to impress at any gathering. Whether served warm or cold, this dish is versatile and can be enjoyed as a side or a main attraction.

Classic Deviled Eggs

Deviled eggs make a perfect complement to crispy smashed potato salad, adding creaminess and a hint of tang.

Grilled Asparagus with Lemon

The fresh flavors of grilled asparagus with a splash of lemon enhance the lightness of the potato salad and provide a vibrant color contrast.

Coleslaw

A side of crunchy coleslaw offers a refreshing crispness and a sweet tang that pairs wonderfully with the savory potatoes.

Caprese Skewers

Caprese skewers featuring cherry tomatoes, mozzarella, and basil bring a burst of freshness and color that pairs nicely with the salad.

Garlic Bread

Garlic bread serves as a delicious accompaniment, providing a satisfying carb to enjoy alongside the crispy smashed potatoes.

BBQ Chicken Thighs

Savory BBQ chicken thighs provide a hearty and flavorful protein option that perfectly balances the lighter potato salad.

Grilled Corn on the Cob

The sweetness of grilled corn on the cob complements the earthy potatoes, creating a well-rounded meal that’s perfect for summer BBQs.