Description
Experience a side dish revelation with this Crispy Smashed Potato Salad that combines the crunch of roasted potatoes with the creamy goodness of traditional potato salad. It’s fresh, exciting, and surprisingly easy to make!
Ingredients
- Yukon Gold potatoes, red potatoes, or new potatoes
- Olive Oil (or other high-heat oil)
- Salt
- Freshly Ground Black Pepper
- Mayonnaise
- Dijon Mustard
- Apple Cider Vinegar (or White Wine Vinegar)
- Fresh Dill
- Fresh Parsley
- Fresh Chives
- Red Onion or Shallots
- Celery
- Optional Mix-ins: beef bacon, hard-boiled eggs, pickles, or capers
Instructions
- Prepare and Boil the Potatoes: First, thoroughly wash your potatoes. If using larger potatoes, cut them in half or quarters so they’re roughly uniform in size. Place the potatoes in a large pot and cover them with cold water by about an inch. Add a generous pinch of salt to the water. Bring to a boil over medium-high heat, then reduce the heat to a simmer and cook until the potatoes are fork-tender, usually 15-20 minutes depending on their size.
- Drain and Cool Slightly: Once tender, carefully drain the potatoes completely. Transfer them to a large baking sheet and let them cool for about 5-10 minutes.
- Smash Those Spuds: Using a potato masher, the bottom of a sturdy glass, or a large fork, gently but firmly press down on each potato until it flattens to about 1/2 to 3/4 inch thick.
- Season and Roast for Maximum Crispiness: Preheat your oven to a hot 400°F (200°C). Drizzle the smashed potatoes generously with olive oil and season them liberally with salt and freshly ground black pepper. Roast them in the preheated oven for 30-45 minutes, or until they are deeply golden brown and crispy on the edges.
- Cool the Crispy Potatoes: Once perfectly crispy, remove the potatoes from the oven and let them cool on the baking sheet for at least 15-20 minutes.
- Prepare the Dressing: In a large bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, a pinch of salt, and black pepper until smooth. Stir in your finely chopped fresh dill, parsley, chives, red onion, and celery.
- Combine and Serve: Once the crispy smashed potatoes have cooled, gently transfer them to the bowl with the dressing. Add any optional mix-ins like beef bacon bits or hard-boiled eggs. Gently fold the potatoes into the dressing until they are evenly coated.
- Prep Time: 15 mins
- Cook Time: 30-45 mins
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 2 g
- Sodium: 400 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 10 mg
Keywords: Don't skimp on the smash or the oil! A high oven temperature is essential for achieving true crispiness. Letting the potatoes cool before dressing is crucial for maintaining their texture.