Crispy Smashed Potato Salad
Crispy smashed potato salad brings a delightful twist to traditional potato salads with crispy textures and creamy flavors, perfect for any occasion.
Ingredients
Potatoes
- 2 pounds small potatoes (Yukon gold or red potatoes work well) Choose small potatoes for best results.
Dressing
- 1/4 cup olive oil Used for drizzling over smashed potatoes.
- 1/2 cup mayonnaise Can be replaced with Greek yogurt for a lighter option.
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 2 tablespoons diced green onions
- 1/2 cup fresh parsley, chopped
- 1/4 cup celery, diced (optional) Optional ingredient for extra crunch.
- 1/4 cup pickles, chopped (optional) Optional for tangy flavor.
- Salt, to taste
- Freshly cracked black pepper, to taste
- Paprika, for garnish (optional) Optional for serving.
HOMECOOKIN Slow Cooker, Extra Large 10 Quart Digital Programmable Slow Cookers with Timer
Ninja Air Fryer with Air Crisp | 5 QT Capacity fits up to 4lbs of Fries | 4-in-1 Pro
Instant Pot 6QT VORTEX Plus Air Fryer, 6-in-1
Cuisinart Stand Mixer, 12 Speed, 5.5 Quart Stainless Steel Bowl, Chef’s Whisk, Mixing Paddle, Dough Hook, Splash Guard w/ Pour Spout, White Linen, SM-50NAS, Manual
Instructions
Preparation
- Wash the small potatoes thoroughly under cold water to remove any dirt.
- Place the potatoes in a large pot, add enough water to cover them completely, and sprinkle with a generous amount of salt.
- Bring the water to a boil over high heat, then reduce to medium and cook for about 15-20 minutes, or until fork-tender.
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Once the potatoes are cooked, drain them and let them cool for a few minutes.
Cooking
- Place the potatoes on the prepared baking sheet, allowing space between them. Gently smash each potato to flatten them slightly.
- Drizzle with olive oil and season with salt and pepper.
- Bake in the preheated oven for 20-25 minutes, or until crispy and golden brown.
Dressing Preparation
- In a mixing bowl, combine mayonnaise, Dijon mustard, apple cider vinegar, diced green onions, parsley, celery, and pickles. Mix well.
Assembly
- Once the potatoes are done baking, let them cool slightly, then gently fold them into the cream dressing until coated.
- Transfer to a serving dish and sprinkle with paprika if desired. Serve warm or let chill before serving.
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Notes
To store, cool to room temperature and place in an airtight container. Best consumed within three days. For extra crispiness, store dressing separately and mix before serving.