Crispy smashed potato salad brings a fresh new spin to traditional potato salad by using seasoned potatoes baked until golden brown and crispy and tossed in a creamy dressing.
From the recipe collection of Tara Ippolito
Crispy smashed potato salad is exactly what you need to be making this summer. It’s an incredible spin on traditional potato salad that’s sure to be an instant hit with friends and family. I recently started making this for BBQ’s and get togethers and received so many compliments and requests for the recipe. Everyone just absolutely loved it. Even the picky kids!
The crispy potatoes add so much flavor and texture to the dish that’s it’s hard not to love. Those little crispy bits of potatoes are my favorite part of the whole recipe. It’s the perfect side to pretty much anything you’d serve in the warmer weather months from picnics to barbecues or even causal family dinners at home.
Ingredients
Heres everything you'll need to make this delicious potato salad. You can find the full ingredients list along with measurements and instructions on the recipe card below.
- Baby Yellow Potatoes- The star of the show! Adds just the right amount of crunch while making the potato salad filling and satisfying.
- Olive Oil- Helps the potatoes crisp and get golden brown.
- Mayonnaise- The perfect creamy base for the dressing.
- Sour Cream- Adds creaminess with out heaviness.
- Dijon Mustard- Brings a subtle tang.
- Lemon Juice- Adds a hint of flavor and acidity to cut the dressing.
- Fresh Dill-Brings a bright freshness.
- Fresh Scallions- Compliments the potatoes perfectly.
- Fresh Parsley- Adds a nice pop of color.
- Salt And Pepper- Enhances all the other ingredients.
- Garlic Powder- Adds a delicious earthy flavor throughout.
How To Make It
Heres how to make this delicious side dish. You can find the full ingredients list along with instructions on the recipe card below.
Preheat the oven to 425°
First, boil the potatoes in salted water for 7-10 minutes or until fork tender. Drain them well and add them to a parchment paper lined baking sheet that’s been drizzled in 2 tbs of olive oil. Place a small piece of parchment paper on top of each potato and gently press down with a flat bottom glass just until the potatoes are smashed down.
PRO TIP: Be sure to drain the potatoes very well. Water and moisture are the enemy of crispiness.
Now, drizzle the remaining olive oil on top and generously season them with salt, pepper and half of the garlic powder. Place them into the center rack of the oven for 40 minutes or until the potatoes are brown and crispy. Set them aside, let them cool for 5 minutes then give them a rough chop.
PRO TIP: Be generous with the olive oil and add more if you think it needs it. This will help them get that incredibly crispy texture.
Then, in a large bowl, add the mayonnaise, dijon mustard, sour cream, lemon juice, dill, parsley and chives. Season with salt, pepper and the rest of the garlic powder. Stir to combine.
Finally, add in most of the potatoes and toss them into the dressing. Finally, sprinkle the rest of the potatoes onto the top, serve and enjoy!
NOTE: This can definitely be served slightly warm if you'd like but its great cold, too.
Can I Make This Ahead Of Time?
Yes, you can make this ahead of time. Smash and rough chop the potatoes and make the dressing but keep them refrigerated and separate until you're ready to serve. This way, the potatoes will still stay nice and crispy.
Can I Make This In The Air Fryer?
Yes, you can make these potatoes in the air fryer. Pop the potatoes in the air fryer at 425 degrees for about 10-15 minutes. Flip them half way during cooking for extra crispiness. Then just follow the instructions as directed
What Should I Serve This With?
Potato salad can go with just about anything but I love to serve this in the summer time next to grilled hot dogs, burgers or chicken. It also goes great with sandwiches.
Storage
Place the potato salad in a food safe air tight container and it will last in the refrigerator for up to three days.
Crispy Smashed Potato Salad Recipe
Ingredients
- 2.5 Pounds Baby yellow potatoes (cleaned)
- 4 Tbs Olive Oil
- ¾ Cup Mayonnaise
- 2 Tbs Dijon Mustard
- ¾ Cup Sour Cream
- 1 Medium Lemon Juice
- ¼ Cup Fresh Dill, chopped
- ¼ Cup Fresh Scallions, chopped
- ¼ Cup Fresh Parsley, chopped
- Salt and Pepper to taste
- 2 Tbs Garlic Powder (divided)
Instructions
- Preheat the oven to 425°
- Boil the potatoes in salted water for 7-10 minutes or until fork tender. Drain them well and add them to a parchment paper lined baking sheet that’s been drizzled in 2 tbs of olive oil. Place a small piece of parchment paper on top of each potato and gently press down with a flat bottom glass just until the potatoes are smashed down.
- Drizzle the remaining olive oil on top and generously season them with salt, pepper and half of the garlic powder. Place them into the center rack of the oven for 40 minutes or until the potatoes are brown and crispy. Set them aside, let them cool for 5 minutes then give them a rough chop.
- In a large bowl, add the mayonnaise, dijon mustard, sour cream, lemon juice, dill, parsley and chives. Season with salt, pepper and the rest of the garlic powder. Stir to combine.
- Add in most of the potatoes and toss them into the dressing. Finally, sprinkle the rest of the potatoes onto the top, serve and enjoy!
Video
Other Easy Summer Side Dishes
If you like super easy to make summer side dish recipes like this one, you have to try this Italian Combo Pasta Salad, Hawaiian Macaroni And Cheese and Bacon And Peas Pasta Salad.
Al Dente Diva says
Hi from New Jersey! I hope you like it ??
Raven says
Looking forward to making this Miss Diva. I’m from Gawler, South Australia, Australia. The Land Downunder. Raven