Smashed potato salad: it’s not your grandma’s potato salad, but trust me, she’ll love it! Forget everything you think you know about this classic side dish because we’re about to embark on a culinary adventure that will redefine your potato salad experience. Imagine crispy, golden-brown potato edges giving way to a creamy, flavorful interior, all tossed in a tangy, herb-infused dressing. Are you drooling yet?
Potato salad, in its various forms, has been a staple at picnics, barbecues, and family gatherings for generations. Its origins can be traced back to European settlers, who brought their potato-based recipes to America. Over time, regional variations emerged, each with its unique twist on this beloved dish. But this smashed potato salad takes things to a whole new level.
What makes this version so irresistible? It’s all about the texture! The smashing technique creates a delightful contrast between the crispy edges and the soft, fluffy insides. People adore this dish because it offers a satisfying crunch that traditional potato salad often lacks. Plus, it’s incredibly versatile. You can customize the dressing with your favorite herbs, spices, and even a touch of heat. Whether you’re looking for a crowd-pleasing side dish for your next cookout or a simple yet satisfying lunch, this smashed potato salad is guaranteed to be a hit. Get ready to experience potato salad like never before!
Ingredients:
- 2 pounds small Yukon Gold potatoes, about 1 1/2 inches in diameter
- 1/2 cup mayonnaise (I prefer full-fat for the best flavor and texture)
- 1/4 cup sour cream (or Greek yogurt for a tangier option)
- 2 tablespoons Dijon mustard
- 2 tablespoons apple cider vinegar
- 1/4 cup finely chopped red onion
- 1/4 cup finely chopped celery
- 1/4 cup chopped fresh dill
- 2 tablespoons chopped fresh parsley
- 2 hard-boiled eggs, peeled and chopped
- 4 slices bacon, cooked until crispy and crumbled (optional, but highly recommended!)
- Salt and freshly ground black pepper to taste
- Optional garnishes: paprika, extra dill sprigs, chopped chives
Preparing the Potatoes:
- Wash the potatoes thoroughly. Even though we’re smashing them, we want to make sure they’re clean. No need to peel them, the skins add great texture and flavor!
- Place the potatoes in a large pot and cover with cold water. Make sure the water level is a couple of inches above the potatoes.
- Add a generous pinch of salt to the water. This helps season the potatoes from the inside out.
- Bring the water to a boil over high heat. Once boiling, reduce the heat to medium and simmer for 15-20 minutes, or until the potatoes are fork-tender. You should be able to easily pierce them with a fork, but they shouldn’t be falling apart.
- Drain the potatoes well in a colander. Let them steam dry for a few minutes to remove excess moisture. This will help them get nice and crispy when we smash them.
Smashed Potato Technique:
- Preheat your oven to 400°F (200°C). While the oven is preheating, line a large baking sheet with parchment paper. This will prevent the potatoes from sticking and make cleanup a breeze.
- Arrange the potatoes on the prepared baking sheet. Give them some space so they’re not overcrowded.
- Smash each potato gently with the bottom of a glass, a potato masher, or a fork. You want to flatten them to about 1/2 inch thickness. Don’t smash them too thin, or they’ll become brittle. We want some texture!
- Drizzle the smashed potatoes with olive oil (about 2 tablespoons). This will help them crisp up beautifully in the oven.
- Season the smashed potatoes generously with salt and freshly ground black pepper. You can also add other seasonings at this point, such as garlic powder, onion powder, or paprika.
- Bake in the preheated oven for 20-25 minutes, or until the potatoes are golden brown and crispy around the edges. Keep an eye on them, as oven temperatures can vary.
- Remove the baking sheet from the oven and let the potatoes cool slightly. This will make them easier to handle.
Preparing the Dressing:
- In a large bowl, whisk together the mayonnaise, sour cream (or Greek yogurt), Dijon mustard, and apple cider vinegar. This is the base of our creamy and tangy dressing.
- Taste and adjust the seasonings as needed. You might want to add a pinch more salt, pepper, or Dijon mustard depending on your preference.
Assembling the Smashed Potato Salad:
- Gently transfer the slightly cooled smashed potatoes to the bowl with the dressing. Be careful not to break them too much.
- Add the chopped red onion, celery, dill, parsley, and hard-boiled eggs to the bowl. These ingredients add freshness, crunch, and flavor to the salad.
- If using, add the crumbled bacon to the bowl. Bacon makes everything better, right?
- Gently toss everything together until the potatoes are evenly coated with the dressing. Be careful not to overmix, as you want to maintain the texture of the smashed potatoes.
- Taste and adjust the seasonings as needed. This is your last chance to make sure the salad is perfectly seasoned to your liking.
- Cover the bowl and refrigerate for at least 30 minutes before serving. This allows the flavors to meld together and the salad to chill. You can also refrigerate it for longer, up to a few hours.
Serving Suggestions:
- Serve the smashed potato salad chilled. It’s perfect as a side dish for barbecues, picnics, potlucks, or any summer gathering.
- Garnish with paprika, extra dill sprigs, or chopped chives before serving. This adds a pop of color and freshness.
- Pair it with grilled chicken, burgers, hot dogs, or any other main course. It’s a versatile side dish that goes well with just about anything.
- For a vegetarian option, omit the bacon. The salad is still delicious without it!
- If you want to make it ahead of time, you can prepare the potatoes and the dressing separately and store them in the refrigerator. Then, just combine them when you’re ready to serve.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The potatoes may soften slightly over time, but the salad will still be delicious.
Tips and Variations:
- Choose the right potatoes. Yukon Gold potatoes are my favorite for this recipe because they have a creamy texture and a slightly sweet flavor. But you can also use red potatoes or fingerling potatoes.
- Don’t overcook the potatoes. You want them to be fork-tender, but not mushy.
- Smash the potatoes gently. You don’t want to flatten them too thin, or they’ll become brittle.
- Season the potatoes generously. Salt and pepper are essential, but you can also add other seasonings to enhance the flavor.
- Use fresh herbs. Fresh dill and parsley add a bright and vibrant flavor to the salad.
- Add some heat. If you like a little spice, you can add a pinch of red pepper flakes to the dressing.
- Make it vegan. Use vegan mayonnaise and sour cream (or cashew cream) to make this salad vegan.
- Add other vegetables. You can add other vegetables to the salad, such as chopped bell peppers, cucumbers, or green onions.
- Experiment with different dressings. You can try different dressings, such as a vinaigrette or a creamy herb dressing.
- Roast the potatoes instead of boiling them. Roasting the potatoes will give them a more intense flavor and a crispier texture. To roast them, toss them with olive oil, salt, and pepper, and roast them in a preheated oven at 400°F (200°C) for 30-40 minutes, or until they’re tender and golden brown.
- Add some cheese. Crumbled feta cheese or goat cheese would be a delicious addition to this salad.
- Use different types of mustard. Instead of Dijon mustard, you can use yellow mustard, stone-ground mustard, or even honey mustard.
- Make it a meal. Add some grilled chicken, shrimp, or tofu to make this salad a complete meal.
Troubleshooting:
- Potatoes are too mushy: You likely overcooked the potatoes. Next time, check them more frequently with a fork.
- Potatoes are not crispy enough: Make sure your oven is hot enough and that you’re using enough olive oil. You can also try broiling them for a minute or two at the end of cooking, but watch them carefully to prevent burning.
- Salad is too dry: Add more mayonnaise or sour cream to the dressing.
- Salad is too bland: Add more salt, pepper, or Dijon mustard. You can also try adding a splash of lemon juice or vinegar.
- Salad is too tangy: Add a pinch of sugar or honey to the dressing.
Nutritional Information (approximate, per serving):
- Calories: 350-450
- Fat: 25-35g
- Saturated Fat: 5-10g
- Cholesterol: 100-150mg
- Sodium: 400-600mg
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Conclusion:
This isn’t your grandma’s potato salad, that’s for sure! But trust me, once you try this smashed potato salad, you might just find yourself converting. The creamy, tangy dressing combined with the crispy edges of the perfectly smashed potatoes creates a symphony of textures and flavors that’s simply irresistible. It’s a delightful twist on a classic, offering a more exciting and satisfying experience than your average potato salad.
Why is this a must-try? Because it’s incredibly easy to make, uses simple ingredients you probably already have in your pantry, and delivers a flavor explosion that will have everyone asking for seconds. The smashing technique isn’t just for show; it maximizes the surface area of the potatoes, allowing them to get wonderfully crispy in the oven while still retaining a soft, fluffy interior. This contrast is what sets this salad apart and makes it so addictive. Plus, it’s a fantastic make-ahead dish, perfect for potlucks, barbecues, or even a quick and easy weeknight side.
But the best part? It’s incredibly versatile! Feel free to get creative with your additions. For a spicier kick, add a pinch of red pepper flakes to the dressing or incorporate some chopped jalapeños. If you’re a fan of bacon (and who isn’t?), crispy bacon bits would be a fantastic addition. For a vegetarian option, consider adding some roasted chickpeas for extra protein and crunch. You could also experiment with different herbs fresh dill, chives, or even a touch of tarragon would all complement the flavors beautifully.
Serving suggestions are endless! This smashed potato salad is the perfect accompaniment to grilled chicken, burgers, or sausages. It’s also delicious served alongside a hearty sandwich or as part of a summer picnic spread. I personally love it with a sprinkle of smoked paprika on top for an extra layer of flavor. For a lighter version, you can substitute Greek yogurt for some of the mayonnaise in the dressing. And if you’re feeling adventurous, try adding a dollop of pesto for a vibrant green hue and an herbaceous twist.
Don’t be afraid to experiment and make this recipe your own! The beauty of cooking is that there are no hard and fast rules. Use this recipe as a starting point and let your creativity guide you. I’m confident that you’ll love the results.
So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to experience potato salad in a whole new way. I promise you won’t be disappointed.
I’m so excited for you to try this recipe! Once you’ve made it, please come back and share your experience in the comments below. I’d love to hear what variations you tried and how you made it your own. Did you add bacon? Did you use a different herb? Did you discover a secret ingredient that took it to the next level? Your feedback is invaluable and helps other readers discover new and exciting ways to enjoy this delicious dish. Happy cooking!
Smashed Potato Salad: The Ultimate Guide to Creamy, Flavorful Bliss
Creamy and flavorful smashed potato salad with crispy edges, fresh herbs, and a tangy dressing. A delicious twist on a classic side dish!
Ingredients
- 2 pounds small Yukon Gold potatoes, about 1 1/2 inches in diameter
- 1/2 cup mayonnaise (full-fat preferred)
- 1/4 cup sour cream (or Greek yogurt)
- 2 tablespoons Dijon mustard
- 2 tablespoons apple cider vinegar
- 1/4 cup finely chopped red onion
- 1/4 cup finely chopped celery
- 1/4 cup chopped fresh dill
- 2 tablespoons chopped fresh parsley
- 2 hard-boiled eggs, peeled and chopped
- 4 slices bacon, cooked until crispy and crumbled (optional)
- Salt and freshly ground black pepper to taste
- Optional garnishes: paprika, extra dill sprigs, chopped chives
Instructions
- Prepare the Potatoes: Wash potatoes thoroughly. Place in a large pot, cover with cold water (2 inches above potatoes), and add a generous pinch of salt. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until fork-tender. Drain well in a colander and let steam dry for a few minutes.
- Smash the Potatoes: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Arrange potatoes on the sheet, giving them space. Smash each potato gently with the bottom of a glass, potato masher, or fork to about 1/2 inch thickness. Drizzle with about 2 tablespoons olive oil and season generously with salt and pepper (and any other desired seasonings).
- Bake the Potatoes: Bake in the preheated oven for 20-25 minutes, or until golden brown and crispy around the edges. Remove from oven and let cool slightly.
- Prepare the Dressing: In a large bowl, whisk together the mayonnaise, sour cream (or Greek yogurt), Dijon mustard, and apple cider vinegar. Taste and adjust seasonings as needed.
- Assemble the Salad: Gently transfer the slightly cooled smashed potatoes to the bowl with the dressing. Add the chopped red onion, celery, dill, parsley, and hard-boiled eggs. If using, add the crumbled bacon. Gently toss everything together until the potatoes are evenly coated.
- Chill and Serve: Taste and adjust seasonings as needed. Cover the bowl and refrigerate for at least 30 minutes before serving. Garnish with paprika, dill sprigs, or chives, if desired.
Notes
- Yukon Gold potatoes are recommended for their creamy texture. Red potatoes or fingerling potatoes can also be used.
- Don’t overcook the potatoes; they should be fork-tender, not mushy.
- Smash the potatoes gently to avoid making them too thin and brittle.
- Fresh herbs add the best flavor.
- For a vegetarian option, omit the bacon.
- The potatoes and dressing can be prepared separately ahead of time.
- Leftovers can be stored in the refrigerator for up to 3 days.