There’s something undeniably satisfying about discovering a recipe that reinvents a classic dish, and this Crispy Smashed Potato Salad does just that! Gone are the days of heavy, mushy potato salads. Instead, picture this: golden brown smashed potatoes with crispy edges enveloped in a tangy dressing that’s bursting with flavor. The addition of crunchy pickles and fresh herbs elevates this dish, making it a crowd-pleasing favorite for BBQs, potlucks, and family gatherings.
Whether you’re looking to impress guests or simply craving a side dish that breaks the mold of the ordinary, this potato salad promises to delight. It’s not just a recipe; it’s an invitation to enjoy the carefree spirit of good company and delicious food. So, are you ready to make your new favorite dish that’s sure to steal the spotlight? Let’s roll up our sleeves and dive into the flavorful world of this Crispy Smashed Potato Salad!
This Is Not Your Grandma’s Potato Salad?
Uniqueness: This recipe celebrates a playful twist on tradition, swapping bland for bold with crispy smashed potatoes and flavorful crunchy pickles.
Ease: With simple steps, even novice cooks can create this impressive side dish with minimal effort.
Versatility: Great for BBQs, potlucks, or any gathering, it pairs effortlessly with various mains.
Flavor Explosion: The combination of tangy dressing and fresh herbs transforms ordinary flavors into something extraordinary.
Crowd-Pleaser: This dish is a guaranteed hit with family and friends, stealing the show at any event.
Craving more exciting side dish ideas? Check out our guide on delicious summer salads for fresh inspiration!
This Is Not Your Grandma’s Potato Salad Ingredients
• Curiosity Note: Get ready to elevate your gatherings with this fun twist on a classic!
For the Salad
- Baby Potatoes (2 pounds) – The star of the dish, use mini yellow potatoes for the best crispy texture.
- Olive Oil (3 tablespoons) – Adds richness and enhances crispness; avocado oil makes a tasty substitute.
- Salt (1/2 teaspoon) & Pepper (1/4 teaspoon) – Essential seasonings to elevate the potatoes’ natural flavors.
- Fresh Parsley (1/4 cup, chopped) – Brings color and freshness; chives work great as a milder alternative.
- Dill Pickle (1, finely chopped) – Adds an irresistible crunch and tangy zest, enhancing the overall flavor.
- Shallot (1, finely chopped) – Infuses sweetness and complexity; feel free to swap for red onion if needed.
- Scallions (1-2, optional, for garnish) – Provides a pop of color and an oniony touch for presentation.
For the Dressing
- Greek Yogurt (3/4 cup) – Delivers creaminess and a tangy bite; swap in sour cream for a similar consistency.
- Kewpie Mayonnaise (1/2 cup) or Regular Mayonnaise – Adds richness and flavor; Kewpie brings an umami note.
- Dijon Mustard (2 teaspoons) – Introduces depth and tang; yellow mustard can be used for a simpler taste.
- Lemon Juice (1/2 lemon, juiced) – Brightens flavors and adds necessary acidity to balance the dish.
- Garlic Clove (1, minced) – Infuses the dressing with aromatic goodness for enhanced flavor.
This Crispy Smashed Potato Salad is not just another recipe; it’s a fresh take that promises to impress. Enjoy making it and watch it become your go-to side dish!
How to Make This Is Not Your Grandma’s Potato Salad
Boil the Potatoes: Begin by preheating your oven to 425°F. Boil the baby potatoes in salted water for about 7-8 minutes until just fork-tender. Drain and allow them to cool slightly for easy handling.
Smash the Potatoes: Place the slightly cooled potatoes on a baking sheet. Use a potato masher or the bottom of a glass to smash them down to a thickness of about 1/4 inch. Brush with olive oil and sprinkle generously with salt and pepper for flavor.
Roast the Potatoes: Roast your smashed potatoes in the preheated oven for 45-60 minutes. Flip them halfway through the cooking time until they are golden brown and have developed a crispy texture.
Make the Dressing: In a mixing bowl, combine the Greek yogurt, mayonnaise, Dijon mustard, lemon juice, minced garlic, chopped dill pickle, and shallot. Give it a good mix and taste to adjust seasonings as needed.
Toss the Potatoes: Once the roasted potatoes have cooled slightly, gently toss them in the dressing to coat. Reserve a few crispy potato bits for garnishing later!
Garnish and Serve: Top your potato salad with the reserved crispy bits and chopped scallions for an extra colorful presentation. Serve warm for the best texture.
Optional: Drizzle a little extra olive oil on top before serving for added richness.
Exact quantities are listed in the recipe card below.
Make Ahead Options
These Crispy Smashed Potato Salad preparations are perfect for busy home cooks looking to save time! You can roast the potatoes up to 24 hours in advance. Simply store them in an airtight container in the refrigerator to maintain their texture. Prepare the dressing separately and keep it refrigerated for freshness as well. When ready to serve, toss the cold roasted potatoes with the dressing, adding the reserved crispy bits and garnish right before serving to retain that delightful crunch. This way, you can enjoy a delicious and satisfying side dish with minimal effort on the day of your gathering!
Expert Tips for This Is Not Your Grandma’s Potato Salad
Crisp Factor: Ensure your potatoes are well-roasted for the best crunch; flipping halfway helps them brown evenly and avoid sogginess.
Freshness Counts: For a delightful texture, toss the salad just before serving; it remains crispiest within 2 to 4 hours of making.
Taste Adjustments: Don’t be afraid to tweak the dressing; add more Dijon mustard for zing or lemon juice for extra brightness to suit your palate.
Make Ahead: Prep the dressing and roast the potatoes ahead of time; store separately and combine before serving for optimal freshness.
Serving Style: Serve warm or at room temperature to ensure those crispy bits shine in this deliciously modern twist on potato salad.
This Is Not Your Grandma’s Potato Salad Variations
Get ready to put your own spin on this delightful dish with these unique twists that will excite your taste buds!
Spicy Kick: Add diced jalapeños or a splash of hot sauce to the dressing for a thrilling zing that elevates each bite.
Bacon Bliss: Crumble crispy bacon into the salad to introduce a smoky flavor and extra crunch that makes every mouthful savory.
Vegan Delight: Substitute Greek yogurt and mayonnaise with vegan versions to create a delicious, dairy-free alternative that everyone can enjoy.
Herb Infusion: Experiment with fresh herbs like dill, basil, or cilantro for a vibrant flavor boost that adds personality and freshness.
Creamy Avocado: Mash in a ripe avocado with the dressing for a rich, creamy texture while also packing in healthy fats for added nutrition.
Cheesy Love: Fold in crumbled feta or shredded cheddar cheese for a creamy, tangy twist that takes this salad to a whole new level of deliciousness.
Nutty Crunch: Toss in some toasted walnuts or pecans to add a delightful crunch and nutty flavor that complements the potatoes beautifully.
Tangy Zing: Swap out dill pickles for sweet pickles or pickled red onions for a contrasting flavor that brings a surprising sweetness to the dish.
How to Store and Freeze This Is Not Your Grandma’s Potato Salad
Fridge: Store leftover potato salad in an airtight container for up to 3-4 days. The flavors will continue to meld, but the potatoes will soften.
Freezer: For long-term storage, freeze the dressing and roasted potatoes separately in airtight containers. Use within 2 months for the best quality.
Reheating: To regain crispiness, reheat the smashed potatoes in the oven at 400°F for about 10-15 minutes, and then mix them back into the dressing for a refreshed taste.
Room Temperature: Avoid leaving the potato salad out at room temperature for more than 2 hours to ensure freshness and safety.
What to Serve with This Is Not Your Grandma’s Potato Salad?
Looking to create a balanced meal that complements the delightful flavors of crispy smashed potatoes?
- Grilled Chicken: Juicy and flavorful, grilled chicken pairs perfectly with the crunchy texture of the salad.
- BBQ Ribs: The smoky sweetness of BBQ ribs enhances the tanginess of the potato salad, creating a satisfying contrast.
- Roasted Vegetables: A medley of roasted seasonal veggies adds freshness and color, making for a beautiful and nutritious plate.
- Coleslaw: The crunchy, creamy texture of coleslaw mirrors the potato salad, while its freshness keeps things light.
- Corn on the Cob: Sweet and tender corn makes a great side, bringing some summer vibes to your table.
- Chilled White Wine: A crisp, chilled white wine like Sauvignon Blanc refreshes the palate and complements the dish beautifully.
Whether it’s a family gathering or a weekend BBQ, these pairings will elevate your meal and impress your guests!
This Is Not Your Grandma’s Potato Salad Recipe FAQs
What type of potatoes are best for this recipe?
For the crispiest texture, I recommend using baby yellow potatoes, as they are naturally starchy and achieve that perfect golden-brown exterior when smashed and roasted. If baby potatoes aren’t available, you can also use new potatoes for a similar effect.
How should I store leftovers?
Store any leftover potato salad in an airtight container in the fridge, where it will stay fresh for about 3-4 days. Keep in mind that while the flavors will meld beautifully, the potatoes will soften over time but will still taste delicious.
Can I freeze the potato salad?
Absolutely! You can freeze the dressing and the roasted potatoes separately in airtight containers. They’ll maintain their quality for up to 2 months. Just be sure to thaw in the fridge overnight before reheating.
What can I do if my potatoes are too soggy?
If your potatoes turn out soggy after roasting, it’s likely due to excess moisture. To fix this, spread them on a baking sheet and place them back in a hot oven (around 425°F) for an additional 10-15 minutes. This will help them crisp up.
Can I make this potato salad vegan-friendly?
Yes, you can easily adapt this recipe for a vegan diet. Simply replace Greek yogurt with a plant-based yogurt and use vegan mayonnaise. You can also incorporate additional crunchy veggies like bell peppers or carrots for added texture.
How long can I leave potato salad out at room temperature?
It’s best to avoid leaving the potato salad out at room temperature for longer than 2 hours to ensure food safety. If it’s a warm day or you’re serving it outdoors, I suggest keeping it in a cooler or serving small portions that can be replenished frequently.
Crispy Smashed Potato Salad: This Is Not Your Grandma's Potato Salad
Ingredients
Equipment
Method
- Preheat your oven to 425°F. Boil the baby potatoes in salted water for about 7-8 minutes until just fork-tender. Drain and allow them to cool slightly.
- Place the slightly cooled potatoes on a baking sheet. Use a potato masher or the bottom of a glass to smash them down to a thickness of about 1/4 inch. Brush with olive oil and sprinkle generously with salt and pepper.
- Roast your smashed potatoes in the preheated oven for 45-60 minutes, flipping halfway through until golden brown and crispy.
- In a mixing bowl, combine Greek yogurt, mayonnaise, Dijon mustard, lemon juice, minced garlic, chopped dill pickle, and shallot. Mix well and adjust seasonings as needed.
- Once the roasted potatoes have cooled slightly, gently toss them in the dressing to coat. Reserve a few crispy bits for garnishing later.
- Top your potato salad with reserved crispy bits and chopped scallions. Serve warm for the best texture.
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