BEST Crispy Smashed Potato Salad (Viral Recipe, Easy)
This Crispy Smashed Potato Salad with a creamy dressing is a fun twist on classic potato salad! Perfect for a summer BBQ or family gatherings! Instead of soft potatoes typically used in potato salad, you'll make crispy potatoes by smashing them on a baking sheet and roasting them until they're golden brown.
Equipment
Ingredients
For the Potatoes
- 1.5 lb baby gold or yellow potatoes, whole and unpeeled or baby red potatoes
- 2 tablespoon extra-virgin olive oil
- 2 teaspoon kosher salt plus more for salting the water
- ½ teaspoon black pepper more to taste
For the Salad
- ½ cup dill pickles, finely chopped
- ½ cup red onions, finely chopped
- ¼ cup fresh dill, loosely packed, finely chopped
- ¼ cup fresh parsley, finely chopped
- 1 tablespoon chives, chopped
For the Dressing
- ¾ cup Greek yogurt
- 2 tablespoon extra-virgin olive oil mayo or your favorite mayo
- 3.5 tablespoon lemon juice 1 large lemon
- 2 cloves garlic, finely minced
- 1 tablespoon Dijon mustard
- ¼ teaspoon kosher salt more to taste
- ¼ teaspoon black pepper more to taste
Instructions
- Preheat the oven to 425℉ (218°C) and prep a baking sheet with parchment paper sprayed with olive oil spray for easy clean up. Wash your potatoes and bring them to a boil in a large pot of cold water with a generous amount of salt over high heat. Boil the potatoes for 10-15 minutes until they are fork-tender. Then pour off the salted water and dry and cool the potatoes.
- Once the potatoes have cooled to room temperature, add them to the baking tray and smash the potatoes with the bottom of a sturdy water glass or a small bowl in a single layer to give you a larger surface area to work with. Coat the potatoes in olive oil, salt, and pepper. Roast in the oven for 40-50 minutes, until they are crispy. Cooking time will vary depending on your oven.
- While the potatoes are roasting, add the dressing ingredients to a large bowl and stir to combine. Then add the red onions, chives, dills, parsley, and pickles to the bowl with the dressing.
- When the potatoes are done roasting, add them to the large mixing bowl with the other ingredients and stir to combine.
- Hint: leave a bit of space between the potatoes on the baking sheet. This will help them to crisp up! You may need to use a second tray depending on the size of the baking sheet you're using.
Video
Notes
Expert Tips
- Add the potatoes to the pot of cold water and bring the water to a boil with the potatoes in the pot to ensure they cook evenly.
- Salt your pan of cold water. This adds flavor to the potatoes and you'll drain off most of the water with the salt in it.
- Be sure to hit both sides of the potatoes with enough olive oil that they are coated. This will help them crisp up!
- Let the potatoes cool to room temperature before adding them to the other ingredients.
- Depending on the size of your potatoes, you may need to roughly chop them after they come out of the oven.
- Refrigerator - store leftovers in an airtight container in the fridge for up to 3-4 days. This recipe is best served fresh because the potatoes won't be as crispy the next day, but it's still delicious and so flavorful!
Nutrition
Serving: 0.5 cupCalories: 130kcalCarbohydrates: 18gProtein: 4gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 3mgSodium: 500mgPotassium: 100mgFiber: 2gSugar: 2g
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