Crispy Smashed Potato Salad | Creamy, Crunchy & Flavorful

A Perfect Balance of Texture and Taste

This crispy smashed potato salad is a delightful twist on the classic version. It combines crispy, golden-brown smashed potatoes with a creamy, tangy dressing and fresh, crunchy vegetables. Unlike traditional potato salad, which often uses boiled potatoes, this version features roasted, smashed potatoes that bring a satisfying crunch. It’s perfect for barbecues, potlucks, or as a side dish for any meal.

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Why You’ll Love This Recipe

• Crispy and Creamy: The contrast of crunchy potatoes with a creamy dressing is irresistible.
• Packed with Flavor: A tangy, herby dressing elevates the dish beyond the ordinary.
• Easy to Customize: Add proteins, switch up the dressing, or adjust seasonings to your taste.
• Great for Gatherings: A crowd-pleasing side dish that’s sure to impress.

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Ingredients

For the Potatoes:

• 1 ½ lbs baby potatoes (Yukon Gold or red)
• 2 tbsp olive oil
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp garlic powder

For the Dressing:

• ½ cup mayonnaise (or Greek yogurt for a lighter option)
• 2 tbsp Dijon mustard
• 1 tbsp apple cider vinegar
• 1 tsp honey or maple syrup
• ½ tsp smoked paprika
• Salt and pepper to taste

Mix-ins & Toppings:

• ½ cup celery, finely diced
• ¼ cup red onion, finely diced
• ¼ cup dill pickles, chopped
• 2 tbsp fresh dill, chopped
• 2 tbsp chives, chopped
• ¼ cup crispy bacon bits (optional)
• ½ cup shredded cheddar cheese (optional)

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Instructions

1. Cook and Smash the Potatoes

1. Preheat your oven to 425°F (220°C).
2. Bring a large pot of salted water to a boil. Add the baby potatoes and boil for 15-20 minutes until fork-tender.
3. Drain and let them cool slightly. Then, using the bottom of a glass or a potato masher, gently smash each potato until slightly flattened.

2. Roast Until Crispy

4. Transfer the smashed potatoes to a baking sheet lined with parchment paper.
5. Drizzle with olive oil, season with salt, pepper, and garlic powder, and toss gently.
6. Roast for 25-30 minutes, flipping halfway, until golden brown and crispy.

3. Prepare the Dressing

7. In a small bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, honey, smoked paprika, salt, and pepper. Adjust seasoning to taste.

4. Assemble the Salad

8. In a large bowl, combine the crispy potatoes, celery, red onion, pickles, fresh dill, and chives.
9. Drizzle with the dressing and gently toss until well-coated.
10. If using, sprinkle crispy bacon bits and cheddar cheese on top for extra flavor.

5. Serve & Enjoy

11. Serve warm for the best crispy texture, or allow it to cool for a more traditional potato salad feel.

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Variations & Additions

• Make it Spicy: Add a pinch of cayenne or a drizzle of sriracha to the dressing.
• Go Dairy-Free: Use a vegan mayo substitute and omit cheese.
• Boost the Protein: Toss in shredded rotisserie chicken or boiled eggs.
• Try Different Herbs: Swap dill for parsley, cilantro, or basil for a fresh twist.
• Add a Crunch: Top with toasted almonds or sunflower seeds.

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Servings & Timing

• Servings: 4-6
• Prep Time: 10 minutes
• Cook Time: 45 minutes
• Total Time: 55 minutes

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Storage & Reheating

• Refrigeration: Store in an airtight container for up to 3 days. The potatoes will soften over time but still be flavorful.
• Reheating: If you prefer crispy potatoes, reheat them in the oven at 375°F (190°C) for 10 minutes before serving.
• Serving Cold: If serving chilled, allow it to sit at room temperature for 10 minutes before enjoying.

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Frequently Asked Questions

1. Can I use regular potatoes instead of baby potatoes?

Yes! Cut larger potatoes into smaller chunks before boiling and follow the same steps.

2. What’s the best type of potato for this recipe?

Baby Yukon Gold or red potatoes work best since they become crispy while staying creamy inside.

3. Can I make this potato salad ahead of time?

Yes! You can prepare the potatoes and dressing separately, then assemble just before serving for the best texture.

4. How do I keep the potatoes crispy?

Serve immediately or reheat in the oven to maintain crispiness. Avoid storing them with the dressing if you want extra crunch.

5. Can I air-fry the potatoes instead of roasting?

Yes! Air-fry at 400°F (200°C) for 15-20 minutes, flipping halfway through.

6. Is this recipe gluten-free?

Yes, as long as all ingredients (especially mustard and condiments) are gluten-free.

7. What can I substitute for mayo?

Greek yogurt, sour cream, or a blend of both works as a great alternative.

8. Can I make this vegan?

Yes! Use vegan mayo, omit cheese and bacon, and enjoy a plant-based version.

9. What’s a good protein to serve with this salad?

Grilled chicken, salmon, or steak pairs beautifully with this potato salad.

10. Can I add other vegetables?

Absolutely! Cherry tomatoes, roasted bell peppers, or blanched green beans would complement the flavors.

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Conclusion

This crispy smashed potato salad is the ultimate combination of crispy, creamy, and flavorful elements. Whether you’re serving it warm for a fresh-out-of-the-oven crunch or letting it chill for a refreshing bite, this salad is a guaranteed hit. Try it at your next gathering, and watch it disappear!

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