Crispy Smashed Potato Salad: The Ultimate Comfort Food Recipe
Introduction to Crispy Smashed Potato Salad
Crispy Smashed Potato Salad is a delightful twist on the traditional potato salad that many of us know and love. This dish combines golden, crispy smashed potatoes with a creamy dressing, making it an ideal side for any gathering or a hearty main dish on its own. With a perfect balance of flavors and textures, it’s sure to impress friends and family alike!
A Personal Story Behind My Crispy Smashed Potato Salad Journey
Growing up, my family often gathered around the kitchen table, sharing stories and laughter over home-cooked meals. One of my fondest memories is my grandmother’s potato salad, which was always a hit at family barbecues. Inspired by those memories, I created this Crispy Smashed Potato Salad recipe, adding my own twist while honoring the comforting flavors of my childhood.
What Makes This Crispy Smashed Potato Salad Recipe Special?
What sets this recipe apart is the crispy texture of the smashed potatoes, achieved by roasting them to golden perfection. The combination of hard-boiled eggs, fresh vegetables, and a zesty dressing made with Greek yogurt and mayonnaise creates a salad that is not only delicious but also packed with nutrients. Plus, it’s versatile enough to serve warm or cold, making it perfect for any occasion!
The Full Crispy Smashed Potato Salad Recipe
Ingredients
- 2 pounds baby yellow potatoes
- 1/2 teaspoon smoked paprika
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Olive oil
- 3 hard-boiled eggs, roughly chopped
- 1/2 cup diced celery
- 1/3 cup diced dill pickles
- 2 tablespoons capers
- 1 shallot, thinly sliced
- 1 small clove fresh garlic, finely minced
- 1/4 cup chopped fresh parsley
- 2 chopped scallions
- 1/2 cup Greek yogurt
- 1/2 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1 lemon, juiced
Instructions
- Preheat the oven to 450°F (230°C).
- Par-boil the potatoes: In a large pot, boil water and cook the potatoes for about 15 minutes until just fork-tender. Drain, rinse with cold water, and pat dry to remove excess moisture.
- Smash the potatoes: Transfer the potatoes to a sheet pan, drizzle with olive oil, and carefully smash them with the bottom of a glass. Brush with more olive oil and season generously with smoked paprika, garlic powder, salt, and pepper.
- Roast the potatoes: Roast in the oven for 35-40 minutes until crispy and golden brown, flipping them at the 25-minute mark for even cooking. Let them cool slightly before assembling.
- Hard-boil the eggs: In a separate pot, boil water, add the eggs, and simmer for 13 minutes. Cool, peel, and chop them into pieces.
- Make the dressing: In a serving bowl, whisk together the Greek yogurt, mayonnaise, lemon juice, and Dijon mustard until smooth and creamy.
- Assemble: Add the roasted smashed potatoes, chopped eggs, celery, pickles, capers, shallot, minced garlic, parsley, and scallions to the bowl. Toss everything gently with the dressing until well combined.
- Serve: Garnish with extra parsley or a sprinkle of paprika on top, and enjoy your crispy smashed potato salad warm or cold!
Serving Suggestions and Variations for Crispy Smashed Potato Salad
This salad can be served as a side dish at barbecues, picnics, or family gatherings. For an extra flavor boost, consider adding crispy bacon or a sprinkle of paprika on top. You can also customize it by including other ingredients like diced bell peppers or herbs of your choice. This dish pairs wonderfully with grilled meats or can be enjoyed on its own for a hearty lunch.
Frequently Asked Questions About Crispy Smashed Potato Salad
Can I make this salad ahead of time? Yes! You can prepare the smashed potatoes and dressing a day in advance, then assemble just before serving for the best texture.
Is this salad gluten-free? Absolutely! All the ingredients in this recipe are gluten-free, making it a great option for those with gluten sensitivities.
How should I store leftovers? Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will meld even more over time!
Can I use other types of potatoes? While baby yellow potatoes provide a creamy texture, you can certainly experiment with red or Yukon gold potatoes for different flavor profiles.
Crispy Smashed Potato Salad
Ingredients
Main Ingredients
- 2 pounds baby yellow potatoes
- 0.5 teaspoon smoked paprika
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Olive oil
- 3 hard-boiled eggs roughly chopped
- 0.5 cup diced celery
- 0.33 cup diced dill pickles
- 2 tablespoons capers
- 1 shallot thinly sliced
- 1 small clove fresh garlic finely minced
- 0.25 cup chopped fresh parsley
- 2 chopped scallions
- 0.5 cup Greek yogurt
- 0.5 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1 lemon juiced
Instructions
- Preheat the oven to 450°F (230°C).
- Par-boil the potatoes: In a large pot, boil water and cook the potatoes for about 15 minutes until just fork-tender. Drain, rinse with cold water, and pat dry to remove excess moisture.
- Smash the potatoes: Transfer the potatoes to a sheet pan, drizzle with olive oil, and carefully smash them with the bottom of a glass. Brush with more olive oil and season generously with smoked paprika, garlic powder, salt, and pepper.
- Roast the potatoes: Roast in the oven for 35-40 minutes until crispy and golden brown, flipping them at the 25-minute mark for even cooking. Let them cool slightly before assembling.
- Hard-boil the eggs: In a separate pot, boil water, add the eggs, and simmer for 13 minutes. Cool, peel, and chop them into pieces.
- Make the dressing: In a serving bowl, whisk together the Greek yogurt, mayonnaise, lemon juice, and Dijon mustard until smooth and creamy.
- Assemble: Add the roasted smashed potatoes, chopped eggs, celery, pickles, capers, shallot, minced garlic, parsley, and scallions to the bowl. Toss everything gently with the dressing until well combined.
- Serve: Garnish with extra parsley or a sprinkle of paprika on top, and enjoy your crispy smashed potato salad warm or cold!