Hey there, friend! Avery Collins here, from my little kitchen in Portland. Today, I’m beyond excited to share a recipe that’s been making waves – and for good reason! It’s my take on the viral crispy smashed potato salad, and trust me, it’s a game-changer. Forget everything you thought you knew about potato salad; this one is about texture, flavor, and a whole lot of joy.
My journey into cooking started out of necessity, a desperate attempt to feel good again after years of neglecting my well-being. And let me tell you, this recipe embodies everything I’ve learned along the way: simple ingredients, honest flavors, and a process that nourishes both body and soul. So, grab your potatoes, and let’s get smashing!
Why You’ll Love This Crispy Smashed Potato Salad
This isn’t your grandma’s potato salad (though I love her version too!). This crispy smashed potato salad offers a delightful twist on a classic. It’s got the creamy comfort you crave, but with an added layer of crispy, golden-brown goodness that will leave you wanting more.
- Texture Explosion: Creamy, crispy, soft – it’s a party in your mouth!
- Flavor Packed: Fresh herbs, tangy pickles, and a zesty Greek yogurt dressing create a symphony of flavors.
- Easy to Make: Seriously, anyone can make this. It’s forgiving and fun.
- Crowd-Pleaser: Perfect for potlucks, BBQs, or a simple weeknight dinner.
- Healthier Twist: Using Greek yogurt instead of all mayo lightens things up without sacrificing flavor.
This recipe for crispy smashed potato is sure to become a staple in your kitchen. It’s a fun way to enjoy the potatoes and is a modern take on a classic potato salad.
Ingredients
- 1.5 lb baby gold or yellow potatoes, whole and unpeeled (or baby red potatoes)
- 2 Tbsp extra-virgin olive oil
- 2 tsp kosher salt (plus more for salting the water)
- ½ tsp black pepper (more to taste)
- 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 Tbsp chives, chopped
- ¾ cup Greek yogurt
- 2 Tbsp mayo (I use mayo made with avocado oil or olive oil)
- 3.5 Tbsp lemon juice (1 large lemon)
- 2 cloves garlic, finely minced
- 1 Tbsp Dijon mustard
- ¼ tsp kosher salt (more to taste)
- ¼ tsp black pepper (more to taste)
How to Make Crispy Smashed Potato Salad: Step-by-Step
Ready to get started? Here’s how to bring this amazing salad to life:
- Boil the Potatoes: 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.
- Smash and Roast: 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. 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.
- Make the Dressing: 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.
- Combine: When the potatoes are done roasting, add them to the large mixing bowl with the other ingredients and stir to combine.
Pro Tips for Perfect Smashed Potatoes
Here are a few tricks I’ve learned to get the crispiest, most flavorful smashed potatoes every time:
- Potato Choice: Baby gold or yellow potatoes work best because they have a creamy texture and hold their shape well. Baby red potatoes are good too!
- Don’t Overcook: You want the potatoes to be fork-tender but not mushy.
- Smash with Confidence: Don’t be afraid to really smash those potatoes! The more surface area, the more crispiness.
- Hot Oven is Key: A high oven temperature is essential for getting that golden-brown crust.
- Don’t Overcrowd the Baking Sheet: Give the potatoes space to breathe so they can crisp up properly.
- Season Generously: Salt and pepper are your friends! Don’t be shy.
These pro tips are here to help you make the best smashed potatoes. This recipe with greek yogurt is not only delicious but also more healthy for you. I hope that you find this recipe to be a fun addition to your recipe book.
Common Mistakes to Avoid
Even though this recipe is easy, here are a few pitfalls to watch out for:
- Under-salting the Water: This is crucial for flavoring the potatoes from the inside out. The water should taste like the ocean.
- Not Drying the Potatoes Enough: Excess moisture will prevent them from getting crispy.
- Using Cold Potatoes: Let the potatoes cool slightly before smashing, but don’t let them get ice-cold.
- Skimping on the Olive Oil: The olive oil helps the potatoes crisp up and adds flavor.
- Overmixing the Salad: Gently fold the potatoes into the dressing to avoid breaking them apart too much.
Variations to Make It Your Own
The beauty of this recipe is that it’s incredibly versatile. Feel free to experiment and make it your own!
- Add Bacon: Crispy bacon bits add a smoky, savory flavor.
- Spice It Up: Add a pinch of red pepper flakes or a dash of hot sauce to the dressing.
- Go Vegan: Use vegan mayo and a plant-based yogurt alternative.
- Add Cheese: Sprinkle with crumbled feta or goat cheese for a tangy twist.
- Change Up the Herbs: Use different combinations of fresh herbs like rosemary, thyme, or oregano.
To add to this recipe, you can include any of the variations above. It’s important to make it your own!
How to Store Leftover Potato Salad
This potato salad is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Keep in mind that the potatoes may soften slightly as they sit.
Frequently Asked Questions (FAQ)
- Can I make this ahead of time?: You can boil and smash the potatoes ahead of time, but I recommend roasting them and assembling the salad just before serving for the best texture.
- Can I use regular potatoes?: Yes, but baby potatoes work best because they have a naturally creamy texture. You can also use Yukon gold potatoes, cut into smaller pieces.
- Can I freeze this potato salad?: I don’t recommend freezing it, as the texture of the potatoes and dressing will change.
- Is this recipe gluten-free?: Yes, this recipe is naturally gluten-free.
- Can I use sour cream instead of Greek yogurt?: Yes, sour cream can be used as a substitute for Greek yogurt, but the flavor will be slightly different.
Below are the answers to some frequently asked questions. If you have any more questions, please feel free to reach out!
Serving Suggestions
This crispy smashed potato salad is a fantastic side dish for so many meals! Here are a few ideas:
- BBQs: Serve it alongside grilled burgers, hot dogs, or chicken.
- Picnics: Pack it in a cooler for a delicious and easy picnic lunch.
- Weeknight Dinners: Pair it with roasted chicken, grilled salmon, or a veggie burger.
- Potlucks: It’s always a hit at potlucks!
Serve with these dishes for a well-rounded meal. This recipe is great for pot luck dishes healthy!
Final Thoughts from Avery
I truly hope you enjoy this crispy smashed potato salad as much as I do. It’s more than just a recipe; it’s a reminder that healthy eating can be joyful, delicious, and deeply satisfying. Remember, cooking is an act of self-care, so embrace the process, experiment with flavors, and don’t be afraid to make mistakes. And most importantly, savor every bite! Thanks for joining me in my kitchen today. Until next time, happy cooking!
This crispy smashed potato salad is a delicious and easy recipe that’s perfect for any occasion. It’s a healthier and more flavorful twist on classic potato salad, and it’s sure to be a crowd-pleaser. The potatoes provide nutrients like dietary fiber. Fiber to help support gut health. So, give this recipe a try and let me know what you think!
BEST Crispy Smashed Potato Salad (Viral Recipe, Easy)
Ingredients
Potatoes
- 1.5 lb baby gold or yellow potatoes (whole and unpeeled (or baby red potatoes))
Roasting
- 2 Tbsp extra-virgin olive oil
- 2 tsp kosher salt (plus more for salting the water)
- 0.5 tsp black pepper (more to taste)
Dressing
- 0.5 cup dill pickles (finely chopped)
- 0.5 cup red onions (finely chopped)
- 0.25 cup fresh dill (loosely packed, finely chopped)
- 0.25 cup fresh parsley (finely chopped)
- 1 Tbsp chives (chopped)
- 0.75 cup Greek yogurt
- 2 Tbsp mayo (I use mayo made with avocado oil or olive oil)
- 3.5 Tbsp lemon juice ((1 large lemon))
- 2 cloves garlic (finely minced)
- 1 Tbsp Dijon mustard
- 0.25 tsp kosher salt (more to taste)
- 0.25 tsp black pepper (more to taste)
Instructions
- Preheat oven to 425℉ (218°C). Boil potatoes in salted water until fork-tender, about 10-15 minutes. Drain and cool.
- Smash potatoes on a baking tray, coat with olive oil, salt, and pepper. Roast for 40-50 minutes until crispy.
- While potatoes roast, combine dressing ingredients, red onions, chives, dills, parsley, and pickles in a large bowl.
- Add roasted potatoes to the bowl with the dressing and other ingredients. 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.
Notes
Nutrition
