CRISPY SMASHED POTATO SALAD
This crispy smashed potato salad combines golden, crunchy baby potatoes with a zesty dressing, fresh herbs, and tangy pickles. It's a fun twist on classic potato salad—perfect for summer picnics, BBQs, or make-ahead sides.
Ingredients
For the Potatoes:
- 1½ pounds baby potatoes
- 2 tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
For the Dressing:
- ¼ cup olive oil
- 2 tablespoons Dijon mustard
- 2 tablespoons apple cider vinegar
- 1 tablespoon maple syrup or honey
- 1 clove garlic minced
- Salt and pepper to taste
Add-ins:
- ¼ cup chopped red onion
- 2 tablespoons chopped dill pickles or capers
- 2 tablespoons chopped fresh parsley or dill
- 2 tablespoons chives or green onion optional
Instructions
Boil the Potatoes:
- Place potatoes in a large pot, cover with water, and boil until fork-tender (about 15–18 minutes). Drain and let cool slightly.
Smash and Roast:
- Preheat oven to 425°F (220°C). Place boiled potatoes on a greased or parchment-lined baking sheet. Gently smash each with a fork or bottom of a glass. Drizzle with olive oil, sprinkle with garlic powder, salt, and pepper. Roast for 20–25 minutes or until crispy and golden.
Make the Dressing:
- Whisk together olive oil, mustard, vinegar, maple syrup, garlic, salt, and pepper until emulsified.
Assemble the Salad:
- Place crispy potatoes in a bowl. Toss with red onion, pickles, herbs, and enough dressing to coat. Serve warm or at room temperature.
Notes
Make Ahead Tip:
Boil and smash potatoes in advance. Roast and dress just before serving for the crispiest texture. Serving Suggestion:
Pairs perfectly with grilled chicken, burgers, or veggie skewers. Add Protein:
Top with crumbled feta or chopped boiled eggs for a hearty upgrade. Storage Tip:
Store leftovers in the fridge up to 3 days. Reheat in the oven to bring back crispiness.
Boil and smash potatoes in advance. Roast and dress just before serving for the crispiest texture. Serving Suggestion:
Pairs perfectly with grilled chicken, burgers, or veggie skewers. Add Protein:
Top with crumbled feta or chopped boiled eggs for a hearty upgrade. Storage Tip:
Store leftovers in the fridge up to 3 days. Reheat in the oven to bring back crispiness.