As I rummaged through my pantry one sunny afternoon, a glorious thought struck me: why not transform humble potatoes into something extraordinary? That’s how I discovered the magic of Crispy Smashed Potato Salad with Crunchy Pickles. This recipe offers an enticing blend of crispy, golden potatoes tossed in a creamy dressing, elevated by fresh herbs and the zing of pickles for a modern twist on the beloved classic. Not only does this salad deliver impressive flavor, but it’s also a crowd-pleaser perfect for potlucks and easy to adapt for any dietary need, including gluten-free or vegan options. With just the right amount of crunch and tang, this dish will have everyone coming back for seconds. What variations will you try to make it your own?
Why This Potato Salad Will Wow You
Crispy Smash: This salad transforms ordinary potatoes into golden, crispy delights that maintain their texture even when mixed with creamy goodness.
Flavor Explosion: The combination of Greek yogurt, Kewpie mayonnaise, and tangy pickles creates a flavor profile that dances on the palate.
Customizable Delight: Feel free to add crumbled bacon or switch things up by using vegan mayo for a plant-based option.
Quick and Easy: With just a few steps, you’ll have a dish that impresses without hours in the kitchen—perfect for busy weeknights or gatherings.
Party Favorite: Your friends and family will love this unexpected twist on classic potato salad; it’s an absolute must at potlucks and barbecues!
Serve it with flair: Pair it with grilled meats or alongside a fresh green salad for a fantastic feast that truly hits the spot. Try serving it alongside my Southern Sweet Potato Casserole for a well-rounded meal!
Crispy Smashed Potato Salad Ingredients
For the Potatoes
• Baby Potatoes (2 pounds) – Choose mini yellow potatoes for their creamy texture.
• Olive Oil (3 tablespoons) – Ensures the potatoes turn crispy when roasted; use avocado oil for a milder taste.
• Salt (1/2 teaspoon) & Pepper (1/4 teaspoon) – Essential seasonings that enhance the dish’s overall flavor; feel free to adjust to your preference.
For the Dressing
• Greek Yogurt (3/4 cup) – Adds creaminess and a tangy flavor; can be substituted with sour cream or a dairy-free alternative for a lighter option.
• Kewpie Mayonnaise (1/2 cup) – Provides richness; regular mayonnaise works fine, or opt for vegan mayo to make it plant-based.
• Dijon Mustard (2 teaspoons) – Adds a zesty kick; yellow mustard can be used if preferred.
• Lemon Juice (1/2 lemon) – Brightens the dressing and balances flavors; fresh is always better than bottled.
• Garlic (1 clove, minced) – Infuses the dressing with a robust flavor; use garlic powder for a milder touch.
For Salad Additions
• Fresh Parsley (1/4 cup, chopped) – Provides freshness and color; substitute with chives or basil as desired.
• Dill Pickle (1, finely chopped) – Adds a crunchy, tangy element to the salad; relish can be a good alternative.
• Shallot (1, finely chopped) – Contributes a mild onion flavor; you can use yellow onion if needed.
• Scallions (1-2 for garnish, optional) – Offers a fresh touch as a topping; feel free to omit if short on time.
Enjoy crafting your Crispy Smashed Potato Salad and let the delightful textures and flavors do all the talking at your next gathering!
Step‑by‑Step Instructions for Crispy Smashed Potato Salad
Step 1: Boil the Potatoes
Preheat your oven to 425°F (220°C). In a large pot, bring salted water to a boil, and add your baby potatoes. Cook them for about 7-8 minutes until fork-tender, which means they should easily give way to gentle pressure. Drain the potatoes and let them cool slightly while you prepare for the next step.
Step 2: Smash the Potatoes
On a lined baking sheet, carefully place each cooled potato and use the bottom of a glass or a potato masher to smash them to about 1/4 inch thick. This technique creates plenty of crispy surface area for your Crispy Smashed Potato Salad. Brush each smashed potato lightly with olive oil, and season generously with salt and pepper.
Step 3: Roast the Potatoes
Now it’s time to bring that crispy magic! Roast the smashed potatoes in your preheated oven for 45-60 minutes, flipping them halfway through. You’re looking for a beautiful golden color and a crispy texture. Keep an eye on them in the last few minutes to achieve your desired crispiness.
Step 4: Prepare the Dressing
While the potatoes roast, grab a mixing bowl and combine the Greek yogurt, Kewpie mayonnaise, Dijon mustard, lemon juice, and minced garlic. Stir well until smooth, ensuring all the ingredients are integrated. Adjust the seasoning with salt and pepper to taste to create a creamy dressing that perfectly complements your salad.
Step 5: Toss the Potatoes
Once the roasted potatoes have cooled slightly, add them into the bowl with your creamy dressing. Gently toss the potatoes to coat them evenly, ensuring they’re wrapped in that luscious mixture of flavors. Save a few crispy potato pieces on the side as a delightful topping for the final presentation.
Step 6: Garnish and Serve
As a finishing touch, sprinkle the reserved crispy potato bits on top of your salad and add freshly chopped scallions for color and flavor. Serve your Crispy Smashed Potato Salad warm or at room temperature to enjoy the perfect combination of textures. This delightful dish is sure to impress at your next gathering!
Crispy Smashed Potato Salad Variations
Feel free to unleash your creativity with this recipe and make it your own—each variation brings out exciting new flavors and textures!
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Bacon Lover’s Add-On: Add crumbled bacon bits for a smoky, savory crunch that elevates each bite of the salad. Imagine the delightful contrast between the crispy potatoes and the salty bacon!
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Herb-Infused: Swap out fresh parsley for herbs like dill or cilantro to give the dish a refreshing twist. The unique flavors will surprise your guests!
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Spicy Kick: Incorporate a teaspoon of sriracha or your favorite hot sauce into the dressing for a spicy touch that livens up the flavor. This addition creates a delightful balance between rich and spicy notes.
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Creamy Vegan Delight: Use dairy-free yogurt and vegan mayo to make this salad entirely plant-based, catering to your vegan friends without sacrificing taste. They’ll love the creamy richness just as much!
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Zesty Flavor Burst: Mix in lemon zest or some diced red onion for an extra layer of brightness that enhances the overall flavor profile of the salad. These small tweaks can make a world of difference!
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Texture Variety: For added crunch, toss in some toasted nuts or seeds, like sunflower seeds or walnuts, to create an unexpected and delicious contrast. It’s all about finding balance!
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Tangy Addition: Substitute the dill pickle with some tangy capers or pickled jalapeños for a zingy punch that adds excitement. Think of it as a flavor adventure!
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Creamy Avocado Twist: Fold in diced avocado for a rich, buttery complement that brings a luscious creaminess to the salad. It’s a delightful surprise that makes every bite even more satisfying.
Whichever way you choose to customize your Crispy Smashed Potato Salad, it’s sure to be a hit—try pairing it with my Fried Mashed Potato for a fun side dish duo!
What to Serve with Crispy Smashed Potato Salad
There’s nothing quite like enjoying a flavorful meal with the delightful crunch and tang of this creamy potato salad.
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Grilled Chicken Skewers: The smoky flavor of grilled chicken beautifully contrasts the crispy salad, creating a well-rounded meal that feels airy and light.
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Roasted Veggies: Colorful roasted veggies bring a burst of freshness to the table, complementing the richness of the salad without overwhelming the palate.
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Creamy Coleslaw: A cool, crunchy coleslaw offers a refreshing sidekick, enhancing the textural delight of your crispy smashed potatoes. The two pair together seamlessly for that crunchy, creamy contrast.
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Bacon-Wrapped Asparagus: The salty crispiness of bacon-wrapped asparagus elevates this meal, introducing a savory element that enhances every bite of the salad. The colors alone will entice guests!
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Toasted Garlic Bread: A side of warm, buttery garlic bread is a comforting addition that makes for the perfect vehicle to savor any leftover creamy dressing. The flavors intertwine beautifully, creating a delightful dining experience.
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Lemonade Iced Tea: Quench your thirst with a refreshing glass of lemonade iced tea. This sweet and tangy drink will enhance the bright flavors of your crispy smashed potato salad.
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Chocolate Chip Cookies: End your meal on a sweet note with classic chocolate chip cookies. Their buttery, gooey goodness is the perfect ending to a comforting feast.
Expert Tips for Crispy Smashed Potato Salad
Crispiness Matters: Ensure maximum crunch by serving the salad within 2-4 hours of making. The texture is best when fresh!
Prep Ahead: For easier assembly, boil the potatoes a day in advance and store them in the fridge. Smash and roast before serving for a quick meal!
Watch Cooking Time: Avoid overcooking the potatoes; they should be fork-tender but not mushy. This ensures that your Crispy Smashed Potato Salad holds its shape.
Add Flavor Variations: Have fun experimenting! Adding crumbled bacon or swapping in your favorite herbs can give the salad a personal touch.
Keep it Colorful: Garnish with a mix of fresh herbs and crispy bits for visual appeal and added flavor. Enjoy the beautiful presentation!
How to Store and Freeze Crispy Smashed Potato Salad
Fridge: Store any leftovers in an airtight container for up to 3-4 days. Keep in mind that the potatoes may lose their crispiness over time.
Freezer: For longer storage, freeze the roasted potatoes before mixing with the dressing. Wrap well in plastic wrap and transfer to a freezer-safe bag, storing for up to 3 months.
Reheating: To revive the crispy texture, place thawed potatoes on a baking sheet and reheat in a 400°F (204°C) oven for about 10-15 minutes.
Make-Ahead Tip: Prepare the potatoes ahead of time by boiling and cooling them, then storing in the fridge until ready to smash and roast for your delicious Crispy Smashed Potato Salad.
Make Ahead Options
These Crispy Smashed Potato Salad components are perfect for meal prep, saving you valuable time during busy weeknights! You can boil your baby potatoes and store them in the refrigerator for up to 3 days before you’re ready to smash and roast them. To maintain their texture and avoid browning, ensure they are cooled completely and stored in an airtight container. When you’re ready to finish the recipe, smash the chilled potatoes, brush with olive oil, and roast them for 45-60 minutes until crispy. Toss with the creamy dressing just before serving for a delicious, fresh-tasting salad that will wow your guests!
Crispy Smashed Potato Salad Recipe FAQs
How do I select the perfect baby potatoes for this salad?
Absolutely! Look for baby potatoes that are firm and smooth, free from blemishes or dark spots. Mini yellow potatoes are recommended for their creamy texture and flavor. Generally, smaller sizes cook more evenly, providing that delightful crispy exterior and creamy interior that makes our Crispy Smashed Potato Salad shine.
What’s the best way to store leftover salad?
Very good question! Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. Just keep in mind that the potatoes may lose their crunchy texture over time. To help maintain some crispiness, try to enjoy it fresh, but if you’re saving it, consider separating the dressing and potatoes before storing, then mix them just before serving.
Can I freeze the crispy smashed potatoes for later use?
Absolutely! For freezing, wrap the roasted smashed potatoes individually in plastic wrap and transfer them into a freezer-safe bag. They can last up to 3 months in the freezer. When you’re ready to enjoy them, simply thaw them in the fridge, then reheat on a baking sheet in a 400°F (204°C) oven for about 10-15 minutes until they’re crispy again.
What if my potatoes turn out mushy when cooked?
No worries, it happens! If your potatoes are mushy, it’s likely that they were overcooked during the boiling phase. Always test for fork-tenderness by lightly pressing them with a fork after 7-8 minutes. If they do get mushy, you can still use them; simply mix them into a creamy potato mash instead, potentially with the dressing for flavor!
Is this recipe suitable for those with dietary restrictions?
Yes! The Crispy Smashed Potato Salad can easily adapt to different dietary needs. For a gluten-free option, all listed ingredients are naturally gluten-free. You can substitute Kewpie mayonnaise with a vegan mayonnaise and use a dairy-free yogurt for an entirely plant-based dish. Always check labels to ensure there are no allergens that may apply, especially if serving to guests.
Can I make this salad ahead of time?
Certainly! For convenience, you can boil and cool the baby potatoes a day in advance. Store them in the fridge and then smash and roast just before serving. Alternatively, you can prepare the dressing and store it separately, combining everything right before you’re ready to present your delicious Crispy Smashed Potato Salad!
Crispy Smashed Potato Salad with Tangy Pickles Delight
Ingredients
Equipment
Method
- Preheat your oven to 425°F (220°C). In a large pot, bring salted water to a boil, and add your baby potatoes. Cook for 7-8 minutes until fork-tender. Drain and cool slightly.
- On a lined baking sheet, place each cooled potato and use a glass bottom or potato masher to smash them to about 1/4 inch thick. Brush each with olive oil and season with salt and pepper.
- Roast the smashed potatoes for 45-60 minutes, flipping halfway, until golden and crispy. Monitor closely towards the end.
- While roasting, combine Greek yogurt, Kewpie mayo, Dijon mustard, lemon juice, and minced garlic in a bowl. Stir until smooth and adjust seasoning.
- Once potatoes are slightly cooled, mix them with the dressing and toss gently to coat. Reserve some crispy bits for topping.
- Garnish with reserved crispy potato bits and chopped scallions. Serve warm or at room temperature.
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