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I discovered this Crispy Smashed Potato Salad recipe while trying to jazz up my usual potato dishes. The combination of super crispy potatoes with a creamy tangy dressing has become my go to potluck dish. Everyone always asks for the recipe and I love watching their faces light up at that first crunchy bite.
Why This Recipe Works Magic
My favorite thing about this salad is how it combines different textures. Those golden crispy edges with the creamy center of each potato just make you want more. I've added my own twist with kewpie mayo and pickles which give it this amazing tang that regular potato salad just can't match.
Starting with Great Potatoes
- Small Potatoes: I grab the tiniest ones I can find they get so perfectly crispy.
- Olive Oil: Don't skimp here quality oil makes those edges golden.
- Seasonings: Sea salt and fresh cracked pepper make all the difference.
Creating That Amazing Dressing
- Kewpie Mayo: It's my secret weapon so much richer than regular mayo.
- Fresh Garlic: I mince it super fine for the best flavor.
- Dijon Mustard: Just enough to give it a kick.
- Diced Pickles: They add such a wonderful tangy crunch.
- Shallots: Milder than onions but still adds that zip.
- Herby Yogurt: Makes everything bright and fresh.
Kitchen Essentials
- Good Baking Sheet: My heavy duty one works best for crispy results.
- Mixing Bowls: I use glass ones to see all my ingredients clearly.
- Cast Iron Skillet: Perfect for reheating leftovers if you have any.
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Getting Started
First up boiling those potatoes. I keep a close eye on them because overcooked potatoes will just fall apart. When they're just tender enough to pierce with a fork that's your sweet spot. After draining I let them cool just enough to handle.
Making Them Crispy
Now comes the fun part. I brush each potato generously with olive oil then give them a gentle smash. Not too hard you want them to hold together. Into a hot oven they go until they're gorgeously golden and crispy.
Whipping Up The Dressing
While the potatoes are getting crispy I mix up my dressing. Everything gets whisked together until it's smooth and creamy. The pickles and shallots go in last. Sometimes I make extra because it's amazing on sandwiches too.
Bringing It All Together
Once those potatoes are perfectly crispy I let them cool just a bit. You want them warm but not hot when you add the dressing. I always save some of the crispiest bits for the top they're like little potato croutons.
My Top Tips
- Potato Size: Keep them as even as possible for uniform cooking.
- Pat Them Dry: Really dry potatoes get extra crispy.
- Extra Crunch: Sometimes I throw in some crispy bacon bits.
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Mix It Up
- Herb Options: Try different fresh herbs to match your meal.
- Crispiness Level: Some people love extra thin and crispy edges.
- Cheese Please: A sprinkle of parmesan before roasting is heavenly.
Make Ahead Tips
You can definitely prep ahead. I often roast the potatoes and make the dressing the day before. Just store them separately and warm up the potatoes in a skillet to get that crunch back before combining.
Common Mistakes to Skip
- Watch The Boiling: Mushy potatoes are no fun.
- Be Generous: Don't be shy with the oil it's crucial for crispiness.
- Timing Matters: Dress them just before serving to keep that crunch.
Expert Touches
- Crispy Secret: A light dusting of cornstarch is amazing.
- Double Dressing: Save some to drizzle on top.
- Spice It Up: Sometimes I add a pinch of smoky paprika.
Perfect Pairings
This salad is amazing with grilled anything. We love it with barbecue or even just as a fancy side for sandwiches. On hot days it's perfect with a cold beer or sparkling water with lemon.
Quick Answers
- Mayo Switch: Regular works but kewpie has that special something.
- Best Potatoes: Baby yukons are my favorite but reds work great too.
- Leftovers: They're best eaten within a day.
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Quick Fixes
- Too Soft: Watch that boiling time and cool them well.
- Not Crispy: Try a hotter oven or a few extra minutes.
Smart Shortcuts
Parchment paper is your friend for easy cleanup. I always cut my potatoes to similar sizes and keep plenty of fresh herbs on hand for garnish.
The Final Touch
Right before serving I give everything one last gentle toss. Those crispy bits on top make it look irresistible and add such great texture to every bite.
Why You'll Love This
This isn't just another potato salad it's a conversation starter. Every time I make it people gather in the kitchen asking questions and sneaking bites. It's become my signature dish for good reason those crispy edges and creamy dressing just can't be beat.
Frequently Asked Questions
- → Can I make this potato salad ahead of time?
- You can prepare the dressing and boil the potatoes ahead of time, but roast them just before serving. The potatoes are best served warm and crispy for optimal texture.
- → What kind of potatoes work best for this recipe?
- Baby yellow potatoes or small new potatoes work best. They're the perfect size for smashing and get extra crispy when roasted.
- → Can I substitute the Greek yogurt?
- Yes, you can use all mayonnaise instead of yogurt. The yogurt adds tanginess and makes it lighter, but the salad will still be delicious with just mayo.
- → Why aren't my potatoes getting crispy?
- Make sure to dry the potatoes thoroughly after boiling and give them enough space on the baking sheet. Overcrowding prevents them from crisping properly.
- → What can I serve this with?
- This salad pairs wonderfully with grilled meats, burgers, or sandwiches. It's perfect for barbecues, picnics, or any casual gathering.
Conclusion
This crispy smashed potato salad is a delightful side dish that elevates traditional potato salad. By roasting smashed potatoes and pairing them with a creamy herb-yogurt dressing, you create a dish that is both texturally interesting and flavor-packed.