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Looking for a side dish that steals the show? Crispy Smashed Potato Salad is a Savory Crunchy Side that elevates baby potatoes into golden, crispy delights coated in a creamy, herby dressing. Perfect for picnics, barbecues, or weeknight dinners, this salad combines fluffy interiors with irresistible crunch. With easy steps, Crispy Smashed Potato Salad is a must-make. Let’s get started!

Ingredients for Crispy Smashed Potato Salad

Here’s what you’ll need for Crispy Smashed Potato Salad (serves 6):

For the Potatoes:

1 ½ lbs (680g) baby potatoes (red or yellow)
¼ cup (60ml) olive oil
1 tsp garlic powder
½ tsp smoked paprika
1 tsp kosher salt
½ tsp black pepper

For the Dressing:

½ cup (120g) mayonnaise
1 tbsp (15g) Dijon mustard
1 tbsp (15ml) apple cider vinegar
2 tbsp (6g) chopped fresh chives
2 tbsp (6g) chopped fresh parsley
2 tbsp (12g) chopped green onions
2 hard-boiled eggs, chopped (optional)

Equipment

Large pot
Baking sheet
Parchment paper
Sturdy glass or potato masher
Mixing bowl
Whisk or spoon

Ingredient Tips

Potatoes: Baby potatoes ensure a creamy texture for Savory Crunchy Side; larger potatoes work if cut into 1-inch pieces.
Mayonnaise: Full-fat mayo adds richness; vegan mayo works for plant-based diets.
Herbs: Fresh chives, parsley, and green onions add vibrancy; dried herbs can substitute in a pinch.
Mustard: Dijon provides a sharp kick; yellow mustard offers a milder flavor.
Eggs: Optional for added protein; omit for vegan versions.

Directions for Crispy Smashed Potato Salad

Let’s create this Crispy Smashed Potato Salad—a perfect Savory Crunchy Side!

Boil the Potatoes

I rinse 1 ½ lbs baby potatoes and place them in a large pot with cold water and a pinch of salt.
I bring to a boil, then simmer for 15–20 minutes until fork-tender.
I drain and let them cool slightly.

Smash and Season

On a parchment-lined baking sheet, I gently smash each potato with a glass or masher to flatten slightly, creating jagged edges.
I drizzle with ¼ cup olive oil and sprinkle with 1 tsp garlic powder, ½ tsp smoked paprika, 1 tsp salt, and ½ tsp black pepper for Savory Crunchy Side.

Roast the Potatoes

I preheat the oven to 425°F (220°C) and roast the potatoes for 25–30 minutes, flipping halfway, until golden and crispy.
I let them cool slightly to hold their shape.

Prepare the Dressing

In a large bowl, I whisk ½ cup mayonnaise, 1 tbsp Dijon mustard, 1 tbsp apple cider vinegar, 2 tbsp chives, 2 tbsp parsley, and 2 tbsp green onions until smooth and vibrant.

Assemble the Salad

I gently fold the crispy potatoes and optional 2 chopped hard-boiled eggs into the dressing, coating evenly without breaking the potatoes.
I serve Crispy Smashed Potato Salad warm or at room temperature.

Nutrition

Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Servings: 6 (¾ cup per serving)
Calories: ~220 kcal per serving
Macros per Serving: 25g carbs, 5g protein, 20g fat, 3g fiber

Variations

Try these twists on Crispy Smashed Potato Salad:

Vegan: Use vegan mayo and omit eggs for a plant-based Savory Crunchy Side.
Spicy: Add ¼ tsp cayenne to the seasoning for a kick.
Cheesy: Sprinkle ¼ cup crumbled feta or cheddar before serving.
Bacon Boost: Mix in ¼ cup crispy bacon bits, inspired by Layla Cooks’ Hatch Green Chile Stew.
Herb Swap: Use dill or cilantro instead of chives for a fresh twist.

Serving Ideas:

Pair with Layla Cooks’ Grilled Lemon Herb Chicken for a hearty meal.
Serve with Layla Cooks’ Cucumber Blueberry Feta Salad for a light contrast.
Enjoy with Layla Cooks’ Vanilla Raspberry Iced Latte for a refreshing pairing.

Storage

I store Crispy Smashed Potato Salad in an airtight container in the fridge for up to 2 days; the potatoes may lose some crispiness, but flavors deepen. For make-ahead, I prepare potatoes and dressing separately, combining just before serving. I avoid freezing due to texture changes in potatoes and dressing.

Serving Tips

Presentation: Serve Crispy Smashed Potato Salad on a colorful platter with extra herbs for a stunning Savory Crunchy Side.
Garnish: Top with chives, parsley, bacon bits, or a pinch of smoked paprika.
Pairing: Enjoy with grilled meats or Layla Cooks’ Coconut Cooler for balance.
Portion Size: ¾ cup for a side; double for a main.
Occasions: Ideal for picnics, barbecues, or casual dinners.

FAQs

Here are answers to some common questions about Crispy Smashed Potato Salad:

Can I make Crispy Smashed Potato Salad ahead of time?
You can prep the potatoes and dressing a few hours in advance and keep them separate. Toss everything together just before serving for the crispiest, freshest results.

What’s the best type Side Dish?
Baby potatoes (also called new potatoes) work best for this salad because they’re small, creamy, and hold together nicely after smashing and roasting. Red or yellow varieties both shine here.

Can I make this salad vegan?
Absolutely! Simply swap in your favorite vegan mayonnaise and make sure any optional toppings, like bacon bits or eggs, are plant-based alternatives.

How can I add even more flavor?
Try mixing in crispy bacon bits, a sprinkle of crumbled feta, or even a handful of capers or pickles for extra tang. The basic recipe is a springboard for your favorite add-ins.

Is this salad good served cold?
Yes! Although the salad loses a little of that fresh-from-the-oven crunch, the flavors deepen as it chills, and the salad is just as tasty served cold, making it perfect for picnics and potlucks.

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Conclusion

Crispy Smashed Potato Salad is a crowd-pleasing masterpiece that transforms humble potatoes into a crispy, creamy delight. Perfect for any gathering, this Savory Crunchy Side is a must-try. Make Crispy Smashed Potato Salad, share with loved ones, and enjoy the irresistible crunch!