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Smashed Potatoes Salad

Crispy Smashed Potatoes Salad That Will Wow Your Guests

Discover a delightful Crispy Smashed Potatoes Salad, a flavorful summer side that combines crispy potatoes, creamy dressing, and fresh herbs.
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Prep Time 20 minutes
Cook Time 1 hour
Cooling Time 20 minutes
Total Time 1 hour 40 minutes
Servings: 6 servings
Course: Salads
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Potatoes
  • 1 pound Yukon Gold baby potatoes provides a creamy texture when cooked
  • 1 tablespoon salt for boiling water
  • 1 teaspoon paprika for boiling water; smoked paprika is recommended
  • 1 teaspoon baking soda increases crispiness
For Roasting
  • 2 tablespoons avocado oil or olive oil
  • to taste sea salt season to preference
  • to taste cracked black pepper season to preference
For the Dressing
  • 1 cup mayonnaise or avocado/kewpie mayo for a different twist
  • 1/2 cup plain skyr or Greek yogurt can use low-fat yogurt
  • 1 tablespoon Dijon mustard adds depth to the dressing
  • 1 tablespoon red wine vinegar or apple cider vinegar
  • 1 tablespoon lemon juice freshly squeezed
  • 1 teaspoon garlic paste or fresh minced garlic
  • 1 teaspoon paprika for dressing flavor
For Garnishing
  • 1/4 cup fresh parsley or cilantro
  • 1/4 cup fresh chives or green onions
  • 1/4 cup fresh dill adjust based on taste
For Crunch
  • 4 slices cooked bacon or tempeh bacon for vegetarian option
  • 2 stalks celery omit if not preferred

Equipment

  • Large Pot
  • Baking Sheet
  • Mixing bowl

Method
 

Steps
  1. Preheat your oven to 425°F (220°C). In a large pot, bring salted water to a boil and add the Yukon Gold baby potatoes along with paprika and baking soda. Cook for about 7-10 minutes until fork-tender.
  2. On a prepared baking sheet lined with parchment paper, spread the drained potatoes out evenly. Use the bottom of a cup to gently smash each potato, creating a crispy surface. Drizzle with avocado oil and season with sea salt and cracked black pepper. Roast for 45-60 minutes until golden brown.
  3. While the potatoes are roasting, prepare the dressing. In a mixing bowl, combine mayonnaise, plain Skyr, Dijon mustard, red wine vinegar, lemon juice, garlic paste, and paprika. Whisk until blended, then fold in parsley, chives, dill, bacon, and celery.
  4. Once the potatoes are golden, cool them for 20 minutes. Transfer to a serving bowl, mix with the dressing, and garnish with reserved crispy bits and fresh herbs.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 30gProtein: 6gFat: 25gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 17gCholesterol: 30mgSodium: 600mgPotassium: 800mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 15mgCalcium: 30mgIron: 1mg

Notes

Best served fresh for optimal flavor and crunch at gatherings. Leftovers can be stored in an airtight container for up to 2 days.

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