You know, there are some dishes that just instantly transport you back. For me, it’s this smashed potato salad. It’s not your average potato salad, not by a long shot. I remember my Grandma Betty making something similar when I was a kid, but hers was always a little… well, let’s just say a bit plain. This version? It’s a revelation. It’s got this incredible depth of flavor, a perfect creamy texture, and honestly, it’s so easy that it’s become my go-to when I need something that feels special without a ton of fuss. Forget those bland, mushy potato salads that seem to be everywhere. This smashed potato salad is the real deal, and I can’t wait for you to try it.
Thank you for reading this post, don't forget to subscribe!What is smashed potato salad?
So, what exactly makes this a “smashed” potato salad? It’s all in the preparation of the potatoes! Instead of just cubing and boiling them, we give them a gentle smash after they’re cooked until tender. This creates these gorgeous nooks and crannies that just soak up all the delicious dressing. Think of it as a more textured, flavorful, and frankly, way more interesting version of your classic potato salad. It’s essentially taking a beloved comfort food and giving it a little culinary facelift, making it utterly irresistible. It’s the kind of dish that makes people say, “Wow, what’s your secret?”
Why you’ll love this recipe?
There are so many reasons why this smashed potato salad has earned a permanent spot in my recipe repertoire, and I just know you’re going to feel the same way. First off, the flavor is just out of this world. The combination of creamy, tangy dressing with the tender, slightly crisp smashed potatoes is pure magic. And it’s not just one note; there’s a lovely balance of savory, a hint of sharpness from the onions, and a freshness from the herbs that just sings. Secondly, it’s shockingly simple. Even if you’re not usually one for making potato salad from scratch, you’ll find this recipe incredibly forgiving and straightforward. The ingredients are all pantry staples, which is a huge bonus, especially when you’re trying to keep things budget-friendly. And let’s talk versatility! This smashed potato salad isn’t just for picnics; it’s fantastic as a side dish for barbecues, a comforting addition to a weeknight dinner, or even as a hearty lunch on its own. What I truly love most, though, is how it always gets rave reviews. It’s the kind of dish that impresses without demanding hours in the kitchen. It’s also a lifesaver when you’re craving something satisfying and delicious but don’t want anything too heavy.
How do I make a smashed potato salad?
Quick Overview
The beauty of this smashed potato salad lies in its straightforward approach. We’ll start by boiling small potatoes until they’re perfectly tender, then give them a gentle smash to create texture. While they’re cooling slightly, we’ll whip up a luscious, creamy dressing, and then toss everything together. It’s that simple! The smashing technique is the secret weapon here, ensuring every single bite is packed with flavor and has that irresistible texture. It’s a foolproof method that guarantees a show-stopping side dish every time.
Ingredients
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2 pounds small Yukon Gold or red potatoes, scrubbed clean
Salt, for boiling water
For the Creamy Dressing:
1 cup mayonnaise (use your favorite, I love a good Duke’s)
1/4 cup sour cream
2 tablespoons Dijon mustard (or a mix of Dijon and yellow for extra zing!)
2 tablespoons apple cider vinegar
1 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and freshly ground black pepper to taste
“Packed with flavor and so simple. Exactly what I wanted from this smashed potato salad!”
For the Mix-ins & Garnish:
1/2 cup finely diced red onion (or shallots for a milder flavor)
1/4 cup chopped fresh chives
2 tablespoons chopped fresh parsley
Optional: 2 hard-boiled eggs, roughly chopped
Step-by-Step Instructions
Step 1: Boil the Potatoes
Place your scrubbed potatoes in a large pot and cover them with cold water by about an inch. Add a generous pinch of salt to the water – this is crucial for flavoring the potatoes from the inside out! Bring the water to a boil over medium-high heat, then reduce the heat to a simmer and cook for about 15-20 minutes, or until a fork or sharp knife can easily pierce them. You don’t want them to be falling apart, just perfectly tender. Once they’re cooked, drain them thoroughly in a colander and let them steam dry for a few minutes. This helps prevent a watery salad later.
Step 2: Prepare the Dressing
While the potatoes are cooking or drying, let’s get the dressing ready. In a medium bowl, combine the mayonnaise, sour cream, Dijon mustard, apple cider vinegar, garlic powder, and onion powder. Whisk everything together until it’s smooth and creamy. Now, taste it! This is your chance to adjust the seasoning. Add salt and freshly ground black pepper until it tastes just right to you. If you like it tangier, add a splash more vinegar. If you prefer it richer, a little more mayo. My kids actually prefer it on the milder side, so I usually don’t go too heavy on the vinegar.
Step 3: Smash the Potatoes
Once the potatoes are cool enough to handle (but still warm!), it’s time for the fun part. You can do this in a couple of ways. I like to gently place them in the pot they were cooked in (after draining, of course!) and use a potato masher or even the bottom of a sturdy glass to give them a good, firm smash. You’re not trying to make mashed potatoes; you want distinct pieces with some texture. Aim for a mix of flattened potatoes and some smaller chunks. Another method is to place them on a baking sheet and gently press them down with the palm of your hand or a flat-bottomed glass. The goal is to create surfaces for the dressing to cling to.
Step 4: Combine
Now, transfer your smashed potatoes to a large mixing bowl. Add your finely diced red onion, chopped chives, fresh parsley, and if you’re using them, the chopped hard-boiled eggs. Pour about two-thirds of the prepared dressing over the potatoes and mix-ins. Gently fold everything together, being careful not to over-mash the potatoes further. You want to coat everything evenly. Taste again and add more dressing if needed, or more salt and pepper. This is where you really fine-tune it to your liking.
Step 5: Chill and Marinate
This step is crucial for the best flavor. Cover the bowl tightly with plastic wrap and refrigerate for at least 1 hour, or preferably 2-3 hours. This allows the flavors to meld together beautifully. I’ve made this countless times, and I can tell you, the waiting is absolutely worth it. The dressing really gets a chance to permeate the potatoes, making every bite absolutely delightful.
Step 6: Final Touches
Just before serving, give the potato salad another gentle stir. You might find it needs a little more salt or pepper, or perhaps another small dollop of dressing. Garnish with a little extra fresh chives or parsley for a pop of color and freshness. This is perfect when you’re craving something delicious at 3 pm but don’t want to bake a whole pie.
Step 7: Serve
Serve your spectacular smashed potato salad chilled. It’s wonderful on its own or as a side dish. The texture and flavor are truly something special, and it’s a dish that always disappears quickly at my house.
“Made the smashed potato salad tonight and wow — perfect weeknight dinner. Will definitely make again!”
What to Serve It With
This smashed potato salad is surprisingly versatile! For breakfast, I sometimes serve a small portion alongside some crispy bacon and a perfectly poached egg – it’s a hearty start to the day that feels luxurious. For brunch, it’s a stellar addition to any spread. I love pairing it with smoked salmon, mini quiches, and some fresh fruit salad. It adds a lovely creamy and savory element to balance out the sweeter items. As a dessert? Okay, maybe not a traditional dessert, but hear me out! On a light summer evening, served alongside grilled chicken or fish, it’s the perfect complement. It’s satisfying without being too heavy. For cozy snacks, especially when we’re having a casual get-together, I’ll serve it with some warm bread and butter, or even scoop it onto some sturdy crackers. My kids, bless their hearts, also ask for this all the time as a simple lunch, and I’m always happy to oblige because I know they’re getting something nutritious and delicious.
Top Tips for Perfecting Your Smashed Potato Salad
Over the years, I’ve learned a few tricks that I think really elevate this smashed potato salad from good to absolutely incredible. First, when it comes to the potatoes, choosing the right kind is key. Yukon Golds or small red potatoes are my go-to because they hold their shape well and have a lovely creamy texture when cooked. Avoid starchy potatoes like Russets, as they can become too mushy. Don’t overcook them! I always do a fork test; they should be tender but still have a slight bite. Draining them well and letting them steam dry for a few minutes is also a pro move that prevents a watery salad. When it comes to the smashing, remember: gentle is the word. You’re creating texture, not a paste. I’ve seen people go a bit too wild with the masher, and it just doesn’t have that lovely variation in bite. For the dressing, don’t be afraid to taste and adjust. I’ve found that using a combination of mayonnaise and sour cream gives it the perfect balance of richness and tang. And that Dijon mustard? It’s non-negotiable for me; it adds a depth that yellow mustard just can’t replicate. If you’re worried about the raw onion flavor, a quick rinse of the diced onion under cold water can help mellow it out, or opt for shallots for a milder bite. Fresh herbs are really where it’s at for brightness; dried herbs just won’t give you that same vibrant flavor. I tested this recipe once with almond milk instead of sour cream, and it actually made it even creamier, though it altered the flavor slightly, so keep that in mind if you have dietary needs. Baking the potatoes instead of boiling them can also yield a slightly firmer texture, but boiling is faster and, in my opinion, yields the best results for smashing.
Storing and Reheating Tips
Proper storage is key to enjoying this delicious smashed potato salad for days to come. At room temperature, I wouldn’t leave it out for more than two hours, especially if it’s warm out. The dressing contains mayonnaise, so food safety is important. For refrigerator storage, I always transfer it to an airtight container. It usually stays wonderfully fresh and delicious for up to 3-4 days. The flavors actually tend to get even better on the second day, which is always a nice bonus! If you’re thinking about freezing, I generally don’t recommend it for potato salads with mayonnaise-based dressings, as the texture can change quite a bit upon thawing. However, if you must freeze it, make sure it’s well-wrapped in freezer-safe bags or containers to prevent freezer burn, and it should be good for about 1-2 months. When thawing, let it defrost in the refrigerator overnight. For reheating, it’s best served chilled, so there’s no need to reheat unless you’re absolutely craving it warm. If you do, a gentle warming in a low oven or microwave might work, but be cautious not to overcook or make it mushy. The glaze, if you were to add one (though this recipe doesn’t require it), should always be added just before serving to maintain its freshness and texture.
Frequently Asked Questions
Final Thoughts
So there you have it – my absolute favorite smashed potato salad recipe. It’s the kind of dish that brings people together, sparks conversation, and always leaves everyone asking for seconds. It’s a testament to how simple ingredients, prepared with a little care and a lot of love, can create something truly spectacular. I hope you give this recipe a try and that it becomes a cherished favorite in your kitchen, just like it is in mine. It’s more than just a side dish; it’s a little bowl of comfort and happiness. If you love this, you might also enjoy my creamy coleslaw or my classic macaroni salad – they’re all part of the same family of crowd-pleasing sides! I can’t wait to hear how yours turns out, so please leave a comment below and share your thoughts or any fun twists you add. Happy cooking!
Crispy Smashed Potato Salad
Ingredients
Main Ingredients
- 1.5 pounds baby potatoes
- 0.5 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 0.25 cup fresh dill, chopped
- 0.25 cup fresh chives, chopped
- 2 hard-boiled eggs, chopped eggs
- 0.5 small red onion, finely diced
- 2 tablespoons olive oil for roasting
- 0.5 teaspoon salt to taste
- 0.25 teaspoon black pepper to taste
Instructions
Preparation Steps
- Preheat your oven to 400°F (200°C).
- Boil the baby potatoes in salted water until fork-tender, about 15-20 minutes. Drain well.
- Place the boiled potatoes on a baking sheet lined with parchment paper. Gently smash each potato with the bottom of a glass or a potato masher.
- Drizzle the smashed potatoes with olive oil, season with salt and pepper, and roast for 20-25 minutes, or until golden brown and crispy.
- While the potatoes are roasting, prepare the dressing. In a large bowl, whisk together mayonnaise, Dijon mustard, and apple cider vinegar.
- Stir in the chopped dill, chives, hard-boiled eggs, and red onion into the dressing.
- Once the potatoes are crispy and cooled slightly, add them to the bowl with the dressing. Gently toss to combine.
- Taste and adjust seasoning as needed. Serve warm or chilled.
