This smashed potato salad is crispy, golden, and tossed in a tangy dressing everything you love about roast potatoes & potato salad married together in fresh salad form.
Crispy Smashed Potato Salad
Delicious Crispy Smashed Potato Salad
Rated 5.0 stars by 1 users
Category
Salad
Cuisine
American
Author:
Ashley’s Place
Servings
5-6
Prep Time
15 minutes
Cook Time
70 minutes
This recipe I originally found from Alfie Cooks on Instagram which is plant based so I adapted it with non-plant based ingredients and added a couple of things like mustard, since I would usually add that into a potato salad. But trust me when I say try this one, I am not a huge potato salad fan but this is delicious it takes the crispy smashed potatoes and mixes it with a classic potato salad
Ingredients
Potatoes
- 750g baby new potatoes
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1 tsp of each: onion powder, Garlic powder & Italian herbs
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1/2 tsp of sweet paprika *optional
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Approx. 2-3 tsp Olive oil for potatoes
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Dressing:
- 3 tbsp mayonnaise
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3 tbsp Plain Greek yoghurt
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1 lemon Juiced
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1 garlic clove minced
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1 Tsp of Mustard (English or Dijon)
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2 tbsp pickles (the whole kind) chopped
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2 Tbsp cucumber finely chopped
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2 Tbsp red onion finely chopped
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2 Tbsp Chives chopped
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2 Tbsp Dill chopped
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Salt & Pepper to Taste
Directions
Preheat your oven to 200°C (400°F)
Add whole potatoes (don’t cut or peel these leave them whole with skins on) to a big pot and add salt & hot water to bring to a boil, boil for approx. 25 mins or until soft, this will depend in the size so keep an eye out
Pop potatoes on a tray with baking paper and then using a fork, masher, cup whatever you find easiest push the potatoes down, don’t worry if they break apart a little its ok but make them not to thick as we want them to be crispy
Add your herbs & drizzle oil over if you have a spray oil bottle even better as it covers more evenly, cook away in the oven for approximately 45 mins or until golden brown and crunchy we want them crispy
While the potatoes are cooking make your dressing mix your mayonnaise, yogurt, lemon juice, mustard, minced garlic together. Finely dice your pickles, cucumber, red onion, chives & dill. And mix that all well together it might look runny because of the lemon but keep mixing it will come together and add salt & pepper to taste. Pop into the fridge until you need it.
Once the potatoes are cooked and crispy leave them to cool a bit i didn’t leave them to cool completely because I was impatient and wanted to eat 😅 but we just don’t want them piping hot, I actually don’t mind it slightly warm. Add your dressing & mix together really well
Serve and enjoy! This potato salad like most does well in the fridge as well, so you can make it in advance or if you have left overs store them in the fridge
Recipe Video
@_ashleysplace_ Posted @withregram • @_ashleysplace_ This was so delicious and will become a new Christmas Favourite 😍 I found this from @alfiecooks whose recipe is plant based but I just adapted and switched out to the things I usually use 😍 so good though Ingredients 750g baby new potatoes About 1 tsp of each onion powder, Garlic powder & Italian herbs & about 1/2 tsp of sweet paprika thats optional though 3 tbsp mayonnaise 3 tbsp greek yoghurt I used @ 1 lemon 1 garlic clove 1 Tsp of Mustard I used an english version (this isn’t in the original recipe but I add it to my potato salad recipe so thought why not! 2 tbsp of each of these: pickles 🥒 the whole kind chopped, cucumber, red onion, chives & dill Salt & Pepper Olive oil for your potatoes How to make this: 🥔 add whole potatoes (don’t cut or peel these leave them whole with skins on) to a big pot and add salt & hot water to bring to a boil, boil for approx 25 mins or until soft, this will depend in the size so keep an eye out & once on preheat oven to 200c 🥔 Pop potatoes on a tray with baking paper and then using a fork, masher, cup whatever you find easiest push the potatoes down, dont worry if they break apart a little its ok but make them not to thick 🥔 add your herbs & drizzle oil over if you have a spray oil bottle even better as it covers more evenly cook away in the oven for approximately 45 mins or until golden brown and crunchy we want them crispy 🥔 While the potatoes are boiling make your dressing mix mauo, yogurt, lemon juice, mustard & then finely dice your pickles, cucumber, red onion, chives & dill. And mix that all well together it might look runny because of the lemon but keep mixing it will come together and add salt & pepper to taste. Pop into the fridge until you need it. 🥔 Once the potatoes are cooked and crispy leave them to cool a bit i didn’t leave them to cool completely because I was impatient and wanted to eat 😅 but you want them not too hot. Add your dressing & mix the original said add half then mix & add more as needed but I added it all. And that’s it enjoy ☺️ @ALFIE STEINER #ashleysplace #recipeidea #christmassides #christmasfood #christmasentertaining #Holidayfood #Christmasrecipe #entertainingfood #recipeseries #christmasdinner #ChristmasCountdown #christmasstarter #adventcalendar #Christmas2024 #lovelocalcamden #macarthur #lovelocalmacarthur #narellan #lovelocalwoollondilly #potatoes #smashedpotatoes #smashedpotatosalad #potatosalad #foodtok #cookingtok #recipetok ♬ original sound - Ashleys Place
Recipe Note
Expert Tips, Variations and FAQ's
- You can add different things to this crispy potato salad just like you would a normal potato salad. Things like bacon or celery etc
- If you prefer something other than mayonnaise you can use that or use a plant based version it will just change the flavour slightly
- Add some chili for a little spicy version
- We want our potatoes to be soft so we can squish them down, you can use a glass, fork or potato masher to mash them down, whatever you find easiest
- I believe the original recipes waits for the potatoes to completely cool to then mix the dressing etc but to be honest I like it with a little bit of warmth so I only let it cool slightly before adding in the dressing etc
- This makes for a delicious side dish to a BBQ, Roast, or even just a variation of salads at a buffet style event