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
Ashley’s Place
5-6
15 minutes
70 minutes
American
Salad
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
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- 750g baby new potatoes
1 tsp of each: onion powder, Garlic powder & Italian herbs
1/2 tsp of sweet paprika *optional
Approx. 2-3 tsp Olive oil for potatoes
Dressing:
- 3 tbsp mayonnaise
3 tbsp Plain Greek yoghurt
1 lemon Juiced
1 garlic clove minced
1 Tsp of Mustard (English or Dijon)
2 tbsp pickles (the whole kind) chopped
2 Tbsp cucumber finely chopped
2 Tbsp red onion finely chopped
2 Tbsp Chives chopped
2 Tbsp Dill chopped
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