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I stumbled onto this crispy smashed potato salad when I wanted something fresh and different from my usual spuds. Crunchy potatoes paired with that cool, tangy sauce have quickly become the dish everyone begs for at parties. Watching folks take their first bite and see their reactions is always a highlight for me!
Why This Dish Is So Irresistible
The texture play in this bowl is next level. You get those crunchy brown bits on the outside and fluffy soft potato inside. Honestly, I went wild with kewpie mayo and pickles to get a tangy, cool flavor you won't find in basic potato salads.
Potato Prep Basics
- Seasonings: Those few shakes of sea salt and pepper really matter.
- Olive Oil: Fancy stuff makes the difference in that golden crunch.
- Small Potatoes: Little ones crisp up the most and look cute too.
That Creamy Tangy Sauce
- Herby Yogurt: Pops of freshness in every bite.
- Dijon Mustard: A squirt brings just enough punch.
- Kewpie Mayo: Trust me, it's so much silkier than regular mayo.
- Shallots: Way less bite than onions but just as much color.
- Fresh Garlic: I chop mine super fine for that mellow garlic flavor.
- Diced Pickles: Make everything extra snappy and tart.
Tools You Need
- Cast Iron Skillet: Handy for reheating leftovers if they're hanging around.
- Mixing Bowls: I love glass since I can see everything swirling together.
- Good Baking Sheet: Nothing beats a heavy pan for ultra crispy results.
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Jumping In
Let's get those potatoes boiling! Keep an eye out—they should feel just right when poked with a fork, not too soft. Drain them when they're ready and let them chill for a few minutes, just cool enough to handle without burning yourself.
The Crunchy Step
This bit's a blast. I coat each potato with olive oil, then smoosh them lightly. Don't flatten them to mush, just enough for some edges to poke out. Straight onto a hot pan and into the oven until the color is golden and the outsides are crisp.
Sauce Time
While those potatoes get their crunch on, I whisk my dressing 'til it's silky. Pickles and shallots are last so they stay a bit crisp. Fair warning—I always make extra dressing for sandwiches the next day.
Final Mix-Up
Once those spuds are good and crispy, let them sit a minute or two. Toss them with dressing while they're still a little warm—not piping hot. I save my favorite crunchy bits to sprinkle on at the end—those are like little potato croutons!
Easy Tricks for Success
- Extra Crunch: Bacon bits on top is a game changer sometimes.
- Pat Them Dry: Super dry potatoes = max crunch.
- Potato Size: Try to pick spuds all about the same size for even cooking.
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Switch Things Up
- Cheese Please: A dusting of parmesan before it bakes is dreamy.
- Herb Options: Swap in whatever fresh herbs you've got handy.
- Crispiness Level: I love mine super crisp, but make them how you like!
Getting Ahead
Planning early? Go for it! I roast the potatoes and whip up the sauce a day in advance all the time. Keep them apart in the fridge, then use a stove or skillet to crisp the potatoes up before tossing it all together.
What to Watch For
- Timing Matters: Dress them right at the end so nothing goes soggy.
- Be Generous: More oil means crispier potatoes so don't hold back.
- Watch The Boiling: Stop when they're just fork-tender or you'll end up with mash.
Go Pro With These
- Double Dressing: Save a bit to pour on top before serving.
- Spice It Up: I add smoky paprika sometimes for a flavor twist.
- Crispy Secret: Dust them with cornstarch before baking—it seriously works.
Awesome Pairings
This is perfect with grilled meats or barbecue. We love it next to burgers and sandwiches, or sitting in the sun with a cold drink—beer or sparkling water with a slice of lemon totally works.
Quick Help
- Best Potatoes: Baby yukons are my pick, but red potatoes crunch up nicely too.
- Leftovers: It's tastiest eaten the same day.
- Mayo Switch: You can use normal mayo, but kewpie really goes the extra mile.
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Troubleshooting
- Not Crispy: Bump the oven temp up or cook a little longer if needed.
- Too Soft: Don't overcook when boiling and give them time to cool before moving on.
Handy Hacks
Line your tray with parchment for zero mess clean-up. I always make sure the potatoes are all close in size and keep loads of fresh herbs around for last-second sprinkles.
Just Before Serving
Right as you plate it up I toss everything one last time. Sprinkle on those crispy bits and you get crunch with every forkful. Looks great too!
Why You'll Keep Coming Back
This is not your average potato salad—it's always a crowd magnet. People gather around, ask questions, and sneak nibbles before it's even on the table. Nobody can top those crunchy edges and creamy dreamy sauce.
Summary
These smashed potatoes with herb dressing are a fresh twist on a traditional side. Roast the smashed potatoes until crisp, then toss with a creamy, tangy dressing to create a dish that’s full of delicious textures and flavors.
Recipe FAQs
- → Can I prep this side dish early?
- Yes! The dressing and boiled potatoes can be done in advance. Wait to roast the potatoes until just before serving to keep them crispy.
- → What potato type is best here?
- Small new potatoes or baby yellows are ideal. They smash well and develop the crunch you’re looking for.
- → Any alternatives for Greek yogurt?
- You can go with plain mayonnaise instead. Yogurt brings a tangy, lighter touch, but mayo tastes just as good.
- → How do I ensure they crisp up?
- Dry your potatoes completely after boiling and give them space to roast. Crowding the pan stops them from getting crunchy.
- → What dishes pair well with this?
- Serve alongside burgers, grilled chicken, steaks, or at a barbecue. It’s great for casual gatherings or picnics.