Smashed Potato Salad

📝 Description:

Smashed Potato Salad is a rustic, hearty twist on the classic potato salad. Instead of neatly cubed potatoes, the potatoes are gently smashed for extra texture and tossed in a creamy, tangy dressing with herbs, crunchy vegetables, and optional add-ins like bacon or eggs. It’s the perfect side for summer BBQs, picnics, or potlucks.

🍽️ Servings

4–6 servings

⏱️ Prep & Cook Time:

• Prep: 15 minutes

• Cook: 20–25 minutes

• Total: ~40 minutes

🧂 Ingredients for Smashed Potato Salad

• 2 lbs baby potatoes (red or yellow)

• 1 tsp salt (for boiling)

• 1 tbsp olive oil (optional, for roasting or air-frying after smashing)

For the Dressing:

• 1/2 cup mayonnaise (or Greek yogurt for lighter version)

• 2 tbsp Dijon mustard

• 1 tbsp apple cider vinegar or lemon juice

• 1/4 cup finely chopped red onion

• 1/4 cup chopped dill pickles or relish

• 2 tbsp chopped fresh dill (or parsley)

• Salt & pepper to taste

Optional Add-ins:

• 2 hard-boiled eggs, chopped

• 1/4 cup crumbled bacon

• 1/4 cup chopped celery

• 1/4 tsp smoked paprika (for garnish)

👨‍🍳 Instructions:

1. Boil the Potatoes
   Wash the baby potatoes and place them in a large pot. Cover with cold water and add 1 tsp salt.
   Bring to a boil and cook for about 15–20 minutes until fork-tender.

2. Smash the Potatoes
   Drain and let them cool slightly. Place them on a flat surface (like a cutting board) or baking sheet, and gently smash each one using the bottom of a glass or fork. Keep them chunky—don’t mash!

3. Optional Crisping (for extra texture)
   Lightly drizzle smashed potatoes with olive oil and roast at 425°F (220°C) for 10–15 minutes or air-fry until crispy edges form.

4. Make the Dressing
   In a large bowl, mix mayo, mustard, vinegar/lemon juice, onion, pickles, and fresh herbs. Add salt and pepper to taste.

5. Combine
   Toss the warm smashed potatoes with the dressing. Gently fold in optional ingredients like eggs or bacon.

6. Chill or Serve Warm
   Chill for at least 30 minutes for best flavor, or serve warm if preferred.

7. Garnish & Serve
   Sprinkle with smoked paprika, extra herbs, or a drizzle of olive oil before serving.

💡 Notes & Tips:

• Type of Potato: Baby red or Yukon Golds work best for their buttery flavor and texture.

• Texture Preference: Want it crispier? Roast or air-fry the smashed potatoes before mixing with dressing.

• Make-Ahead: You can prep the salad a day ahead; the flavors deepen overnight.

• Vegan Option: Use vegan mayo and omit eggs or bacon.

• Serving Ideas: Great with grilled meats, sandwiches, or as a vegetarian main with added chickpeas or lentils.

🔍 Nutrition (per serving, approx. 6 servings):

Note: Nutrition varies depending on add-ins and type of dressing used.

💪 Health Benefits:

• Potatoes: High in potassium, fiber, and vitamin C.

• Greek Yogurt (if used): Adds protein and probiotics.

• Herbs & Veggies: Adds antioxidants and freshness.

• Eggs: Provide healthy fats and protein.

• Pickles/Vinegar: Aid digestion and flavor.

❓ Q&A

Q: Can I use regular potatoes instead of baby potatoes?
A: Yes, just cut them into large chunks and smash them after boiling.

Q: Can I serve it warm?
A: Absolutely. It tastes great warm, room temp, or chilled.

Q: How long does it last in the fridge?
A: Up to 4 days in an airtight container.

Q: Can I make it dairy-free?
A: Yes. Use dairy-free mayo or olive oil-based dressing.

Q: Can I freeze this salad?
A: Not recommended—mayonnaise-based dressings don’t freeze well.