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Crispy smashed potato salad

Crispy Potato Salad

Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Author: Irena Macri
Servings: 8 servings
Course: Salad
Cuisine: American, CuisineAustralian
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4.50 from 2 votes
Calories: 269kcal

Equipment

  • 2 flat sheet pans or extra large sheet pans for baking
  • Parchment Paper
  • Glass jar or tumbler glass
Learn how to make trending crispy smashed potato salad with my recipe featuring creamy Parmesan dressing, crunchy veggies, onions and dill. Enjoy this moreish, texture-filled potato salad! 

Ingredients 

For crispy potatoes

  • 2 lb baby potatoes 900 grams, washed and scrubbed, choose the smallest ones
  • 1.5 teaspoons salt
  • 3 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika

For the dressing

  • 4 tablespoons Parmesan cheese grated about 20-25 grams / just under 1 oz
  • 1/2 cup light sour cream 90-100 grams / 3 oz
  • 1/2 cup mayonnaise about 90-100 grams
  • 1 tablespoon white wine vinegar or red wine
  • 1.5 teaspoons Dijon mustard
  • 1/2 tsp black pepper

For the salad

  • 1 cucumber medium Lebanese diced
  • 5-6 radishes medium cut into quarter slices
  • 1 celery rib diced into small pieces
  • 1 green onion large finely diced
  • 1/4 cup gherkins /pickles chopped
  • 1/4 cup dill chopped about 10 grams

Instructions

  • Add whole potatoes and 1 teaspoon of salt to a medium pot and cover with cold water. Bring to a boil, then cook for 7-10 minutes until you can easily insert a knife into the potatoes. Strain and let the potatoes dry slightly in a sieve
  • While potatoes are cooking, preheat your oven to 210 C / 410 F. Line an extra large baking sheet or 2 medium baking sheets with parchment paper and grease lightly with olive oil. Set aside.
  • Transfer potatoes onto your baking sheets and spread out evenly leaving some space around each potato. Use the back of a glass or a jar to smash them down flat. Brush them or drizzle with olive oil and season with salt and pepper. Optional, but I like to also season with garlic powder and smoked paprika, however, these two can burn a little so a good idea to season halfway through roasting. Roast for 45-50 minutes or until golden brown and crispy. I recommend flipping them over after 30 minutes.
  • Prepare the salad. In a large mixing bowl, combine the dressing ingredients and whisk through. Set aside.
  • Dice and chop all the vegetables, green onions and dill. If the cucumber has a lot of seeds, I suggest scooping out/deseeding some to avoid too much cucumber juice in the salad.
  • Once the potatoes are done, remove from the oven and cool down for 5-10 minutes. You can leave the potato pieces whole or cut them up slightly. Don’t mix into the salad until just before serving to avoid them from getting too soggy.
  • Assembling the salad. Add the vegetables and herbs to the dressing and mix through. Then gently fold in the crispy potatoes, reserving a few to serve on top. Garnish with extra radishes, dill and green onions.

Video

Notes

Making ahead: If you want to make this ahead of time, roast the potatoes and store them in a separate container. Pre-mix the dressing and store it in a jar overnight. Pre-dice everything else but don’t mix through until just before serving; transport in a separate container or a bowl.
 

Nutrition

Calories: 269kcal | Carbohydrates: 23g | Protein: 4g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 7g | Trans Fat: 0.03g | Cholesterol: 13mg | Sodium: 660mg | Potassium: 613mg | Fiber: 3g | Sugar: 2g | Vitamin A: 390IU | Vitamin C: 26mg | Calcium: 79mg | Iron: 1mg
Keywords: crispy potatoes, smashed potato salad, roasted potato salad, smashed potatoes
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