Crispy Smashed Potato Salad

Get ready to be mind blow by this crispy smashed potato salad that is sure to
steal the show at your dinner table or get-together! Crispy smashed potatoes are
combined with a creamy, herby dressing bringing a whole new experience to
classic potato salad! Whether you’re hosting a gathering or simply upgrading
your weeknight dinner, this creamy, crunchy potato salad is a must-try!

Servings: 5

Author:

Prep Time
15 minutes

Cook Time
1 hour

0 minutes

Total Time
1 hour, 15 minutes

Course:

Cuisine:

American greek Mediterranean

Keywords:

potato salad Smashed Potatoes crispy potaotes crispy potato salad crispy smashed potatoes dairy-free potato salad healthy potato salad vegan potato salad

Instructions

1 Bring a large pot of water to a boil. Add the potatoes & boil until they are
fork-tender.
2 While the potatoes are boiling, combine all of the dressing/sauce ingredients in
a large bowl. You can taste it & adjust as you'd like (more salt & pepper,
herbs, dijon, etc).
3 Preheat the oven to 425°F. Drain and cool the boiled potatoes slightly. Place
them on a baking sheet. Using the bottom of a glass or jar, gently smash each
potato until they're pretty flat (the flatter = the crispier). Drizzle or brush
the potatoes with olive oil, ensuring they are all coated. Sprinkle over salt
and pepper.
4 Bake for 45-60 minutes or until the edges are crispy and golden.
5 Let the potatoes cool slightly after baking, then add to a large serving bowl.
Pour over the sauce and toss well to ensure the potatoes are all coated evenly.
Garnish with chopped chives, extra herbs, red pepper, etc!. I like to top mine
with some of the crispy potato bits left behind and some fresh dill. Serve
immediately or refrigerate until ready to eat.
6 Note: The potatoes will become less crispy if not eaten right away. They will
still be delicious, but won't have the crisp!

Crispy Smashed Potato Salad

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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