Crispy Smashed Potato Salad

Creamy potato salad on a white plate with parsley.

Crispy Smashed Potato Salad is a delicious new spin on a traditional potato salad recipe. It combines the texture of crispy potatoes and a rich and creamy herb dressing.

Course Side Dish

Cuisine International

Total Time 1 35

Servings

Calories 195kcal

Author Lee-Ann Grace

Ingredients

500 g baby potatoes
30 g salted butter melted
½ teaspoon sweet paprika
½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon dried rosemary
¼ teaspoon cooking salt

Dressing Ingredients

¼ cup sour cream
1 tablespoon mayonnaise
1½ teaspoon Dijon mustard
2 teaspoon fresh lemon juice
¼ teaspoon cooking salt
6 shallots (green/spring onions) finely sliced
⅓ cup fresh parsley (firmly packed) finely chopped
2 tablespoon finely chopped fresh chives

Metric - US customary

Instructions

Preheat oven to 200c.
Place the potatoes into a large pot of water and boil until they are fork-tender (from 16 - 20 minutes depending on their size).
500 g baby potatoes
Drain the potatoes and place them on a baking sheet, spacing them out evenly.
Use tongs to hold them while you cut a cross into the centre of each potato (don't cut all the way through).
Combine the butter and spices then set aside.
30 g salted butter, ½ teaspoon sweet paprika, ½ teaspoon onion powder, ½ teaspoon garlic powder, ½ teaspoon dried rosemary, ¼ teaspoon cooking salt
Flip the potatoes over and crush them with a potato masher (see my notes).
Brush the potatoes with ⅔ of the butter mixture then bake for 40 minutes.
Remove the potatoes from the oven and flip them over (as best you can), breaking up any larger pieces as you go.
Brush potatoes with the remaining butter mixture (see my notes) and bake for a further 20 minutes or until golden brown and crispy.
Meanwhile, combine the dressing ingredients.
¼ cup sour cream, 1 tablespoon mayonnaise, 1½ teaspoon Dijon mustard, 2 teaspoon fresh lemon juice, ¼ teaspoon cooking salt, 6 shallots (green/spring onions), ⅓ cup fresh parsley (firmly packed), 2 tablespoon finely chopped fresh chives
Combine dressing and potatoes in a bowl, mixing lightly to incorporate and serve immediately.

Video

Notes

Cutting a cross into the potatoes lets the steam escape, this helps them get extra crispy.
Don't completely flatten the potatoes with the masher, you want to leave some of the potato to stay fluffy on the inside for more texture.
Reheat the remaining butter mixture for a few seconds in the microwave if needed.

*Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*

Nutrition