Smash Potato Salad
I am a smash potato fanatic. I’m also a huge potato salad fanboy so when I saw this viral smacked potato salad, I freaked out. Perfect for summer time, winter time, any time. Let’s get smashing!
Smashing the Perfect Potato.
This Smash Potato Salad uses two cooking methods.
- The boil. We want to make sure our potatoes are as soft and tender as possible. Boiling the potatoes in salty water is going to get them super tender and fully seasoned.
- The bake. This is where we get the crispness. We want high high heat with lots of oil so all of those smashed edges get crunchy, golden brown and lacey.
What are the best potatoes for a salad?
The potato you use really matters. We want to use baby potatoes.
We want the skins on to keep them from getting waterlogged while we boil them.
The skins act as a barrier keeping the water out and the potato nice and creamy.
If you were to use any other potato or peeled your potatoes, you’d get a watery mash!
How Long to Boil Potatoes for Potato Salad?
It might be silly to assume, but some might not know how to properly boil a potato but I’m just going to quickly go over it.
When you boil a potato, you want to start it in cold water. Turn your heat to high and let it come to a boil.
Starting in cold water helps keep the potato intact and the starches from leaching out.
The time it takes to boil a potato can vary between the potato you use. For a small baby potato, 10- 15 min will be long enough to get a proper smash on!
The Perfect Smash Potato Dressing.
In my opinion, you want a dressing that is tangy, bright and super creamy. The best ingredient that has all that and more is my favourite, greek yogurt!
Add your greek yogurt to a bowl and add in just a touch of mayo, and dijon. The dijon is going to add a touch of heat that works really well with the creaminess of the yogurt.
Dill is a no brainer. We added ingredients like cucumber and leek that just pair so well with dill.
Mustard Potato Salad.
If you like mustard as much as I do, feel free to ramp up the heat.
A proper dijon is going to have a decent amount of spice and burn that I personally Love! If you wanted to swap it out for grainy mustard, you can use the same measurements.
Other recipes to check out!
If you liked the sound of this Smash Potato Salad, here a few other great great salads that you can check out!
Roasted Broccoli and Halloumi Salad
Ingredients:
- 25-30 Baby Potatoes
- 1 cup Cucumber Diced
- 1/2 cup Green Onion Sliced
- 1/3 cup Dill Chopped
- 1 cup Leek Sliced
- 1 tsp Kosher Salt
- 2 tbsp Olive Oil
For the Dressing
- 1 tsp Dijon Mustard
- 1/2 cup Greek Yogurt
- 2 tbsp Mayo
- 1 Garlic Clove Grated
- 1 splash Apple Cider Vinegar
Instructions:
- Preheat your oven to 450F.
- Boil your potatoes for 15 min or until very soft. Strain off and set aside.
- With something flat and heavy (I used a metal measuring cup), gently smash your potatoes until about ¼ inch thick. Place on a baking sheet and dress with 2 tbsp of olive oil and 1 tsp of kosher salt.
- Roast at for 20 min, flip and roast for another 5-6 min or until golden brown. Remove from the oven and allow to fully cool.
- Into a bowl add 1 cup diced cucumber, 1/2 cup green onion, 1/3 cup chopped dill and 1 cup of sliced leek.
- Into the same bowl combine 1/2 cup Greek yogurt, 2 tbsp mayo, 1 grated garlic clove, 1 tsp dijon and a splash of apple cider vinegar. Mix well.
- Add your roasted potatoes to the bowl and mix.
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