Discover the delightful combination of flavors and textures in this Viral Green Crispy Smashed Potato Salad. With its crispy smashed potatoes and herbaceous creamy dressing, this dish is not just a side; it’s a celebration of fresh ingredients perfect for summer gatherings. The crunchy exterior and fluffy interior of the potatoes create a satisfying contrast, while the vibrant green herbs add both color and freshness. Whether you’re looking for a unique potato salad recipe or a crunchy twist on a classic, this dish delivers on all fronts, making it an ideal choice for picnics, barbecues, or casual family dinners!

Ingredients

• For the Crispy Smashed Potatoes:
  • 2 pounds small to medium baby potatoes, preferably Yukon Gold or red potatoes for their buttery flavor
  • 3 tablespoons olive oil, plus extra for drizzling
  • 1 teaspoon salt, preferably sea salt for a more robust flavor
  • 1/2 teaspoon black pepper, freshly ground for best taste
• For the Creamy Potato Salad Dressing:
  • 1/2 cup vegan mayonnaise or regular mayonnaise; choose a high-quality brand for richer flavor
  • 1 tablespoon Dijon mustard, which adds a tangy kick to the dressing
  • 2 tablespoons apple cider vinegar, a great choice for balancing flavors
  • 1 tablespoon fresh lemon juice, preferably from a freshly squeezed lemon for brightness
  • 1 teaspoon garlic powder, or substitute with fresh minced garlic for a more intense flavor
  • Salt and pepper to taste, adjusting as needed for personal preference
• For the Fresh Herbs and Toppings:
  • 1/4 cup chopped fresh parsley, adding freshness to each bite
  • 1/4 cup chopped green onions, which lend a mild onion flavor and crunch
  • 1/4 cup chopped dill (optional), for an aromatic and slightly tangy touch
  • 1/4 cup cherry tomatoes, halved (optional), providing a juicy and colorful contrast
  • 1/4 teaspoon red pepper flakes (optional for heat), which can elevate the flavor profile

Use fresh, high-quality ingredients for the best flavor. Feel free to substitute regular mayonnaise with a plant-based option if you’re looking for vegan potato salad ideas. Organic potatoes, fresh herbs, and homemade dressings can significantly enhance the overall taste of your Viral Green Crispy Smashed Potato Salad.

Steps / Instructions

1. Boil the Potatoes: Place the baby potatoes in a large pot, cover with cold water, and add a generous pinch of salt. Bring to a boil over high heat. Reduce the heat to medium and simmer until the potatoes are fork-tender, which should take about 15-20 minutes. You can check doneness by inserting a fork; it should slide in easily.
2. Preheat the Oven: While the potatoes are boiling, preheat your oven to 425°F (220°C). This high temperature is essential for achieving that perfect crispy exterior.
3. Smash the Potatoes: Drain the cooked potatoes and let them cool slightly for a few minutes. On a parchment-lined baking sheet, use the bottom of a glass or a potato masher to gently smash each potato until flattened but still intact. Aim for a thickness of about 1/2 inch to ensure they cook evenly and develop a nice crust.
4. Season and Roast: Drizzle the smashed potatoes with olive oil, then sprinkle with salt and black pepper. Ensure each potato is well coated for maximum flavor. Roast in the preheated oven for 20-25 minutes, or until crispy and golden brown. Flip halfway through for even crispiness, which will help achieve a uniform texture.
5. Prepare the Dressing: In a mixing bowl, combine vegan mayonnaise, Dijon mustard, apple cider vinegar, lemon juice, and garlic powder. Whisk until smooth, ensuring there are no lumps. Taste and adjust seasoning with salt and pepper to your liking.
6. Mix the Salad: In a large bowl, gently combine the crispy smashed potatoes, chopped parsley, green onions, and dill. Drizzle with the creamy dressing and toss to coat everything evenly, making sure every potato piece is covered with the dressing.
7. Garnish and Serve: Top with cherry tomatoes, if using, and a sprinkle of red pepper flakes for added heat. Serve warm or at room temperature, allowing the flavors to meld beautifully.

For the best results, ensure the potatoes are well-crisped for that satisfying crunch in every bite! The contrast of textures in this Viral Green Crispy Smashed Potato Salad is sure to impress your guests. Check out our related guide for more tips.

Tips & Tricks

• For maximum crispiness, make sure the potatoes are dry before drizzling with oil; pat them with a kitchen towel if necessary.
• Make the dressing ahead of time and refrigerate for at least 30 minutes to let the flavors meld. This resting time enhances the overall taste and makes it creamier.
• If you have leftovers, store them in an airtight container in the fridge for up to 3 days. To restore the crispiness, reheat in the oven at 400°F (200°C) for a few minutes.
• Avoid overcooking the potatoes; they should be tender but not mushy to maintain their structure during smashing.
• Experiment with different toppings such as crumbled feta or olives for a Mediterranean twist or even crispy bacon bits for additional flavor. Each addition can transform the dish into a new experience!

Variations

• For a gluten-free option, ensure all ingredients, especially the mayonnaise, are certified gluten-free. Many brands have excellent products that fit this need.
• Try adding roasted garlic for a delicious depth of flavor in the dressing; roasting softens the garlic and adds sweetness.
• Incorporate various fresh herbs, such as basil or mint, to give the dish a different aromatic profile, making it fresh and vibrant.
• Substitute potatoes with sweet potatoes for a healthier twist on this crispy smashed potatoes recipe. The natural sweetness of sweet potatoes adds a unique flavor that pairs well with the dressing.

Serving Suggestions

This Viral Green Crispy Smashed Potato Salad pairs beautifully with grilled vegetables or proteins. Serve alongside dishes like Baked Salmon with Lemon Herb Crust or your favorite barbecued meats. Garnish with extra herbs or a drizzle of good olive oil before serving for an inviting presentation that enhances the dish’s appeal and taste.

Print

Viral Green Crispy Smashed Potato Salad

Recipe by Laila

★ ★ ★ ★ ★ 5 from 1 vote

Course: Side Dish Cuisine: American Difficulty: Easy

🍽️

Servings

− 4-6 +

⏱️

Prep Time

20 min

🍳

Cook Time

25 min

🔥

Calories

—

Discover the delightful combination of flavors and textures in this Viral Green Crispy Smashed Potato Salad. With its crispy smashed potatoes and herbaceous creamy dressing, this dish is not just a side; it’s a celebration of fresh ingredients perfect for summer gatherings.

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Ingredients

US Metric

• 2 pounds small to medium baby potatoes, preferably Yukon Gold or red potatoes for their buttery flavor
• 3 tablespoons olive oil, plus extra for drizzling
• 1 teaspoon salt, preferably sea salt for a more robust flavor
• 1/2 teaspoon black pepper, freshly ground for best taste
• 1/2 cup vegan mayonnaise or regular mayonnaise; choose a high-quality brand for richer flavor
• 1 tablespoon Dijon mustard, which adds a tangy kick to the dressing
• 2 tablespoons apple cider vinegar, a great choice for balancing flavors
• 1 tablespoon fresh lemon juice, preferably from a freshly squeezed lemon for brightness
• 1 teaspoon garlic powder, or substitute with fresh minced garlic for a more intense flavor
• Salt and pepper to taste, adjusting as needed for personal preference
• 1/4 cup chopped fresh parsley, adding freshness to each bite
• 1/4 cup chopped green onions, which lend a mild onion flavor and crunch
• 1/4 cup chopped dill (optional), for an aromatic and slightly tangy touch
• 1/4 cup cherry tomatoes, halved (optional), providing a juicy and colorful contrast
• 1/4 teaspoon red pepper flakes (optional for heat), which can elevate the flavor profile

Directions

1.

Place the baby potatoes in a large pot, cover with cold water, and add a generous pinch of salt. Bring to a boil over high heat. Reduce the heat to medium and simmer until the potatoes are fork-tender, which should take about 15-20 minutes.

2.

While the potatoes are boiling, preheat your oven to 425°F (220°C). This high temperature is essential for achieving that perfect crispy exterior.

3.

Drain the cooked potatoes and let them cool slightly for a few minutes. On a parchment-lined baking sheet, use the bottom of a glass or a potato masher to gently smash each potato until flattened but still intact.

4.

Drizzle the smashed potatoes with olive oil, then sprinkle with salt and black pepper. Roast in the preheated oven for 20-25 minutes, or until crispy and golden brown. Flip halfway through for even crispiness.

5.

In a mixing bowl, combine vegan mayonnaise, Dijon mustard, apple cider vinegar, lemon juice, and garlic powder. Whisk until smooth, ensuring there are no lumps.

6.

In a large bowl, gently combine the crispy smashed potatoes, chopped parsley, green onions, and dill. Drizzle with the creamy dressing and toss to coat everything evenly.

7.

Top with cherry tomatoes, if using, and a sprinkle of red pepper flakes for added heat. Serve warm or at room temperature.