Pickley salad, crunchy potatoes, and flavorful ranch – this smashed potato salad is the ultimate summer combination!
Smashed Potato Salad Was My Go-To Lunch This Month.
As a simple girl from the Midwest, these are my top three restaurant favorites:
- a shredded, chopped salad
- crispy golden fries
- drippy, homemade ranch dressing.
This salad is perfect for anyone who enjoys that mix. It offers a twist on the popular smashed potato salad – leaning more towards a lettuce base instead of being a traditional potato salad. This approach maintains a bit of the potato crispiness, plus it’s simply enjoyable with all the tender-crunch bites.
I enjoyed this for lunch multiple times this month, and every bite transported me to a joyful state. I wish this for you.
It’s tangy, bold, satisfying yet light and shreddy at the same time. One evening, we added tuna for dinner (extra protein, an idea from my husband) and it turned out wonderfully. Pure deliciousness. However, I’m emotionally connected to it in its original form – just the pickley salad, the potatoes, and that creamy ranch trio. My best friends.
I hope you love it!
See Me Prepare This Salad
Crispy Smashed Potato Salad
Total Time:
40 minutesYield:
6 servings as a side 1x
Description
Pickley salad, crunchy potatoes, and flavorful ranch – this smashed potato salad is the ultimate summer combination!
Ingredients
Units
Scale
Crispy Smashed Potatoes
Salad
Dressing
Instructions
- Potatoes: Bring a pot of water to boil. Add salt and potatoes; cook until they are tender enough for a fork (15-25 minutes, based on size).
- Veggies: While the potatoes are cooking, chop your salad ingredients.
- Dressing: While the potatoes cook, whisk together all the dressing ingredients.
- Smash: When the potatoes are done and cool enough to touch, use the base of a flat drinking glass to flatten each potato (1/4 to 1/8 inch thick). Carefully slide it off the potato flat to avoid sticking.
- Roast: Arrange the potatoes in a single layer in the basket of an air fryer; spray generously with avocado oil, sprinkle with seasoning, and spray again. Air fry at 375 for 15 minutes, or until they turn golden, craggy, and crispy. (You might have to do this in batches; this can also be done in the oven – see notes.)
- Serve! Combine the romaine, pickles, and onions with the dressing. Mix half of the crispy potatoes into the salad (they might break into smaller pieces as you mix), and set aside the other half to sprinkle on top. Crunchy, fresh, creamy, absolutely delicious.
Notes
The potatoes can also be baked at 375 for 30-45 minutes, until they’re crispy and golden to your preference.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Air Fryer
- Cuisine: American
Keywords: potato salad, smashed potato salad
Three Additional Favorite Summer Salads
Title: Enhance Your Side Dish Experience with Crispy Potato Salad Featuring Smashed Potatoes
Introduction:
Potato salad is a cherished staple, frequently found on tables at picnics, barbecues, and family reunions. While the classic version is often creamy and soft, a crispy potato salad with smashed potatoes offers a delightful alternative. This variation merges the familiar tastes of traditional potato salad with the appealing crunch of crispy, smashed potatoes. Let’s discover how to prepare this tasty dish that will undoubtedly become a new favorite.
Ingredients:
To create a crispy potato salad with smashed potatoes, you will need the following ingredients:
– 2 pounds of small potatoes (such as baby Yukon Gold or red potatoes)
– 3 tablespoons of olive oil
– Salt and freshly ground black pepper to taste
– 1/2 cup of mayonnaise
– 2 tablespoons of Dijon mustard
– 1 tablespoon of apple cider vinegar
– 1 teaspoon of honey
– 1/4 cup of chopped fresh dill
– 1/4 cup of chopped fresh chives
– 1/4 cup of finely chopped red onion
– 2 hard-boiled eggs, chopped
– Optional: crispy bacon bits for garnishing
Instructions:
1. Prepare the Potatoes:
– Begin by preheating your oven to 425°F (220°C).
– Clean the potatoes thoroughly and put them in a large pot. Fill with cold water and add a pinch of salt.
– Bring to a boil and cook until the potatoes are tender enough to pierce with a fork, about 15-20 minutes.
– Drain the potatoes and allow them to cool slightly.
2. Smash and Roast the Potatoes:
– After cooling enough to handle, position the potatoes on a baking sheet covered with parchment paper.
– Gently smash each potato until it’s about 1/2 inch thick using the bottom of a glass or a potato masher.
– Drizzle olive oil over the smashed potatoes and season with salt and pepper.
– Roast in the oven for 25-30 minutes, or until golden and crispy.
3. Prepare the Dressing:
– In a large mixing bowl, combine mayonnaise, Dijon mustard, apple cider vinegar, honey, dill, chives, and red onion.
– Mix until the dressing is smooth and thoroughly blended.
4. Assemble the Salad:
– Once the potatoes are crispy, take them out of the oven and let them cool slightly.
– Add the crispy potatoes to the bowl with the dressing.
– Mix gently to coat the potatoes in the dressing.
– Fold in the chopped hard-boiled eggs.
5. Serve:
– Move the potato salad to a serving dish.
– Top with more fresh herbs and crispy bacon bits, if desired.
– Serve warm or at room temperature.
Conclusion:
Crispy potato salad with smashed potatoes is a delightful twist on a classic dish. The combination of crunchy, roasted potatoes with a zesty, herb-infused dressing creates a unique tasting experience. Whether you’re presenting it at a casual family meal or a festive gathering, this potato salad is certain to impress. Relish the perfect blend of crispy and creamy with every bite!