Pickley salad, crunchy potatoes, and rich ranch – this smashed potato salad is the ultimate summer pairing!
Smashed Potato Salad Has Been My Go-To Lunch This Month.
As a straightforward girl from the Midwest, these represent three primo menu items for me:
- a shredded, chopped salad
- golden, crispy fries
- drippy, runny, homemade ranch dressing.
This salad caters to anyone who enjoys that combination. It’s a twist on the trending smashed potato salad – but with a greater emphasis on lettuce rather than being a picnic-style potato salad. This method keeps a bit of the potatoes’ crispness, plus it’s super enjoyable to munch on with all the tender-crunch bites.
I indulged in this for lunch multiple times this month, and each bite took me to a truly happy place. I wish the same for you.
It’s zesty, robust, filling yet also light and shredded simultaneously. One evening we added tuna for extra protein (a husband-approved addition) and it turned out marvelous. Delicious. However, I’m emotionally bonded to it in its original form – just the pickled salad, the potatoes, and that creamy ranch in unison. My favorites.
Hope this brings you joy!
Crispy Smashed Potato Salad
Total Time:
40 minutesYield:
6 servings as a side 1x
Description
Pickley salad, crunchy potatoes, and rich ranch – this smashed potato salad is the ultimate summer pairing!
Ingredients
Units
Scale
Crispy Smashed Potatoes
Salad
Dressing
Instructions
- Potatoes: Start by boiling a pot of water. Add salt and the potatoes; cook until they are tender enough to be pierced with a fork (15-25 minutes, based on size).
- Veggies: While your potatoes cook, chop all the salad components.
- Dressing: During potato cooking, whisk together all the dressing ingredients.
- Smash: Once the potatoes are ready and cool enough to handle, use a flat drinking glass to gently flatten each potato (aim for 1/4 to 1/8 inch thickness). Carefully slide it off to prevent sticking.
- Roast: Place the potatoes in a single layer in the air fryer basket; spray with avocado oil, apply seasoning, and spray again. Air fry at 375 for 15 minutes, or until crisped and golden. (This may need to be done in batches; the oven is also an option – see notes.)
- Serve! Mix the romaine, pickles, and onions in the dressing. Combine half of the crispy potatoes with the salad (they might break into smaller pieces while mixing), leaving the rest to sprinkle on top. Crunchy, fresh, creamy, utterly delicious.
Notes
The potatoes can also be baked at 375 for 30-45 minutes, until they achieve your desired golden crisp.
- 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
**Crispy Smashed Potatoes with Salad: A Delightful Culinary Experience**
Crispy smashed potatoes combined with salad creates a dish that merges texture, flavor, and nutritional value in an enjoyable manner. This recipe is ideal for those wanting to savor a filling meal that’s both gratifying and simple to prepare. Below, we detail the ingredients, preparation steps, and the health benefits of this dish.
**Ingredients:**
*For the Crispy Smashed Potatoes:*
– 1.5 pounds of small potatoes (like baby Yukon Gold or red potatoes)
– 3 tablespoons olive oil
– Salt and pepper to taste
– Fresh herbs (like rosemary, thyme, or parsley), chopped
– 2 cloves garlic, minced
*For the Salad:*
– Mixed greens (like arugula, spinach, or lettuce)
– Cherry tomatoes, halved
– Cucumber, sliced
– Red onion, thinly sliced
– Feta cheese, crumbled (optional)
– 2 tablespoons olive oil
– 1 tablespoon balsamic vinegar
– Salt and pepper to taste
**Preparation:**
1. **Boiling the Potatoes:**
– Start by placing the potatoes in a large pot, covering them with cold water. Add a pinch of salt and bring to a boil. Cook the potatoes until fork-tender, around 15-20 minutes.
2. **Smashed Potatoes:**
– Preheat your oven to 450°F (232°C).
– Drain the potatoes and let them cool slightly. Spread them on a baking sheet lined with parchment paper.
– Using a fork or a potato masher, gently press down on each potato to slightly smash them, being careful not to break them apart completely.
– Drizzle olive oil over the smashed potatoes, ensuring they are fully coated. Season with salt, pepper, and minced garlic.
– Bake in the preheated oven for 25-30 minutes, or until the potatoes become golden brown and crispy. Add fresh herbs before serving.
3. **Preparing the Salad:**
– In a large bowl, mix the greens, cherry tomatoes, cucumber, red onion, and feta cheese.
– Whisk together olive oil, balsamic vinegar, salt, and pepper in a small bowl. Drizzle the dressing over the salad and toss gently to combine.
**Nutritional Benefits:**
Crispy smashed potatoes provide an excellent source of carbohydrates, offering energy and fiber. The olive oil is rich in healthy fats, which support heart health. Fresh herbs and garlic not only boost flavor but also provide antioxidants and possess anti-inflammatory properties.
The salad is filled with essential vitamins and minerals. Leafy greens contribute vitamins A, C, and K, while tomatoes and cucumbers enhance hydration and provide additional nutrients. Feta cheese, if included, adds calcium and protein, making the salad both nourishing and delectable.
**Conclusion:**
Crispy smashed potatoes with salad form a flexible dish that can serve as either a main course or a side dish. Its combination of crunchy textures and fresh flavors will please any crowd. Whether you are hosting a dinner party or making a quick weeknight meal, this dish is bound to impress with its simplicity and flavor. Relish the delightful mix of crispy potatoes and invigorating salad in a meal that satisfies both the appetite and the body.