Okay, Let’s Talk Potato Salad… But Make it Crispy!
Right, confession time. I used to haaaate potato salad. Like, really dislike it. It was always this gloopy, mayo-heavy bowl of sadness lurking at barbecues. Blech. But then! Then I discovered the magic of *smashing* and *roasting* the potatoes *before* they hit the dressing. Game changer, people! This Crispy Smashed Potato Salad is now my absolute go-to for pretty much any gathering, or honestly, just for a Tuesday night when I want something comforting but also kinda exciting. My kids even eat it, which is basically a miracle.
Why I Reckon You’ll Be Obsessed Too
- Texture Heaven: You get those lovely crispy, crunchy potato edges AND the fluffy insides, all coated in a tangy dressing. It’s not just one boring texture, you know?
- Flavour Bomb: Roasting the potatoes brings out this amazing nutty flavour you just don’t get form boiling alone.
- Crowd Pleaser: Seriously, I bring this to potlucks and people always ask what’s in it. It looks impressive but it’s actually dead easy.
- Way Less Gloopy: Because the potatoes are roasted, they don’t get waterlogged, so the dressing coats them beautifully instead of turning into soup (my biggest potato salad pet peeve!).
What You’ll Need (Give or Take)
- Potatoes: About 1kg (that’s roughly 2 lbs) of smallish, waxy potatoes. Baby potatoes, new potatoes, fingerlings – they all work brilliantly. Red potatoes are okay in a pinch, but try and get waxy ones if you can.
- Olive Oil: A good glug for roasting, maybe 3-4 tablespoons? Plus a bit more for the dressing.
- Salt & Pepper: Crucial! Don’t be shy with the salt on the potatoes before roasting. Freshly cracked black pepper is always best.
- For the Dressing:
- Mayonnaise: About 1/2 cup. My Gran swore by Hellmann’s, and honestly, I kinda agree, but use your favourite. Sometimes I swap half the mayo for Greek yogurt if I’m feeling virtuous (or ran out of mayo).
- Dijon Mustard: A heaped tablespoon. Adds a lovely tang.
- Apple Cider Vinegar: A splash, maybe 1-2 tablespoons? Gives it a nice zing. Lemon juice works too.
- Fresh Dill: A big handful, chopped. Seriously, don’t skip the fresh herbs! Parsley or chives are nice too, or a mix.
- Spring Onions (Scallions): 2 or 3, finely sliced. Both the white and green bits.
- Optional bits and bobs: A teaspoon of sugar or honey to balance the vinegar (I usually add it), a clove of minced garlic (if you love garlic!), maybe some celery for extra crunch, or even a pinch of smoked paprika.
Right Then, Let’s Get Cooking!
- Boil ’em Up: Get your potatoes into a big pot, cover with cold water, add a generous pinch of salt (like, a tablespoon), and bring it to a boil. Cook ’em until they’re just fork-tender. You don’t want them mushy, just soft enough to smash easily. Usually takes 15-20 minutes depending on their size.
- Drain & Dry: Drain the potatoes really well. Like, really well. Let them sit in the colander for a few minutes to steam dry. Water is the enemy of crispiness! Sometimes I even pat them gently with a kitchen towel if I’m feeling extra meticulous.
- Smash Time!: Preheat your oven to 200°C (400°F). Tip the potatoes onto a large baking sheet (or two if needed – don’t crowd the pan!). Drizzle generously with olive oil, sprinkle liberally with salt and pepper. Now for the fun bit! Use the bottom of a sturdy glass or a potato masher to gently press down on each potato until it smashes, but doesn’t completely fall apart. You want craggy edges and more surface area for crisping. It’s okay if some bits break off. Actually, those bits get extra crispy – bonus!
- Roast ’til Glorious: Pop that tray into the hot oven. Roast for about 30-40 minutes. I like to check halfway and maybe flip them gently, or at least shuffle them around, to make sure they’re crisping evenly. You’re looking for deep golden brown edges and lovely crispy bits. Keep an eye on them towards the end; ovens vary! This is usually where I sneak a taste… purely for quality control, obviously.
- Whip Up the Dressing: While the potatoes are getting their tan on, whisk together the mayonnaise (and/or yogurt), Dijon mustard, apple cider vinegar, dill, spring onions, and any optional extras you’re using in a large bowl (big enough to hold the potatoes later). Taste it! Does it need more salt? More vinegar? A bit more sweetness? Adjust it now. Remember the potatoes are salty, so maybe go easy on salt in the dressing at first. On second thought, add a little salt now, you can always add more potato later if needed.
- Combine Gently: Once the potatoes are beautifully crispy and golden, let them cool on the baking sheet for just 5-10 minutes. You don’t want them piping hot, but still warm is good. Gently transfer the warm, crispy potatoes to the bowl with the dressing. Use a spatula to fold everything together carefully. You want to coat the potatoes without completely breaking up all those lovely crispy bits you worked so hard for!
- Chill (or Don’t!): You *can* serve it straight away while the potatoes are still a bit warm and crispy (which is secretly my favourite way). Or, you can cover it and pop it in the fridge for at least 30 minutes to let the flavours meld. It’ll lose *some* crispiness as it sits, but the flavour gets even better, I think.
Handy Notes from My Kitchen Chaos
- Don’t Over-Boil: Mushy potatoes won’t smash nicely and definitely won’t crisp up. Aim for just tender.
- Dry is Key: Seriously, let those spuds steam dry properly after boiling. Wet potatoes = sad, soggy smashed potatoes.
- Hot Oven, Hot Pan: Make sure the oven is properly preheated. Sometimes I even put the baking sheet in the oven while it preheats to get it extra hot.
- Single Layer Smashing: Give the potatoes space on the baking sheet. If they’re too crowded, they’ll steam instead of roast. Use two sheets if you have to!
Ways I’ve Mucked About With This
I love experimenting! Sometimes I add crumbled crispy bacon (because, bacon). A pinch of chilli flakes in the dressing is ace if you like a bit of heat – maybe with some Cholula mixed in? I’ve also thrown in some chopped gherkins or capers for extra briney-ness. One time I tried adding feta cheese… it wasn’t bad, but it kinda overwhelmed the potato flavour a bit? Maybe stick to adding it just before serving if you try that.
Oh, and speaking of potatoes, understanding the difference between waxy and starchy potatoes really helped me figure out why some recipes worked better than others. This guide to potato varieties is quite handy if you’re curious!
Bits and Bobs You Might Need (Equipment)
- A big pot
- A colander
- A large baking sheet (a heavy duty one helps get things really crispy, but honestly just use what you’ve got. Lining with parchment paper can help prevent sticking if your tray isn’t the best.)
- Something to smash with (potato masher, bottom of a glass, even a small sturdy pan)
- A large bowl
- Whisk & Spatula
Random thought – does anyone else find peeling potatoes incredibly therapeutic? Or is that just me? Sometimes I put on a podcast and just zone out. Anyway!
How to Store Leftovers (If Any!)
Pop any leftovers into an airtight container and keep it in the fridge. It’s best eaten within 2-3 days. The potatoes will soften as they sit in the dressing, obviously, but it still tastes fantastic cold the next day. Though honestly, in my house, it never lasts more than a day!
How We Like to Eat It
This is brilliant barbecue food! Perfect alongside grilled chicken, sausages, burgers, or fish. It’s also surprisingly good just on its own for lunch, maybe with a few green leaves. We always have a massive bowl of this Crispy Smashed Potato Salad at our first garden get-together of the summer.
Pro Tips Learned the Hard Way
- Don’t Rush the Roasting: I once tried pulling the potatoes out early because people were hungry. Big mistake. They were kinda flabby and sad. Let them get properly golden and crispy – it’s worth the wait!
- Easy on the Dressing at First: You can always add more dressing, but you can’t take it away. Add about two-thirds, mix gently, and then see if you need the rest. Sometimes the potatoes soak up more than others.
- Warm, Not Hot: Adding *really* hot potatoes straight from the oven can sometimes make mayonnaise-based dressings split or go a bit oily. Let them cool just slightly first.
Your Questions Answered (Probably!)
Can I use different potatoes?
Yeah, for sure! As I said, waxy ones like baby potatoes or fingerlings work best because they hold their shape. Russets or other floury potatoes *can* work, but they tend to fall apart more when smashing and might not get quite as defined crispy edges. Still tasty though!
Can I make Crispy Smashed Potato Salad ahead of time?
You can! You can boil, smash and roast the potatoes a few hours ahead. Let them cool completely, then store them in an airtight container at room temp. Make the dressing and keep it in the fridge. Then just combine everything before serving. Or, make the whole salad ahead – it tastes great chilled, just know you’ll lose that fresh-from-the-oven crispiness. Still yummy!
Help! My potatoes didn’t get crispy!
Ah, bummer! Okay, usual culprits: 1) Oven not hot enough? Crank it up next time. 2) Potatoes too wet? Make sure they’re super dry before smashing and oiling. 3) Pan too crowded? Give ’em space! 4) Not enough oil? Be generous! Hopefully one of those helps. You could even try popping them under the grill (broiler) for the last few minutes next time, keeping a close eye so they dont burn!
Is it okay if the potatoes break up a bit when smashing?
Totally fine! Some breakage is expected and those smaller bits get extra crispy – it adds to the charm, I reckon. Just don’t pulverize them completely.
Right, I think that covers just about everything. Go forth and smash some potatoes! Let me know how it turns out. Happy cooking!
simo
Med