{"id":440,"date":"2025-04-04T16:28:09","date_gmt":"2025-04-04T16:28:09","guid":{"rendered":"http:\/\/recenteres.com\/?p=440"},"modified":"2025-06-02T15:41:50","modified_gmt":"2025-06-02T15:41:50","slug":"crispy-smashed-potato-salad","status":"publish","type":"post","link":"http:\/\/recenteres.com\/index.php\/2025\/04\/04\/crispy-smashed-potato-salad\/","title":{"rendered":"Crispy Smashed Potato Salad"},"content":{"rendered":"

Here I’ll share my take on the viral crispy smashed potato salad!<\/strong><\/p>\n

Yes, me again being 10 years too late to keep up with a viral food trend! This one caught my eye and unlike 99% of the others, I knew I had to make it. And boy I’m glad I did. Follow me…<\/p>\n

\"smashed<\/figure>\n

Crispy Smashed Potatoes<\/h2>\n

Potato salad<\/a> is great. But once you turn the boiled potatoes into crispy smashed potatoes, we enter a whole new level of deliciousness.<\/p>\n

Why roast the potatoes?<\/em><\/h3>\n

Mainly for textural purposes. Turns out roast potatoes in a tangy, creamy dressing taste amazing! Roasting the potatoes will also help develop a little more flavour from the caramelisation too.<\/p>\n

Why smash the potatoes?<\/em><\/h3>\n

Smashing the potatoes increases the surface area<\/strong>\u00a0and\u00a0adds more texture<\/strong>\u00a0to them. As such, there\u2019s more opportunity for the potato to flake and become crispy. Typically speaking, the thinner the potato the crispier it’ll be<\/strong>.<\/p>\n

For most of my smashed potato<\/a> recipes, I boil the potatoes, then smash and roast them. Here I’ve actually just roasted them, before smashing them and roasting them again. Works a charm and no need for the stove!<\/p>\n

To smash the potatoes, I use a potato masher<\/strong>, but any sort of flat kitchen utensil will do the trick.<\/p>\n

Process shots: halves baby potatoes and coat in oil, salt and pepper (photo 1), roast (photo 2), smash (photo 3), roast again (photo 4).<\/em><\/p>\n

\"4<\/figure>\n

Crispy Potato Salad<\/h2>\n

For the dressing, I like to combine everything first and then add in the potatoes, just so they stay as crispy as possible for as long as possible. <\/p>\n

The base of the dressing is mayonnaise<\/strong> and sour cream<\/strong>, spiked with some lemon juice<\/strong> and dijon mustard<\/strong>. This makes for a nice creamy and tangy base for the salad. I then love adding bacon<\/strong>, alongside some celery<\/strong>, red onion<\/strong>, pickles<\/strong>, chives<\/strong> and parsley<\/strong>.<\/p>\n

Process shots: add ingredients to bowl (photo 1), mix and check seasoning (photo 2), add potatoes and bacon (photo 3), mix (photo 4).<\/em><\/p>\n

\"4<\/figure>\n

Crispy Potato Salad FAQ<\/h2>\n
\n
Won’t the potatoes go soggy?<\/strong> <\/p>\n

If they’re nice and crispy they actually hold up pretty well. You will want to serve immediately, but you’ve probably got around a half-hour window to work with. It’s still delicious past that, but the potatoes begin absorbing in the dressing.<\/p>\n<\/p><\/div>\n

How do I prevent the potatoes from sticking to the pan?<\/strong> <\/p>\n

I use baking paper, but if you’ve got a decent tray that isn’t prone to sticking you should be fine. Don’t use foil, they will stick.<\/p>\n<\/p><\/div>\n

What else could I add?<\/strong> <\/p>\n

You can really follow your heart with the additions. I recommend giving the recipe a go as stated, but dill, spring onion, radish and cucumber all make great subs\/additions.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n

\"close<\/figure>\n

Serving Crispy Potato Salad<\/h2>\n

This makes an awesome Side Dish<\/a> – just serve up as soon as you can. No making it ahead of time unfortunately!<\/p>\n

Alrighty, let’s tuck into the full recipe for this smashed potato salad shall we?!<\/strong><\/p>\n

\"close<\/figure>\n

How to make Crispy Smashed Potato Salad (Full Recipe & Video)<\/h2>\n
<\/div>\n
\n
\n
\n
\"smashed<\/div>\n<\/div>\n

<\/g><\/svg><\/span> Print<\/a><\/p>\n

<\/div>\n

Crispy Smashed Potato Salad<\/h2>\n