Best 4 Smashed Potato Salad Recipes
Smashed potato salad is a fun and flavorful dish that is perfect for any occasion. It takes a unique approach to traditional potato salad by smashing the potatoes instead of slicing or dicing them, resulting in a salad with a creamy texture and a satisfying bite. With its tangy dressing and combination of vegetables, smashed potato salad is sure to be a crowd-pleaser.
Check out the recipes below so you can choose the best recipe for yourself!
HERBY POTATO SALAD WITH SMASHED OLIVES
As with coleslaw, there are two schools of potato salad: the mayonnaise-based and the vinegar-based. This recipe plants itself firmly in the latter camp with bright, punchy flavors. The dressing here is a classic red-wine vinegar and Dijon vinaigrette that develops great flavor after marinating with capers, smashed green olives and thinly sliced shallots. Just fifteen minutes in the dressing softens the shallot's bite, and a quick soak brings canned olives to life. There may appear to be too much dressing when you add the cooked potatoes, but as the potatoes cool, they'll absorb it beautifully. (The key is to add them to the dressing as soon as they are cool enough to handle.) Any small potatoes will work for this recipe, and a mix of colors looks particularly nice. The most important detail is that the potatoes should be roughly the same size so that they cook evenly.
Provided by Lidey Heuck
Categories salads and dressings, side dish
Time 30m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Place the potatoes in a large pot; add 2 teaspoons salt and enough water to cover generously. Bring to a boil over medium-high heat and cook for 10 to 20 minutes, depending on the size of the potatoes, until just tender when pierced with a fork. (Be careful not to overcook!) Drain and set aside until just cool enough to handle.
- While the potatoes cook, in a large bowl, combine the vinegar and mustard with 1 teaspoon salt and 1/4 teaspoon pepper. Slowly whisk in the olive oil. Add the olives, shallot and capers, and set aside to marinate for 10 to 20 minutes.
- When the potatoes are just cool enough to handle, cut them in half (or quarters, to end up with bite-size pieces), and add them to the bowl with the dressing. Gently combine and set aside to cool completely, tossing occasionally.
- Stir in the mint and parsley, along with more salt and pepper to taste, and serve the potato salad at room temperature.
SMASHED POTATO SALAD
Steps:
- Put the potatoes in a large saucepan, cover with cold water and season generously with salt. Bring to a boil, reduce to a simmer and cook until the potatoes are tender, 15 to 20 minutes. Drain and let cool slightly. Gently smash with a fork or potato masher.
- Meanwhile, in a large bowl, whisk together the oil, parsley, mustard, vinegar, shallots and jalapeno. Season with salt and pepper. Add the potatoes and gently combine. Serve at room temperature.
SMASHED POTATO SALAD
Steps:
- In a saucepan, cover the potatoes with water. Bring to a boil and cook until the potatoes are tender. Drain and place in a mixing bowl. Smash the potatoes with a potato masher. Add scallions, red onion, mayonnaise, and cider vinegar. Season, to taste, with salt and pepper.
GRANDMA SOPHIE'S SMASHED POTATO SALAD
Out of this world potato salad! My grandma made this for every occasion and now I have carried on with this tradition. I think that the goodness comes from the simplicity.
Provided by NICOLER1
Categories Salad Potato Salad Recipes Dairy-Free Potato Salad Recipes
Time 45m
Yield 8
Number Of Ingredients 5
Steps:
- Boil potatoes until soft, about 25 to 30 minutes. Remove potatoes to a large bowl.
- While the potatoes are still warm but not steaming, stir in the hard-cooked eggs with a fork. Mix in the dill pickle, then stir in the mayonnaise. Season to taste with salt. Continue to stir until potatoes are smashed and not many big chunks remain.
Nutrition Facts : Calories 641.9 calories, Carbohydrate 51.9 g, Cholesterol 90.7 mg, Fat 45.8 g, Fiber 6.4 g, Protein 8.6 g, SaturatedFat 7.2 g, Sodium 1351.9 mg, Sugar 3.1 g
Tips for Making Smashed Potato Salad:
- Choose the right potatoes: Use firm, waxy potatoes that will hold their shape when boiled, such as Yukon Gold, Red Bliss, or fingerling potatoes.
- Boil the potatoes until tender: You want the potatoes to be tender enough to smash easily, but not so overcooked that they fall apart.
- Smash the potatoes while they are hot: This will help them absorb the dressing better and create a more cohesive salad.
- Use a light hand when mixing the salad: You don't want to overmix the salad and turn the potatoes into mush.
- Chill the salad before serving: This will help the flavors to meld and the salad will be more refreshing.
Conclusion:
Smashed potato salad is a delicious and versatile side dish that can be enjoyed all year round. With its creamy dressing, tender potatoes, and fresh herbs, it's sure to be a hit at your next potluck or barbecue. So next time you're looking for a new salad recipe, give this one a try!
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