Crispy Smashed Potato Salad Recipe
Introduction
This Crispy Smashed Potato Salad combines tender, golden potatoes with a zesty, creamy dressing and fresh, crunchy salad ingredients. It’s a delightful twist on classic potato salad that’s perfect for picnics, barbecues, or a satisfying meal any time.
Ingredients
- 24 ounces baby Yukon gold potatoes
- 1 tablespoon salt
- Avocado oil spray
- 2 tablespoons McCormick Salad Supreme seasoning
- 2 hearts of romaine, finely chopped
- 1 cup dill pickles, chopped
- 1/4 red onion, thinly sliced (about 1/4 cup)
- 1/2 cup plain Greek yogurt
- 1/2 cup mayo
- 1 clove garlic, grated
- 1 tablespoon Dijon mustard
- 1 tablespoon pickle juice
- 1 tablespoon freeze-dried dill (or 1/4 cup fresh, chopped)
- 1 teaspoon McCormick Salad Supreme seasoning
- 1/4 teaspoon kosher salt
Instructions
- Step 1: Bring a pot of water to a boil. Add the salt and baby Yukon gold potatoes. Cook until the potatoes are fork-tender, about 15 to 25 minutes depending on their size.
- Step 2: While the potatoes cook, finely chop the romaine, dill pickles, and thinly slice the red onion.
- Step 3: In a bowl, whisk together Greek yogurt, mayo, grated garlic, Dijon mustard, pickle juice, freeze-dried dill, McCormick Salad Supreme seasoning, and kosher salt to make the dressing.
- Step 4: Once the potatoes are cooked and cool enough to handle, use the back of a flat drinking glass to gently smash each potato to about 1/4 to 1/8 inch thickness. Carefully slide the smashed potatoes off the glass to avoid sticking.
- Step 5: Arrange the smashed potatoes in a single layer in an air fryer basket. Spray well with avocado oil, sprinkle with the Salad Supreme seasoning, and spray again with oil.
- Step 6: Air fry the potatoes at 375°F for 15 minutes, or until they are golden, crispy, and craggy. You may need to do this in batches. Alternatively, you can roast them in the oven (see tips).
- Step 7: Toss the chopped romaine, pickles, and onions with the prepared dressing. Gently fold in half of the crispy potatoes, which may break into smaller pieces as you toss, and reserve the remaining potatoes to scatter on top of the salad.
- Step 8: Serve immediately for the best crunch and freshness. Enjoy your crunchy, creamy, and flavorful smashed potato salad!
Tips & Variations
- If you don’t have an air fryer, roast smashed potatoes on a baking sheet in a 425°F oven for 20–25 minutes, flipping halfway through, until crispy.
- Use fresh dill if available for a brighter flavor; reduce freeze-dried dill by half if substituting.
- Try adding chopped crispy bacon or sliced radishes for extra texture and flavor.
- For a lighter option, swap mayo for additional Greek yogurt or use a vinaigrette instead of the creamy dressing.
Storage
Store leftover potato salad in an airtight container in the refrigerator for up to 2 days. The potatoes may lose some crispiness over time. To refresh, briefly reheat the reserved crispy potatoes in the air fryer or oven before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of potatoes for this salad?
Yes, baby Yukon gold potatoes are ideal for their creamy texture and thin skins, but small red potatoes or fingerlings also work well.
How do I prevent the smashed potatoes from sticking when smashing?
Use the back of a flat glass and gently slide the potato off the glass with a flat motion to keep the smashed potato intact and prevent sticking.
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Crispy Smashed Potato Salad Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This Crispy Smashed Potato Salad combines tender Yukon gold potatoes with a flavorful, creamy dressing and crunchy fresh veggies. The potatoes are boiled until tender, smashed thin, and then air-fried until golden and crispy, adding delightful texture to the salad. Tossed with romaine, dill pickles, and red onion, and dressed with a tangy Greek yogurt and mayo dressing seasoned with garlic, Dijon mustard, and dill, this salad is a satisfying mix of crispy, creamy, and fresh flavors perfect for a unique side dish or light meal.
Ingredients
Potatoes
- 24 ounces baby Yukon gold potatoes
- 1 tablespoon salt (for boiling)
- Avocado oil spray
- 2 tablespoons McCormick Salad Supreme seasoning
Salad
- 2 hearts of romaine, finely chopped
- 1 cup dill pickles, chopped
- 1/4 of a red onion, thinly sliced (about 1/4 cup)
Dressing
- 1/2 cup plain Greek yogurt
- 1/2 cup mayonnaise
- 1 clove garlic, grated
- 1 tablespoon Dijon mustard
- 1 tablespoon pickle juice
- 1 tablespoon freeze-dried dill (or 1/4 cup fresh, chopped)
- 1 teaspoon McCormick Salad Supreme seasoning
- 1/4 teaspoon kosher salt
Instructions
- Boil Potatoes: Bring a pot of water to a boil and add 1 tablespoon of salt. Add the baby Yukon gold potatoes and cook until fork-tender, about 15-25 minutes depending on their size.
- Prepare Salad Ingredients: While the potatoes cook, finely chop the romaine hearts, chop the dill pickles, and thinly slice the red onion to prepare the fresh salad components.
- Make Dressing: In a bowl, whisk together the Greek yogurt, mayonnaise, grated garlic, Dijon mustard, pickle juice, freeze-dried dill (or fresh dill), McCormick Salad Supreme seasoning, and kosher salt until smooth and well combined.
- Smash Potatoes: Once potatoes are cooked and cool enough to handle, place each potato on a flat surface and use the back of a flat drinking glass to gently smash them to about 1/4 to 1/8 inch thickness. Carefully slide the smashed potato off the glass to avoid sticking.
- Air Fry Potatoes: Arrange the smashed potatoes in a single layer in the basket of an air fryer. Spray them generously with avocado oil spray, then sprinkle with 2 tablespoons of McCormick Salad Supreme seasoning, and spray again with avocado oil. Air fry at 375°F (190°C) for 15 minutes or until the potatoes are golden, craggly, and crispy. You may need to work in batches depending on the size of your air fryer.
- Assemble Salad: Toss the chopped romaine, dill pickles, and sliced onions in the prepared dressing until evenly coated.
- Add Potatoes to Salad: Fold half of the crispy smashed potatoes into the salad, being gentle as they may break into smaller pieces. Reserve the other half to scatter on top of the salad for added crunch and visual appeal.
- Serve: Serve the crispy smashed potato salad immediately to enjoy the contrast of textures with the creamy dressing and crunchy vegetables.
Notes
- If you don’t have an air fryer, you can roast the smashed potatoes in the oven at 425°F (220°C) on a parchment-lined baking sheet for 20-25 minutes until crisp and golden, flipping halfway through.
- Using baby Yukon gold potatoes is ideal due to their creamy texture and size, but other small, waxy potatoes will also work.
- Adjust seasoning in dressing and potatoes to taste. The McCormick Salad Supreme seasoning provides a herb and spice blend but can be substituted with your preferred seasoning blend.
- For a dairy-free version, substitute Greek yogurt with a plant-based yogurt and use mayonnaise accordingly.
- This salad is best enjoyed fresh to maintain potato crispness but leftover salad can be refrigerated for up to 2 days; re-crisp potatoes separately if desired.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Air Frying
- Cuisine: American
Keywords: crispy smashed potatoes, potato salad, air fryer potato salad, creamy dressing, Yukon gold potatoes, summer salad, crispy potato side dish
