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My whole view of potato salads changed when I tried this Crunchy Mashed Potato Salad. It's got an amazing mix of textures - super crispy outsides meet a rich, tangy sauce that makes a side everyone will beg you to bring again and again.
When I first saw this trending on TikTok, I wasn't sure it could actually beat a traditional potato salad. But after I made it once, my family immediately dumped our decades-old recipe and crowned this one the winner.
What You'll Need
- Baby Potatoes: go for sweet baby golds if you can - they've got a buttery inside and crisp up really well
- Olive Oil: grab extra virgin for better taste while roasting
- Greek Yogurt: brings a nice tang and creaminess that cuts the richness
- Kewpie or Regular Mayonnaise: the Japanese kind adds a bit of sweetness and depth
- Dijon Mustard: gives that zippy flavor that balances out all the creaminess
- Fresh Lemon Juice: wakes up all the other flavors and keeps things from feeling heavy
- Garlic and Shallot: form the flavor base that runs through the whole dressing
- Fresh Parsley: adds a pop of green and fresh taste
- Dill Pickle: my hidden weapon that adds unexpected snap and tangy flavor
- Scallions: tops it all off with mild onion flavor and bright color
How To Make It
- Boil the Potatoes:
- Start with potatoes in cold, heavily salted water and bring to a boil. Cook them for exactly 7-8 minutes till they're just soft enough for a fork but not mushy. Getting this timing right matters - too soft and they'll fall apart when smashed, too firm and they won't crisp up right.
- Smash and Season:
- Dry the potatoes completely then put them on a parchment-covered baking sheet with space between each one. Flatten each potato to about 1/4 inch with a masher or glass bottom. They should crack at the edges but mostly stay in one piece. Coat them well with olive oil, making sure to get the edges since they'll crisp up the most. Sprinkle with salt and pepper.
- Roast to Perfection:
- Bake in a 425°F oven for 45-60 minutes, turning them over halfway. Look for dark golden edges and a crunchy outside. The extra crispy bits should be saved for topping the salad later.
- Create the Dressing:
- While they're cooking, mix your Greek yogurt, mayo, Dijon, lemon juice, olive oil, chopped garlic and parsley until smooth. Then stir in the chopped pickle and shallot. Add salt and pepper to taste. Your dressing should be thick but not too stiff.
- Combine and Assemble:
- Let the potatoes cool about 10 minutes so they don't fall apart. Keep the crunchiest pieces for the top, then carefully mix the rest with your dressing. The still-warm potatoes will soak up some flavor.
- Garnish and Serve:
- Sprinkle those saved crispy bits and fresh scallions on top. Serve while there's still a nice contrast between the crunchy outside and soft inside of the potatoes.
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I went crazy trying to get this just right after everyone kept coming back for seconds at a backyard cookout. Adding dill pickles might seem weird, but trust me - that tangy crunch takes this way beyond your grandma's potato salad.
Keeping It Fresh
While it's best right away, you can keep this potato salad in a sealed container in the fridge for up to 4 days. The potatoes will get softer, but the flavor actually gets better. To bring back some crunch, throw leftovers in a hot pan for a few minutes before eating.
If you want to prep ahead, roast the potatoes and mix up the dressing separately up to a day before. Keep them in different containers in the fridge. When you're ready to eat, warm the potatoes in a 350°F oven for 10 minutes to crisp them up, then mix everything together.
Other Ways To Make It
In a rush? Try your air fryer instead. Boil and smash the potatoes the same way, then air fry at 400°F for 10 minutes, flip them over, and cook another 8-12 minutes until they're crispy. This cuts your cooking time almost in half.
For a healthier version, use all Greek yogurt instead of mayo and add a bit more lemon juice. It'll be tangier but still creamy and delicious. You can also swap in different herbs like dill or chives instead of parsley.
Want super crunchy potatoes? Dust them with a little cornstarch before roasting. This makes an ultra-thin crispy shell while keeping the inside creamy. For more texture, try adding chopped celery for freshness or some bacon for a smoky taste.
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Great Food Combos
This crunchy potato salad goes really well with grilled meats, especially sticky BBQ ribs or juicy hamburgers. The tang from the dressing balances out rich meats perfectly. For a meal without meat, serve it with grilled portobellos or a hearty veggie burger.
It also works great alongside other summer favorites like slaw, grilled corn, or a simple green salad. For a complete picnic spread, add some sliced meats and crusty bread. This salad can be the main attraction at a potluck or just one part of a bigger meal.
Try serving it at room temperature rather than cold - the flavors really come alive when they're not chilled. If you're making it for a party, double the recipe because people always come back for more.
Frequently Asked Questions
- → Can I pick a different potato?
Absolutely! Baby reds or fingerlings are great options. They balance firmness and slight sweetness.
- → Any tricks for making them super crispy?
Make sure your boiled potatoes are totally dry before roasting. A light dusting of cornstarch can boost crunch too!
- → Can this be made ahead of time?
For sure! Roast the potatoes and mix the dressing the day before. Keep them separate, then reheat and combine when you’re ready.
- → What’s a good swap for Greek yogurt?
You could go for sour cream or add more mayo for a richer, classic feel.
- → What garnishes work well here?
Try a sprinkle of fresh parsley, dill, extra crunchy potato pieces, or sliced green onions for extra flair and flavor.