Very few dishes can claim the universal love that potato salad enjoys, but our smashed potato salad is here to shake things up. With its rustic charm and unbeatable texture, this recipe is a game-changer for picnics and potlucks alike.
Why This Recipe Works
- The smashing technique creates more surface area for the dressing to cling to, ensuring every bite is packed with flavor.
- Using a mix of Yukon Gold and red potatoes offers the perfect balance of creaminess and firmness.
- A bold, tangy dressing cuts through the richness of the potatoes, making the salad irresistibly refreshing.
- Adding crispy bacon and fresh herbs introduces layers of texture and freshness that elevate the dish.
- This recipe is customizable, allowing you to tweak it to your taste preferences or dietary needs.
Ingredients
- 2 pounds mixed Yukon Gold and red potatoes, scrubbed
- 1/2 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 slices bacon, cooked and crumbled
- 2 tablespoons chopped fresh chives
- 2 tablespoons chopped fresh dill
Equipment Needed
- Large pot
- Colander
- Mixing bowls
- Potato masher or fork
- Measuring cups and spoons
Instructions
Step 1: Boil the Potatoes
Place the scrubbed potatoes in a large pot and cover with cold water by about an inch. Bring to a boil over high heat, then reduce to a simmer and cook until the potatoes are tender when pierced with a fork, about 15-20 minutes. Tip: Start checking at 15 minutes to avoid overcooking.
Step 2: Prepare the Dressing
While the potatoes cook, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper in a small bowl until smooth. Set aside. This is also a good time to cook your bacon if you haven’t already.
Step 3: Smash the Potatoes
Drain the potatoes and let them cool just enough to handle. Using a potato masher or fork, gently smash each potato to about 1/2-inch thickness. They should hold together but be craggy enough to soak up the dressing. Tip: Don’t over-smash; you want texture, not mush.
Step 4: Combine Everything
Transfer the smashed potatoes to a large mixing bowl. Pour the dressing over the potatoes and gently toss to coat. Add the crumbled bacon, chives, and dill, and give everything one final gentle mix to distribute the ingredients evenly.
Step 5: Chill and Serve
Cover the bowl and refrigerate the potato salad for at least 1 hour before serving to allow the flavors to meld. Tip: For best results, let it chill for up to 4 hours.
Tips and Tricks
For those looking to take their smashed potato salad to the next level, consider roasting the potatoes instead of boiling them for a deeper flavor. Another pro tip is to mix in some sour cream or Greek yogurt with the mayonnaise for a tangier, creamier dressing. If you’re serving this at a party, garnish with extra herbs and bacon on top for a beautiful presentation. For a lighter version, you can reduce the mayonnaise and add more vinegar or a splash of olive oil. Remember, the key to a great potato salad is balancing the flavors and textures to your liking.
Recipe Variations
- For a vegetarian version, omit the bacon and add smoked paprika for a similar depth of flavor.
- Swap out the dill and chives for parsley and tarragon for a different herbal note.
- Add chopped pickles or capers for a briny twist.
- For a heartier salad, mix in some hard-boiled eggs or diced celery for crunch.
- Try using sweet potatoes instead of regular potatoes for a sweeter, nutrient-packed alternative.
Frequently Asked Questions
Can I make this potato salad ahead of time?
Absolutely! In fact, making it a day ahead allows the flavors to develop even more. Just keep it refrigerated and give it a quick stir before serving. If the salad seems a bit dry after chilling, you can freshen it up with a little extra mayonnaise or vinegar.
What’s the best way to store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The potatoes may absorb more of the dressing over time, so you might want to add a little extra dressing when serving leftovers to bring it back to life.
Can I use other types of potatoes?
Yes, you can use any waxy or all-purpose potatoes you like. Just keep in mind that starchy potatoes like Russets might fall apart more when smashed, so they’re not ideal for this recipe. Yukon Gold and red potatoes are recommended for their texture and flavor.
Summary
This smashed potato salad is a delightful twist on the classic, offering a perfect blend of textures and flavors. It’s easy to make, customizable, and sure to be a hit at any gathering. Give it a try and see why it’s smashing its way into everyone’s hearts!
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