This crispy smashed potato salad is a delicious, crunchy and super flavorful salad that can also be served as a main.It is gluten-free and vegetarian.
Why make this crispy smashed potato salad
- Anything with potatoes is delicious right? These smashed crispy potatoes are delicious and are truly the hero of this salad.
- It is filling and protein rich - This is a pretty balanced salad. it may look carb heavy because of the potatoes but it also contains a lot of edamame and the greek yoghurt dressing.Carrots and salad greens adds to the fiber content.
- Easy to make and meal prep - It takes time to prep the potatoes but the whole process is pretty hands off. You can prep most of the ingredients ahead of time and quickly ut the salad together.
- You can easily make it vegan by swapping greek yoghurt with vegan yoghurt. Make sure you check the ingredients labels of sriracha sauce to ensure it is vegan and/or gluten-free
Ingredients
Potatoes - I used a combination of red and yellow mini potatoes. These mini potatoes are more waxy. They are also extremely flavorful and crisp up really well.This variety of potatoes also holds well to the boiling process without falling apart. Keep the peel on to help the potatoes crisp up better.
Other produce - You can use any vegetables of your choice. I incorporated edamame beans to add protein to the main salad. I also added carrot matchsticks, chopped red onion and salad mix to the base. As a finishing touch, I added pomegranate arils which add both a rich color and tangy sweetness not to mention additional crunch.
Dressing - I made a simple greek yoghurt based dressing since I wanted a low calorie and high protein dressing. Along with yoghurt, I used sriracha, onion powder, garlic powder, cumin, turmeric, salt and pepper. You can thin down the dressing by adding a few spoons of water or some lemon juice as well.
How to make crispy smashed potatoes
Clean potatoes - Since we are leaving the skin on, it is important we clean the potatoes well. Using a mild vegetable brush or even your fingers, clean the skin thoroughly and wash the potatoes.
Boil - Bring a large pot of salted water to boil. Poke all the potatoes a few times and gently place in the pot and let this cook for 10-15 minutes until the potatoes are tender. Remove from the hot water carefully and place in a bowl of ice cold water to stop the potatoes from cooking further. Once the potatoes have cooled down, drain the water and let the potatoes air dry for 5 minutes. You can also pat them dry.
Smash the potatoes - Place the potatoes on a lined sheet pan. Make sure they are spaced equally and not crowded. Now gently press down on the potatoes using a glass or steel bowl(something strong that can take the pressure). I used a steel cup. Press down to smash the potato until you flatten it as much as you can. Repeat this with all the potatoes. Top with flaky/regular salt, pepper and brush with some oil.
Bake - Bake the potatoes at 385 degrees F for 30-35 minutes or until the potatoes are completely crispy. Make sure to flip the potatoes mid way and brush a little bit of oil along with salt and pepper on the other side as well before placing the sheet pan back in the oven.
Storage and Meal Prep Tips for the Crispy Smashed Potato Salad
Storage: The salad itself is good for a day in the refrigerator. As with any salad especially with any greens, the salad will start to get soggy and the greens will wilt a little. Ideally bring all the ingredients just before serving.
The dressing can be prepared ahead of time. and stored in the refrigerator for up to 3 days.
Meal Prep - Prep the potatoes by boiling them. You can store these boiled potatoes in the refrigerator for up to 3 days. You can also prep the other vegetables a day ahead before you need to use it.Always add the greens to the salad while assembling it.
Try these other delicious salads - Black Bean and Roasted Corn Salad, Roasted Butternut Squash Salad, Asparagus and Green Peas Salad
If you tried this crispy smashed potato salad, please leave a comment or feedback below. You can also leave any questions you have below. Follow on social media at Facebook, Pinterest and Bluesky.
Recipe
Crispy Smashed Potato Salad
Equipment
- 1 Full Sheet Pan
- 1 Steel Cup/Bowl anything heavy duty that you can use to smash the potatoes
Ingredients
- 12 Mini Waxy Potatoes unpeeled and thoroughy cleaned
- 2 Carrots peeled, cut in to matchsticks
- 1 ½ cup Edamame shelled and steamed
- 1 small Red Onion peeled, finely chopped
- 3 cup Mixed Salad Greens washed and dried
- 1 cup Pomegranate Arils
Dressing
- 1 cup Greek Yoghurt
- 1 tablespoon Sriracha Sauce
- 2 teaspoon Garlic Powder
- ¼ teaspoon Turmeric Powder
- 1 teaspoon Onion Powder
- ½ teaspoon Cumin Powder
- Salt and Pepper to taste
Instructions
- Bring a large pot of salted water to boil. Prick the cleaned potatoes a few times with a fork. Slowly add the potatoes to the water and cook for 10-15 minutes or until completely tender. Remove and add to a bowl of ice cold water. Let it cool for 5-10 minutes.
- Preheat oven to 385 deg F. Remove the potatoes and pat dry. Place the potatoes on a lined sheet pan ensuring the pan is not crowded. Press the potatoes down with a sturdy cup or bowl until smashed. Brush with some oil. Sprinkle salt and pepper on top. Bake for 30-35 minutes or until crispy.flipping it midway. Keep aside.
- While the potatoes are baking, prep the other vegetables and the dressing. Once the potatoes are done, assemble by placing the greens at the bottom of the serving bowl. Place the other vegetables on top and finally add the crispy potatoes. Serve with dressing mixed in or on the side.
Notes
- When you flip the potatoes mid way while baking, ensure you brush it with some oil on the other side and season as well.
- Use smaller potatoes. They are easier to work with, are more flavorful and crisp up faster.
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