Crispy Potato Salad

Learn how to make trending crispy smashed potato salad with my recipe featuring creamy Parmesan dressing, crunchy veggies, onions and dill. Enjoy this moreish, texture-filled potato salad!

📝 Ingredients

• 2 lb baby potatoes (900 grams, washed and scrubbed, choose the smallest ones)
• 1.5 teaspoons salt
• 3 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 4 tablespoons Parmesan cheese (grated about 20-25 grams / just under 1 oz)
• 1/2 cup light sour cream (90-100 grams / 3 oz)
• 1/2 cup mayonnaise (about 90-100 grams / 3 oz)
• 1 tablespoon white wine vinegar (or red wine)
• 1.5 teaspoons Dijon mustard
• 1/2 teaspoon black pepper
• 1 cucumber (medium Lebanese diced)
• 5-6 radishes (medium cut into quarter slices)
• 1 celery (rib diced into small pieces)
• 1 green onion (large finely diced)
• 1/4 cup gherkins (/pickles chopped )
• 1/4 cup dill (chopped about 10 grams)

👨‍🍳 Instructions

1. 1Cook baby potatoes.: Add whole potatoes and 1 teaspoon of salt to a medium pot and cover with cold water. Bring to a boil, then cook for 7-10 minutes until you can easily insert a knife into the potatoes. Strain and let the potatoes dry slightly in a sieve
2. 2Prepare baking sheets.: While potatoes are cooking, preheat your oven to 210 C / 410 F. Line an extra large baking sheet or 2 medium baking sheets with parchment paper and grease lightly with olive oil. Set aside.
3. 3Smash and season the potatoes.: Transfer potatoes onto your baking sheets and spread out evenly leaving some space around each potato. Use the back of a glass or a jar to smash them down flat. Brush them or drizzle with olive oil and season with salt and pepper. Optional, but I like to also season with garlic powder and smoked paprika, however, these two can burn a little so a good idea to season halfway through roasting. Roast for 45-50 minutes or until golden brown and crispy. I recommend flipping them over after 30 minutes.
4. 4Prepare the salad dressing.: Prepare the salad. In a large mixing bowl, combine the dressing ingredients and whisk through. Set aside.
5. 5Dice up the vegetables: Dice and chop all the vegetables, green onions and dill. If the cucumber has a lot of seeds, I suggest scooping out/deseeding some to avoid too much cucumber juice in the salad.
6. 6Cool down and dice crispy potatoes.: Once the potatoes are done, remove from the oven and cool down for 5-10 minutes. You can leave the potato pieces whole or cut them up slightly. Don’t mix into the salad until just before serving to avoid them from getting too soggy.
7. 7Combine the salad in a bowl: Assembling the salad. Add the vegetables and herbs to the dressing and mix through. Then gently fold in the crispy potatoes, reserving a few to serve on top. Garnish with extra radishes, dill and green onions.