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I stumbled on this Crunchy Bashed Potato Salad while trying to spice up my basic spud recipes. The mix of super crunchy potatoes with the rich tangy sauce has turned into my favorite party contribution. Folks always want me to tell them how I made it, and I just love seeing them smile when they crunch into that first bite.
The Magic Behind This Mix
What I really dig about this dish is the way it plays with textures. Those golden crunchy bits with the soft middle of each potato just keeps you coming back for more. I've thrown in my own special touch using kewpie mayo and chopped pickles that give it this zingy flavor regular potato salads can't touch.
Finding The Right Spuds
- Tiny Potatoes: I look for the smallest ones available – they turn out way crispier.
- Olive Oil: Go for the good stuff – nice oil helps those edges turn golden brown.
- Flavoring: Sea salt and freshly cracked pepper really bump up the taste.
Whipping Up That Tasty Sauce
- Kewpie Mayo: This is what makes it special – so much more flavorful than standard mayo.
- Raw Garlic: I chop it tiny for the strongest kick.
- Dijon Mustard: Just a bit for some zing.
- Chopped Pickles: They bring an awesome tangy snap to everything.
- Shallots: Not as strong as onions but still adds that perfect punch.
- Herb-mixed Yogurt: Makes the whole thing taste lively and fresh.
Tools You'll Need
- Sturdy Baking Sheet: My thick one gives the best crispy results.
- Mixing Bowls: I prefer the glass kind so I can check all my ingredients easily.
- Cast Iron Pan: Great for warming up any extras you might have.
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First Steps
We start by cooking those potatoes. I watch them carefully since potatoes that cook too long will just crumble apart. When you can stick a fork in them without them falling apart, that's just right. After I drain them, I let them cool until I can touch them.
Getting That Crunch
Here's where the fun starts. I cover each potato with plenty of olive oil then smash them down gently. Don't push too hard – you want them to stay in one piece. Then they go into a hot oven until they turn golden brown and super crunchy.
Mixing The Sauce
While those potatoes are crisping up, I put my sauce together. All the ingredients get stirred until smooth. I add the pickles and shallots at the end. I usually make more than I need because it tastes amazing on a sandwich too.
Putting Everything Together
After the potatoes get perfectly crispy, I cool them slightly. You'll want them warm but not hot when the sauce goes on. I always keep some of the crunchiest bits to sprinkle on top – they're basically little potato croutons.
Helpful Hints
- Same Size Spuds: Try to keep your potatoes about the same size so they cook evenly.
- Dry Them Well: Super dry potatoes will get much crunchier.
- Add Some Crackle: I sometimes toss in some crunchy bacon pieces.
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Switch Things Up
- Try New Herbs: Switch out herbs to match whatever else you're eating.
- Crunch Factor: Some folks really like super thin and extra crunchy edges.
- Add Some Cheese: Sprinkling parmesan before baking is totally amazing.
Do-Ahead Options
You can totally get this ready in advance. I often bake the potatoes and make the sauce a day early. Just keep them apart and warm the potatoes in a pan to bring back the crunch before you mix them.
Common Mistakes to Skip
- Keep An Eye On Boiling: Nobody wants soggy potatoes.
- Use Plenty Of Oil: Don't skimp – it's what makes them crunchy.
- Watch Your Timing: Add the sauce right before eating to keep the crunch.
Pro Touches
- Crunch Trick: A light coating of cornstarch works wonders.
- Extra Sauce: Keep some sauce aside to pour on top.
- Heat It Up: I sometimes throw in a bit of smoky paprika.
Great Combos
This salad goes great with anything off the grill. We enjoy it with BBQ or even just next to fancy sandwiches. When it's hot outside, it pairs perfectly with a cold beer or some bubbly water with a squeeze of lemon.
Fast Answers
- Mayo Options: Regular mayo works fine but kewpie has that extra something.
- Top Potato Picks: I love baby yukons most but red potatoes are great too.
- Storing Extras: Best if you eat them within 24 hours.
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Quick Problem Solvers
- Too Mushy: Mind your boiling time and let them cool properly.
- Not Crunchy Enough: Try cooking in a hotter oven or for a few minutes longer.
Clever Timesavers
Using parchment paper makes cleanup so much easier. I always cut my potatoes into matching sizes and keep fresh herbs ready to sprinkle on top.
Finishing Touches
Just before I serve it, I give everything one last light toss. Those crunchy pieces on top make it look super tempting and add great texture to every single bite.
What Makes This Special
This isn't your average potato salad – it gets people talking. Whenever I bring it out, everyone crowds around the table asking how I made it and sneaking early tastes. It's become my signature dish for a good reason – that combo of crunchy edges and creamy sauce just can't be topped.
Wrap-Up
This smashed potato crunchy salad takes potato salads to the next level. Roasted smashed potatoes pair perfectly with a tangy herb-yogurt dressing for a side dish full of flavor and crunch.
Recipe FAQs
- → How far in advance can I prepare this?
- You can boil the potatoes and make the dressing in advance. Roast the potatoes right before serving for the best crunch.
- → What type of potatoes should I use?
- Small new potatoes or baby yellow ones are ideal. They smash easily and get wonderfully crispy in the oven.
- → Can yogurt be swapped out?
- Definitely. You can use all mayo if you'd like. Yogurt adds tang and keeps it lighter, but mayo-only works great too!
- → Why aren’t my potatoes crisping up?
- Be sure the potatoes are completely dry after boiling, and don’t overcrowd them on the baking sheet. They need space to crisp properly.
- → What dishes pair well with this?
- It’s fantastic with grilled meats, burgers, or sandwiches. Great for cookouts, picnics, or a casual family meal.