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This Crunchy Crushed Potato Salad puts a fun spin on the classic potato dish by mixing textures and adding Mediterranean touches. The golden, crunchy-edged spuds mix with a rich yogurt-based sauce, making an unforgettable combo that'll turn any regular meal into something special.
I've whipped up so many potato salads through the years, but this one tops them all at my house. It became the star of our outdoor meals last summer, with everyone always begging me to share how I made it.
Key Ingredients Breakdown
- Baby potatoes: Look for small ones that are roughly the same size so they cook evenly
- Greek yogurt: Go with whole milk version for the richest taste
- Kewpie mayo: Adds a special savory kick to your dressing
- Fresh herbs: The dill and parsley add a lively, just-picked taste
- Persian cucumbers: They don't get as soggy as the regular kind
- Shallots: Give a mild onion flavor that doesn't take over
- Dijon mustard: Brings zippy flavor and helps the dressing come together
Easy Cooking Instructions
- Getting Potatoes Ready:
- Clean potatoes well. Cover with cold, salty water. Simmer until a fork slides in easily. Drain them quick. Let them sit to dry off a bit.
- Crushing Method:
- Lay potatoes out with room between. Take a flat glass bottom. Press down until they split but stay together. Make sure they have rough edges for extra crunch. Drizzle plenty of oil over them.
- Baking Steps:
- Stick them in your hot oven. Flip the pan around halfway. Look for golden bits forming. Keep any crunchy pieces that break off. Cook until they're deeply golden brown.
- Making the Sauce:
- Mix all the wet stuff first. Toss in herbs and flavoring bits. Add plenty of salt and pepper. Let it chill in the fridge. Taste and add more seasonings if needed.
- Putting It Together:
- Let potatoes cool a little bit. Mix them gently with the sauce. Sprinkle on those saved crunchy bits. Top with fresh herbs. Serve while still a bit warm.
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I came up with this dish when playing around with Mediterranean flavors during quarantine. My kid says it tastes like having roasted potatoes and dip all mixed into one tasty bowl.
Getting Temperatures Right
The secret to perfect texture is all about timing. After lots of tries, I found that cooling the potatoes for just five minutes after they come out of the oven works magic. They stay crunchy but still soak up the dressing nicely. Wait any longer and you'll lose that awesome crispiness.
Time-Saving Plan
What's great about this dish is how you can break up the work. I often boil my potatoes and mix up the dressing in the morning, then do the roasting and final mixing right before we eat. This makes hosting way easier while still getting that perfect texture.
Perfecting Your Dressing
To keep your dressing thick and creamy, you need to handle the cucumber right. I've learned that scooping out the seeds and then squeezing the chopped cucumber in a clean dish towel makes a huge difference in how the final sauce turns out.
Mix It Up Ideas
You can really play with this recipe. Sometimes I throw in some crumbled feta for a Greek feel, or add crispy bacon when I want to treat everyone. In summer, I grab whatever herbs are growing in my garden - chives and tarragon taste amazing in it.
Keeping Leftovers Fresh
They taste best right away, but you can bring leftover potatoes back to life with a quick trip to a hot oven for 5-10 minutes. If you're making it ahead, keep the sauce separate, and always let it warm up a bit before you serve it.
What To Serve With It
These potatoes go perfectly with anything off the grill or as part of a Mediterranean spread. When I have friends over, I serve them slightly warm; for outdoor eating, room temperature works just fine.
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This crunchy smashed potato salad has changed how we think about potato dishes at my house. It takes the best parts of roasted potatoes and creamy potato salad and creates something totally new and addictive. The mix of crispy bits and creamy dressing makes a dish that's both cozy and fancy at the same time. It's always a hit whether we're having a backyard cookout or a nicer dinner with friends.
Common Questions
- → Why should I take out the cucumber seeds?
- Getting rid of the seeds stops extra moisture from making your salad soggy and watering down your dressing.
- → Is there a way to make this vegan?
- Sure thing, just swap in vegan yogurt and mayo to make the whole dish plant-based.
- → What's so special about Kewpie mayo?
- Kewpie has a thicker, silkier feel and packs more savory punch than standard mayo does.
- → Can I fix this salad earlier in the day?
- You can mix up the dressing beforehand, but wait to add the crispy potatoes until you're ready to eat so they stay crunchy.
- → Which potatoes should I pick?
- Go for baby potatoes since they're just the right size for smashing and they get super crispy when roasted.