Smashed Potato Salad (2024)

This smashed potato salad blows every other potato salad I’ve tried out of the water. It’s the perfect combination of creaminess, crunch, and most importantly, flavor!

If you are a fan of potatoes, just like me, you are always on the lookout for new ways to enjoy this starchy vegetable. Whether they are part of the side dish or the star of the show, potatoes are a must-have ingredient in everyone’s household.

One of my favorite ways to enjoy potatoes is to smash them and roast them until crispy. Which got me thinking… What if I added a delicious creamy dressing and turned the dish into smashed potato salad?

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Why You’ll Love This Recipe

• This recipe is a fresh twist on the classic potato salad. Roasting smashed potatoes adds great texture to the dish, not to mention this recipe is vegan!
• Just like many of my other recipes, this smashed potato salad is SUPER EASY to make. Most of the cooking time does not require your participation, you just have to be patient.
• The dressing for this salad is not only creamy and flavorful but also high in protein. The not-so-secret ingredient to achieve this is tofu!
• In addition to the main ingredient, this smashed potato salad features FIVE extra plants! Along with the high-protein dressing and the starchy base, this makes the dish a well-rounded meal from a nutritional viewpoint.
• If you like to meal prep, this smashed potato salad is a great option. It stores for a few days in the fridge and works both as a side and main dish.

Benefits of Potatoes

Potatoes are a versatile and nutritious staple in many diets worldwide. Here are some culinary and nutritional benefits of potatoes:

• Versatility. Potatoes can be prepared in numerous ways, including boiling, baking, frying, roasting, mashing, and even grilling. This versatility makes them suitable for a wide range of dishes, from side dishes to main courses.
• Flavor Absorption. Potatoes have a mild flavor, making them excellent carriers for other flavors. They readily absorb seasonings and spices, enhancing the taste of dishes they are used in.
• Texture. Depending on how they are cooked, potatoes can offer various textures, from crispy and crunchy to creamy and soft, adding diversity to dishes.
• Carbohydrates. Potatoes are a good source of carbohydrates, providing energy that is essential for bodily functions and physical activity.
• Fiber. Potatoes contain dietary fiber, especially in the skin. Fiber is important for digestive health, promoting regular bowel movements and preventing constipation.
• Vitamins and Minerals. Potatoes are rich in several vitamins and minerals, including vitamin C, vitamin B6, potassium, and manganese. Vitamin C is an antioxidant that supports the immune system and helps in collagen production. Potassium is crucial for maintaining healthy blood pressure and nerve function, while vitamin B6 is important for brain health and metabolism.

Overall, potatoes are a nutritious and versatile food that can be enjoyed in a variety of ways as part of a balanced diet. However, it’s important to consider the cooking methods and added ingredients to maximize their nutritional benefits.

History of Potato Salad

Potato salad has a rich history, with variations found in cuisines around the world. The exact origins of potato salad are unclear, but the consensus is that it originated in Germany or Spain during the 16th century.

Potatoes were introduced to Europe from the New World in the late 16th century, and they quickly became a staple crop due to their versatility and ability to grow in various climates. Potato salad gained popularity across Europe in the 19th century, with each region developing its own variations based on local ingredients and culinary traditions.

Potato salad was brought to the Americas by European immigrants, where it became a popular dish in countries like the United States and Canada. Immigrants from Germany, Ireland, and Eastern Europe each contributed their own variations to the dish.

Over time, potato salad recipes continued to evolve, with new variations emerging based on personal preferences and regional influences. Today, there are countless versions of potato salad, ranging from creamy and mayonnaise-based to tangy and vinaigrette-based.

Overall, potato salad has a long and diverse history, reflecting the cultural exchange and culinary creativity of different regions around the world. It remains a beloved dish enjoyed in various forms at picnics, barbecues, potlucks, and family gatherings worldwide.

How to Make Smashed Potato Salad

Start by preheating the oven to 425F and lining a baking sheet with parchment.

Bring some water to a boil in a large pot. While it’s heating, make sure the potatoes are clean. You can peel them or simply scrub the outside to wash them.

Add the potatoes to boiling water and cook for 7-8 minutes. They don’t need to be fully cooked, just tender. Drain the water (check out scrappy ways to reuse it below), and transfer the potatoes to the baking sheet.

Using a cup, smash the potatoes, then using a pastry or barbecue brush, apply some olive oil to the outside. Roast in the oven for 40-50 minutes, flipping halfway through. They should be crispy on the outside while still soft inside.

Hack It!

• If you do not have an oven, you can air fry your potatoes at 450F for 20-25 minutes. It’s a great solution for small kitchens.
• Don’t pour away the liquid left over from boiling potatoes. Use it for broth, gravy, soup, or to water your plants.
• If you have leftovers, this smashed potato salad stores for up to 3 days in the refrigerator.
• Feel free to adapt the recipe to your liking. Many people like to add pickles or capers to their potato salad, which works just as well with this recipe.
• Enjoy this smashed potato salad as a side dish or make it a main meal. It has all the nutrients you need in a single meal, including the carbs, fiber, fat and protein.

Other Potato Recipes You’ll Love

• Purple Sweet Potato Tortillas
• Leftover Mashed Potato Pops
• Cauliflower Potato Chickpea Bowl
• Greek Potatoes with Lemon and Broccoli
• Crispy Smashed Potatoes

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