Best-Ever Crispy Smashed Potato Salad to Wow Your Guests
Discover the Best-Ever Crispy Smashed Potato Salad, a delightful blend of flavors and textures perfect for any gathering.
Equipment
- - Pot
- Air fryer
- - Mixing bowl
- - Cutting board
- - Knife
Ingredients
For the Potatoes
- 24 ounces baby yukon gold potatoes tender, creamy, and perfect for smashing
- 1 tablespoon salt enhances the natural flavors of the potatoes
- avocado oil spray keeps the potatoes crispy without adding extra calories
For the Salad
- 2 tablespoons McCormick Salad Supreme seasoning adds a delightful blend of herbs and spices
- 2 hearts romaine finely chopped, crispy greens that give a refreshing crunch
- 1 cup dill pickles chopped, brings a tangy burst of flavor that complements the potatoes
- 1/4 cup red onion thinly sliced, adds a mild, sweet sharpness to the salad
For the Dressing
- 1/2 cup plain Greek yogurt provides creaminess with a healthy twist
- 1/2 cup mayo classic richness that balances the flavors beautifully
- 1 clove garlic grated, infuses a subtle garlic flavor into the dressing
- 1 tablespoon Dijon mustard offers a zip of tang that enhances the overall taste
- 1 tablespoon pickle juice intensifies the pickle flavor while brightening the dressing
- 1 tablespoon freeze-dried dill or 1/4 cup fresh, chopped brings a fresh herbal note to the mix
- 1 teaspoon McCormick Salad Supreme seasoning boost the dressing's flavor profile further
- 1/4 teaspoon kosher salt perfect seasoning to round out the dressing's taste
Instructions
Cooking Steps
- Bring a pot of water to a boil and add salt. Add the 24 ounces of baby Yukon gold potatoes and cook until fork-tender, about 15-25 minutes.
- While the potatoes are cooking, finely chop the two hearts of romaine, one cup of dill pickles, and 1/4 cup of red onion. Set aside.
- In a bowl, whisk together Greek yogurt, mayo, garlic, Dijon mustard, pickle juice, freeze-dried dill, 1 teaspoon of Salad Supreme seasoning, and 1/4 teaspoon kosher salt until smooth.
- Once cooked, let the potatoes cool slightly. Use the back of a flat glass to smash each potato to 1/4 to 1/8 inch thickness.
- Arrange the smashed potatoes in a single layer in your air fryer basket. Spray with avocado oil, sprinkle with 2 tablespoons of Salad Supreme seasoning, then spray again. Air fry at 375°F for about 15 minutes.
- Toss the chopped romaine, pickles, and onions with the dressing until well-coated. Mix half of the crispy potatoes into the salad, reserving the rest for topping.
- Optional: Drizzle with extra dill pickle juice before serving.
Notes
For optimum freshness, combine salad components just before serving.