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This Crunchy Crushed Potato Salad puts a fun spin on the classic potato dish with amazing texture contrast and Mediterranean flavors. The golden, crunchy-edged spuds mixed with a tangy yogurt-based sauce create 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 version is hands down what my family asks for most. It became the star of our outdoor parties last summer, with everyone wanting to know how I made it.
Key Ingredients Breakdown
- Baby potatoes: Go for small ones that are about the same size so they cook evenly
- Greek yogurt: Don't skimp on fat content for the smoothest results
- Kewpie mayo: Adds that extra savory kick to the sauce
- Fresh herbs: Dill and parsley bring that just-picked taste
- Persian cucumbers: They're drier and crunchier than the regular kind
- Shallots: Give a gentle onion flavor that doesn't take over
- Dijon mustard: Brings zippy flavor and helps blend the dressing smoothly
Simple Cooking Instructions
- Getting Potatoes Ready:
- Clean potatoes well. Cover with cold, salty water. Slowly bring to a boil. Check often with a fork. Remove as soon as tender. Let them dry off a bit.
- Crushing Method:
- Lay potatoes out with room between them. Take a flat-bottomed cup. Push down until they split but stay intact. Make sure edges get jagged for extra crunch. Drizzle plenty of oil on top.
- Baking Steps:
- Stick them in your hot oven. Turn the pan around halfway. Look for golden edges. Grab any crunchy pieces that fall off. Keep going until they're deeply browned.
- Making the Sauce:
- Mix all liquid items first. Toss in herbs and flavoring bits. Add plenty of seasoning. Let it sit in the fridge awhile. Try it and tweak if needed.
- Putting It All Together:
- Let potatoes cool a little. Mix carefully with the sauce. Add back those crunchy bits you saved. Top with fresh herbs. Best when eaten slightly warm.
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I came up with this dish while playing around with Mediterranean flavors during quarantine. My daughter says it reminds her of roasted potatoes with dipping sauce all rolled into one tasty treat.
Getting the Heat Just Right
The secret to nailing both textures comes down to timing. After lots of testing, I've found that cooling the potatoes for exactly five minutes after they come out of the oven lets them stay crunchy while still soaking up the sauce nicely. Wait any longer and you'll lose that amazing crispiness.
Smart Cooking Plan
What's great about this dish is how you can break up the work. I often boil the potatoes and mix up the sauce in the morning, then do the roasting and final assembly right before we eat. This makes hosting way easier but still gives you the best texture.
Perfecting Your Sauce
To avoid a runny dressing, you've got to handle the cucumber properly. I've learned that scooping out the seeds and giving the chopped cucumber a quick squeeze in a clean dish towel makes the sauce so much thicker and better.
Mix It Up Your Way
This dish is super flexible. Sometimes I toss in some crumbled feta for a Greek feel, or add crispy bacon bits for special meals. In summer, I grab whatever herbs are growing in my garden - chives and tarragon taste amazing in it.
Keeping Leftovers Good
Though it's best when fresh, you can bring leftover potatoes back to life with a quick 5-10 minutes in a hot oven. If you're making ahead, keep the sauce separate, and always let it warm up a bit before serving.
What to Serve It With
These potatoes go perfectly with anything off the grill or as part of a Mediterranean spread. For casual get-togethers, I serve them just a bit warm; for outdoor meals, room temperature works just fine.
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This crunchy smashed potato salad has changed how my family thinks about potato dishes completely. It takes the best parts of roasted potatoes and creamy potato salad and creates something totally new that you can't stop eating. The mix of crispy edges with creamy sauce makes a dish that's both homey and fancy. It's always a hit whether I'm serving it at a backyard cookout or a nicer dinner party.
Frequently Asked Questions
- → Why take out cucumber seeds?
- Seed removal helps keep the salad dry and the dressing flavorful.
- → Is there a vegan option?
- You can swap in vegan-friendly yogurt and mayo to make it plant-based.
- → What makes Kewpie mayo better?
- It’s creamier and packs extra umami flavor compared to standard mayonnaise.
- → Can this be prepped early?
- You can prepare the dressing in advance, but add potatoes fresh for maximum crunch.
- → Which potatoes are best?
- Baby potatoes work great because they smash easily and roast up incredibly crispy.