Smashed Potato Salad Recipes with Fresh Herbs and Tangy Dressing

Why You’ll Love This Smashed Potato Egg Salad

Smashed Potato Egg Salad is a crowd-pleaser that brings together creamy textures and bold flavors in a way that’s simple yet satisfying. This recipe stands out for its ease of preparation, using just a few fresh ingredients to Whip up a delicious dish in under an hour, making it ideal for busy weeks. Whether you’re a home cook looking for quick meals or a food enthusiast experimenting with new ideas, this salad offers a nutritious balance of protein from eggs and filling carbs from potatoes.

One of the best aspects of Smashed Potato Egg Salad is its health benefits, packing nutrients that support your daily energy needs. The dish features 3 pounds of baby potatoes boiled until tender and smashed into crispy bites, combined with chopped hard-boiled eggs for added protein. It’s versatile too, adapting easily to various dietary preferences, like making it gluten-free or vegan by swapping ingredients, which makes it a flexible option for everyone from busy parents to diet-conscious individuals.

This smashed potato salad serves 8 portions, with each serving clocking in at around 576 calories, and the total prep and cooking time is about 1 hour and 25 minutes. Its distinctive flavor comes from a tangy dressing that includes mayonnaise, yellow mustard, and dill weed, creating a mouth-watering mix that’s perfect for gatherings. For more ideas on healthy best potato recipes, check out our site to keep your meals exciting and nutritious.

Essential Ingredients for Smashed Potato Egg Salad

Gathering the right ingredients is key to making a great Smashed Potato Egg Salad, and this recipe relies on fresh, simple items that deliver big on taste. Below is a comprehensive list of all the ingredients you’ll need, based on the precise measurements from this recipe. I’ve extracted every item mentioned to ensure nothing is missed, making it easy to shop and prepare.

• 3 pounds of baby potatoes
• 1 small finely diced red onion
• 8 strips of cooked and chopped bacon
• 6 large hard-boiled eggs that are chopped
• 1 cup mayonnaise
• 1 tablespoon yellow mustard
• ¼ teaspoon dill weed
• ½ teaspoon kosher salt (for the dressing)
• ¼ teaspoon pepper (for the dressing)
• 3-4 tablespoons of whole milk
• ¼ cup of extra virgin olive oil (for brushing the potatoes)
• ½ teaspoon kosher salt (for seasoning the potatoes)
• ½ teaspoon pepper (for seasoning the potatoes)

If you’re considering special dietary options, this recipe is naturally adaptable. For a vegan version, replace the eggs with mashed chickpeas and use vegan mayonnaise. It’s also gluten-free as long as you choose a certified gluten-free mayonnaise brand. To make it lower in calories, swap mayonnaise with Greek yogurt or avocado for a lighter twist without losing that creamy texture.

How to Prepare the Perfect Smashed Potato Egg Salad: Step-by-Step Guide

Preparing Smashed Potato Egg Salad is straightforward and fun, turning basic ingredients into a crispy, flavorful dish. Start by boiling 3 pounds of baby potatoes in salted water for 15-20 minutes until they are tender, then drain and dry them well. Once cooled, smash the potatoes to about ¼ to ½ inch thick for that perfect texture.

Next, brush the smashed potatoes with ¼ cup of extra virgin olive oil and season with ½ teaspoon each of kosher salt and pepper. Roast them at 450°F for 55 minutes, flipping halfway through to ensure they get crispy all over. While the potatoes roast, prepare the dressing by mixing 1 cup mayonnaise, 1 tablespoon yellow mustard, ¼ teaspoon dill weed, ½ teaspoon kosher salt, ¼ teaspoon pepper, and 3-4 tablespoons of whole milk, then chill it in the refrigerator.

Once everything is ready, combine the crispy potatoes with 1 small finely diced red onion, 8 strips of cooked and chopped bacon, and 6 large hard-boiled eggs that are chopped. Gently toss all the ingredients with the chilled dressing for a creamy finish. This method takes about 30 minutes of preparation and 55 minutes of cooking, serving up to 8 people at around 576 calories per portion. For tips on similar dishes, visit our guide on delicious salad ideas to enhance your cooking skills.

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Dietary Substitutions to Customize Your Smashed Potato Egg Salad

One of the great things about Smashed Potato Egg Salad is how easy it is to tweak for different needs, making it suitable for home cooks and busy professionals alike. If you’re looking to swap the protein, try using tofu cubes or mashed chickpeas in place of hard-boiled eggs for a vegan option that still keeps things hearty. For a fresher take, sweet potatoes can replace baby potatoes, adding vitamins and a subtle sweetness to the dish.

When it comes to vegetables and sauce, feel free to switch chives with green onions or dill for varied flavors, as seen in the original recipe. To lighten it up, replace mayonnaise with avocado or Greek yogurt, which cuts calories while maintaining creaminess. Mustard lovers can experiment with whole-grain or spicy brown varieties to adjust the tanginess, ensuring the salad fits diets from low-calorie to gluten-free preferences.

Mastering Smashed Potato Egg Salad: Advanced Tips and Variations

Taking your Smashed Potato Egg Salad to the next level involves some pro techniques that can Make the dish even more delicious. For instance,ัญ using a potato ricer can Jahr help achieve fluffier potatoes, or roasting them first enhances the overall flavor, as in this recipe where they’re baked at 450°F for crispy results. Flavor variations are endlessIncorporating smoked paprika or fresh herbs like parsley can add a unique twist, building on the dressing’s dill weed and yellow mustard for more depth.

Presentation is key for food enthusiasts, so serve the salad in individual bowls or on toasted bread with colorful garnishes like extra chives or paprika. If you’re planning ahead, prepare the components separately the hard-boiled eggs and bacon can be stored for up to a week and assemble just before serving to keep textures fresh. This approach not only savesПісля time but also allows flavors to meld, making it ideal for travelers or seniors hosting meals.

How to Store Smashed Potato Egg Salad: Best Practices

Proper storage keeps your Smashed Potato Egg Salad tasting great for days, starting with refrigeration in an airtight container for up to 3-4 days. Always let the salad cool to room temperature before putting it away to prevent sogginess from the potatoes and eggs. Freezing isn’t recommended as it can negatively impact the texture, so stick to fresh batches for the best experience.

When it’s time to eat, serve it chilled or at room temperature and give it a good stir to refresh the flavors. For meal prep, portion it into single-serve containers for easy grab-and-go options, which is perfect for working professionals or students on the go. Following these steps ensures your salad remains a go-to choice without losing its appealing crispy elements.

FAQs: Frequently Asked Questions About Smashed Potato Egg Salad

Smashed Potato Egg Salad

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🥔 Enjoy a delightful Smashed Potato Salad bursting with fresh herbs and a creamy tangy dressing.
🌿 This recipe offers a perfect balance of crispy potatoes, savory bacon, and hard-boiled eggs for a satisfying and flavorful side dish.

• Total Time: 1 hour 25 minutes
• Yield: 8 servings 1x

Ingredients

Scale 1x2x3x

3 pounds baby potatoes

1 small finely diced red onion

8 strips cooked and chopped bacon

6 large hard-boiled eggs chopped

1 cup mayonnaise

1 tablespoon yellow mustard

¼ teaspoon dill weed

½ teaspoon kosher salt for the dressing

¼ teaspoon pepper for the dressing

3–4 tablespoons whole milk

¼ cup extra virgin olive oil for brushing the potatoes

½ teaspoon kosher salt for seasoning the potatoes

½ teaspoon pepper for seasoning the potatoes

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Instructions

1-Preparing Smashed Potato Egg Salad: Start by boiling 3 pounds of baby potatoes in salted water for 15-20 minutes until they are tender, then drain and dry them well. Once cooled, smash the potatoes to about ¼ to ½ inch thick for that perfect texture.

2-Roasting the potatoes and preparing the dressing: Next, brush the smashed potatoes with ¼ cup of extra virgin olive oil and season with ½ teaspoon each of kosher salt and pepper. Roast them at 450°F for 55 minutes, flipping halfway through to ensure they get crispy all over. While the potatoes roast, prepare the dressing by mixing 1 cup mayonnaise, 1 tablespoon yellow mustard, ¼ teaspoon dill weed, ½ teaspoon kosher salt, ¼ teaspoon pepper, and 3-4 tablespoons of whole milk, then chill it in the refrigerator.

3-Combining ingredients: Once everything is ready, combine the crispy potatoes with 1 small finely diced red onion, 8 strips of cooked and chopped bacon, and 6 large hard-boiled eggs that are chopped. Gently toss all the ingredients with the chilled dressing for a creamy finish.

Last Step:

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Notes

🍳 Use fresh hard-boiled eggs and chop just before adding for best texture.
🥓 Crisp bacon adds a smoky crunch, so cook bacon until very crispy.
🥗 Toss salad gently to avoid breaking the smashed potatoes too much and maintain a nice texture.

• Author: Brandi Oshea
• Prep Time: 30 minutes
• Cook Time: 55 minutes
• Category: Salad
• Method: Roasting and Tossing
• Cuisine: American
• Diet: Contains Dairy and Eggs

Nutrition

• Serving Size: 1 cup
• Calories: 576 kcal
• Sugar: 2 g
• Sodium: 650 mg
• Fat: 40 g
• Saturated Fat: 7 g
• Unsaturated Fat: 20 g
• Trans Fat: 0 g
• Carbohydrates: 35 g
• Fiber: 4 g
• Protein: 15 g
• Cholesterol: 186 mg