For another flavor-packed potato salad, make this loaded potato salad next! This smashed potato salad is all about the texture! Boil those spuds until they’re just right for squishing, then pop them onto the grill or into th eoven so they crisp up on the outside but stay buttery soft on the inside. Toss them with some leafy greens and the most amazing lemon-chive-yogurt dressing and you’ve got yourself a winning side dish. My whole family loves it! This is why this smashed potato salad will steal the show:
What if you want to make this smashed potato salad without the grill? Grilling the potatoes isn’t the only way to make this salad! You can use a grill pan on the stove top outside of grilling season, or bake them in the oven. Simply heat your oven up to 425 degrees Fahrenheit and pop your smashed potatoes in for around 20-25 minutes until the exterior is golden brown and crispy. Easy! So, how do you smash your potatoes? I like to use the flat base of a drinking glass! It’s simple: line up your fork tender boiled potatoes on parchment paper, steady your glass, and gently press down. You want a satisfying squish without turning your spud into a pancake. Enjoy the smash!
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