This Crispy Mashed Potato Salad is a delightful twist on a classic, offering a symphony of textures and flavors. Imagine creamy mashed potatoes transformed into golden, crispy bites, tossed with a tangy herb dressing. It’s the perfect side dish for any occasion.
These crispy potato bites are unbelievably good, making this the best potato salad you’ll ever taste.
Recipe Details
- Flavor Profile: Savory, buttery, and slightly tangy, bursting with fresh herbs.
- Textures: Creamy, tender mashed potatoes with delightfully crispy exteriors.
- Total Time: About 1 hour, with a little chilling time for the mashed potatoes.
- Difficulty: Easy, with simple steps for even novice cooks.
What You’ll Need
This recipe comes together with simple ingredients. You’ll need good-quality potatoes for the base, along with flavorful additions like fresh herbs, and a few pantry staples. The key to the crispiness is the technique of pan-frying the mashed potato balls.
Ingredient Notes
- Russet Potatoes – These are ideal for this recipe because they become wonderfully fluffy when mashed.
- Salted Butter – Adds richness and flavor to both the mashed potatoes and the coating.
- Fresh Chives – These add a subtle onion-like bite that brightens the flavor profile.
- Fresh Parsley – Provides a fresh, herby note that perfectly complements the potatoes.
- Dijon Mustard – Adds a touch of tanginess that enhances the overall flavor.
- Mayonnaise – This helps to create a creamy texture.
- Fresh Lemon Juice – Gives a necessary zing to balance the richness.
- Olive Oil – Perfect for frying, resulting in those irresistibly crispy edges.
Add-ins and Substitutions
- Spice it up: Add a pinch of red pepper flakes to the mashed potato mixture for a hint of heat.
- Add cheese: Fold in some shredded cheddar or parmesan cheese into the mashed potato mixture.
- Bacon bits: Fry up some bacon and add in some crispy bits.
- Different herbs: Feel free to experiment with dill or tarragon in the dressing.
How to Make Crispy Mashed Potato Salad
Let’s dive into making this wonderful dish!
- Prep the Potatoes: Start by peeling the russet potatoes and dicing them into roughly 1-inch pieces. Place the potatoes in a large pot and cover them with cold water. Add a generous amount of salt – it should taste like seawater. Bring the water to a boil over high heat, then reduce and simmer until the potatoes are fork-tender, about 15-20 minutes.
- Make the Mashed Potatoes: Drain the cooked potatoes thoroughly and return them to the pot. Add the butter and begin mashing the potatoes until they are smooth and creamy, but do not over-mix. Stir in 1/2 of the fresh chives and 1/2 of the fresh parsley. Season with salt and pepper to taste.
- Chill and Shape: Place the mashed potatoes in a bowl, cover them with plastic wrap, and refrigerate for about 30 minutes, or until chilled. This helps them firm up for easier handling.
- Make the Dressing: While the potatoes are chilling, whisk together the Dijon mustard, mayonnaise, lemon juice, the remaining chives and parsley, salt, and pepper in a small bowl until well combined. Set aside.
- Shape and Cook: Scoop out the chilled mashed potatoes using a 2 tablespoon scoop or spoon and roll them into balls. Heat the olive oil over medium heat in a large skillet. Fry the potato balls in batches, turning them occasionally, until they are golden brown and crispy on all sides, about 8-10 minutes.
- Pro Tip: Don’t overcrowd the skillet while frying; this will help the potato balls crisp evenly.
- Assemble and Serve: Transfer the crispy potato balls to a large bowl. Pour the prepared dressing over them and toss gently to coat. Taste and adjust seasoning as needed, and serve immediately.
Recipe Tips
- Don’t skip the chilling step for the mashed potatoes; it’s crucial for achieving that crispy exterior.
- Make sure your potatoes are cooked until very tender to get a creamy texture.
- Use a good quality olive oil for frying to ensure the best flavor.
- Toss the potato balls gently to avoid breaking them.
- Serve them right away for the best texture.
FAQs
- Can I make this Crispy Mashed Potato Salad ahead of time?
You can make the mashed potatoes and the dressing a few hours in advance, but assemble and fry the potato balls just before serving for optimal crispiness. - How do I store leftovers?
Store the assembled potato salad in the refrigerator for up to 1-2 days. Keep in mind that the crispy texture may soften over time. - Can I bake the potato balls instead of frying them?
I haven’t tested baking, but it might work. However, the crispiness will not be the same. - Can I add other vegetables?
Certainly, but make those changes in the mashed potato phase so that they can be evenly distributed.
Serving Suggestions
Serve this crispy potato salad alongside your favorite meals. Here are some great pairings:
- Grilled chicken or fish
- Burgers or sandwiches
- A fresh green salad
- BBQ favorites
- A creamy coleslaw.
Make This Recipe in Advance
You can make the mashed potatoes and the herb dressing ahead of time. Store the mashed potatoes in the refrigerator for up to a day. The dressing can also be stored in the fridge. Fry the potato balls just before serving to maintain their crispy texture.
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Crispy Mashed Potato Salad Recipe
- Total Time: About 1 hour
- Yield: Unknown
Description
This Crispy Mashed Potato Salad is a delightful twist on a classic, offering a symphony of textures and flavors. Imagine creamy mashed potatoes transformed into golden, crispy bites, tossed with a tangy herb dressing. It’s the perfect side dish for any occasion.
Ingredients
For the potatoes:
3 tablespoons olive oil, divided
2 pounds baby potatoes, scrubbed clean
Kosher salt
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1/4 teaspoon freshly ground black pepper
For the dressing:
2/3 cup plain Greek yogurt, preferably 2% or whole-milk
1/3 cup mayonnaise
2 teaspoons honey
1 teaspoon Dijon mustard
1 garlic clove, finely grated or minced
2 tablespoons fresh lemon juice, from about 1 lemon
1/4 cup finely chopped chives, plus more for garnish
1/4 cup finely chopped fresh dill, plus more for garnish
To assemble the salad:
1/2 cup finely chopped cucumber (I use Persian cucumbers)
1/2 cup finely chopped dill pickles
1/3 cup finely chopped red onion
Instructions
1. Preheat your oven to 425F. Brush a large sheet pan with olive oil.
2. Place baby potatoes in a pot and add salt. Cover with cold water and bring to a boil. Reduce heat and simmer until fork-tender, about 15-20 minutes.
3. Combine remaining olive oil, garlic powder, paprika, and pepper in a bowl.
4. Drain the potatoes and let them cool slightly. Spread on the prepared sheet pan.
5. Flatten each potato with the bottom of a glass to about 1/4 inch thick. Brush with the olive oil mixture and sprinkle with salt.
6. Roast in the oven for 40-50 minutes, until crispy and golden brown. Let cool.
7. In a serving bowl, whisk together yogurt, mayonnaise, honey, mustard, garlic, lemon juice, chives, and dill. Add pickles and onions.
8. Cut the cooled potatoes into halves or bite-sized pieces. Add them to the bowl with the dressing, cucumbers, and toss gently.
9. Season with salt and pepper to taste. Garnish with more chives and dill and serve.
Notes
Don’t skip the chilling step for the mashed potatoes; it’s crucial for achieving that crispy exterior.
Make sure your potatoes are cooked until very tender to get a creamy texture.
Use a good quality olive oil for frying to ensure the best flavor.
Toss the potato balls gently to avoid breaking them.
Serve them right away for the best texture.
- Prep Time: 15-20 minutes
- Cook Time: 40-50 minutes
- Category: Side Dish
- Cuisine: American
Nutrition
- Calories: Unknown
- Fat: Unknown
- Carbohydrates: Unknown
- Protein: Unknown
