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Crispy smashed potato salad with creamy dressing, romaine, pickles, red onion, and golden potatoes

Crispy Smashed Potato Salad with Creamy Salad Dressing

Crispy smashed potato salad combines golden, crunchy smashed potatoes with a creamy, tangy salad base for a fresh texture-filled side dish. It is a great choice for gatherings or meals when you want a salad with a satisfying crispy and creamy contrast.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 6 servings as a side
Course: Salad
Cuisine: American
Calories: 302
Ingredients Method Notes

Ingredients
  

Crispy Potatoes
  • 24 oz / 680 g baby Yukon gold potatoes
  • 1 tablespoon salt
  • avocado oil spray
  • 2 tablespoons Salad Supreme seasoning
Salad
  • 2 hearts of romaine, finely chopped
  • 1 cup dill pickles, chopped
  • a quarter of a red onion, thinly sliced (about 1/4 cup)
Dressing
  • 1/2 cup plain Greek yogurt
  • 1/2 cup mayo
  • 1 clove garlic, grated
  • 1 tablespoon Dijon mustard
  • 1 tablespoon pickle juice
  • 1 tablespoon freeze-dried dill (or 1/4 cup fresh, chopped)
  • 1 teaspoon Salad Supreme seasoning
  • 1/4 teaspoon kosher salt

Method
 

Preparation
  1. Bring a pot of water to a boil. Add the salt and potatoes, then cook for 15-25 minutes until the potatoes are tender when pierced with a fork.
  2. While the potatoes cook, prepare the salad ingredients by chopping the romaine, pickles, and onion.
  3. Whisk together all dressing ingredients while the potatoes continue cooking.
  4. Allow the cooked potatoes to cool enough to handle, then press each one flat using the back of a drinking glass until about 1/4 to 1/8 inch thick. Slide the flattened potato away from the glass gently to keep it intact.
Cooking
  1. Place the smashed potatoes in a single layer in the air fryer basket. Spray with avocado oil, coat with seasoning, and spray again with oil.
  2. Air fry the potatoes at 375°F (190°C) for 15 minutes, working in batches if needed, until the surfaces are golden, rough, and crisp.
Assembly
  1. Combine the romaine, pickles, and onions with the dressing. Fold half of the crispy potatoes into the salad, allowing them to break into smaller pieces if needed, and scatter the remaining potatoes over the top before serving.

Notes

The potatoes can also be baked at 375°F (190°C) for 30-45 minutes, until they are crisp and golden to your preference.