Smashed Citrus Potato Salad Recipe
July 4th is fast approaching, and that means it's summer cookout season! While we all love this particular brand of fun in the sun that features typically delicious cookout fare, there's no reason not to shake things up a bit. One area for improvement? The humble potato salad.
Don't get us wrong - potato salad is a mainstay among July 4th smorgasbords for good reason. It's tough to go wrong with spuds dressed up in creamy, tangy, herbaceous goodness, right? Right! However, Big Horn is about to drop a potato salad recipe that just might outshine your 4th of July firework display. 😎
Our Smashed Citrus Potato Salad features familiar-but-elevated potato salad flavors with a textural twist. Instead of the one-note creaminess we're used to, this recipe calls for crispy potatoes that add an undeniable crunch.
The smashed, skin-on, crispy baked potatoes combine with tangy lemon flavors, fresh herbs, and savory sour cream & mayo to make the most intriguing potato salad you've ever had.
In honor of America's birthday, let's get cooking!
Big Horn Culinary College:
What Potatoes are BEST for Potato Salad?
Obviously, we'll need to talk taters before anything else. As this dish's flagship ingredient, we must choose the right spud for the job! In this case, we need the Baby Gold Potato. Here's why:
🍠 Whether or not we realize it with each bite, texture is highly important when it comes to enjoying food. Humans particularly enjoy contrasting textures, and the Baby Gold is perfect for delivering crispy gracefully alongside buttery smooth. A Hot Oven + Baby Gold Potatoes = Crispy and Creamy Texture. It's just "math". 😉
🍠 Baby Gold Potatoes have a naturally rich, slightly nutty flavor that stands out. Their taste is more robust than that of many other potato varieties, making Baby Golds the perfect companion to the strong citrus flavors in this dish. Not to mention, we can't think of a potato more worthy of the high-quality EVOO this recipe calls for!
Now, let's get shopping.
Ingredients:
(This recipe makes eight servings.)
- 3 Pounds of Baby Gold Potatoes
- 3 Tbs (Divided into individual tablespoons) of High-Quality EVOO (Any of these will do nicely!)
- Optional: Citrus EVOO for a Finishing Drizzle
- 4 Tsp of Salt (Divided into individual teaspoons) + More to Taste
- 3/4 Tsp of Pepper
- 1/2 Tsp of Garlic Powder
- 1/2 Cup of Sour Cream
- 1/2 Cup of Mayonnaise
- 1 Tbs of Dijon Mustard
- 1 Tbs of Lemon Juice
- 1 Tbs of Dill (Finely chopped)
- 1 Tbs of Parsley (Finely chopped)
- 1 Bunch of Green Onions (Thinly sliced & divided)
Shopping done? Time to cook.
Instructions:
Act 1 - Proper Potato Preparation:
Grab a pot that can happily accommodate three pounds of boiling potatoes. Place the potatoes into the pot and fill with water until the potatoes are fully submerged. Cover the pot.
Toss in one tablespoon of salt, and using high heat, bring that bad-boy to a boil. After a nice, rolling boil is achieved, reduce the heat to medium-high. Continue cooking for another 12-15 minutes.
After 12 minutes, check the potatoes. Keep checking them by piercing with a fork until they're tender enough to allow the fork to easily sink in. Once adequately tender, drain and set the spuds aside.
Act 2 - Out of the Pot, Into the Oven:
Preheat your oven to 425 degrees F. While your oven gets cracking, line a baking pan (preferably rimmed) with some parchment paper.
Coat the parchment-lined baking sheet with a one-tablespoon layer of the olive oil, and add the potatoes in a single layer.
Now comes the fun part! Find something with a flat, sturdy bottom (e.g., a glass jar or a substantial mug), and smash those taters down to a 1/4 - 1/2-inch thickness. Of course, be careful to not completely obliterate the potatoes!
Drizzle the smashed potatoes with the remaining olive oil, and sprinkle with the rest of the salt and the 1/2 teaspoons of garlic powder and pepper.
Roast the smashed, seasoned potatoes for about 30 minutes in the preheated oven. You'll know they're ready when things are very crispy and very well browned.
Act 3 - "Dressing" for Success:
It's time to craft a worthy dressing for our lovely, smashed potatoes and make this dish a proper potato salad!
Get ahold of the sour cream, mayo, mustard, dill, parsley, lemon juice, and most of the green onions. (Reserve 1 tbs of green onions for garnish.)
Stir the mixture well, and don't be afraid to add a little more salt / pepper here or there to taste.
Act 4 - The Finishing Touches:
Set aside 1/4 cup of the crispy potatoes. We'll use these as an enticingly crispy topper prior to serving.
Gently (but firmly) mix the remaining potatoes into our delectable dressing. Make sure the potatoes are evenly coated.
Sprinkle the 1/4 cup of crispy potatoes, the remaining 1 tbs of green onions, and any amount of citrus EVOO, dill, and / or parsley you see fit as a garnish.
If you're not serving straight away, make sure you prioritize safe refrigeration!