# Smashed Potato Salad: The Ideal Summer Blend
Tangy salad, crunchy potatoes, and rich ranch – this smashed potato salad is the quintessential summer recipe that melds enjoyable textures and tastes. It presents a refreshing take on classic potato salad, making it ideal for picnics, barbecues, or a light meal.
## What Makes This Salad Unique
For those who cherish the traditional Midwestern combination of a shreddy salad, crispy fries, and homemade ranch dressing, this smashed potato salad strikes all the right chords. It delivers a distinctive mix of crunchy smashed potatoes and a lively salad, rendering it both filling and refreshing. The addition of crisp lettuce and zesty pickles enhances the dish, guaranteeing that every bite is a pleasurable experience.
### Taste Profile
This salad offers a tangy and bold experience, while still upholding a lightness that makes it appealing even during the hottest summer days. The crunchy potatoes deliver a satisfying bite, while the creamy ranch dressing integrates everything seamlessly. For anyone wanting to boost the protein content, adding tuna or grilled chicken can enrich the dish without overshadowing its core flavors.
## Ingredients
### For the Crunchy Smashed Potatoes:
– Potatoes (Yukon Gold or small potatoes are ideal)
– Avocado oil
– Seasoning (salt, pepper, garlic powder, etc.)
### For the Salad:
– Chopped romaine lettuce
– Diced pickles
– Thinly sliced red onion
### For the Dressing:
– Mayonnaise
– Buttermilk
– Ranch seasoning mix
– Fresh herbs (optional)
## Directions
1. **Prepare the Potatoes**: Bring a pot of salted water to a boil. Add the potatoes and cook until fork-tender, around 15-25 minutes depending on their size.
2. **Chop the Veggies**: While the potatoes cook, chop the romaine lettuce, pickles, and red onion.
3. **Create the Dressing**: In a bowl, whisk together the mayonnaise, buttermilk, ranch seasoning, and any fresh herbs you prefer.
4. **Smash the Potatoes**: After the potatoes are cooked and cool enough to handle, use a flat item (like the bottom of a glass) to gently smash each potato to about 1/4 to 1/8 inch thickness.
5. **Roast the Potatoes**: Place the smashed potatoes in an air fryer or on a baking sheet. Spray with avocado oil and season. Air fry at 375°F for approximately 15 minutes, or until golden and crunchy.
6. **Assemble the Salad**: In a large bowl, mix the chopped romaine, pickles, and red onion with the dressing. Incorporate half of the crispy potatoes into the salad, breaking them into smaller pieces if needed, and save the remaining ones to sprinkle on top prior to serving.
## Serving Recommendations
Present this salad as a side dish or a light main dish. It pairs excellently with grilled meats or can be savored alone for a fulfilling meal. The mix of textures and flavors makes it a highlight dish at any summer event.
## Final Thoughts
This smashed potato salad is more than merely a side dish; it’s a tribute to summer flavors and textures. With its crunchy potatoes, fresh salad elements, and creamy ranch dressing, it’s a preparation that brings delight with each bite. Perfect for any summer gathering, this salad is bound to become a favorite in your collection of recipes. Enjoy!