Pickley salad, crispy potatoes, and creamy ranch – this smashed potato salad is the perfect summer combo!

Units Scale

Crispy Smashed Potatoes

Salad

Dressing

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Potatoes: Bring a pot of water to boil. Add salt and potatoes; cook until the potatoes are fork-tender (15-25 minutes, depending on size).
Veggies: While potatoes are cooking, chop all your salad ingredients.
Dressing: While potatoes are cooking, whisk all your dressing ingredients.
Smash: When potatoes are done and cool enough to handle, use the back of a flat drinking glass to smash each potato (1/4 to 1/8 inch thickness). Gently slide it off the potato in a flat motion to prevent sticking.
Roast: Arrange the potatoes in a single layer in the basket of an air fryer; spray well with avocado oil, coat with the seasoning, and spray again with oil. Air fry at 375 for 15 minutes, or until golden, craggly, and crispy. (You may need to do this in batches; you can also do this in the oven – see notes.)
Serve! Toss the romaine, pickles, and onions in the dressing. Toss half of the crispy potatoes in the salad (they may break into smaller chunks as you toss it), and reserve the other half to scatter across the top. Crunchy, fresh, creamy, so so yum.

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The potatoes can also be baked at 375 for 30-45 minutes, until they’re crisped and golden to your liking.

Keywords: potato salad, smashed potato salad