Crispy Potato Salad
Our crispy potato salad combines classic potato salad flavor with smashed, seasoned, crispy baked potatos for an extra flavorful version.
Servings: 6 Servings
Ingredients
- 2 pounds petite gold potatoes
- 2 cups mayonnaise
- 2 tablespoons mustard
- 1 tablespoon Worcestershire sauce
- 1 cup pickles, diced
- ½ cup red onion, sliced thin and quartered
- ½ cup celery
- 6 hard-boiled large eggs, diced
- 2 teaspoons Slap Ya Mama seasoning
- 1 teaspoon black pepper
- 2 tablespoon olive oil
Instructions
- Preheat the oven to 375°. Line two baking sheets with parchment paper and set aside.
- In a large pot of water, bring potatoes up to a boil over medium high heat. Boil until fork tender. Remove from heat and drain.
- Once potatoes have cooled slightly, place the potatoes on the prepared baking sheet(s).
- Mash each potato into a disc using the bottom of a cup or bowl.
- Drizzle with oil and sprinkle 1 tablespoon of slap ya mama seasoning over the potatoes.
- Flip them over so they’re coated in oil.
- Bake for 15-20 minutes until golden and crispy.
- Remove from the oven and let cool.
- While potatoes are baking, prepare the boiled eggs.
- Remove from heat, drain and peel once cool enough to handle.
- Slice with an egg slicer once vertically and once horizontally to create cubes.
- In a large bowl, mix the mayonnaise, mustard, Worcestershire sauce, black pepper, and remaining slap your mama seasoning.
- Toss in your pickles, onions, and celery, followed by the chopped eggs. Stir to combine.
- Gently stir in the crispy potatoes.
- Serve cold or at room temperature
Notes
Tips
- Don't overcook the potatoes, or they'll fall apart when smashed.
- Let the potatoes cool slightly before smashing.
- Roast until deeply golden for maximum crunch.
- Fold everything together gently.
- Chill for about 30 minutes if you prefer a colder potato salad.