Crispy Smashed Potato Salad with Garlic & Herbs – Easy Recipe
Crunchy Lettuce & Smashed Potato Power Salad
A light-yet-hearty salad featuring golden smashed potatoes, crisp greens, tangy pickles, and creamy ranch dressing—perfect for lunch or a quick dinner boost.
Ingredients
Method
- Preheat oven to 425°F. Arrange a rack in the center position.
- Place potatoes in a pot of cold, salted water. Bring to a boil, then simmer until just fork‐tender, about 12 minutes. Drain and let steam‐dry for 2 minutes.
- Transfer potatoes to a rimmed baking sheet. Gently press each potato flat with a measuring cup or spatula, keeping them in one layer.
- Drizzle 2 Tbsp olive oil over the smashed potatoes. Season with salt and pepper. Roast until edges are golden and crisp, about 20–25 minutes.
- Meanwhile, toss lettuce and pickles in a large bowl.
- Once potatoes are done, let cool for 3 minutes, then add them to the greens. Drizzle with ranch and gently toss to combine. Top with tuna if desired.
- Serve immediately for best texture and flavor.
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Why You’ll Love This Salad
This salad blends three all-time favorites—crunchy lettuce, crispy golden potatoes, and creamy ranch—into a vibrant, hearty bowl. It stays light thanks to fresh greens, yet it’s substantial enough to fuel your afternoon.
Ingredients
- 1½ lb baby potatoes (Yukon gold or red)
- 2 Tbsp olive oil, plus extra for drizzling
- ½ tsp kosher salt, plus more to taste
- ¼ tsp freshly ground black pepper
- 5 cups mixed shredded lettuce (romaine, iceberg, or butter lettuce)
- ½ cup quick-pickle mix (thinly sliced cucumbers & red onion in vinegar)
- ¾ cup creamy ranch dressing
- Optional: 1 can tuna, drained
Instructions
- Preheat oven to 425°F and position rack mid-oven.
- Boil potatoes in salted water until just tender (about 12 minutes). Drain and let steam off.
- Smash each potato gently on a baking sheet using a cup or spatula.
- Drizzle with olive oil, season with salt and pepper, and roast 20–25 minutes until crispy.
- While potatoes crisp, toss lettuce and quick-pickles in a large bowl.
- Add warm potatoes to the greens, drizzle ranch on top, and toss lightly.
- Garnish with tuna if you want extra protein. Serve right away.
Special Tips
- Soak potatoes 15 minutes in cold water before boiling to maximize crunchiness.
- If you prefer a smokier flavor, finish potatoes under the broiler for 1–2 minutes.
- For a lighter ranch, swap half the dressing for plain Greek yogurt.
Enjoy this tangy, crunchy lunch that feels like your favorite restaurant pick-me-up!
