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–+ servings

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.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Salad
Cuisine: American
Ingredients Method

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

Method
 

  1. Preheat oven to 425°F. Arrange a rack in the center position.
  2. 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.
  3. Transfer potatoes to a rimmed baking sheet. Gently press each potato flat with a measuring cup or spatula, keeping them in one layer.
  4. 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.
  5. Meanwhile, toss lettuce and pickles in a large bowl.
  6. 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.
  7. Serve immediately for best texture and flavor.
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