This is the ultimate recipe for a delicious crispy potato salad. We combine crispy and creamy to create a delicious twist on the traditional potato salad. You’ll want to make it!
Creamy Potato Salad with Crispy Potatoes
We all know the classic potato salad, like this Dutch potato salad, which is incredibly delicious. But have you heard of crispy potato salad? It has all the goodness of a creamy barbecue salad, plus the delicious addition of crispy fried potatoes and pancetta. For extra flavor, we add Boursin, a longtime favorite in my kitchen.
Table Of Content
Crispy and Creamy Potato Salad
I had to try this well-known crispy potato salad, also known as smashed potato salad, after seeing it so often on TikTok. Of course, I added my own twist by using Boursin cream cheese and pancetta. Trust me, I completely understand why this salad is so popular.
It’s so delicious! It’s creamy, crispy, filling, and wonderfully flavorful. In my opinion, this crispy potato salad is the perfect summer side dish! It’s perfect for barbecues, as a light summer meal, or for lunch the next day.
Making Your Own Smashed Potato Salad is Easy
This salad is easy to make with crispy potatoes because most of the work is done in the oven. First, you pre-cook the baby potatoes, then bake them until they’re crispy and golden brown, just like the pancetta. For this, I prefer to use a non-stick baking sheet, which is ideal!
Delicious Potato Recipes
Next, mix the crispy potatoes with the crumbled pancetta and the remaining seasonings and the creamy dressing. For an extra serving of vegetables, add peas, fresh herbs and green onions. You now have a delicious crispy potato salad to add to your repertoire.
Fancy more lovely side dishes? There are plenty on the blog, so let us know if you try one!
FAQ
Can I prepare the salad beforehand?
Yes, it might get a little soggy if you make it to early. My tip would be to prepare all the components en mix them together right before serving.
How long can I keep the salad?
I’d say for at least 1-2 days, the potatoes might get a little soggy like i said but it will still be nice and flavorfull.
Can I make the salad vegetarian?
Absolutely, you can leave the pancetta out or replace it with crispy smoky tofu or plantbased bacon.
I can’t get Boursin, can I replace it?
Sure, just find an other herb and/or garlic cream cheese you like!
Ingredients
- 750 gram baby potatoes
- 150 gram pancetta
- 2 tsp garlic powder
- 2 tsp paprika powder
- 2 tbsp crème fraîche
- 150 gram cream cheese (Boursin or other garlic / herb cream cheese)
- 2 tbsp fresh parsley (finely chopped)
- 3 spring onions (thinly sliced)
- 1 cucumber (seeds removed and cut into small pieces.)
- 100 gram green peas (cooked)
- ½ lemon (juice)
- extra virgin olive oil, pepper, and salt
Equipment
- Big pot
- Baking sheet
INSTRUCTIONS (how to make this recipe):
- Preheat the oven to 180 degrees Celsius / 356 degrees Fahrenheit with top and bottom heat.
- Cook the baby potatoes in a pan with a generous pinch of salt for 10-15 minutes – you want them al dente, not soft. Drain them after cooking.
- Meanwhile, place the pancetta on a non-stick baking sheet and bake until crispy, about 10-15 minutes. Allow to cool, then crumble.
- Increase the oven temperature to 210 degrees Celsius / 420 degrees Fahrenheit. Pour the baby potatoes onto a baking sheet. Crush them by pressing down with a sturdy glass. Season with garlic powder, paprika, and pepper to taste. Drizzle with olive oil, then bake for 45-55 minutes until crispy, turning halfway through with a spatula. Season the potatoes with salt after baking.
- Meanwhile, prepare the creamy dressing by placing the following ingredients in a large bowl: crème fraîche, Boursin, parsley, spring onion, cucumber, peas, lemon juice, and crumbled pancetta. Season with salt and pepper.
- Add the crushed, crispy potatoes and mix everything together. The potatoes can still be warm, as this makes them easier to mix. The salad is best served lukewarm, but cold is also fine. Bon appétit!
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