Turn up the heat and kick off summer cookout season with this crispy, creamy smashed potato salad. We smashed it, crisped it, and tossed it in a creamy, tangy Buffalo ranch-style dressing made with Frank’s RedHot for the perfect kick in every bite. It’s bold, it’s craveable, and it’s guaranteed to disappear fast.
Turn up the heat and kick off summer cookout season with this crispy, creamy smashed potato salad. We smashed it, crisped it, and tossed it in a creamy, tangy Buffalo ranch-style dressing made with Frank’s RedHot for the perfect kick in every bite. It’s bold, it’s craveable, and it’s guaranteed to disappear fast.
Key products
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Instructions
Instructions
- Place potatoes in large saucepan. Add enough water to cover. Bring to boil; cook 10 minutes or until fork-tender. Drain well.
- Place potatoes on two parchment-lined baking pans. Use the bottom of a heavy mug or small skillet to smash each potato. Drizzle or brush potatoes with olive oil and sprinkle with salt and pepper.
- Working in batches as needed, place potatoes in air fryer. Air fry at 375°F for 15 minutes or until golden and crispy.
- Meanwhile, for the Dressing, mix mayo, sour cream, RedHot Sauce, dill weed, onion powder, garlic powder and black pepper in a large bowl until well blended.
- To assemble the salad, coarsely chop potatoes. Add to bowl with dressing. Stir in celery, red onion and parsley, mixing until blended. Cover and refrigerate at least 2 hours or until ready to serve.
Tip: To crisp smashed potatoes in the oven, bake in preheated 375°F oven 30 to 45 minutes or until golden brown and crispy.
