Crispy Smashed Potato Salad

Smashed Potato Salad Was My Favorite Lunch This Month.

As a basic girl born and raised in the Midwest, these are three top-tier restaurant items for me:

• a shreddy, choppy salad
• crispy golden French fries
• runny, drippy, housemade ranch dressing.

This salad is for anyone who loves that combo. It is a spin on the viral smashed potato salad – but more lettuce-forward instead of being a picnic-style potato salad. Doing it this way preserves a bit of the crispiness of the potatoes, but it’s also just really pleasant to eat with all the tender-crunch bites.

I had this for lunch several times this month, and every bite just carried me to a really joyful place. I want this for you.

It’s tangy, bold, substantial but also light and shreddy at the same time. We added tuna one night for dinner (extra protein, husband-led initiative) and it worked great. Delicious. But I’m emotionally attached to it as-is – just the pickley salad, the potatoes, and the creamy ranch as a trio. My besties.

Hope you love this!

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Crispy Smashed Potato Salad

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• Author: Lindsay
• Total Time: 40 minutes
• Yield: 6 servings as a side

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Description

Pickley salad, crispy potatoes, and creamy ranch – this smashed potato salad is the perfect summer combo!

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Ingredients

Units

Crispy Smashed Potatoes

• 24 ounces baby yukon gold potatoes
• 1 tablespoon salt
• avocado oil spray
• 2 tablespoons McCormick Salad Supreme seasoning

Salad

• 2 hearts of romaine, finely chopped
• 1 cup dill pickles, chopped
• a quarter of a red onion, thinly sliced (about 1/4 cup)

Dressing

• 1/2 cup plain Greek yogurt
• 1/2 cup mayo
• 1 clove garlic, grated
• 1 tablespoon Dijon mustard
• 1 tablespoon pickle juice
• 1 tablespoon freeze-dried dill (or 1/4 cup fresh, chopped)
• 1 teaspoon McCormick Salad Supreme seasoning
• 1/2 teaspoon kosher salt

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Instructions

1. Potatoes: Bring a pot of water to boil. Add salt and potatoes; cook until the potatoes are fork-tender (15-25 minutes, depending on size).
2. Veggies: While potatoes are cooking, chop all your salad ingredients.
3. Dressing: While potatoes are cooking, whisk all your dressing ingredients.
4. Smash: When potatoes are done and cool enough to handle, use the back of a flat drinking glass to smash each potato (1/4 to 1/8 inch thickness). Gently slide it off the potato in a flat motion to prevent sticking.
5. Roast: Arrange the potatoes in a single layer in the basket of an air fryer; spray well with avocado oil, coat with the seasoning, and spray again with oil. Air fry at 375 for 15 minutes, or until golden, craggly, and crispy. (You may need to do this in batches; you can also do this in the oven – see notes.)
6. Serve! Toss the romaine, pickles, and onions in the dressing. Toss half of the crispy potatoes in the salad (they may break into smaller chunks as you toss it), and reserve the other half to scatter across the top. Crunchy, fresh, creamy, so so yum.

Equipment

Air Fryer

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Mandoline Slicer

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Notes

The potatoes can also be baked at 375 for 30-45 minutes, until they’re crisped and golden to your liking.

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Category: Salad
• Method: Air Fryer
• Cuisine: American

Keywords: potato salad, smashed potato salad

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Three More Favorite Summer Salads

The Best Pasta Salad

Summer Peach Salad

Classic Chicken Salad

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Air Fryer Chicken Tenders

Whoa. We Love These.

Everybody in my house is 5 stars for these chicken tenders. We just all genuinely love them.

Chicken tendies for dinner is really an awesome meal formula:

• a platter of hot, crispy, perfectly breaded chicken tenders
• everybody picks their favorite sauce
• whatever random veggies are hanging out in the fridge (a fun salad, frozen mixed veg, or even just a plate of raw veggies, which we often do!)

Favorite sauces for your consideration: honey mustard, gochujang sauce, yum yum sauce, or just the standard storeboughts – ranch, ketchup, etc. My husband has been doing ranch mixed with hot sauce lately and he is onto something. It’s so good.

I’m not the type of person to get excited to do the whole dredge and dip routine, but I recently got these pans and they make the process so much more enjoyable. (Plus, I use them to store the breaded chicken before baking, or the leftover chicken, if we have any.) They’re just a NICE quality product. They make me feel like I have my life together.

And speaking of leftovers, I have really enjoyed these 1-2 days after the fact with a quick reheat in the air fryer. Crisped and golden all over again.

Hope you love these (I mean, it’s hard not to). 🙂

My Favorite Air Fryer

Air Fryer

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Air Fryer Chicken Tenders

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• Author: Lindsay
• Total Time: 25 minutes
• Yield: 6 servings (about 12 total tenders)

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Description

These chicken tenders made in the air fryer are a favorite in our house! Golden, hot, and crispy with your favorite sauce on the side!

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Ingredients

Units

• 2 lbs. chicken tenderloins (about 12 pieces)
• 1 cup all-purpose flour
• 1/2 teaspoon salt
• one 1–ounce packet ranch seasoning (optional, see notes)
• 1 egg
• 1–2 teaspoons hot sauce (optional)
• 3/4 cup milk + 1 1/2 teaspoons vinegar
• 2 1/2 cups breadcrumbs
• 2 1/2 tablespoons seasoning mix (I use the McCormick rotisserie chicken seasoning)
• avocado oil spray

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Instructions

1. Prep your dipping stations:
   Bowl 1: Combine the flour, salt, and ranch seasoning.
   Bowl 2: Mix the milk and vinegar; let it sit for 5 minutes (you’re making a “buttermilk”). Add eggs and hot sauce; whisk to combine.
   Bowl 3: Stir the breadcrumbs with the seasoning mix.

   

2. Flatten Chicken Tenderloins: Smash each of the chicken tenderloins a few times on a cutting board using the flat side of a knife (see video). You want them to be slightly flattened or fanned out.

   

3. Batter Up: Time to coat! Dip each chicken tenderloin in flour; shake off excess. Dip in the buttermilk mixture; let excess drip off. Then coat in the breadcrumbs, flipping and gently pressing a few times until the whole surface is covered. Set aside and repeat with all the chicken tenderloins.

   

4. Place in Air Fryer: Place as many as you can fit into the air fryer, keeping them in one flat layer (mine can usually get 6 in at a time). Spray generously with avocado oil spray until the surface is lightly moistened with oil – this helps them get that evenly golden brown, fried look.

   

5. Cook and Serve: Air fry at 400 degrees for 7-9 minutes. You want them to be golden brown on the outside, and somewhere between about 165-180 degrees on the inside. Serve with your favorite sauce! SO yummy!

   

Equipment

Air Fryer

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Notes

Seasonings: If you don’t have the seasoning mixes or don’t want to use them, just add 1 1/2 teaspoons salt and a bit of freshly ground pepper into each of the flour and breadcrumb mixtures and it’ll taste great. But I LOVE max flavor, and I feel like using both the ranch seasoning and the rotisserie chicken seasoning was such a good flavor move, so that’s my preferred way to do it!

Hot Sauce: This is optional; it’s just there for flavor and a bit of zing, but it won’t taste spicy! Promise. My kids wouldn’t let me publish this if the chicken tenders were spicy. 😉 

Breadcrumbs: I have used all types of breadcrumbs but I really like Trader Joe’s breadcrumbs or Progresso plain breadcrumbs for this. The Trader Joe’s breadcrumbs are a bit chunkier than the Progresso ones, but they both work great. In the photos I was actually using half of each because I ran out of my TJ’s ones! So I had to go half and half with it, and it ended up turning out great. 

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Dinner
• Method: Air Fryer
• Cuisine: American

Keywords: air fryer chicken tenders, chicken tenders recipe, homemade chicken tenders, air fryer recipe

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More Really Good Air Fryer Recipes

Air Fryer Salmon

Air Fryer Broccoli

Crispy Rice Salad

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