Description
A delightful Crispy Smashed Potato Salad combines warm, crunchy potatoes with creamy dressing and fresh herbs for a satisfying dish perfect for any occasion.
Ingredients
Scale
- 1 lb baby potatoes (Yukon Gold or red)
- 2 tbsp olive oil
- 1 tsp garlic powder
- Salt and pepper to taste
- 2 tbsp chopped parsley, dill, or chives
- ½ cup mayonnaise
- 1 tbsp Dijon mustard
- 2 green onions, chopped
- Optional: Diced pickles or relish
Instructions
- Prepare the potatoes: Wash and scrub baby potatoes, place in a large pot, cover with cold water, and add salt. Bring to boil, reduce heat, and simmer for 15-20 minutes until fork-tender. Drain and let cool slightly.
- Smash the potatoes: Preheat oven to 425°F (220°C). On a parchment-lined baking sheet, arrange the potatoes and smash gently to about half an inch thick.
- Season and roast: Drizzle potatoes with olive oil, and sprinkle garlic powder, salt, and pepper. Roast for 25-30 minutes, flipping halfway until golden and crispy.
- Make the dressing: In a mixing bowl, whisk together mayonnaise, Dijon mustard, chopped herbs, and green onions. Season with salt and pepper to taste.
- Combine and serve: Gently toss warm roasted potatoes with dressing until well-coated. For a refreshing twist, chill for 30 minutes before serving.
Notes
Make-ahead tips: Prepare dressing a day in advance. Roasted potatoes can be made earlier and tossed with dressing before serving. You can also air fry potatoes for a quicker option.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 15mg