Description
Elevate your summer gatherings with Crispy Smashed Potato Salad, a delightful twist on the classic dish. This recipe features perfectly roasted baby potatoes that are smashed for crunch and tossed in a creamy, tangy dressing. With its irresistible combination of textures and flavors, this salad is ideal for barbecues, picnics, or as a hearty side dish to complement grilled meats. Customize it with your favorite herbs or add-ins like pickles to impress your guests. Easy to prepare and perfect for make-ahead options, this dish is sure to become a crowd-pleaser at any event!
Ingredients
Scale
- 1 lb baby potatoes (Yukon Gold or red)
- 2 tbsp extra virgin olive oil
- 1 tsp garlic powder
- Salt and pepper to taste
- 2 tbsp chopped parsley, dill, or chives
- ½ cup mayonnaise (or Greek yogurt)
- 1 tbsp Dijon mustard
- 2 green onions, chopped
- Diced pickles
- Relish
Instructions
- Wash potatoes thoroughly, place in a pot, cover with cold water, add salt, and boil until tender (15-20 minutes). Drain and cool slightly.
- Preheat oven to 425°F (220°C). On a parchment-lined baking sheet, smash the cooled potatoes to about half an inch thick.
- Drizzle with olive oil and season with garlic powder, salt, and pepper. Roast for 25-30 minutes until golden brown and crispy.
- In a mixing bowl, combine mayonnaise, Dijon mustard, chopped herbs, and green onions. Mix well.
- Toss warm crispy potatoes with the dressing. Serve immediately or chill for 30 minutes.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 320
- Sugar: 2g
- Sodium: 350mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 10mg