Description
Experience a delightful twist on traditional potato salad with this Crispy Smashed Potato Salad. Golden, crispy baby potatoes meet a rich, creamy dressing infused with fresh herbs, making it the perfect side for summer barbecues or casual dinners. The unique texture of the smashed potatoes combined with the zesty dressing creates an irresistible dish that will impress family and guests alike. Quick to prepare and highly versatile, this salad is destined to become a favorite at your gatherings!
Ingredients
Scale
- 2 pounds baby Yukon Gold or red potatoes
- 2 tablespoons extra virgin olive oil
- ½ cup mayonnaise (or Greek yogurt)
- 1 tablespoon Dijon mustard
- ¼ cup chopped green onions
- 2 tablespoons chopped fresh herbs (parsley, dill, or chives)
- Kosher salt and freshly cracked black pepper
Instructions
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Boil baby potatoes in salted water for about 15 minutes until fork-tender. Drain and cool slightly.
- On the baking sheet, gently smash each potato using a glass or potato masher.
- Drizzle olive oil over smashed potatoes and season with garlic powder, salt, and pepper. Roast for 25–30 minutes until golden brown and crispy.
- While roasting, mix mayonnaise (or Greek yogurt), Dijon mustard, green onions, and fresh herbs in a bowl.
- Once potatoes are roasted and cooled slightly, toss them with the dressing before serving warm or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 1g
- Sodium: 420mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 15mg