Description
Crispy Smashed Potato Salad is a sumptuous twist on classic potato salad, showcasing tender baby potatoes with a delightful crispy exterior. Tossed in a creamy dressing infused with fresh herbs and zesty lemon, this dish is perfect for summer picnics, barbecues, or cozy family gatherings. Each bite bursts with flavor, making it an unforgettable addition to your meal. Elevate your dining experience with this easy-to-make recipe that guarantees to impress!
Ingredients
Scale
- 2 lbs baby potatoes
- 3 tbsp extra virgin olive oil
- 1 tsp garlic powder
- Salt and pepper to taste
- 1 cup sour cream or plant-based yogurt
- 2 tbsp freshly squeezed lemon juice
- 1 tsp Dijon mustard
- Fresh herbs (parsley and chives), for garnish
Instructions
- Boil the baby potatoes in salted water for 15-20 minutes until fork-tender. Drain and let cool slightly.
- Smash each potato gently on a lined baking sheet until about half an inch thick.
- Drizzle with olive oil and season generously with garlic powder, salt, and pepper.
- Roast in a preheated oven at 425°F (220°C) for 25-30 minutes until golden brown and crispy.
- In a bowl, mix sour cream (or yogurt), lemon juice, Dijon mustard, salt, and pepper until smooth.
- Toss the roasted potatoes in the creamy dressing before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 320
- Sugar: 3g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 10mg