Description
Crispy Smashed Potato Salad is the ultimate summer dish that will elevate any gathering. With golden, crunchy potatoes, fresh herbs, and a creamy dressing, each bite bursts with flavor. This salad not only looks vibrant on your table but is also incredibly easy to prepare. Perfect for BBQs, picnics, or family dinners, it’s a crowd-pleaser that guarantees compliments. Get ready to impress your friends and family with this delightful recipe!
Ingredients
Scale
- 2 lbs baby potatoes
- 2 tbsp extra virgin olive oil
- 1 tsp garlic powder
- 1 tsp salt
- ½ tsp black pepper
- Juice of 1 lemon
- ½ cup finely diced red onion
- ½ cup mayonnaise or Greek yogurt
- ¼ cup chopped fresh parsley
- ¼ cup chopped fresh dill
Instructions
- 1. Boil baby potatoes in salted water until fork-tender (15-20 minutes). Drain and let cool slightly.
- 2. Preheat oven to 425°F (220°C). Place cooled potatoes on parchment-lined baking sheet; gently smash each potato.
- 3. Drizzle smashed potatoes with olive oil, garlic powder, salt, and pepper; toss to coat evenly.
- 4. Bake for 25-30 minutes or until golden brown and crispy.
- 5. In a bowl, whisk together mayonnaise (or yogurt), lemon juice, parsley, dill, and red onion; season with salt and pepper.
- 6. Combine baked potatoes with dressing mixture in a large bowl, tossing gently until coated.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 320
- Sugar: 2g
- Sodium: 540mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 15mg
Keywords: - For added crunch and flavor, consider mixing in crispy bacon bits or swapping herbs according to your preference. - To store leftovers, keep them in an airtight container in the fridge for up to three days.