Description
A delightful twist on traditional potato salad featuring crispy, golden-brown smashed potatoes tossed with fresh herbs and a tangy dressing. The contrast between the crunchy exterior and creamy interior creates an irresistible texture.
Ingredients
Scale
- 2 pounds baby potatoes
- 1/3 cup olive oil
- 3/4 cup mayonnaise
- 2 tablespoons Dijon mustard
- 3 celery stalks, finely diced
- 1/4 cup fresh dill, chopped
- 2 green onions, thinly sliced
- Salt and black pepper to taste
Instructions
- Boil potatoes until tender, about 15-20 minutes. Drain and let cool slightly.
- Gently smash each potato with a fork or flat spatula.
- Heat olive oil in a large skillet and fry potatoes until crispy on both sides, about 5-7 minutes per side.
- Meanwhile, whisk together mayonnaise and Dijon mustard.
- Combine crispy potatoes with celery, dill, and green onions.
- Fold in the dressing, season with salt and pepper, and serve warm or at room temperature.
Notes
- For extra crispiness, ensure potatoes are completely dry before frying
- Can be made ahead and reheated in the oven
- Best served within 2 hours of preparation for optimal texture
- Prep Time: 15 minutes
- Cook Time: 35 minutes
Nutrition
- Calories: 385
- Sodium: 380mg
- Fat: 30g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 12mg