Description
This Crispy Smashed Potato Salad is a delightful twist on a classic side dish, blending crispy golden potatoes with fresh herbs, a tangy dressing, and vibrant toppings. Perfect for picnics, barbecues, or a comforting family meal.
Ingredients
Scale
- 1 lb baby potatoes
- 2 tbsp olive oil
- 1 tsp garlic powder
- Salt and black pepper to taste
- 1/4 cup mayonnaise
- 1 tbsp Dijon mustard
- 1 tbsp apple cider vinegar
- 2 green onions, finely chopped
- 1/4 cup fresh parsley, chopped
Instructions
- Boil Potatoes: In a large pot, boil the potatoes until fork-tender, about 15 minutes.
- Smash Potatoes: Preheat the oven to 400°F (200°C). Place boiled potatoes on a baking sheet, gently smash them with the back of a spoon, and drizzle with olive oil. Sprinkle with garlic powder, salt, and pepper.
- Bake: Roast the potatoes in the oven for 20 minutes or until golden and crispy.
- Make Dressing: In a small bowl, whisk together mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper.
- Assemble Salad: Toss crispy potatoes with the dressing, green onions, and parsley. Serve warm or at room temperature.
Notes
- For extra crunch, add a handful of crispy bacon bits or toasted nuts.
- This salad is versatile—add diced celery, chopped dill, or a sprinkle of chili flakes for added flavor.
- Best served fresh, but can be stored in the refrigerator for up to two days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: ~200
- Sodium: 250mg
- Fat: 12g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 4g