Description
A delightful crispy smashed potato salad, combining tender baby potatoes with a creamy herb dressing for a perfect summer side dish.
Ingredients
Scale
- 1 lb baby potatoes (Yukon Gold or red)
- 2 tbsp olive oil
- 1 tsp garlic powder
- Salt and pepper to taste
- 2 tbsp chopped parsley, dill, or chives
- ½ cup mayonnaise
- 1 tbsp Dijon mustard
- 2 green onions, chopped
- Optional: Diced pickles or relish
Instructions
- Prepare the Potatoes: Start by washing and scrubbing the baby potatoes under cool water. Place in a heavy pot, cover with cold water, and add a pinch of salt. Bring to a boil and simmer for 15-20 minutes until fork-tender.
- Smash the Potatoes: Preheat your oven to 425°F (220°C). On a parchment-lined baking sheet, arrange the boiled potatoes and gently smash each to about half an inch thick.
- Season and Roast: Drizzle the smashed potatoes with olive oil and sprinkle with garlic powder, salt, and pepper. Roast for 25-30 minutes, flipping halfway through until golden and crispy.
- Make the Dressing: While the potatoes roast, whisk together mayonnaise, Dijon mustard, chopped herbs, and green onions. Season with salt and pepper to taste.
- Combine and Serve: Toss the warm potatoes with the dressing until evenly coated. For extra tenderness, chill for 30 minutes before serving.
Notes
For a lighter version, consider using Greek yogurt instead of mayonnaise. Customize with toppings like crumbled bacon or cherry tomatoes for added flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 5mg