Crispy Smashed Potato Salad
A delicious twist on potato salad, featuring crispy smashed potatoes tossed in a creamy dressing with fresh herbs.
Ingredients
- 1 lb baby potatoes (Yukon Gold or red) Yukon Gold or red potatoes work well
- 2 tbsp olive oil extra virgin
- 1 tsp garlic powder
- Salt and pepper to taste
- 2 tbsp parsley, dill, or chives chopped
- ½ cup mayonnaise or Greek yogurt for a lighter option
- 1 tbsp Dijon mustard
- 2 green onions chopped
- Optional: diced pickles, relish
Instructions
- Prepare the Potatoes: Wash and scrub the potatoes. Place them in a large pot, cover with cold water, add a pinch of salt, and boil. Reduce heat and simmer for 15-20 minutes, or until tender. Drain and let cool slightly.
- Smash the Potatoes: Preheat the oven to 425°F (220°C). Arrange potatoes on a parchment-lined baking sheet in a single layer. Gently smash each potato to about half an inch thick using a potato masher or the bottom of a glass.
- Season and Roast: Drizzle smashed potatoes with olive oil and season with garlic powder, salt, and pepper. Roast in the oven for 25-30 minutes, flipping halfway, until golden brown and crispy.
- Make the Dressing: In a bowl, combine mayonnaise, Dijon mustard, chopped herbs, and green onions. Stir well and season to taste.
- Combine and Serve: Toss crispy potatoes gently with the dressing while still warm. Serve immediately or chill for at least 30 minutes to allow flavors to meld.
Notes
For a lighter version, substitute mayonnaise with Greek yogurt. Optional additions like diced pickles or relish can add extra tanginess.