Description
Elevate your side dish game with Crispy Smashed Potato Salad, a modern twist on the classic potato salad featuring crispy roasted potatoes tossed in a creamy, tangy dressing.
Ingredients
- For the Smashed Potatoes:
- 1 lb baby potatoes (Yukon Gold or red potatoes)
- 2 tbsp olive oil
- 1 tsp garlic powder
- Salt and pepper to taste
- 2 tbsp chopped parsley, dill, or chives
- For the Dressing:
- 1/2 cup mayonnaise (or Greek yogurt)
- 1 tbsp Dijon mustard
- 2 green onions, chopped
- Optional: diced pickles or relish
Instructions
1. Wash and scrub the potatoes, then place them in a large pot and cover with cold salted water. Bring to a boil and simmer for 15-20 minutes until tender, then drain and cool slightly.
2. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
3. Arrange potatoes on the baking sheet and gently smash each to about half an inch thick using a masher or glass.
4. Drizzle with olive oil and season with garlic powder, salt, and pepper.
5. Roast for 25-30 minutes, flipping halfway through, until golden and crispy.
6. In a bowl, mix mayonnaise, Dijon mustard, herbs, and green onions. Season to taste.
7. Toss warm crispy potatoes with the dressing until evenly coated.
8. Serve immediately or chill for 30 minutes before serving.
Notes
Swap mayonnaise for Greek yogurt for a lighter, protein-rich option.
Add crispy bacon bits or diced pickles for extra flavor.
Try different herbs like basil, tarragon, or thyme for variation.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 10mg