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—perfect for barbecues, picnics, or everyday meals.
Ingredients
- For the Smashed Potatoes:
- 1 lb baby potatoes (Yukon Gold or red potatoes)
- 2 tbsp extra virgin 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, reduce heat, and simmer for 15–20 minutes until tender. Drain and cool slightly.
2. Preheat the oven to 425°F (220°C). Arrange potatoes on a parchment-lined baking sheet and gently smash each to about 1/2 inch thick.
3. Drizzle with olive oil and season with garlic powder, salt, and pepper. Roast for 25–30 minutes, flipping halfway, until golden and crispy.
4. In a bowl, mix mayonnaise, Dijon mustard, chopped herbs, and green onions. Stir well and adjust seasoning to taste.
5. Toss the warm crispy potatoes with the dressing until evenly coated. Serve immediately or chill for 30 minutes before serving.
Notes
Swap mayonnaise with Greek yogurt for a lighter, higher-protein option.
Add diced pickles or crispy bacon bits for extra flavor and texture.
Try different herbs like basil, tarragon, or thyme for variation.
Serve warm for crisp texture or chilled for a classic potato salad feel.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 2g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 10mg