Description
Crispy Smashed Potato Salad is a game-changer in the world of potato-based dishes. By combining the irresistible crunch of roasted potatoes with a creamy, flavorful dressing, you’ve created a salad that’s sure to impress and delight. Whether you’re hosting a backyard barbecue, a picnic, or just craving a delicious side dish, this Crispy Smashed Potato Salad is the perfect choice.
Ingredients
- 1 pound baby potatoes
- 2 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 2 tablespoon lemon juice
- 2 tablespoon capers (optional)
- 1/4 cup fresh parsley, chopped
- 1/4 cup green onions, sliced
Instructions
1. Start by boiling the baby potatoes in salted water until they’re fork-tender, about 15 minutes. Drain the potatoes and let them cool slightly before moving on to the next step.
2. Preheat your oven to a toasty 425°F. Gently place the boiled potatoes on a baking sheet and use a fork or the bottom of a glass to lightly smash each one, leaving them in roughly bite-sized pieces. Drizzle the smashed potatoes with olive oil and sprinkle them with salt and pepper. Roast for 25-30 minutes, or until the potatoes are golden brown and crispy.
3. While the potatoes are in the oven, prepare the creamy dressing. In a bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, and capers (if using).
4. Once the potatoes are out of the oven and have cooled slightly, transfer them to a large bowl. Gently toss the crispy potatoes with the prepared dressing, chopped parsley, and sliced green onions.
Notes
Use waxy potatoes, such as Yukon Gold or red potatoes, for the best texture.
Don’t overboil the potatoes – you want them to be fork-tender, but still hold their shape.
Roast the potatoes at a high temperature (425°F) to ensure maximum crispiness.
Taste and adjust the dressing seasonings to your liking, adding more lemon juice, mustard, or herbs as desired.
Be gentle when tossing the potatoes with the dressing to prevent them from breaking down.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 310
- Sugar: 1g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 10mg