Description
A delicious Crispy Smashed Potato Salad combining crunchy roasted potatoes with a creamy dressing.
Ingredients
- Baby potatoes
- Olive oil
- Salt
- Black pepper
- Mayonnaise
- Dijon mustard
- Lemon juice
- Fresh parsley
- Sliced green onions
- Capers (optional)
Instructions
1. Boil the baby potatoes in salted water until fork-tender, about 15 minutes. Drain and cool slightly.
2. Preheat the oven to 425°F (220°C). Smash the boiled potatoes on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 25-30 minutes until golden and crispy.
3. Prepare the dressing by whisking together mayonnaise, Dijon mustard, lemon juice, and capers.
4. Once potatoes cool, toss with the dressing, parsley, and green onions gently to maintain crunch.
Notes
For better texture, use waxy potatoes like Yukon Gold.
Avoid overboiling the potatoes to maintain their shape.
Ensure a high roasting temperature for maximum crispiness.
Taste and adjust the dressing to your preference.
Be gentle when tossing to prevent breaking the potatoes.
- Prep Time: 15
- Cook Time: 30
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 310
- Sugar: 1
- Sodium: 300
- Fat: 18
- Saturated Fat: 2
- Unsaturated Fat: 16
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 4
- Protein: 4
- Cholesterol: 10