Crispy Smashed Potato Salad
This Crispy Smashed Potato Salad is a delightful twist on the classic. Featuring crispy roasted potatoes combined with a creamy, tangy dressing, it’s a perfect side dish for any summer barbecue or family dinner. Enjoy the perfect balance of crispy and creamy textures in every bite!
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Roasting, Boiling
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1.5 lbs baby potatoes
- 3 tbsp extra virgin olive oil
- 1 tsp garlic powder
- Salt and pepper, to taste
- 2 tbsp chopped fresh parsley (or dill or chives)
- 1/2 cup mayonnaise
- 1 tbsp Dijon mustard
- 2–3 green onions, chopped
- Optional: 1/4 cup diced pickles or relish, 1/4 cup crispy bacon bits
Instructions
- Cook the Potatoes: Wash potatoes, place in a pot with salted water, and boil until fork-tender (15-20 mins). Drain and cool slightly.
- Smash the Potatoes: Preheat oven to 425°F (220°C). On a baking sheet, arrange potatoes in a single layer and smash gently with a potato masher or glass.
- Roast the Potatoes: Drizzle with olive oil, sprinkle with garlic powder, salt, and pepper. Roast for 25-30 minutes until golden and crispy, flipping halfway.
- Prepare the Dressing: Combine mayonnaise, Dijon mustard, herbs, green onions, and optional ingredients in a bowl. Adjust seasoning to taste.
- Combine and Serve: Toss warm potatoes with dressing. Serve immediately or refrigerate for later use.
Notes
- For extra tanginess, add lemon juice or more mustard to the dressing.
- Store leftovers in the fridge for up to 3 days. Reheat in the oven to revive crispiness.
- Ideal for pairing with grilled meats and BBQ.
Find it online: https://yumfamilyrecipes.com/crispy-smashed-potato-salad/
