Crispy Smashed Potato Salad (Print Version)
Golden roasted baby potatoes with creamy herb dressing - a perfect balance of crispy textures and tangy flavors for any gathering.
# Ingredients:
→ Smashed Potatoes
01 -
1 lb baby potatoes (Yukon Gold or red potatoes)
02 -
2 tbsp olive oil (extra virgin)
03 -
1 tsp garlic powder
04 -
Salt and pepper to taste
05 -
2 tbsp chopped parsley, dill, or chives
→ Dressing
06 -
½ cup mayonnaise (or Greek yogurt for a lighter option)
07 -
1 tbsp Dijon mustard
08 -
2 green onions, chopped
09 -
Optional: diced pickles or relish
# Steps to Follow:
01 -
Wash and scrub the potatoes. Place them in a large pot and cover with cold water. Add a pinch of salt and bring to a boil. Reduce heat and simmer for 15-20 minutes, or until tender. Drain and let cool slightly.
02 -
Preheat the oven to 425°F (220°C). Arrange the potatoes on a parchment-lined baking sheet in a single layer. Gently smash each potato to about half an inch thick using a potato masher or the bottom of a glass.
03 -
Drizzle the smashed potatoes with olive oil and season with garlic powder, salt, and pepper. Roast in the oven for 25-30 minutes, flipping halfway through, until golden brown and crispy.
04 -
In a bowl, combine the mayonnaise, Dijon mustard, chopped herbs, and green onions. Stir well and season to taste.
05 -
Toss the crispy potatoes gently with the dressing while they are still warm. Serve immediately or chill for at least 30 minutes to allow flavors to meld.
# Additional Notes:
01 -
Swap mayonnaise for Greek yogurt to lighten the dressing while adding protein.
02 -
Add crispy bacon bits or diced pickles for extra flavor depth.
03 -
Experiment with basil, tarragon, or thyme for a unique twist.