Description
Crispy Smashed Potato Salad is a delightful fusion of crunchy, golden-brown potatoes and creamy dressing, making it the perfect dish for any occasion.
Ingredients
Scale
- 1 lb baby potatoes
- 3 tbsp extra virgin olive oil
- 1 tsp sea salt (adjust to taste)
- ½ tsp black pepper
- 2 tbsp fresh parsley or chives, chopped
- ½ cup mayonnaise
- 1 tsp Dijon mustard
- 2 tbsp fresh lemon juice
Instructions
- Wash baby potatoes under cold water. Place in a large pot, cover with water, and boil for 15-20 minutes until fork-tender.
- Drain and let cool slightly. Gently smash each potato using a flat surface.
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper and drizzle with olive oil.
- Place smashed potatoes on the sheet, brush with olive oil, and season with sea salt and black pepper.
- Bake for 25-30 minutes until golden brown and crispy.
- While baking, mix mayonnaise, Dijon mustard, lemon juice, and chopped herbs in a bowl.
- Once potatoes are done, let cool slightly before tossing with the dressing mixture. Serve warm or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 290
- Sugar: 1g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 10mg