Description
Crispy Smashed Potato Salad is a delightful fusion of crispy textures and creamy flavors that will tantalize your taste buds. This easy-to-make dish combines tender baby potatoes, roasted to golden perfection, with a zesty dressing that enhances every bite. Perfect for picnics, gatherings, or cozy dinners, this salad is sure to become a favorite at your table.
Ingredients
Scale
- 1 lb small potatoes (baby or Yukon Gold)
- 3 tbsp extra virgin olive oil
- 1 tsp salt
- ½ tsp freshly ground black pepper
- ½ cup full-fat sour cream (or Greek yogurt)
- 1 tbsp Dijon mustard
- 2 tbsp fresh chives (chopped)
- 1 tbsp lemon juice (freshly squeezed)
Instructions
- Boil the potatoes in salted water until fork-tender, about 15-20 minutes. Drain and let cool slightly.
- Preheat the oven to 425°F (220°C). Place boiled potatoes on a parchment-lined baking sheet and gently smash each one.
- Drizzle olive oil over the smashed potatoes and season with salt and pepper.
- Bake for 25-30 minutes or until golden brown and crispy.
- In a bowl, mix sour cream, Dijon mustard, chives, and lemon juice until smooth.
- Remove potatoes from the oven, let cool slightly, then drizzle with dressing and toss gently.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup (120g)
- Calories: 220
- Sugar: 2g
- Sodium: 480mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 10mg