Description
This Crispy Smashed Potato Salad is a delightful twist on traditional potato salad. Tender baby potatoes are roasted until crispy, then tossed in a creamy tangy dressing with fresh herbs for a flavorful side dish that’s perfect for picnics, barbecues, or any meal.
Ingredients
Scale
Potatoes:
- 1 1/2 pounds baby potatoes
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
Dressing:
- 1/2 cup mayonnaise
- 2 tablespoons Dijon mustard
- 2 tablespoons apple cider vinegar
- 1/4 cup chopped fresh chives
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped green onions
- 2 hard-boiled eggs, chopped (optional)
Instructions
- Preheat the oven: Preheat the oven to 425°F.
- Cook the potatoes: Boil baby potatoes until fork-tender, drain, and cool slightly. Smash each potato, season, and roast until crispy.
- Make the dressing: Whisk together mayonnaise, Dijon mustard, apple cider vinegar, herbs, and green onions.
- Combine: Toss the roasted potatoes with the dressing, add chopped eggs if desired.
- Serve: Enjoy warm or at room temperature.
Notes
- For extra crunch, add crispy bacon bits.
- Best enjoyed the same day for optimal crispiness.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 2g
- Sodium: 310mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 45mg
