Description
Indulge in this creamy and flavorful Smashed Potato Salad that combines crispy roasted baby potatoes with a tangy and creamy dressing. Perfect for picnics or as a side dish for any meal!
Ingredients
Baby Potatoes:
2 pounds baby potatoes (red or yellow)
Roasting:
2 tablespoons olive oil, 1/2 teaspoon garlic powder, 1/2 teaspoon salt, 1/4 teaspoon black pepper
Dressing:
1/3 cup mayonnaise, 1/4 cup sour cream, 1 tablespoon Dijon mustard, 1 tablespoon apple cider vinegar, 1/4 cup chopped red onion, 1/4 cup chopped fresh chives or green onions, 4 slices cooked bacon (crumbled, optional), salt and pepper to taste
Instructions
- Preheat the oven: to 425°F.
- Boil the potatoes: in salted water for 12–15 minutes or until fork-tender. Drain and place them on a parchment-lined baking sheet.
- Smash the potatoes: Use the bottom of a glass or measuring cup to gently smash each potato flat. Drizzle with olive oil and sprinkle with garlic powder, salt, and black pepper.
- Roast: for 20–25 minutes until golden and crispy. Let cool slightly.
- Prepare the dressing: In a large bowl, mix together the mayonnaise, sour cream, Dijon mustard, apple cider vinegar, red onion, and chives. Add the roasted smashed potatoes and gently toss to coat. Fold in crumbled bacon if using. Taste and adjust seasoning as needed.
- Serve: warm, at room temperature, or chilled.
Notes
- For a lighter version, use Greek yogurt instead of sour cream.
- This salad is great made ahead—just refrigerate and let come to room temp before serving.
- Add chopped pickles or celery for extra crunch.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Roasting, Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 290
- Sugar: 2g
- Sodium: 420mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 20mg
