Description
Unlock a new level of delicious with this crispy smashed potato salad recipe, combining irresistible crunch with tender, flavorful potatoes. This step-by-step guide makes it easy to create a delicious and memorable side dish.
Ingredients
- 2 lbs small waxy potatoes (new potatoes, baby Yukon Golds)
- 3 tbsp olive oil, plus more for roasting
- 1/2 cup mayonnaise (or full-fat Greek yogurt, or a mix)
- 1 tbsp Dijon mustard
- 1 tbsp apple cider vinegar
- 2 tbsp finely minced red onion or shallot
- 1/4 cup fresh chives, chopped
- 1/4 cup fresh dill, chopped
- 1/4 cup fresh parsley, chopped
- Salt and freshly ground black pepper to taste
- 1/2 tsp garlic powder (optional, for roasting potatoes)
Instructions
- Boil Potatoes: Place potatoes in a large pot, cover with cold, heavily salted water. Bring to a boil, then simmer until fork-tender (15-20 mins). Drain well and let cool slightly.
- Smash & Prep for Roasting: Preheat oven to 400°F (200°C). Line a baking sheet. Arrange slightly cooled potatoes and gently smash each to about 1/2-inch thick. Drizzle with olive oil, season with salt, pepper, and garlic powder.
- Roast for Crispiness: Roast for 30-40 minutes, flipping halfway, until golden brown and crispy. Remove from oven and let cool slightly.
- Prepare Dressing: In a large bowl, whisk mayonnaise, Dijon mustard, apple cider vinegar, minced red onion, salt, and pepper.
- Assemble Salad: Add the still-warm (but not hot) crispy smashed potatoes to the bowl with the dressing. Toss gently to coat. Fold in fresh chives, dill, and parsley. Taste and adjust seasoning. Serve immediately for best crispiness.
- Prep Time: 20 mins
- Cook Time: 50 mins