Description
Crispy smashed potato salad is a crowd-pleaser that brings together golden, crispy baby potatoes, creamy dressing, and vibrant herbs. Perfect for barbecues, picnics, or cozy dinners at home, this dish combines delightful textures and flavors that will have everyone coming back for more. Easy to prepare and visually stunning, it’s sure to impress guests at any gathering.
Ingredients
Scale
- 2 pounds baby potatoes
- 1/4 cup extra virgin olive oil
- 1/2 cup mayonnaise (or Greek yogurt)
- 1 tsp Dijon mustard
- 1/4 cup fresh parsley or dill, chopped
- Salt and pepper, to taste
- Juice of 1 lemon
Instructions
- Wash baby potatoes thoroughly and place them in a large pot. Cover with cold water and add a pinch of salt.
- Bring to a boil over medium-high heat. Cook until fork-tender, about 15-20 minutes.
- Drain the potatoes and let them cool slightly. Smash each potato gently on a cutting board.
- In a large bowl, combine smashed potatoes with olive oil, mayonnaise, Dijon mustard, herbs, lemon juice, salt, and pepper. Fold gently until mixed.
- Adjust seasoning to taste. For added flavor, consider mixing in diced red onion or crispy bacon bits.
- For best flavor, refrigerate for at least 30 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 360
- Sugar: 2g
- Sodium: 400mg
- Fat: 25g
- Saturated Fat: 3g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 15mg
Keywords: Feel free to swap out herbs based on your preference; dill works wonderfully in place of parsley. Store leftovers in an airtight container in the fridge for up to three days; reheat in the oven for crispiness.