Description
This crispy smashed potato salad is the ultimate crowd-pleaser, featuring crispy potatoes nestled in a creamy, tangy dressing. It’s perfect for any gathering, whether served warm or cold.
Ingredients
Scale
- 2 pounds baby potatoes (or small red potatoes, halved)
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 2 tablespoons apple cider vinegar
- 1/2 cup green onions, sliced
- 1/4 cup fresh parsley, chopped
- Optional toppings: crumbled bacon, hard-boiled eggs, or diced celery
Instructions
- Boil the Potatoes: Place the baby potatoes in a large pot and cover them with cold water. Add a generous pinch of salt. Bring to a boil over high heat. Once boiling, reduce the heat to medium and cook for about 15-20 minutes, or until the potatoes are fork-tender.
- Preheat the Oven: While the potatoes are cooking, preheat your oven to 425°F (220°C).
- Drain and Dry: Once the potatoes are cooked, drain them in a colander and let them cool slightly. Pat them dry with a kitchen towel to remove excess moisture.
- Smashed Potatoes: Place the potatoes on a lined baking sheet. Use a fork or potato masher to gently smash each potato until flat but still intact.
- Season: Drizzle the smashed potatoes with olive oil and sprinkle garlic powder, salt, and pepper over the top. Make sure each potato is well-coated.
- Bake: Bake the potatoes in the preheated oven for about 20-25 minutes, or until golden brown and crispy. Flip them halfway through for even crispiness.
- Make the Dressing: While the potatoes are baking, prepare the dressing. In a mixing bowl, whisk together mayonnaise, Dijon mustard, apple cider vinegar, and a pinch of salt and pepper.
- Combine: Once the potatoes are out of the oven and slightly cooled, toss them in a large mixing bowl with the dressing, green onions, and parsley until everything is evenly coated.
- Serve: Transfer the potato salad to a serving dish. You can serve it warm, at room temperature, or chill it in the fridge for a bit for a cold salad.
Notes
For a lighter option, swap mayonnaise for Greek yogurt. Customize the dressing with fresh herbs or spices to suit your taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250300
- Sugar: 1
- Sodium: 300
- Fat: 15
- Saturated Fat: 2
- Carbohydrates: 30
- Fiber: 3
- Protein: 4
Keywords: potato salad, smashed potatoes, grilling, summer recipes, side dish