Description
A crunchy and creamy potato salad made with tender boiled baby potatoes, smashed and roasted to perfection, tossed with a tangy mayo-Dijon dressing.
Ingredients
Scale
- 1 lb baby potatoes (Yukon Gold or red)
- 2 tbsp extra virgin olive oil
- 1 tsp garlic powder
- Salt and pepper to taste
- 2 tbsp chopped fresh herbs (parsley, dill, or chives)
- ½ cup mayonnaise (or Greek yogurt for a lighter option)
- 1 tbsp Dijon mustard
- 2 green onions, chopped (white and green parts)
- Optional: diced pickles or relish
Instructions
- Wash and scrub the baby potatoes. Place them in a large pot and cover with cold water. Add a pinch of salt. Bring to a boil, then reduce heat and simmer for 15–20 minutes until a paring knife slides in easily. Drain and let cool just enough to handle.
- Set the oven to 425°F (220°C). Line a baking sheet with parchment.
- Arrange potatoes in a single layer. Use a potato masher or the bottom of a sturdy glass to gently press each potato to about ½ inch thick.
- Drizzle with olive oil and sprinkle garlic powder, salt, and pepper. Roast for 25–30 minutes, flipping once halfway through, until edges are golden and crisp.
- While the potatoes roast, whisk together mayo (or Greek yogurt), Dijon mustard, chopped herbs, and green onions. Taste and season with salt and pepper.
- Toss the warm, crispy potatoes gently with the dressing and serve immediately or chill for at least 30 minutes.
Notes
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting and Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 15mg
Keywords: Crispy Smashed Potato Salad, BBQ Sides, Potato Salad