Description
A delightful twist on traditional potato salad, featuring crispy smashed baby potatoes tossed in a creamy dressing with fresh herbs.
Ingredients
Scale
- 1 lb baby potatoes (Yukon Gold or red)
- 2 tbsp olive oil (extra virgin)
- 1 tsp garlic powder
- Salt and pepper to taste
- 2 tbsp chopped parsley, dill, or chives
- ½ cup mayonnaise (or Greek yogurt)
- 1 tbsp Dijon mustard
- 2 green onions, chopped
- Optional: diced pickles, relish
Instructions
- Place baby potatoes in a large pot, cover with cold water, and add a pinch of salt. Bring to a gentle boil and simmer for 15-20 minutes until tender. Drain and cool slightly.
- Preheat oven to 425°F (220°C). Arrange cooled potatoes on a parchment-lined baking sheet and smash gently to about half an inch thick.
- Drizzle potatoes with olive oil and season with garlic powder, salt, and pepper. Roast in the oven for 25-30 minutes, flipping halfway through until golden brown and crispy.
- In a mixing bowl, combine mayonnaise (or Greek yogurt), Dijon mustard, chopped herbs, and green onions. Stir well.
- Toss the warm smashed potatoes with the dressing and serve immediately or chill for at least 30 minutes before serving.
Notes
Consider making the dressing a day in advance for better flavor. Avoid overcrowding the baking sheet to ensure crispiness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 15mg
Keywords: potato salad, crispy potatoes, side dish, summer recipes, easy recipes