Description
Crispy smashed potato salad is a flavorful twist on traditional potato salads that will elevate any gathering. This dish combines the delightful crunch of roasted baby potatoes with a creamy, tangy dressing and fresh herbs. Perfect for summer barbecues or cozy dinners, each bite is bursting with buttery goodness and nostalgic memories. Impress your guests or enjoy it during casual nights in; this salad is sure to be a crowd-pleaser!
Ingredients
Scale
- 2 lbs baby potatoes
- 4 tbsp extra virgin olive oil
- 1 tsp sea salt (plus more for boiling)
- 2 tbsp fresh parsley, chopped
- ½ cup sour cream (or Greek yogurt)
- 2 tsp Dijon mustard
- Juice of 1 lemon
- ½ tsp black pepper
Instructions
- Preheat oven to 425°F (220°C). Wash the baby potatoes thoroughly.
- In a large pot, add potatoes and cover with cold water. Add salt and boil until fork-tender (15-20 minutes).
- Drain potatoes and cool slightly. On a lined baking sheet, smash each potato to about half an inch thick.
- Drizzle olive oil over smashed potatoes, season with salt and pepper, and roast for 25-30 minutes until golden brown.
- In a bowl, whisk together sour cream, Dijon mustard, lemon juice, parsley, salt, and pepper.
- Once roasted potatoes are slightly cooled, combine them with the dressing until evenly coated.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 290
- Sugar: 2g
- Sodium: 350mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 10mg
Keywords: Feel free to substitute herbs based on availability; dill or chives work well too. For added flavor, consider mixing in crumbled bacon or avocado.