Description
Crispy Smashed Potato Salad combines tender potatoes with a golden, crunchy exterior and zesty dressing, making it the perfect addition to any gathering or picnic.
Ingredients
- Baby Potatoes
- Olive Oil
- Fresh Herbs (parsley, chives, or dill)
- Sour Cream (or Greek yogurt)
- Dijon Mustard
- Lemon Juice
- Salt and Pepper
Instructions
- Boil baby potatoes in salted water until fork-tender (15-20 minutes). Drain and let cool slightly.
- Preheat oven to 425°F (220°C) and arrange potatoes on a parchment-lined baking sheet. Drizzle generously with olive oil.
- Gently smash each potato using a fork or glass until flattened but intact.
- Sprinkle with salt, pepper, and fresh herbs, tossing to combine evenly.
- Bake for 25-30 minutes until golden brown and crispy.
- While baking, whisk together sour cream, mustard, lemon juice, salt, pepper, and remaining herbs in a bowl.
- Once the potatoes are crispy, let cool slightly before tossing them with the dressing until evenly coated.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 250
- Sugar: 1g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 10mg
Keywords: - For extra flavor, mix in bacon bits or cherry tomatoes. - Prepare potatoes ahead by boiling and smashing; bake before serving.