Crispy Smashed Potato Salad
Crispy Smashed Potato Salad combines crispy smashed baby potatoes with fresh herbs and a tangy dressing for a delicious twist on classic potato salad. Perfect for summer cookouts or casual meals.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Total Time: 45 mins
- Yield: 6 servings 1x
- Category: Salad, Side Dish
- Method: Boiled and Baked
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 pounds baby potatoes
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1/4 cup mayonnaise
- 2 tablespoons Dijon mustard
- 2 tablespoons apple cider vinegar
- 1/4 cup fresh chives, chopped
- 1/4 cup fresh parsley, chopped
- 2 celery stalks, diced
- Optional: 1/4 cup crispy bacon bits
Instructions
- 1. Preheat oven to 425°F (220°C).
- 2. Boil potatoes in salted water until tender, about 15 minutes; drain and cool slightly.
- 3. Place potatoes on a baking sheet and gently smash each with a fork or bottom of a glass.
- 4. Drizzle olive oil over potatoes and season with salt and pepper.
- 5. Bake for 25-30 minutes until potatoes are crispy and golden.
- 6. In a bowl, mix mayonnaise, Dijon mustard, apple cider vinegar.
- 7. Add chives, parsley, celery, and optional bacon; stir to combine.
- 8. Toss dressing with warm potatoes.
- 9. Serve warm or at room temperature.
Notes
- Use small new potatoes for best texture.
- Add lemon zest for extra brightness.
- For vegan version, substitute mayonnaise with vegan mayo.
- Great for potlucks and picnics.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 380mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 20mg
Keywords: crispy smashed potatoes, potato salad, side dish, summer recipes
Find it online: https://dishfoody.com/crispy-smashed-potato-salad-recipe/