Crispy Smashed Potato Salad
A comforting and satisfying potato salad that features crispy smashed potatoes topped with a creamy dressing, perfect for any meal or gathering.
Ingredients
For the potatoes
- 2 pounds baby potatoes Best to use small, creamy potatoes.
- 3 tablespoons olive oil Additional for drizzling.
- Salt to taste Salt For boiling and seasoning.
- Pepper to taste Pepper For seasoning.
For the dressing
- 1/2 cup mayonnaise
- 1/4 cup Greek yogurt Can substitute with sour cream.
- 2 tablespoons fresh herbs (such as dill, parsley, or chives), chopped Use any fresh herbs available.
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1/4 cup red onion, diced
Instructions
Preparation
- Preheat the oven to 425°F (220°C).
- Boil the baby potatoes in salted water until fork-tender for about 15-20 minutes. Drain and let cool slightly.
- Place the potatoes on a baking sheet and gently smash each potato until flat using a potato masher or the bottom of a glass.
Cooking
- Drizzle the smashed potatoes with olive oil and season with salt and pepper.
- Roast in the oven for 25-30 minutes or until golden and crispy.
- In a bowl, mix together the mayonnaise, Greek yogurt, fresh herbs, lemon juice, Dijon mustard, and diced red onion.
- Once the potatoes are done roasting, let them cool slightly, then combine with the dressing.
- Toss to combine and serve warm or cold.
Notes
Store leftovers in the fridge for up to three days. For the best texture, reheat in the oven. Consider adding bacon bits for more flavor.
Nutrition
Serving: 1gCalories: 250kcalCarbohydrates: 30gProtein: 5gFat: 12gSaturated Fat: 2gSodium: 210mgFiber: 3gSugar: 1g
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