Description
This crispy smashed potato salad is a delightful twist on the classic. Featuring crispy, golden-brown smashed potatoes, fresh herbs, and a tangy dressing, it’s the perfect side dish for barbecues, potlucks, or weeknight dinners.
Ingredients
Units
Scale
For the potatoes:
- 1 kg (2.2 lbs) baby potatoes or small Yukon Gold potatoes
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- Salt and pepper to taste
For the dressing:
- 120 ml (1/2 cup) mayonnaise (or Greek yogurt for a lighter version)
- 2 tablespoons Dijon mustard
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey or maple syrup
- 2 tablespoons fresh dill, chopped
- 1 tablespoon fresh parsley, chopped
- 2 green onions, finely sliced
- Salt and pepper to taste
For garnish:
- Fresh dill or parsley
- Crispy bacon bits (optional)
Instructions
- Cook the potatoes:
- Place the potatoes in a large pot and cover them with cold water. Add a generous pinch of salt and bring to a boil. Cook until the potatoes are tender, about 15–20 minutes. Drain and let cool slightly.
- Smash the potatoes:
- Preheat your oven to 220°C (425°F) and line a baking sheet with parchment paper.
- Place the potatoes on the prepared sheet. Use the bottom of a glass or a potato masher to gently smash each potato to flatten it slightly.
- Season and roast:
- Drizzle the smashed potatoes with olive oil and sprinkle with garlic powder, smoked paprika, salt, and pepper.
- Roast in the oven for 25–30 minutes, flipping halfway through, until the potatoes are golden and crispy.
- Prepare the dressing:
- In a small bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, honey, dill, parsley, and green onions. Season with salt and pepper to taste.
- Assemble the salad:
- Once the potatoes are crispy, transfer them to a large bowl or serving platter. Drizzle the dressing over the top and toss gently to coat.
- Garnish with extra herbs and crispy bacon bits if using.
- Serve:
- Serve warm or at room temperature.
Notes
- For extra crispiness, let the potatoes cool completely after boiling before smashing and roasting.
- Add chopped hard-boiled eggs, crumbled feta, or roasted vegetables for additional flavor.
- This salad is best served fresh, but leftovers can be stored in the refrigerator for up to 2 days.