Description
Crispy Smashed Potato Salad is a delightful twist on traditional potato salads, offering a perfect combination of crunchy textures and creamy flavors. This easy-to-make dish features baby potatoes that are boiled until tender, smashed for extra crispiness, and then roasted to golden perfection. Tossed with a zesty dressing of sour cream and Dijon mustard, along with fresh herbs, this salad is not just delicious; it’s vibrant and versatile. Perfect as a side for grilled meats or enjoyed on its own, Crispy Smashed Potato Salad is sure to impress at any gathering or weeknight dinner.
Ingredients
– 2 lbs baby potatoes
– 3 tablespoons olive oil
– Salt and pepper to taste
– ½ cup sour cream (or Greek yogurt)
– 1 tablespoon Dijon mustard
– 2 green onions, chopped
– ¼ cup fresh parsley, chopped
Instructions
1. Boil the baby potatoes in salted water until fork-tender (15-20 minutes). Drain and let cool slightly.
2. Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
3. Smash each potato gently on the baking sheet, drizzle with olive oil, and season with salt and pepper.
4. Bake for 25-30 minutes until crispy and golden.
5. In a bowl, mix sour cream, Dijon mustard, green onions, and parsley. Drizzle over the warm potatoes before serving.
Notes
– For extra crunch, broil the smashed potatoes for an additional few minutes after baking.
– Feel free to customize with your favorite herbs or ingredients like diced bacon or hard-boiled eggs.
Nutrition
- Calories: 280
- Fat: 14g
- Saturated Fat: 2g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 5g