Description
A crispy, golden twist on classic potato salad featuring smashed roasted potatoes tossed in a creamy, tangy dressing with fresh herbs.
Ingredients
- For the Smashed Potatoes:
- 1 lb baby potatoes (Yukon Gold or red potatoes)
- 2 tbsp extra virgin olive oil
- 1 tsp garlic powder
- Salt and pepper to taste
- 2 tbsp chopped parsley, dill, or chives
- For the Dressing:
- 1/2 cup mayonnaise (or Greek yogurt)
- 1 tbsp Dijon mustard
- 2 green onions, chopped
- Optional: diced pickles or relish
Instructions
1. Wash and scrub the potatoes, then place in a pot and cover with cold water. Add salt and bring to a boil. Reduce heat and simmer for 15–20 minutes until tender. Drain and cool slightly.
2. Preheat oven to 425°F (220°C). Arrange potatoes on a parchment-lined baking sheet and gently smash each to about 1/2 inch thick.
3. Drizzle with olive oil and season with garlic powder, salt, and pepper.
4. Roast for 25–30 minutes, flipping halfway through, until golden and crispy.
5. In a bowl, mix mayonnaise, Dijon mustard, chopped herbs, and green onions. Season to taste.
6. Toss warm crispy potatoes with dressing until evenly coated.
7. Serve immediately or chill for 30 minutes before serving for enhanced flavor.
Notes
Swap mayonnaise with Greek yogurt for a lighter, protein-rich option.
Add bacon bits or diced pickles for extra flavor.
Try different herbs like basil, tarragon, or thyme for variation.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 380mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 10mg