Crispy Smashed Potato Salad Recipe
A delicious and crispy smashed potato salad recipe that makes a perfect side dish for any occasion. With a creamy dressing and a crispy potato exterior, this dish is sure to be a crowd-pleaser.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Non-Vegetarian
Ingredients
Units
Scale
Potatoes:
- 2 pounds baby potatoes
Seasoning:
- 2 tablespoons olive oil
- Salt and black pepper to taste
- 1/2 teaspoon garlic powder
Dressing:
- 1/2 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 1/4 cup red onion, finely chopped
- 1/4 cup chopped dill pickles
- 2 tablespoons chopped fresh dill
- 2 green onions, sliced
- Optional: crumbled bacon or chopped hard-boiled eggs for topping
Instructions
- Preheat the oven: Preheat the oven to 425°F (220°C).
- Boil the potatoes: Boil the baby potatoes in salted water for 15–20 minutes or until fork-tender. Drain and let them cool slightly.
- Smash and roast: Place the potatoes on a greased baking sheet and gently smash them with the bottom of a glass. Drizzle with olive oil and season with salt, pepper, and garlic powder. Roast for 25–30 minutes until golden and crispy, flipping halfway.
- Prepare the dressing: In a large bowl, mix mayonnaise, Dijon mustard, apple cider vinegar, red onion, pickles, dill, and green onions.
- Combine and serve: Add the crispy potatoes to the bowl and gently toss to coat. Serve warm or at room temperature.
Notes
- This salad is best enjoyed fresh but can also be served cold.
- For a heartier version, add bacon or chopped hard-boiled eggs as toppings.
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 2 g
- Sodium: 400 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 10 mg
