Crispy Smashed Potato Salad Recipe
This Crispy Smashed Potato Salad is a delightful twist on the classic potato salad, featuring crispy smashed potatoes tossed in a creamy dressing with a hint of smokiness. It’s a perfect side dish for any occasion, from barbecues to picnics.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings 1x
- Category: Side Dish, Salad
- Method: Boiling, Roasting
- Cuisine: American
- Diet: Non-Vegetarian
Ingredients
Units
Scale
Potatoes:
- 2 pounds baby gold or red potatoes
Seasonings:
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- Salt and black pepper to taste
Dressing:
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
Add-Ins:
- 2 green onions, sliced
- 2 celery stalks, diced
- 1/4 cup fresh parsley, chopped
- 4 slices cooked bacon, crumbled (optional)
- 2 hard-boiled eggs, chopped (optional)
Instructions
- Preheat the oven: Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper.
- Cook the potatoes: Boil the potatoes until fork-tender, then transfer them to the baking sheet and smash them gently.
- Season and roast: Drizzle with olive oil, season with garlic powder, smoked paprika, salt, and pepper, then roast until golden and crispy.
- Make the dressing: Whisk together mayonnaise, sour cream, Dijon mustard, and apple cider vinegar in a bowl.
- Combine: Toss the roasted potatoes with green onions, celery, parsley, and optional bacon and eggs in the dressing.
- Serve: Serve warm or at room temperature.
Notes
- For extra crispiness, let the potatoes air dry before roasting.
- This salad is crispiest when served fresh.
- To make it vegetarian, omit the bacon.
Nutrition
- Serving Size: 1 cup
- Calories: 290
- Sugar: 2 g
- Sodium: 310 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 40 mg
