Description
This Smashed Potato Salad recipe is a delightful twist on traditional potato salad. Creamy, crispy, and full of flavor, it’s perfect for picnics, barbecues, or as a side dish any time of the year.
Ingredients
Baby Potatoes:
1 1/2 lbs
Olive Oil:
2 tablespoons
Salt and Pepper:
to taste
Mayonnaise:
1/2 cup
Sour Cream:
2 tablespoons
Dijon Mustard:
1 tablespoon
Apple Cider Vinegar:
1 tablespoon
Green Onions:
2, sliced
Fresh Dill or Parsley:
1/4 cup, chopped
Cooked Bacon:
4 slices, crumbled (optional)
Garlic Powder:
1/4 teaspoon
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 until fork-tender.
- Smash and roast: Place the potatoes on a baking sheet, smash them, drizzle with olive oil, season with salt and pepper, and roast for 20–25 minutes until crispy.
- Prepare the dressing: Whisk together mayonnaise, sour cream, Dijon mustard, apple cider vinegar, garlic powder, salt, and pepper in a bowl.
- Combine and serve: Fold the crispy potatoes into the dressing along with green onions, dill or parsley, and bacon if using. Serve warm, at room temperature, or chilled.
Notes
- For extra tang, add a splash of pickle juice or chopped pickles.
- This salad holds up well for picnics and potlucks.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 270
- Sugar: 2g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 15mg