Description
Crispy Easy smashed potato salad made with roasted baby potatoes, a creamy Dijon dressing, and fresh herbs for a comforting yet vibrant side dish perfect for any gathering.
Ingredients
- 1 1/2 lbs baby potatoes
- 3 tbsp olive oil
- 1 tbsp garlic powder
- 1 tbsp paprika
- Salt and black pepper, to taste
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1 tbsp Dijon mustard
- 1 tbsp white vinegar
- 1/4 cup fresh parsley, chopped
- 2 tbsp fresh chives, chopped
Instructions
1. Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. Boil the potatoes in salted water for 15–20 minutes until fork-tender. Drain thoroughly.
3. Arrange the potatoes on the prepared baking sheet and gently smash each one with the bottom of a glass.
4. Drizzle with olive oil and season evenly with garlic powder, paprika, salt, and black pepper.
5. Roast for 25–30 minutes, flipping halfway through, until golden brown and crispy.
6. In a bowl, whisk together sour cream, mayonnaise, Dijon mustard, and white vinegar until smooth.
7. Transfer the crispy potatoes to a large bowl and gently toss with the dressing.
8. Sprinkle with chopped parsley and chives before serving.
Notes
Yukon Gold or red baby potatoes work best for creamy interiors and crispy edges.
Serve warm or at room temperature for the best flavor and texture.
For extra richness, add crispy bacon bits or grated cheese before serving.
Leftovers can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 2 g
- Sodium: 480 mg
- Fat: 28 g
- Saturated Fat: 6 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 25 mg