Description
A flavorful smashed potato salad made with baby potatoes, fresh herbs, and a creamy dressing. Crispy on the outside and tender on the inside, this dish combines savory, tangy, and herby elements for a satisfying twist on classic potato salad.
Ingredients
- 1 1/2 pounds baby potatoes (Yukon Gold or red)
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 teaspoon garlic powder
- 1/4 cup mayonnaise (or Greek yogurt)
- 1 teaspoon Dijon mustard
- 2 tablespoons chopped green onions (white and green parts)
- 1 tablespoon chopped fresh herbs (parsley, dill, or chives)
- Optional:
- 2 tablespoons diced pickles or relish
- 2 tablespoons crispy turkey bacon bits
Instructions
1. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. Boil baby potatoes in a large pot of salted water until fork-tender, about 15–20 minutes. Drain and let cool slightly.
3. Transfer potatoes to the prepared baking sheet and gently smash them using a potato masher or the bottom of a glass.
4. Drizzle with olive oil and sprinkle with salt, pepper, and garlic powder.
5. Roast in the oven for 20–25 minutes, or until golden and crispy.
6. In a mixing bowl, whisk together mayonnaise, Dijon mustard, chopped green onions, and fresh herbs. Add pickles or bacon bits if using.
7. Once potatoes are roasted, let them cool slightly and gently toss with the dressing in a large bowl.
8. Serve warm, at room temperature, or chilled.
Notes
Use firm, blemish-free baby potatoes for best texture.
Substitute mayo with Greek yogurt for a lighter version.
Add lemon juice for brightness if desired.
Toss potatoes gently to keep some crispy edges intact.
Best enjoyed the day it’s made, but leftovers can be stored in the fridge for 2–3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 17g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 10mg