Description
This Crispy Smashed Potato Salad is a delicious twist on a classic side dish, featuring tender baby potatoes roasted until crispy, then tossed in a creamy and tangy dressing with bacon for added flavor. Perfect for picnics, barbecues, or as a hearty side for any meal.
Ingredients
Scale
Potatoes:
- 2 pounds (900 g) baby potatoes
Seasoning:
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
Dressing:
- 1/2 cup (120 g) mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 2 cloves garlic, minced
Additions:
- 2 green onions, thinly sliced
- 1/4 cup (10 g) fresh parsley, chopped
- 4 slices bacon, cooked and crumbled (optional)
Instructions
- Preheat the oven: Preheat the oven to 425°F (220°C).
- Cook the potatoes: Boil the baby potatoes until tender, drain, then smash each one flat. Drizzle with olive oil, season with salt, pepper, and smoked paprika, then roast until crispy.
- Prepare the dressing: In a bowl, whisk together mayonnaise, Dijon mustard, apple cider vinegar, and garlic.
- Combine: Toss the crispy smashed potatoes with the dressing, green onions, parsley, and bacon if using.
- Serve: Serve warm or at room temperature.
Notes
- For extra crunch, roast the potatoes a few minutes longer before tossing them with the dressing.
- You can substitute Greek yogurt for half of the mayonnaise for a lighter version.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 250
- Sugar: 2 g
- Sodium: 420 mg
- Fat: 17 g
- Saturated Fat: 3 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 10 mg
