Crispy Smashed Potato Salad
A delightful blend of creamy and crispy textures in a fresh potato salad that’s perfect for any gathering.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 pound baby potatoes
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 2 tablespoons lemon juice
- 2 tablespoons capers (optional)
- 1/4 cup fresh parsley, chopped
- 1/4 cup green onions, sliced
Instructions
- Boil the baby potatoes in salted water until fork-tender, about 15 minutes. Drain and let cool slightly.
- Preheat your oven to 425°F.
- Smash the boiled potatoes on a baking sheet using a fork or glass, keeping them in bite-sized pieces.
- Drizzle the smashed potatoes with olive oil and season with salt and pepper.
- Roast the smashed potatoes for 25-30 minutes, until golden brown and crispy.
- Prepare the dressing by whisking together mayonnaise, Dijon mustard, lemon juice, and capers in a bowl.
- Combine the roasted potatoes with the dressing, parsley, and green onions in a large bowl and toss gently.
Notes
Best enjoyed fresh but can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 1g
- Sodium: 600mg
- Fat: 19g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 10mg