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Crispy Smashed Potato Salad

This Crispy Smashed Potato Salad features golden-brown potatoes that are crispy on the outside and creamy on the inside, tossed in a zesty dressing, perfect for any gathering.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Potatoes
  • 1 lb baby potatoes (Yukon Gold or red) Baby potatoes work best for creaminess.
  • 2 tbsp olive oil (extra virgin) Drizzle for roasting.
  • 1 tsp garlic powder For seasoning.
  • Salt and pepper to taste
For the Dressing
  • ½ cup mayonnaise (or Greek yogurt) Alternative for a lighter option.
  • 1 tbsp Dijon mustard
  • 2 tbsp chopped parsley, dill, or chives Fresh herbs enhance flavor.
  • 2 green onions, chopped
  • Optional: diced pickles or relish For added flavor.

Method
 

Preparation
  1. Wash and scrub the potatoes.
  2. Place them in a large pot, cover with cold water, add a pinch of salt, and bring to a boil.
  3. Simmer for 15-20 minutes until tender.
  4. Drain and let cool slightly.
Cooking
  1. Preheat the oven to 425°F (220°C).
  2. Arrange the potatoes on a parchment-lined baking sheet and gently smash each to about half an inch thick.
  3. Drizzle smashed potatoes with olive oil, season with garlic powder, salt, and pepper.
  4. Roast for 25-30 minutes, flipping halfway through, until golden brown and crispy.
Making the Dressing
  1. In a bowl, combine mayonnaise, Dijon mustard, herbs, and green onions.
  2. Stir well and season to taste.
Combining
  1. Toss the warm crispy potatoes with the dressing.
  2. Serve immediately or chill for at least 30 minutes.

Notes

Store leftovers in an airtight container for up to 3 days. For best texture, keep dressing separate until serving.