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Crispy Smashed Potato Salad

Crispy Smashed Potato Salad


  • Author: Elyna
  • Total Time: 45 minutes
  • Yield: 4 servings 1x
  • Diet: Vegetarian

Description

A delightful twist on traditional potato salad, featuring crispy smashed baby potatoes and a zesty dressing.


Ingredients

Scale
  • 1.5 lbs baby potatoes
  • 3 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 tablespoon lemon juice
  • 2 tablespoons chopped fresh parsley
  • 2 green onions (sliced)
  • 1 tablespoon capers (optional)

Instructions

  1. Preheat the oven to 425°F (220°C).
  2. Boil the baby potatoes in salted water until tender, about 15-20 minutes.
  3. Drain the potatoes and let them cool slightly.
  4. Place the potatoes on a baking sheet and gently smash each one with a fork.
  5. Drizzle olive oil over the smashed potatoes and season with salt and black pepper.
  6. Bake in the preheated oven for 20-25 minutes, or until crispy and golden brown.
  7. In a bowl, mix together mayonnaise, Dijon mustard, lemon juice, parsley, green onions, and capers (if using).
  8. Once the potatoes are done, let them cool slightly before mixing them with the dressing.
  9. Toss to combine and serve warm or at room temperature.

Notes

  • For extra flavor, consider adding garlic powder or smoked paprika to the potatoes before baking.
  • This salad can be made ahead of time and served chilled.
  • Feel free to customize with your favorite herbs or additional vegetables.
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Salad
  • Method: Baking and Mixing
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: 250
  • Sugar: 1g
  • Sodium: 400mg
  • Fat: 15g
  • Saturated Fat: 2g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 3g
  • Protein: 4g
  • Cholesterol: 5mg

Keywords: Crispy Smashed Potato Salad, Salads, summer salad, potato salad