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