Crispy Smashed Potato Salad
A delightful twist on classic potato salad, featuring crispy smashed potatoes, creamy dressing, and fresh herbs. Perfect for picnics and gatherings!
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 1.5 pounds baby potatoes
- 0.5 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 0.25 cup fresh dill, chopped
- 0.25 cup fresh chives, chopped
- 2 hard-boiled eggs, chopped eggs
- 0.5 small red onion, finely diced
- 2 tablespoons olive oil for roasting
- 0.5 teaspoon salt to taste
- 0.25 teaspoon black pepper to taste
Instructions
Preparation Steps
- Preheat your oven to 400°F (200°C).
- Boil the baby potatoes in salted water until fork-tender, about 15-20 minutes. Drain well.
- Place the boiled potatoes on a baking sheet lined with parchment paper. Gently smash each potato with the bottom of a glass or a potato masher.
- Drizzle the smashed potatoes with olive oil, season with salt and pepper, and roast for 20-25 minutes, or until golden brown and crispy.
- While the potatoes are roasting, prepare the dressing. In a large bowl, whisk together mayonnaise, Dijon mustard, and apple cider vinegar.
- Stir in the chopped dill, chives, hard-boiled eggs, and red onion into the dressing.
- Once the potatoes are crispy and cooled slightly, add them to the bowl with the dressing. Gently toss to combine.
- Taste and adjust seasoning as needed. Serve warm or chilled.
Notes
This smashed potato salad is a wonderful alternative to traditional potato salad, offering a satisfying crunch. You can customize it with your favorite herbs or a pinch of paprika for color.