Crispy Smashed Potato Salad
A fun side dish combining crispy, golden potatoes with a zesty, creamy dressing.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4-6 servings 1x
- Category: Side Dish
- 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
- Start by boiling the baby potatoes in salted water until they’re fork-tender, about 15 minutes.
- Preheat your oven to a toasty 425°F.
- Gently place the boiled potatoes on a baking sheet and use a fork or glass to lightly smash each one.
- Drizzle the smashed potatoes with olive oil and sprinkle them with salt and pepper. Roast for 25-30 minutes.
- While the potatoes are in the oven, prepare the creamy dressing. Whisk together the mayonnaise, Dijon mustard, lemon juice, and capers.
- Once the potatoes are out of the oven and cooled slightly, transfer them to a large bowl. Toss with the dressing, parsley, and green onions.
Notes
For even crispier potatoes, leave some skin on. Experiment with herbs in the dressing for added flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 1g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 10mg