Description
A flavorful twist on a classic potato salad with crispy smashed potatoes, creamy dressing, and fresh herbs.
Ingredients
Scale
- 2 pounds small potatoes
- 1/4 cup olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 teaspoon Dijon mustard
- 1/4 cup chopped fresh herbs
- 1/2 cup chopped celery
- 1/2 cup chopped red onion
Instructions
- Prep your potatoes: Rinse small potatoes under cold water and place in a large pot with cold water and a teaspoon of salt.
- Boil and cook: Bring to a boil, then simmer for 15-20 minutes until tender.
- Drain and cool: Drain potatoes and let cool for a few minutes.
- Smash it up: Smash each potato on a baking sheet until flattened but still holding shape.
- Season and oil: Drizzle olive oil over smashed potatoes, and sprinkle with salt and pepper.
- Bake to perfection: Preheat oven to 425°F (220°C) and bake for 25-30 minutes until crispy and golden.
- Make the dressing: In a bowl, combine mayonnaise, apple cider vinegar, Dijon mustard, and fresh herbs.
- Add veggies: Toss in chopped celery and red onion; mix well.
- Combine it all: Gently mix the crispy potatoes with the dressing.
- Serve it up: Transfer potato salad to a platter, garnish with fresh herbs, and enjoy!
Notes
Enjoy warm or at room temperature. Pairs well with grilled meats or as a standalone snack.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 10mg
Keywords: potato salad, crispy potatoes, side dish, summer salad, BBQ