Description
A vibrant twist on classic potato salad featuring crispy smashed baby potatoes, rich and creamy dressing, and fresh herbs.
Ingredients
Scale
- 2 lbs baby potatoes
- 2 tablespoons olive oil
- Salt to taste
- Black pepper to taste
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 2 green onions, chopped
- Fresh herbs (like parsley or dill), for garnish
Instructions
- Prep your potatoes by washing them thoroughly and placing them in a pot with cold salted water.
- Boil the potatoes for 15 to 20 minutes until tender.
- Smash the cooled potatoes on a baking sheet lined with parchment paper.
- Drizzle with olive oil and season with salt and black pepper.
- Roast in a preheated oven at 425°F (220°C) for 25-30 minutes until crispy.
- Prepare the dressing by mixing sour cream and mayonnaise with chopped green onions and seasoning.
- Combine the roasted potatoes with the dressing and serve garnished with fresh herbs.
Notes
For a spicy kick, add Sriracha to the dressing. For a vegan option, substitute with plant-based mayo.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 15mg
Keywords: potato salad, smashed potatoes, side dish, vegetarian, summer recipes