Description
A delicious twist on classic potato salad, featuring crispy smashed potatoes for extra texture and flavor. Perfect for picnics, barbecues, or as a hearty side dish.
Ingredients
Scale
- 1.5 lbs small Yukon Gold potatoes
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup mayonnaise
- 2 tbsp Dijon mustard
- 1 tbsp apple cider vinegar
- 1/4 cup finely chopped red onion
- 2 tbsp chopped fresh dill
- 2 tbsp chopped fresh parsley
Instructions
- Preheat oven to 425°F (220°C).
- Boil potatoes in salted water until tender, about 15 minutes.
- Drain potatoes and let them cool slightly.
- Place potatoes on a baking sheet and gently smash each one with a fork.
- Drizzle with olive oil and season with salt and pepper.
- Bake for 25-30 minutes until crispy and golden.
- In a bowl, mix mayonnaise, mustard, vinegar, red onion, dill, and parsley.
- Toss the crispy potatoes with the dressing until well coated.
- Serve warm or chilled.
Notes
- For extra crispiness, broil for 2-3 minutes at the end.
- Substitute Greek yogurt for mayonnaise if preferred.
- Add chopped celery or pickles for extra crunch.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Baking, Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 2g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 5mg
Keywords: crispy smashed potato salad, potato salad, side dish, picnic food, barbecue sides